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Effects of in vitro fermentation of Atractylodes chinensis (DC.) Koidz. polysaccharide on fecal microbiota and metabolites in patients with type 2 diabetes mellitus

文献类型： 外文期刊

作者： Zhang, Xin 1 ; Ma, Qian 1 ; Jia, Lina 1 ; He, Hongpeng 1 ; Zhang, Tongcun 1 ; Jia, Weiguo 3 ; Zhu, Liying 4 ; Qi, Wei 1 ; Wang, Nan 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Coll Biotechnol, Tianjin 300457, Peoples R China

2.Minist Educ & Tianjin, Key Lab Ind Fermentat Microbiol, Tianjin 300457, Peoples R China

3.Sichuan Univ, West China Hosp, Ctr Gerontol & Geriatr, Natl Clin Res Ctr Geriatr, Chengdu 610041, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

关键词： Type 2 diabetes mellitus; Fecal microbiota; Metabolites; Atractylodes chinensis (DC.) Koidz.

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2023 年 253 卷

页码：

收录情况： SCI

摘要： Atractylodes chinensis (DC.) Koidz. polysaccharide (AKP) has been shown to have hypoglycemic activity. In this study, the effects of AKP on fecal microbiota and metabolites in healthy subjects and patients with type 2 diabetes mellitus (T2DM) were investigated using an in vitro simulated digestive fermentation model. AKP were isolated and purified from Atractylodes chinensis (DC.) Koidz. Its main component AKP1 (AKP-0 M, about 78 % of AKP) has an average molecular weight of 3.25 kDa with monosaccharide composition of rhamnose, arabinose, and galactosamine in a molar ratio of 1: 1.25: 2.88. Notably, AKP fermentation might improve the intestinal microbiota of T2DM patients by the enrichment of some specific bacteria rather than the increase of microbial diversity. The addition of AKP specifically enriched Bifidobacteriaceae and weakened the proportion of Escherichia-Shigella. Moreover, AKP also increased the levels of short-chain fatty acids without affecting total gut gas production, suggesting that AKP could have beneficial effects while avoiding flatulence. Metabolomic analysis revealed that ARP fermentation caused changes in some metabolites, which were mainly related to energy metabolism and amino acid metabolism. Importantly, ARP fermentation significantly increased the level of myo-inositol, an insulin sensitizer. In addition, a significant correlation was observed between specific microbiota and differential metabolites. This study has laid a theoretical foundation for AKP application in functional foods.

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