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In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide

文献类型： 外文期刊

作者： Li, Qi 1 ; Wu, Weijie 2 ; Chen, Hangjun 2 ; Fang, Xiangjun 2 ; Han, Yanchao 2 ; Xie, Mingyong 1 ; Gao, Haiyan 2 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, China Canada Joint Lab Food Sci & Technol Nanchan, Nanchang, Jiangxi, Peoples R China

2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Postharvest Handing Fruits, Hangzhou 310021, Peoples R China

4.Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Peoples R China

关键词： Intestinal microbiota; 16S rRNA; Volatile metabolite; Short-chain fatty acid; Microflora

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： 2021 年 11 卷

页码：

收录情况： SCI

摘要： The effects of Moso bamboo (Phyllostachys edulis) shoot polysaccharide (BSP) on the human gut microbiota composition and volatile metabolite components were investigated by in vitro fermentation. After fermentation for 48 h, BSP utilization reached 40.29% and the pH of the fermentation solution decreased from 6.89 to 4.57. Moreover, the total short-chain fatty acid concentration significantly (P < 0.05) increased from 13.46 mM (0 h) to 43.20 mM (48 h). 16S rRNA analysis revealed several differences in the gut microbiota community structure of the BSP-treated and water-treated (control) cultures. In the BSP group, the abundance of Firmicutes, Actinobacteria, and Proteobacteria was significantly increased, while that of Bacteroidetes and Fusobacteria significantly decreased. Moreover, the concentrations of benzene, its substituted derivatives, and carbonyl compounds in the volatile metabolites of the BSP-treated group decreased, while that of organic acids significantly increased after 48 h of fermentation. These results demonstrate that BSP improves gastrointestinal health.

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