Zhao Renjie, Qiu Zhichang, Bai Xinyan, Xiang Lu, Qiao Yiteng, Lu Xiaoming
Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.
Curr Res Food Sci. 2022 Oct 26;5:2033-2044. doi: 10.1016/j.crfs.2022.10.022. eCollection 2022.
Garlic saccharides have prebiotic activity, but the association between their function and structure is still poorly known. In present study, four different garlic saccharides were obtained from garlic polysaccharides (GPs) after acidolysis by ultrafiltration. Obtained GPs were constituted by different monosaccharides, among which fructose and glucose were the main components, while galactose was a major component of GPs-U6. All four saccharides were partly degraded by the simulated digestive system, and most could reach the large intestine to be utilized by the gut microbiota. Except for GPs-U6, the other three garlic saccharide fractions had good prebiotic activity and . Furthermore, GPs-U0.3 with lower molecular weight (Mw) showed better prebiotic activity, including promoting the production of short-chain fatty acids (SCFAs), increasing the abundance of beneficial bacteria such as , group and , and inhibiting the growth of potentially harmful bacteria. In addition, Kyoto Encyclopedia of Genes and Genomes (KEGG) Pathway enrichment analysis showed that GPs-U0.3 could reduce the risk of cancer and cardiovascular diseases. Overall, this findings of the present study revealed the digestive properties of GPs, as well as the potential association between their chemical structures and fermentation characteristics by gut microbiota. Thus, it can be stated that GPs-U0.3 can be used as potential prebiotics in functional foods, which provides a theoretical basis for the targeted preparation of functionalized garlic saccharides.
大蒜多糖具有益生元活性，但其功能与结构之间的关联仍鲜为人知。在本研究中，通过超滤对大蒜多糖（GPs）进行酸解后获得了四种不同的大蒜糖类。所获得的GPs由不同的单糖组成，其中果糖和葡萄糖是主要成分，而半乳糖是GPs-U6的主要成分。所有四种糖类在模拟消化系统中均有部分降解，且大多数能够到达大肠被肠道微生物群利用。除GPs-U6外，其他三种大蒜糖组分具有良好的益生元活性。此外，较低分子量（Mw）的GPs-U0.3表现出更好的益生元活性，包括促进短链脂肪酸（SCFAs）的产生、增加有益细菌如 、 菌群和 的丰度，以及抑制潜在有害细菌的生长。此外，京都基因与基因组百科全书（KEGG）通路富集分析表明，GPs-U0.3可降低癌症和心血管疾病的风险。总体而言，本研究的这些发现揭示了GPs的消化特性，以及它们的化学结构与肠道微生物群发酵特性之间的潜在关联。因此，可以说GPs-U0.3可作为功能性食品中的潜在益生元，这为靶向制备功能化大蒜糖类提供了理论依据。
