In vitro batch fermentation demonstrates variations in the regulation of gut microbiota and metabolic functions by β-glucans of differing structures
文献类型： 外文期刊
作者： Gao, Yuhang 1 ; Yu, Leilei 1 ; Ye, Zi 1 ; Zhang, Chuan 1 ; Gong, Yuhong 6 ; Zhang, Qingsong 1 ; Zhang, Chengcheng 1 ; Zhao, Jianxin 1 ; Narbad, Arjan 4 ; Chen, Wei 1 ; Zhai, Qixiao 1 ; Tian, Fengwei 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
3.Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Jiangsu, Peoples R China
4.Jiangnan Univ, Int Joint Res Lab Probiot, Wuxi 214122, Jiangsu, Peoples R China
5.Quadram Inst Biosci, Gut Hlth & Microbiome Inst Strateg Programme, Norwich 16, England
6.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc,Minist Agr & Ru, Beijing 100097, Peoples R China
关键词： beta-glucan; Gut microbiota; Structure; Fermentation; Metabolism
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）
ISSN： 0963-9969
年卷期： 2024 年 186 卷
页码：
收录情况： SCI
摘要： The gut microbiota is widely acknowledged as a crucial factor in regulating host health. The structure of dietary fibers determines changes in the gut microbiota and metabolic differences resulting from their fermentation, which in turn affect gut microbe-related health effects. beta-Glucan (BG) is a widely accessible dietary fiber to humans, and its structural characteristics vary depending on the source. However, the interactions between different structural BGs and gut microbiota remain unclear. This study used an in vitro fermentation model to investigate the effects of BG on gut microbiota, and microbiomics and metabolomics techniques to explore the relationship between the structure of BG, bacterial communities, and metabolic profiles. The four sources of BG (barley, yeast, algae, and microbial fermentation) contained different types and proportions of glycosidic bonds, which differentially altered the bacterial community. The BG from algal sources, which contained only beta(1 -> 4) glycosidic bonds, was the least metabolized by the gut microbiota and caused limited metabolic changes. The other three BGs contain more diverse glycosidic bonds and can be degraded by bacteria from multiple genera, causing a wider range of metabolic changes. This work also suggested potential synergistic degradation relationships between gut bacteria based on BG. Overall, this study deepens the structural characterizationmicrobial-functional understanding of BGs and provides theoretical support for the development of gut microbiota-targeted foods.
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