Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro

文献类型： 外文期刊

第一作者： Wu, Ding-Tao

作者： Wu, Ding-Tao;Gan, Ren-You;Hu, Yi-Chen;Zou, Liang;Liu, Wen;Yuan, Qin;Wang, Sheng-Peng;Gan, Ren-You

作者机构：

关键词： Oolong tea; Polysaccharide; Physicochemical property; Simulated digestion; Fecal fermentation; Intestinal microbiota

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 14 卷

页码：

收录情况： SCI

摘要： In this study, dynamic variations in physicochemical characteristics of polysaccharides from 'Wuyi rock' tea (WYP) at different simulated digestion and fecal fermentation stages in vitro were studied. Results revealed that physicochemical characteristics of WYP were slightly altered after the simulated digestion in vitro, and its digestibility was about 8.38%. Conversely, physicochemical characteristics of the indigestible WYP, including reducing sugar, chemical composition, constituent monosaccharide, molecular weight, and FT-IR spectrum, were obviously altered after the fecal fermentation in vitro, and its fermentability was about 42.18%. Notably, the indigestible WYP could remarkably modulate the microbial composition via promoting the proliferation of profitable intestinal microbes, such as Bacteroides, Lactococcus, and Bifidobacterium. Moreover, it could also enhance the generation of short-chain fatty acids. The results showed that WYP was slightly digested in the gastrointestinal tract in vitro, but could be obviously utilized by intestinal microbiota, and might possess the potential to improve intestinal health.

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