In vitro human gut microbiota fermentation of litchi pulp polysaccharides as affected by Lactobacillus pre-treatment
文献类型： 外文期刊
作者： Xia, Chunmei 1 ; Zhang, Ruifen 1 ; Jia, Xuchao 1 ; Dong, Lihong 1 ; Ma, Qin 1 ; Zhao, Dong 1 ; Lee, Yuan Kun 4 ; Sun, Zhida 2 ; Huang, Fei 1 ; Zhang, Mingwei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pro, Guangzhou 510610, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Food Lab Zhongyuan, Luohe 462300, Henan, Peoples R China
4.Natl Univ Singapore, Yong Loo Lin Sch Med, Dept Microbiol & Immunol, Singapore 117545, Singapore
关键词： Litchi polysaccharide; Fermentation; Prebiotic activity
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 445 卷
页码：
收录情况： SCI
摘要： In this study, litchi polysaccharides were obtained from unfermented or fermented pulp by Lactobacillus fermentum (denoted as LP and LPF, respectively). The differences between LP and LPF in the colonic fermentation characteristics and modulatory of gut microbiota growth and metabolism were investigated with an in vitro fecal fermentation model. Results revealed that the strategies of gut bacteria metabolizing LP and LPF were different and LPF with lower molecular weight (Mw) was readily utilized by bacteria. The monosaccharide utilization sequence of each polysaccharide was Ara > Gla > GalA > GlcA approximate to Glu approximate to Man. Moreover, LPF promoted stronger proliferation of Bifidobacterium, Megamonas, Prevotella, and Bacteroides and higher SCFAs production (especially acetic and butyric acids) than LP. Correlation analysis further revealed that Mw could represent an essential structural feature of polysaccharides associated with its microbiota-regulating effect. Overall, Lactobacillus fermentation pre-treatment of litchi pulp promoted the fermentation characteristics and prebiotic activities of its polysaccharide.
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