Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD, 4072, Australia.
Carbohydr Polym. 2021 Apr 15;258:117698. doi: 10.1016/j.carbpol.2021.117698. Epub 2021 Jan 27.
To investigate the effects of interactions between cellulose and xyloglucan (XG) on in vitro fermentation, a composite of bacterial cellulose (BC) incorporating XG during pellicle formation (BCXG), was fermented using a human faecal inoculum, and compared with BC, XG and a mixture (BC&XG) physically blended to have the same BC to XG ratio of BCXG. Compared to individual polysaccharides, the fermentation extent of BC and fermentation rate of XG were promoted in BC&XG. XG embedded in the BCXG composite was degraded less than in BC&XG, while more cellulose in BCXG was fermented than in BC&XG. This combination explains the similar amount of short chain fatty acid production noted throughout the fermentation process for BCXG and BC&XG. Microbial community dynamics for each substrate were consistent with the corresponding polysaccharide degradation. Thus, interactions between cellulose and XG are shown to influence their fermentability in multiple ways.
为了研究纤维素和木葡聚糖（XG）之间相互作用对体外发酵的影响，在菌膜形成过程中加入 XG 的复合细菌纤维素（BCXG），用人粪便接种物进行发酵，并与 BC、XG 和物理混合以具有相同 BC 到 XG 比的 BCXG（BC&XG）进行比较。与单独的多糖相比，BC 和 XG 的发酵程度在 BC&XG 中得到促进，而在 BC&XG 中，嵌入的 XG 降解程度小于 BC&XG，而在 BC&XG 中发酵的纤维素多于 BC&XG。这种组合解释了在整个 BCXG 和 BC&XG 的发酵过程中观察到的短链脂肪酸产量相似的原因。每种底物的微生物群落动态与相应的多糖降解一致。因此，纤维素和 XG 之间的相互作用以多种方式影响它们的可发酵性。
