Yang Bing, Zhang Xinyu, Zhu Jingbo, Wu Qunjun, Yang Boxiang, Chitrakar Bimal, Sang Yaxin
College of Food Science and Technology, Hebei Agricultural University, 289 Lingyusi Road, Baoding, Hebei 071001, PR China.
Taijiyuan Biotechnology co., Ltd., Hi-tech Development Zone, 725700, Xunyang, PR China.
Food Chem X. 2024 Aug 13;24:101725. doi: 10.1016/j.fochx.2024.101725. eCollection 2024 Dec 30.
This study employed extraction methods, namely acid, alkaline, ultrasonic-assisted, hot-water, and dual enzyme-assisted extraction to extract polysaccharides from Imai (TMIPs), and investigated them for intestinal digestion and fecal fermentation . Furthermore, using fructo-oligosaccharide as a positive prebiotic control, the impact of these TMIPs as carbon sources on the growth of and in liquid culture was assessed. The results showed that all fractions transit through the gastrointestinal tract without degradation. Additionally, compared to the control group, the five polysaccharides significantly promoted the growth of probiotics, with a significant increase in short-chain fatty acid production after 48 h of fermentation. Furthermore, all five polysaccharides modulated the composition of gut microbiota. This offers theoretical guidance in the rational advancement of functional products derived from edible mushrooms, aiming to enhance gastrointestinal health in humans.
本研究采用酸法、碱法、超声辅助法、热水法和双酶辅助法等提取方法从舞茸中提取多糖（TMIPs），并对其进行肠道消化和粪便发酵研究。此外，以低聚果糖作为益生元阳性对照，评估了这些TMIPs作为碳源对液体培养中益生菌生长的影响。结果表明，所有组分均能完整通过胃肠道而不被降解。此外，与对照组相比，这五种多糖显著促进了益生菌的生长，发酵48小时后短链脂肪酸产量显著增加。此外，所有五种多糖均调节了肠道微生物群的组成。这为合理开发食用菌功能性产品提供了理论指导，旨在促进人类胃肠道健康。
