Physicochemical characteristics of Ganoderma lucidum oligosaccharide and its regulatory effect on intestinal flora in vitro fermentation
文献类型： 外文期刊
作者： Xia, Qile 1 ; Zhao, Qin 2 ; Zhu, Hua 2 ; Cao, Yan 1 ; Yang, Kai 2 ; Sun, Peilong 2 ; Cai, Ming 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Zhejiang Prov Key Lab Fruit & Vegetables Postharv, State Key Lab Managing Biot & Chem Threats Qual &, Inst Food Sci,Minist Agr & Rural Affairs,Key Lab, Hangzhou 310021, Peoples R China
2.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China
3.Zhejiang Univ Technol, China Natl Light Ind, Key Lab Food Macromol Resources Proc Technol Res, Hangzhou, Peoples R China
关键词： Ganoderma lucidum oligosaccharide; Structure characteristic; In vitro fermentation; Intestinal flora; Regulatory function
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）
ISSN： 2590-1575
年卷期： 2022 年 15 卷
页码：
收录情况： SCI
摘要： This study explored the structure characteristics of an oligosaccharide from Ganoderma lucidum (GLO) and its regulatory functions on intestinal flora fermentation in vitro. GLO was extracted by ultrasonic-assisted enzymatic hydrolysis, and purified with a dextran gel column. Digestion properties and intestinal flora regulation effects of GLO were investigated by both simulation models. Results showed that GLO was a chain-like homogeneous oligosaccharide, composed of -> 6)-beta-D-Glcp-(1 ->, -> 4)-alpha-D-Glcp-(1 ->, beta-D-Glcp-(1 ->, alpha-D-Manp-(1 ->. Its structure could not be easily degraded by digestion in the mouth, gastric and small intestine. Accordingly, they can be utilized by the intestinal flora in large intestine. By evaluating the gas, short chain fatty acids, pH and flora abundance in vitro fermentation, it indicated that GLO had good regulatory effects on intestinal flora. Accordingly, GLO might be a potential prebiotic applied in functional foods.
- 相关文献
作者其他论文 更多>>
-
Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study
作者：Hu, Weiwei;Gu, Junchao;Zhang, Zhiguo;Wu, Weicheng;Gu, Junchao;Yang, Kai;Bu, Tingting;Natallia, Komarova
关键词：Tartary buckwheat starch; Hydrocolloid; Properties modification
-
Effect of Flammulina velutipes polysaccharidees on the quality and digestibility of fresh wet rice noodles: A study perspective from physicochemical and postprandial glucose homeostasis in vivo
作者：Bu, Tingting;Kong, Xiao;Ren, Yuting;Cai, Ming;Sun, Peilong;Yang, Kai;Bu, Tingting;Kong, Xiao;Ren, Yuting;Cai, Ming;Sun, Peilong;Yang, Kai;Zhang, Zhiguo;Hu, Weiwei;Wu, Weicheng;Natallia, Komarova
关键词：Plasma hormone; Postprandial glycemic response; Rice noodles; Starch digestibility; Structure; Flammulina velutipes polysaccharides
-
Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion
作者：Bu, Tingting;Yu, Yue;Kong, Xiao;Cai, Ming;Yang, Kai;Sun, Peilong;Bu, Tingting;Yang, Kai;Wu, Weicheng;Zhang, Zhiguo;Hu, Weiwei;Natallia, Komarova
关键词：buckwheat bran; dietary fiber; enzymatic extrusion; physicochemical properties; gut microbiota
-
Inhibitory effect and mechanism of purified saponin from Polygonatum cyrtonema Hua on human ovarian cancer cell A2780
作者：Xia, Qile;Hao, Beiqiong;Liu, Chenxing;Cao, Yan
关键词：Polygonatum cyrtonema Hua; Saponin; Ovarian cancer; Anticancer activity; Action mechanism
-
Protein composition and nutritional evaluation of three Polygonatum Mill species: A comparative analysis
作者：Liu, Chenxing;Cao, Yan;Lu, Shengmin;Xia, Qile;Liu, Chenxing;Cao, Yan;Lu, Shengmin;Xia, Qile;Liu, Chenxing;Cao, Yan;Lu, Shengmin;Xia, Qile;Zhao, Yuqi
关键词：Protein component; Proteomic analysis; Amino acid composition; Nutritional evaluation; Polygonatum mill
-
Gamma rays irradiated polysaccharides: A review of the structure, physicochemical properties, biological activities alteration, and future food applications
作者：Hamed, Yahya S.;Shen, Mingjie;Wang, Jian;Bu, Tingting;Yang, Kai;Hamed, Yahya S.;Salem, Mohamed E.;Youssef, Khaled M.;Hassan, Khloud R.;Cao, Yan;Xia, Qile
关键词：Gamma radiation; Polysaccharides modifications; Physicochemical properties; Biological activities; Food application
-
Mechanistic insights into the impact of thermally induced endogenous β-glucan structural modifications on the digestibility of highland barley flour
作者：Hu, Weiwei;Gu, Junchao;Zhang, Zhiguo;Liu, Daqun;Wu, Weicheng;Gu, Junchao;Yang, Kai
关键词：Thermal processing; Highland barley; Microstructure; In vitro digestibility; beta-glucan modification
