Song Qianbo, Zou Junju, Cheng Sau Wan, Li Kendra Sek Lam, Lau David Tai Wai, Yang Xiao, Shaw Pang Chui, Zuo Zhong
Guangdong-Hong Kong-Macao Joint Laboratory for New Drug Screening, School of Pharmacy The Chinese University of Hong Kong Hong Kong SAR P. R. China.
State Key Laboratory of Research on Bioactivities and Clinical Applications of Medicinal Plants The Chinese University of Hong Kong Hong Kong SAR P. R. China.
Food Sci Nutr. 2024 Dec 6;13(1):e4651. doi: 10.1002/fsn3.4651. eCollection 2025 Jan.
is a kind of popular functional food to be consumed by both healthy and diabetic people. As its major constituent, polysaccharide (DOP) is mainly utilized by gut microbiota. Despite distinctive gut microbiota composition between healthy and diabetic individuals, no study compared the interplay between DOP and gut microbiota under healthy and diabetic status. The current study aims to investigate and compare the metabolic signatures and regulatory potential of DOP on gut microbiota between healthy and diabetic status. Our serial in vitro fermentation investigations found that mannose in DOP was more utilized by gut microbiota under diabetic status with higher production of propanoic acid and lower production of butyric acid compared with those under healthy status. Moreover, metabolomic analyses revealed different impacts of DOP on intestinal microbial metabolites between healthy and diabetic status with upregulating taurine and downregulating 2-hydroxybutyric acid only occurring under diabetic status. Biodiversity analyses demonstrated that DOP treatment could only significantly improve the diversity of gut microbiota under diabetic status while there was no significant effect on that under healthy status. Further gut microbiota composition analyses indicated that DOP treatment could promote probiotics (, , and ) under both healthy and diabetic status while inhibit pathogens () only under diabetic status. In summary, our current insights into metabolic signatures and regulatory effects of DOP in the gut microbiota under healthy and diabetic status provided scientific evidence for its broad use as functional food.
是一种健康人和糖尿病患者都可食用的流行功能性食品。作为其主要成分，多糖（DOP）主要被肠道微生物群利用。尽管健康个体和糖尿病个体之间的肠道微生物群组成不同，但尚无研究比较健康状态和糖尿病状态下DOP与肠道微生物群之间的相互作用。本研究旨在调查和比较健康状态和糖尿病状态下DOP对肠道微生物群的代谢特征和调节潜力。我们一系列的体外发酵研究发现，与健康状态相比，糖尿病状态下肠道微生物群对DOP中的甘露糖利用率更高，丙酸产量更高，丁酸产量更低。此外，代谢组学分析揭示了健康状态和糖尿病状态下DOP对肠道微生物代谢产物的不同影响，仅在糖尿病状态下牛磺酸上调和2-羟基丁酸下调。生物多样性分析表明，DOP处理仅能显著改善糖尿病状态下肠道微生物群的多样性，而对健康状态下的肠道微生物群多样性无显著影响。进一步的肠道微生物群组成分析表明，DOP处理在健康和糖尿病状态下均可促进益生菌（、和），而仅在糖尿病状态下抑制病原体（）。总之，我们目前对健康状态和糖尿病状态下DOP在肠道微生物群中的代谢特征和调节作用的见解为其作为功能性食品的广泛应用提供了科学证据。
