Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, China.
Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan, China.
Carbohydr Polym. 2021 Apr 15;258:117625. doi: 10.1016/j.carbpol.2021.117625. Epub 2021 Jan 22.
Dietary fibers with high water-binding capacity (WBC), swelling capacity (SC) and fermentability regulate food intake and intestinal microbiota. However, dietary fibers with such properties are generally rare or expensive. We evaluated SC, WBC, fermentability and bacterial shifts during in vitro fermentations of guar gum (GG), xanthan gum (XG) and the combined gum (CG) of XG and GG. SC and WBC were enhanced by the combination of GG and XG. Fermentation of CG showed similar Short chain fatty acids production and lower molecular weight compared with GG. Analyzing of fermentation kinetics by logistic-exponential model, initial fractional rate of degradation of CG were remarkable higher than GG. Microbiota analysis revealed that GG enriched Fusobacterium, Bacteriodes and Prevotella_9, and CG lead to promotion of Sphaerochaeta, Prevotella_9, Bacteroides and Christensenellaceae_R-7_group. These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.
具有高持水力（WBC）、溶胀力（SC）和发酵性的膳食纤维可调节食物摄入和肠道微生物群。然而，具有这些特性的膳食纤维通常很少或很昂贵。我们评估了瓜尔胶（GG）、黄原胶（XG）和 XG 与 GG 复合胶（CG）在体外发酵过程中的 SC、WBC、发酵性和细菌移位。GG 和 XG 的组合增强了 SC 和 WBC。与 GG 相比，CG 的发酵表现出相似的短链脂肪酸产生和更低的分子量。通过逻辑-指数模型分析发酵动力学，CG 的初始降解分数速率明显高于 GG。微生物组分析显示，GG 富集了梭菌属、拟杆菌属和普雷沃氏菌属 9，CG 导致球形菌属、普雷沃氏菌属 9、拟杆菌属和 Christensenellaceae_R-7 组的促进。这些数据表明，XG 与 GG 的组合改变了 GG 的水合和发酵特性，CG 促进了有益微生物群的生长。
