Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg 1958, Denmark.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 8):127515. doi: 10.1016/j.ijbiomac.2023.127515. Epub 2023 Oct 21.
Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
果胶多糖调节肠道发酵能力，而肠道发酵能力取决于其结构特征。在这项工作中，采用 HCl（HAEP）、NaOH（AEP）、纤维素酶（EAEP）提取苹果果胶，同时采用水（WEP）、螯合剂（CEP）和 NaOH（NEP）依次提取细胞壁果胶部分。目的是全面比较不同提取方法对果胶结构和肠道发酵行为的影响。结果表明，HAEP 中半乳糖醛酸含量（90.65mol%）和分子量较大（675kg/mol）。HAEP 的分子形态呈现出高度线性，而 AEP、EAEP 和 WEP 则表现出紧凑的丝状结构，具有高度分支的模式。AEP 的特点是产率高（33.1g/100gd.b.）、分子量适中（304kg/mol）、鼠李半乳糖醛酸 I 区比例大（24.88%）、分支度低（1.77）。经过 24 小时体外模拟肠道发酵后，添加 AEP 后总短链脂肪酸（SCFA）含量增加到 36.8mmol/L，其次是 EAEP、HAEP 和 WEP（分别为 25.2、24.2 和 20.3mmol/L）。同时，WEP 还同时产生了最高的氨含量（22.4mmol/L）。这项研究表明，AEP 的发酵产生了更多有益的 SCFA 和更少的氨，因此表明其具有更好的肠道发酵性能。
