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Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources

文献类型： 外文期刊

作者： Zhao, Yuanyuan 1 ; Wang, Dan 1 ; Wang, Pan 1 ; Zhao, Wenting 1 ; Zhao, Shuang 1 ; Chang, Hong 1 ; Wang, Yubin 1 ; Liu, Ye 3 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

2.Minist Agr & Rural Affairs, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Key Lab Vegetable Postharvest Proc, Beijing 100097, Peoples R China

3.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China

4.Beijing Acad Agr & Forestry Sci, Inst Food Sci & Technol, Zhanghua Rd 50, Beijing 100097, Peoples R China

5.Beijing Technol & Business Univ, Sch Food & Hlth, 11 Fucheng Rd, Beijing 100048, Peoples R China

关键词： Pectin; Structural characterization; Conformation; Gut fermentation; Microbial composition; Structure-function relationship

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2024 年 150 卷

页码：

收录情况： SCI

摘要： To identify the key structural properties of pectic polysaccharides that affect their gut fermentation behavior, structural characteristics and fecal fermentation ability of acid-extractable pectins obtained from 8 kinds of fruit and vegetable were compared. Results showed that the peach pectin presented a single molecular weight (Mw) distribution with large Mw (706.3 kDa), and the broccoli pectin owned high contents of arabinose (99.62 mg/g) and galactose (129.11 mg/g). Fermentation with these two pectins for 24 h improved the relative abundance of Bifidobacterium (13.42 % and 13.04 %, respectively), which had positive relation (p < 0.001) with Mw, arabinose and galactose. Hawthorn pectin was featured with low Mw, which also exhibited high linearity (6.96), supporting the relative abundance of Bacteroides (40.04 %) after fermentation. It had positive relation (p < 0.05) with linearity, acetate and butyrate. Tomato pectin was characterized by tri-Mw distribution with small polydispersity index (1.231, 1.120 and 1.106, respectively). Moreover, it displayed a compact and curved conformation in terms of smaller radius of gyration (Rg, 7.88 nm) and larger cross-sectional radius (Rc, 5.28 nm). Tomato pectin generated the highest content of short-chain fatty acids (61.59 mmol/L) among all the pectins after fermentation. Meanwhile, Ruminococcus was detected as key genera in the tomato pectin substrate, which was positively correlated (p < 0.05) with acetate, propionate, Rg and Rc. The correlation analysis further confirmed that Rg and arabinose content of the pectin have the greatest impact on the microbiota modification, followed by Rc and polydispersity index, promoting a deep understanding of the relationship between pectin structure and gut fermentation.

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