Li Qi, Wu Weijie, Chen Hangjun, Fang Xiangjun, Han Yanchao, Xie Mingyong, Gao Haiyan
State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China.
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Chem X. 2021 Sep 11;11:100129. doi: 10.1016/j.fochx.2021.100129. eCollection 2021 Oct 30.
The effects of Moso bamboo () shoot polysaccharide (BSP) on the human gut microbiota composition and volatile metabolite components were investigated by fermentation. After fermentation for 48 h, BSP utilization reached 40.29% and the pH of the fermentation solution decreased from 6.89 to 4.57. Moreover, the total short-chain fatty acid concentration significantly ( < 0.05) increased from 13.46 mM (0 h) to 43.20 mM (48 h). 16S rRNA analysis revealed several differences in the gut microbiota community structure of the BSP-treated and water-treated (control) cultures. In the BSP group, the abundance of , , and was significantly increased, while that of and significantly decreased. Moreover, the concentrations of benzene, its substituted derivatives, and carbonyl compounds in the volatile metabolites of the BSP-treated group decreased, while that of organic acids significantly increased after 48 h of fermentation. These results demonstrate that BSP improves gastrointestinal health.
通过体外发酵研究了毛竹（）笋多糖（BSP）对人体肠道微生物群组成和挥发性代谢物成分的影响。发酵48小时后，BSP利用率达到40.29%，发酵液pH值从6.89降至4.57。此外，总短链脂肪酸浓度从13.46 mM（0小时）显著（<0.05）增加到43.20 mM（48小时）。16S rRNA分析显示，BSP处理组和水处理（对照）培养物的肠道微生物群落结构存在若干差异。在BSP组中，、和的丰度显著增加，而和的丰度显著降低。此外，BSP处理组挥发性代谢物中苯及其取代衍生物和羰基化合物的浓度降低，而发酵48小时后有机酸的浓度显著增加。这些结果表明BSP改善了胃肠道健康。
