Wu Kaizhang, Lu Xingyu, Fang Fang, Liu Juncheng, Gao Jie, Zheng Yang
Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521031, China.
Department of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Foods. 2023 Jul 28;12(15):2878. doi: 10.3390/foods12152878.
This study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysaccharides (LPs) with different surface topographies were characterized as mannorhamnan (comprising Mannose and Rhamnose) and polygalacturonic acid (comprising Galacturonic acid and Galactose), respectively. The distinct effects on the gut microbiota and metabolome of BP and LPs may be due to their different monosaccharide compositions and surface morphologies. BP decreased harmful and promoted beneficial which was positively correlated with health-enhancing metabolites such as acetic acid, propionic acid, and pyridoxamine. , increased by LPs, was positively correlated with 4-Hydroxybenzaldehyde, acetic acid, and butyric acid. Overall, this study elucidated gut microbiota and the metabolome regulatory discrepancies of BP and LPs, potentially contributing to their development as prebiotics in healthy foods.
本研究旨在利用稳定的体外人体肠道发酵模型，比较佛手多糖和老香黄（由佛手发酵1、3和5年而成）的体外发酵特性。结果表明，具有不同表面形貌的佛手多糖（BP）和老香黄多糖（LPs）分别以甘露糖鼠李聚糖（由甘露糖和鼠李糖组成）和聚半乳糖醛酸（由半乳糖醛酸和半乳糖组成）为特征。BP和LPs对肠道微生物群和代谢组的不同影响可能归因于它们不同的单糖组成和表面形态。BP减少了有害菌并促进了有益菌的生长，这与乙酸、丙酸和吡哆胺等促进健康的代谢产物呈正相关。LPs增加的[具体指标未明确]与4-羟基苯甲醛、乙酸和丁酸呈正相关。总体而言，本研究阐明了BP和LPs在肠道微生物群和代谢组调节方面的差异，这可能有助于它们作为健康食品中的益生元得到开发。
