Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation

文献类型： 外文期刊

第一作者： Zhao, Yuanyuan

作者： Zhao, Yuanyuan;Bi, Jinfeng;Yi, Jianyong;Wu, Xinye;Ma, Youchuan;Li, Ruiping;Li, Ruiping;Bi, Jinfeng;Yi, Jianyong

作者机构：

关键词： Pectin; Homogalacturonan; Molecular weight; Gut microbiota; Short chain fatty acids; Structure-function relationship

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2021 年 269 卷

页码：

收录情况： SCI

摘要： The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model, and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation. On the other hand, culture media supplemented with low-Mw AP (60,300 g/mol) and low-Mw HG (861 g/mol) exhibited lower pH (5.1 and 5.7, respectively) and produced higher total short-chain fatty acid contents (SCFA, 230.40 mmol/L and 187.19 mmol/L, respectively). However, reduced trends in abundance of the pectinolytic microorganisms Faecalibacterium and Eubacterium were showed as Mw of the HG decreased, whereas growth of the SCFA-producer genera Bifidobaacterium, Megasphaera and Allisonella were improved. This work confirmed that low-Mw pectin and homogalacturonan generated more beneficial metabolites, developing structure-microbiota-gut health relationship.

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