Effects of in vitro simulated digestion and fecal fermentation of polysaccharides from straw mushroom (Volvariella volvacea) on its physicochemical properties and human gut microbiota

文献类型： 外文期刊

第一作者： Hu, Wei

作者： Hu, Wei;Di, Qing;Liang, Tao;Zhou, Na;Chen, Hongxia;Zeng, Zhihong;Luo, Yang;Shaker, Majid;Shaker, Majid

作者机构：

关键词： Short -chain fatty acids; Volvariella volvacea polysaccharide; Gut microbiota; In vitro digestion; Fecal fermentation

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2023 年 239 卷

页码：

收录情况： SCI

摘要： Herein, the fermentation and digestion behavior of Volvariella volvacea polysaccharide (VVP) were examined through the in vitro simulation experiment. The results revealed that succeeding the simulated salivary gastrointestinal digestion, the molecular weight of VVP was reduced by only 8.9 %. In addition, the reducing sugar, uronic acid, monosaccharide composition and Fourier transform infrared spectroscopy characteristics of VVP did not change significantly, which indicate that saliva-gastrointestinal could not digest VVP. However, 48 h of fecal fermentation of VVP dramatically reduced its molecular weight by 40.4 %. Furthermore, the molar ratios of the monosaccharide composition altered considerably due to the degradation of VVP by microorganisms and the metabolysis into different short-chain fatty acids (SCFAs). Meanwhile, the VVP also raised the proportion of Bacteroidetes to Firmicutes and promoted the proliferation of some beneficial bacteria including Bacteroides and Phascolarctobacterium, whereas it inhibited the growth of unfavorable bacteria such as Escherichia-shigella. Therefore, VVP has the potential to have a positive influence on health and hinder diseases by improving the intestinal microbial environment. These findings provide a theoretical foundation to further develop Volvariella volvacea as a healthy functional food.

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