College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, PR China; Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, PR China; National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China.
Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, PR China.
Food Res Int. 2023 May;167:112633. doi: 10.1016/j.foodres.2023.112633. Epub 2023 Feb 24.
Sea cucumber sulfated polysaccharide (SCSPsj) is one of the dietary components which effectively modulates gut microbiota; however, the underlying mechanism remains unclear. In the present study, the interaction between SCSPsj and its utilizer (Parabacteroides distasonis) was investigated. Further study was carried out to explore the cross-feeding between intestinal Bacteroidales mediated by SCSPsj. The results revealed that SCSPsj can be fermented by P. distasonis to produce various microbial metabolites, including organic acids and derivatives, lipids and lipid-like molecules, organoheterocyclic compounds. SCSPsj can regulate the succinate pathway and acetyl-CoA pathway to influence the production of propanoic acid and acetic acid, respectively. Moreover, the SCSPsj-fermented supernatants of P. distasonis can only promote the growth of B. stercoris, B. vulgatus and P. johnsonii among 8 intestinal Bacteroidales strains through cross-feeding. The effect of cross-feeding was related to spatial distances and bacterial species. Moreover, the cross-feeding was correlated with compounds belonging to organic acids and derivatives, lipids and lipid-like molecules. These findings could provide new insights into the interaction between SCSPsj and gut microbiota.
海参硫酸多糖 (SCSPsj) 是一种有效的调节肠道微生物群的膳食成分之一；然而，其潜在机制尚不清楚。在本研究中，研究了 SCSPsj 与其利用者（拟杆菌目）之间的相互作用。进一步的研究旨在探索 SCSPsj 介导的肠道拟杆菌目之间的交叉喂养。结果表明，SCSPsj 可被 P. distasonis 发酵产生各种微生物代谢产物，包括有机酸及其衍生物、脂质和类脂样分子、有机杂环化合物。SCSPsj 可调节琥珀酸途径和乙酰辅酶 A 途径，分别影响丙酸和乙酸的产生。此外，P. distasonis 发酵的 SCSPsj 上清液只能通过交叉喂养促进 8 种肠道拟杆菌目中的 B. stercoris、B. vulgatus 和 P. johnsonii 的生长。交叉喂养的效果与空间距离和细菌种类有关。此外，交叉喂养与属于有机酸及其衍生物、脂质和类脂样分子的化合物有关。这些发现为 SCSPsj 与肠道微生物群的相互作用提供了新的见解。
