In vitro batch fermentation demonstrates variations in the regulation of gut microbiota and metabolic functions by β-glucans of differing structures

文献类型： 外文期刊

第一作者： Gao, Yuhang

作者： Gao, Yuhang;Yu, Leilei;Ye, Zi;Zhang, Chuan;Zhang, Qingsong;Zhang, Chengcheng;Zhao, Jianxin;Zhai, Qixiao;Tian, Fengwei;Gao, Yuhang;Yu, Leilei;Ye, Zi;Zhang, Chuan;Zhang, Qingsong;Zhang, Chengcheng;Zhao, Jianxin;Zhai, Qixiao;Tian, Fengwei;Zhao, Jianxin;Yu, Leilei;Zhao, Jianxin;Narbad, Arjan;Zhai, Qixiao;Tian, Fengwei;Narbad, Arjan;Gong, Yuhong

作者机构：

关键词： beta-glucan; Gut microbiota; Structure; Fermentation; Metabolism

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2024 年 186 卷

页码：

收录情况： SCI

摘要： The gut microbiota is widely acknowledged as a crucial factor in regulating host health. The structure of dietary fibers determines changes in the gut microbiota and metabolic differences resulting from their fermentation, which in turn affect gut microbe-related health effects. beta-Glucan (BG) is a widely accessible dietary fiber to humans, and its structural characteristics vary depending on the source. However, the interactions between different structural BGs and gut microbiota remain unclear. This study used an in vitro fermentation model to investigate the effects of BG on gut microbiota, and microbiomics and metabolomics techniques to explore the relationship between the structure of BG, bacterial communities, and metabolic profiles. The four sources of BG (barley, yeast, algae, and microbial fermentation) contained different types and proportions of glycosidic bonds, which differentially altered the bacterial community. The BG from algal sources, which contained only beta(1 -> 4) glycosidic bonds, was the least metabolized by the gut microbiota and caused limited metabolic changes. The other three BGs contain more diverse glycosidic bonds and can be degraded by bacteria from multiple genera, causing a wider range of metabolic changes. This work also suggested potential synergistic degradation relationships between gut bacteria based on BG. Overall, this study deepens the structural characterizationmicrobial-functional understanding of BGs and provides theoretical support for the development of gut microbiota-targeted foods.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序