In vitro human gut microbiota fermentation of litchi pulp polysaccharides as affected by Lactobacillus pre-treatment

文献类型： 外文期刊

第一作者： Xia, Chunmei

作者： Xia, Chunmei;Zhang, Ruifen;Jia, Xuchao;Dong, Lihong;Ma, Qin;Zhao, Dong;Huang, Fei;Zhang, Mingwei;Xia, Chunmei;Sun, Zhida;Zhang, Mingwei;Zhang, Mingwei;Lee, Yuan Kun

作者机构：

关键词： Litchi polysaccharide; Fermentation; Prebiotic activity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 445 卷

页码：

收录情况： SCI

摘要： In this study, litchi polysaccharides were obtained from unfermented or fermented pulp by Lactobacillus fermentum (denoted as LP and LPF, respectively). The differences between LP and LPF in the colonic fermentation characteristics and modulatory of gut microbiota growth and metabolism were investigated with an in vitro fecal fermentation model. Results revealed that the strategies of gut bacteria metabolizing LP and LPF were different and LPF with lower molecular weight (Mw) was readily utilized by bacteria. The monosaccharide utilization sequence of each polysaccharide was Ara > Gla > GalA > GlcA approximate to Glu approximate to Man. Moreover, LPF promoted stronger proliferation of Bifidobacterium, Megamonas, Prevotella, and Bacteroides and higher SCFAs production (especially acetic and butyric acids) than LP. Correlation analysis further revealed that Mw could represent an essential structural feature of polysaccharides associated with its microbiota-regulating effect. Overall, Lactobacillus fermentation pre-treatment of litchi pulp promoted the fermentation characteristics and prebiotic activities of its polysaccharide.

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