您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The interaction between mulberry leaf polyphenols and polysaccharides during digestion and colon fermentation

文献类型： 外文期刊

作者： Zou, Yuxiao 1 ; Shi, Yingchun 1 ; Liao, Sentai 1 ; Li, Erna 1 ; Yang, Qiong 1 ; Chen, Ruohong 3 ; Li, Qian 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China

2.Guangdong Lab Lingnan Modern Agr, Maoming 525000, Peoples R China

3.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China

4.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Yiheng Rd 133, Guangzhou 510610, Guangdong, Peoples R China

关键词： Mulberry leaf; Interaction; In vitro digestion; Colon fermentation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 196 卷

页码：

收录情况： SCI

摘要： The digestion and absorption characteristics of mulberry leaf polyphenols (MLPP), polysaccharides (MLPS), and polyphenol-polysaccharide complex (PPPS) were compared and the changes in short chain fatty acids (SCFAs) were analyzed during the fermentation process. The impact of PPPS on the structural composition of intestinal microbiota was investigated based on 16 S rDNA gene sequencing. The digestibility rates of polyphenols in MLPP and PPPS were 59.48% and 79.95%, respectively, while no free monosaccharide were detected in MLPS and PPPS, indicating that polysaccharides promoted the digestion of polyphenols in PPPS, while the existence of polyphenols had no effect on the digestion of polysaccharides in terms of the monosaccharide release. The production of intestinal microbiota SCFAs in PPPS group was significantly higher in the amounts of acetic acid, propionic acid, valeric acid and butyric acid during the 0-12 h fermentation process accompanied with sharp decrease in pH value, while more isobutytic acid and isovaleric acid were produced in MLPS group at the 12-24 h fermentation stage. PPPS increased the relative abundance of Fusobacteriun, while decreased the relative abundance of Collinsella aerofaciens, Romboutsia ilealis, and Lachnospiraceae in gut microbiota significantly, which might contribute to the synergistic effect of polyphenol and polysaccharide in regulating lipid metabolism.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台