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Comparison of different longan polysaccharides during gut Bacteroides fermentation

文献类型： 外文期刊

作者： Wang, Jidongtian 1 ; Ma, Yongxuan 1 ; Xu, Xiang 1 ; Huang, Guitao 1 ; Zhang, Ruifen 1 ; Jia, Xuchao 1 ; Dong, Lihong 1 ; Deng, Mei 1 ; Zhang, Mingwei 1 ; Huang, Fei 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Sericultural & Agrifood Res In, Guangzhou 510610, Peoples R China

2.Food Lab Zhongyuan, Luohe 462300, Peoples R China

关键词： Bacteroides; Fermentation properties; Longan polysaccharide

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 461 卷

页码：

收录情况： SCI

摘要： The bioactivity of polysaccharide was closely related to its fermentation utilization by gut Bacteroides, and its utilization degree was determined by various gut Bacteroides species and different polysaccharides characteristics. The effects of longan polysaccharide (LP) and LP treated by ultrasonic-assisted hydrogen peroxide for 8 h (DLP-8) on gut Bacteroides growth, and their fermentation utilization were compared. The results of LP and DLP8 on the proliferation of six Bacteroides species showed that Bacteroides uniformis had the highest proliferation index. In fermentation by B. uniformis, DLP-8 (with a lower molecular weight), the viable count of which was higher than that of LP, was degraded more and especially utilized more glucose and glucuronic acid. The microstructure of the two polysaccharides changed differently during fermentation. Moreover, DLP-8 promoted greater short-chain fatty acids production than LP. These results indicated that the fermentation properties of DLP-8 by B. uniformis were superior to those of LP.

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