Wu Weijing, Wang Yanling, Yi Ping, Su Xufeng, Mi Yan, Wu Lanlan, Tan Qianglai
Xiamen Medical College, Xiamen, China.
Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, China.
Front Nutr. 2024 Sep 19;11:1466781. doi: 10.3389/fnut.2024.1466781. eCollection 2024.
Different steaming durations dramatically alter the structure of polysaccharides (PCPs). This study aimed to compare characteristics of digestion, absorption, and fermentation by gut microbiota across four representative PCPs from different steaming durations (0, 4, 8, and 12 h), each with unique molecular weights and monosaccharide profiles.
Chemical composition of the four PCPs was analyzed. Digestibility was evaluated using an saliva-gastrointestinal digestion model. Absorption characteristics were assessed with a Caco-2 monolayer model, and impacts on gut microbiota composition and short chain fatty acid (SCFA) levels were analyzed using fermentation with human gut microbiota.
Longer steaming durations altered the chemical profiles of PCPs, reducing carbohydrate content (84.87-49.58%) and increasing levels of uronic acid (13.99-19.61%), protein (1.07-5.43%), and polyphenols (0.05-2.75%). Four PCPs were unaffected by saliva digestion but showed enhanced gastrointestinal digestibility, with reducing sugar content rising from 4.06% (P0) to 38.5% (P12). The four PCPs showed varying absorption characteristics, with P0 having the highest permeability coefficient value of 9.59 × 10 cm/s. However, all PCPs exhibited poor permeability, favoring gut microbiota fermentation. The four PCPs altered gut microbiota composition and elevated SCFA production, but levels declined progressively with longer steaming durations. All PCPs significantly increased the abundance of Bacteroidota, Firmicutes, and Actinobacteriota, making them the dominant bacterial phyla. Additionally, all PCPs significantly increased the abundance of , and compared to the control group, which, along with , became the dominant microbiota. Increasing the steaming duration led to a reduction in levels, with PCPs from raw rhizomes showing the highest relative abundance at 24.90%. PCPs from moderately steamed rhizomes (4 h) led to a significant rise in (7.73%) among four PCPs. P8 and P12, derived from extensively steamed rhizomes (≥8 h), exhibited similar gut microbiota compositions, with significantly higher relative abundances of (20.23-20.30%) and (21.05-21.51%) compared to P0 and P4.
This research highlights the importance of adjusting steaming durations to maximize the probiotic potential of polysaccharides, enhancing their effectiveness in modulating gut microbiota and SCFA levels.
不同的蒸煮时间会显著改变多糖（PCPs）的结构。本研究旨在比较来自不同蒸煮时间（0、4、8和12小时）的四种代表性PCPs在消化、吸收和肠道微生物群发酵方面的特征，每种PCP都有独特的分子量和单糖谱。
分析了四种PCPs的化学成分。使用唾液-胃肠消化模型评估消化率。用Caco-2单层模型评估吸收特性，并通过人肠道微生物群发酵分析对肠道微生物群组成和短链脂肪酸（SCFA）水平的影响。
较长的蒸煮时间改变了PCPs的化学特征，降低了碳水化合物含量（84.87-49.58%），增加了糖醛酸（13.99-19.61%）、蛋白质（1.07-5.43%）和多酚（0.05-2.75%）的水平。四种PCPs不受唾液消化的影响，但显示出增强的胃肠消化率，还原糖含量从4.06%（P0）增加到38.5%（P12）。四种PCPs表现出不同的吸收特性，P0的渗透系数值最高，为9.59×10 cm/s。然而，所有PCPs的渗透性都很差，有利于肠道微生物群发酵。四种PCPs改变了肠道微生物群组成并提高了SCFA的产生，但随着蒸煮时间的延长，水平逐渐下降。所有PCPs都显著增加了拟杆菌门、厚壁菌门和放线菌门的丰度，使其成为主要的细菌门类。此外，与对照组相比，所有PCPs都显著增加了的丰度，与一起成为主要的微生物群。增加蒸煮时间导致水平降低，生根茎中的PCPs相对丰度最高，为24.90%。中度蒸煮根茎（4小时）中的PCPs导致四种PCPs中的显著增加（7.73%）。来自过度蒸煮根茎（≥8小时）的P8和P12表现出相似的肠道微生物群组成，与P0和P4相比，和的相对丰度显著更高（20.23-20.30%和21.05-21.51%）。
本研究强调了调整蒸煮时间以最大化多糖的益生菌潜力的重要性，提高其调节肠道微生物群和SCFA水平的有效性。
