In vitro digestion and human gut microbiota fermentation of longan pulp polysaccharides as affected by Lactobacillus fermentum fermentation
文献类型： 外文期刊
作者： Huang, Fei 1 ; Hong, Ruiyue 1 ; Yi, Yang 2 ; Bai, Yajuan 1 ; Dong, Lihong 1 ; Jia, Xuchao 1 ; Zhang, Ruifen 1 ; Wang, Gua 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Serkultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China
2.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China
3.Hubei Engn Univ, Coll Chem & Mat Sci, Xiaogan 432000, Peoples R China
4.Niusibao Guangsai Guangdong Biotechnol Ltd Co, Guangzhou 510931, Peoples R China
关键词： Longan polysaccharide; Digestion; Fermentation
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 147 卷
页码：
收录情况： SCI
摘要： This study investigated the effect of Lactobacillus fermentum fermentation treatment on the gastrointestinal digestion and fermentation in vitro of polysaccharides from longan pulp. Polysaccharide isolated from unfermented and fermented longan pulp named LP and LP-F, respectively. The molecular weight of LP-F declined from 109.62 +/- 10.66 kDa to 51.46 +/- 6.26 kDa while that of LP declined from 221.63 +/- 2.41 kDa to 69.68 +/- 2.36 kDa with gastrointestinal digestion. At same time, the reducing sugars content of LP and LP-F were both increased significantly. In addition, after 48 h gut microbiota fermentation, there were more total short chain fatty adds and ace tic acid, as well as more Enterococcus, Bifidobacterium, and Clostridium in LP-F fermentation culture than those in LP fermentation culture. Moreover, LP-F fermentation culture showed lower pH value and less residual carbohydrate percentage than that of LP. These results indicated that LP-F is easier than LP to be fermented by human gut microbiota (C) 2020 Elsevier B.V. All rights reserved.
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