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Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota
Wu, Ding Tao1; Yuan, Qin1; Guo, Huan1,2; Fu, Yuan1,2; Li, Fen1; Wang, Shengpeng3; Gan, Ren You2
2021-03
Source PublicationFood Research International
ISSN0963-9969
Abstract

The in vitro simulated saliva-gastrointestinal digestion and human fecal fermentation of snow chrysanthemum polysaccharides (JHP) were investigated. Results showed that reducing sugar contents of JHP increased during the gastrointestinal digestion, and glucose released with the decrease of its molecular weight, suggesting that JHP could be partially degraded under the gastrointestinal digestion. Furthermore, after in vitro fecal fermentation, the molecular weight and molar ratio of constituent monosaccharides (galactose and galacturonic acid) of the indigestible JHP (JHP-I) significantly decreased, and both monosaccharides and oligosaccharides released, suggesting that JHP-I could be further degraded and consumed by gut microbiota. Some beneficial bacteria, such as genera Bifidobacterium, Lactobacillus, Megamonas, and Megasphaera, significantly increased, suggesting that JHP-I could change the composition and abundance of gut microbiota. These results suggest that JHP is a potential source of prebiotics, and can be helpful for better understanding of the potential digestion and fermentation mechanism of JHP.

KeywordGut Microbiota In Vitro Digestion In Vitro Fermentation Polysaccharide Snow Chrysanthemum Structural Characteristic
DOI10.1016/j.foodres.2020.109888
URLView the original
Indexed BySCIE
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000623222800015
Scopus ID2-s2.0-85096165859
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Cited Times [WOS]:27   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorWu, Ding Tao; Gan, Ren You
Affiliation1.Institute of Food Processing and Safety,College of Food Science,Sichuan Agricultural University,Ya'an,625014,China
2.Institute of Urban Agriculture,Chinese Academy of Agricultural Sciences,Chengdu,610213,China
3.State Key Laboratory of Quality Research in Chinese Medicine,Institute of Chinese Medical Sciences,University of Macau,China
Recommended Citation
GB/T 7714
Wu, Ding Tao,Yuan, Qin,Guo, Huan,et al. Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota[J]. Food Research International,2021.
APA Wu, Ding Tao,Yuan, Qin,Guo, Huan,Fu, Yuan,Li, Fen,Wang, Shengpeng,&Gan, Ren You.(2021).Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota.Food Research International.
MLA Wu, Ding Tao,et al."Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota".Food Research International (2021).
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