Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
Food Res Int. 2021 Mar;141:109888. doi: 10.1016/j.foodres.2020.109888. Epub 2020 Nov 10.
The in vitro simulated saliva-gastrointestinal digestion and human fecal fermentation of snow chrysanthemum polysaccharides (JHP) were investigated. Results showed that reducing sugar contents of JHP increased during the gastrointestinal digestion, and glucose released with the decrease of its molecular weight, suggesting that JHP could be partially degraded under the gastrointestinal digestion. Furthermore, after in vitro fecal fermentation, the molecular weight and molar ratio of constituent monosaccharides (galactose and galacturonic acid) of the indigestible JHP (JHP-I) significantly decreased, and both monosaccharides and oligosaccharides released, suggesting that JHP-I could be further degraded and consumed by gut microbiota. Some beneficial bacteria, such as genera Bifidobacterium, Lactobacillus, Megamonas, and Megasphaera, significantly increased, suggesting that JHP-I could change the composition and abundance of gut microbiota. These results suggest that JHP is a potential source of prebiotics, and can be helpful for better understanding of the potential digestion and fermentation mechanism of JHP.
研究了雪菊花多糖（JHP）的体外模拟唾液-胃肠消化和人体粪便发酵。结果表明，JHP 的还原糖含量在胃肠消化过程中增加，葡萄糖随着分子量的降低而释放，表明 JHP 可以在胃肠消化下部分降解。此外，经过体外粪便发酵后，不可消化的 JHP（JHP-I）的分子量和组成单糖（半乳糖和半乳糖醛酸）的摩尔比显著降低，并且释放出单糖和低聚糖，表明 JHP-I 可以被肠道微生物进一步降解和消耗。一些有益细菌，如双歧杆菌属、乳杆菌属、巨单胞菌属和巨球形菌属，显著增加，表明 JHP-I 可以改变肠道微生物的组成和丰度。这些结果表明 JHP 是一种潜在的益生元来源，可以帮助更好地理解 JHP 的潜在消化和发酵机制。
