College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China.
Food Chem. 2025 Jan 15;463(Pt 1):141086. doi: 10.1016/j.foodchem.2024.141086. Epub 2024 Sep 5.
This study aimed to investigate the chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction DIP0. Our results indicated that DIP0 belongs to a heteropolysaccharide composed of glucose, galactose, mannose and xylose, accounting for 53.25 %, 24.18 %, 19.19 % and 3.37 %, respectively. Methylation and NMR results suggested that the main glycosidic bonds of DIP0 is →3)-Glcp-(1 → with →4)-Glcp-(1→, →3,4)-Glcp-(1→, →3,4)-Galp-(1 → and →6)-Manp-(1 → branches. In addition, DIP0 increased the abundance of benificial bacteria during the in vitro fecal fermentation, including Phascolarctobacterium, Parabacteroides and Bifidobacterium. It is remarkable that DIP0 improved the level of acetic acid, propionic acid, and butyric acid of the fermentation system, which were 1.31, 1.52, and 2.64 folds higher than the Controls, respectively. In summary, this study comprehensively analyzed the structure and probiotic activity of DIP0, which providing a theoretical basis for the development of the functional foods.
本研究旨在探讨猪肚菇多糖 DIP0 的化学结构和益生元活性。研究结果表明，DIP0 属于一种杂多糖，由葡萄糖、半乳糖、甘露糖和木糖组成，分别占 53.25%、24.18%、19.19%和 3.37%。甲基化和 NMR 结果表明，DIP0 的主要糖苷键为→3）-Glcp-（1→与→4）-Glcp-（1→、→3,4）-Glcp-（1→、→3,4）-Galp-（1→和→6）-Manp-（1→分支。此外，DIP0 增加了体外粪便发酵中有益细菌的丰度，包括 Phascolarctobacterium、Parabacteroides 和 Bifidobacterium。值得注意的是，DIP0 提高了发酵系统中乙酸、丙酸和丁酸的水平，分别比对照提高了 1.31、1.52 和 2.64 倍。综上所述，本研究全面分析了 DIP0 的结构和益生菌活性，为功能性食品的开发提供了理论依据。
