褐藻糖胶的体外发酵特性及其对肠道微生物群的调节作用。
In vitro fermentation characteristics of polysaccharide from Sargassum fusiforme and its modulation effects on gut microbiota.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong, 510610, China.
出版信息
Food Chem Toxicol. 2021 May;151:112145. doi: 10.1016/j.fct.2021.112145. Epub 2021 Mar 23.
In this study, polysaccharides from Sargassum fusiforme (SFP) were obtained by cellulase assisted hot water extraction. The chemical composition, structural characteristics, and in vitro fermentation properties of SFP were investigated. Results showed that the contents of total carbohydrate, protein, uronic acid and sulfate in SFP were 83.25%, 1.42%, 12.80% and 7.81%, respectively. It mainly consisted of fucose glucose and galactose, with molecular weight of 255.83 kDa. UV spectrum, FTIR, SEM and AFM results showed that SFP was a typical sulfate polysaccharide with relative smooth surface and regular shape. After in vitro fermentation for 24 h, the pH value of fermentation medium declined significantly (p < 0.05), utilization of carbohydrate was 53.17%. The contents of total SCFAs increased by 10.77 times. Moreover, SFP fermentation could change obviously the microbiota composition. It significantly increased the abundance of Faecalibacterium (increased by 49.07% compared with the Blank24 group), Phascolarctobacterium (increased by 88.06%), Bifidobacterium (increased by 139.13%), Ruminococcaceae_UCG-014 (increased by 177.78%), and Lactobacillus (increased by 400.00%), decreased the abundance of Prevotella_9 (decreased by 34.54%) and Blautia (decreased by 40.79%) at genus level. These results showed that SFP could be utilized by microbiota in human feces, and may have the potential to improve intestinal health.
在这项研究中，采用纤维素酶辅助热水提取法从羊栖菜中提取得到多糖。研究了羊栖菜多糖的化学成分、结构特征和体外发酵特性。结果表明，羊栖菜多糖中总糖、蛋白质、糖醛酸和硫酸根的含量分别为 83.25%、1.42%、12.80%和 7.81%。它主要由岩藻糖、葡萄糖和半乳糖组成，分子量为 255.83kDa。紫外光谱、傅里叶变换红外光谱、扫描电子显微镜和原子力显微镜结果表明，羊栖菜多糖是一种典型的硫酸多糖，具有相对光滑的表面和规则的形状。体外发酵 24h 后，发酵培养基的 pH 值显著下降（p<0.05），碳水化合物利用率为 53.17%。总 SCFAs 的含量增加了 10.77 倍。此外，羊栖菜多糖发酵可以明显改变微生物群落组成。它显著增加了 Faecalibacterium（与 Blank24 组相比增加了 49.07%）、Phascolarctobacterium（增加了 88.06%）、Bifidobacterium（增加了 139.13%）、Ruminococcaceae_UCG-014（增加了 177.78%）和 Lactobacillus（增加了 400.00%）的丰度，降低了Prevotella_9（减少了 34.54%）和 Blautia（减少了 40.79%）的丰度。这些结果表明，羊栖菜多糖可被人粪便中的微生物群利用，可能具有改善肠道健康的潜力。
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