Physicochemical characteristics of Ganoderma lucidum oligosaccharide and its regulatory effect on intestinal flora in vitro fermentation

文献类型： 外文期刊

第一作者： Xia, Qile

作者： Xia, Qile;Cao, Yan;Zhao, Qin;Zhu, Hua;Yang, Kai;Sun, Peilong;Cai, Ming;Zhao, Qin;Zhu, Hua;Yang, Kai;Sun, Peilong;Cai, Ming

作者机构：

关键词： Ganoderma lucidum oligosaccharide; Structure characteristic; In vitro fermentation; Intestinal flora; Regulatory function

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 15 卷

页码：

收录情况： SCI

摘要： This study explored the structure characteristics of an oligosaccharide from Ganoderma lucidum (GLO) and its regulatory functions on intestinal flora fermentation in vitro. GLO was extracted by ultrasonic-assisted enzymatic hydrolysis, and purified with a dextran gel column. Digestion properties and intestinal flora regulation effects of GLO were investigated by both simulation models. Results showed that GLO was a chain-like homogeneous oligosaccharide, composed of -> 6)-beta-D-Glcp-(1 ->, -> 4)-alpha-D-Glcp-(1 ->, beta-D-Glcp-(1 ->, alpha-D-Manp-(1 ->. Its structure could not be easily degraded by digestion in the mouth, gastric and small intestine. Accordingly, they can be utilized by the intestinal flora in large intestine. By evaluating the gas, short chain fatty acids, pH and flora abundance in vitro fermentation, it indicated that GLO had good regulatory effects on intestinal flora. Accordingly, GLO might be a potential prebiotic applied in functional foods.

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