In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis
文献类型： 外文期刊
作者： Han, Rui 1 ; Pang, Daorui 2 ; Wen, Lingrong 3 ; You, Lijun 1 ; Huang, Riming 5 ; Kulikouskaya, Viktoryia 6 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, 381 Wushan Rd, Guangzhou 510640, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Guangdong, Peoples R China
3.Chinese Acad Sci, South China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China
4.Overseas Expertise Intro Ctr Discipline Innovat F, Ctr 111, Guangzhou 510640, Guangdong, Peoples R China
5.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China
6.Natl Acad Sci Belarus, Inst Chem New Mat, Skaryna Str 36F, Minsk 220141, BELARUS
关键词： Polysaccharide; Gracilaria Lemaneiformis; In vitro fermentation; Molecular weight; Gut microbes; Short chain fatty acids
期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）
ISSN： 1756-4646
年卷期： 2020 年 64 卷
页码：
收录情况： SCI
摘要： The study explored the changes of a sulfated polysaccharide (SP) from Gracilaria Lemaneiformis during simulated human digestive system. The results showed SP was scarcely degraded without significant difference. Moreover, the results of fermentation in vitro indicated 53.7% of SP were utilized by gut microbiota with the molecular weight decreasing by 59.41% at 48 h. Meanwhile, 50.07 +/- 2.82 mM of short chain fatty acids were produced in culture medium. Besides, in contrast with the regulation of galacto-oligosaccharide sacrificing diversity and richness of community, SP could regulate the composition of microbiota in a mild way. What's more, Proteobacteria and Firmicutes were the most sensitive phyla responding to changes of pH values in this study. And Sutterella, Phascolarctobacterium, Parabacteroides, Lachnospiraceae UCG-004, Desulfovibrio and Bacteroides were dominant genera for degrading and utilizing SP. Furthermore, the metagenomic function characteristics of microbes might be changed by SP. Thus, SP could be a potential prebiotic.
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