College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
College of Science, Sichuan Agricultural University, Yaan 625014, China.
Food Funct. 2020 Aug 19;11(8):6899-6910. doi: 10.1039/d0fo01430c.
The present study aimed to investigate the digestion and fermentation behavior of a novel polysaccharide named CCP from Craterellus cornucopioides. Results revealed that in vitro digestion could significantly decrease the molecular weight of CCPs. However, only a small amount of free glucose monosaccharide was released, and there was no noticeable change in the antioxidant activity throughout this digestion period, demonstrating that the main structure of CCPs was relatively stable under the simulated digestive conditions. The content of reducing sugar (1.11 mg mL-1) was significantly increased by fermentation in vitro of gut microbiota. The pH value in the fecal culture significantly decreased to 6.68, suggesting that CCPs could be broken down and utilized by gut microbiota. The concentrations of total short-chain fatty acids, acetic, propionic and n-butyric acids significantly increased compared to the blank. Simultaneously, CCPs could remarkably modulate the composition and abundance of beneficial microbiota, especially Bacteroidetes. Therefore, CCPs could potentially be a functional food to prevent disease by promoting gut health.
本研究旨在探究一种新型多糖（CCP）的消化和发酵行为，该多糖来自珊瑚菌。结果表明，体外消化可显著降低 CCP 的分子量。然而，只有少量游离葡萄糖单糖被释放出来，且在整个消化过程中抗氧化活性没有明显变化，这表明 CCP 的主要结构在模拟消化条件下相对稳定。体外肠道微生物发酵可显著增加还原糖（1.11mg/mL）的含量。粪便培养物的 pH 值显著下降至 6.68，表明 CCP 可被肠道微生物分解和利用。与空白组相比，总短链脂肪酸、乙酸、丙酸和正丁酸的浓度均显著增加。同时，CCP 可显著调节有益微生物群落的组成和丰度，特别是拟杆菌门。因此，CCP 可能是一种通过促进肠道健康来预防疾病的功能性食品。
