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In vitro digestive characteristics and microbial degradation of polysaccharides from lotus leaves and related effects on the modulation of intestinal microbiota
Wu, Ding Tao1,2; Feng, Kang Lin1,2; Li, Fen2; Hu, Yi Chen1; Wang, Sheng Peng3; Gan, Ren You1,4; Zou, Liang1
2022
Source PublicationCurrent Research in Food Science
Volume5Pages:752-762
Abstract

Polysaccharides exist as one of the most abundant components in lotus leaves, which attract increasing attention owing to their promising health-promoting benefits. In this study, the digestive and microbial degradation characteristics of lotus leaf polysaccharides (LLP) were studied by using an in vitro gastrointestinal model. The results suggested that LLP was stable in the human upper gastrointestinal tract in vitro according to its digestive stabilities at different simulated digestion stages. Conversely, the indigestible LLP (LLPI) could be remarkably utilized by intestinal microbiota in human feces during in vitro fermentation, and its fermentability was 58.11% after the in vitro fermentation of 48 h. Indeed, the microbial degradation characteristics of LLPI during in vitro fermentation by human fecal inoculum were revealed. The results showed that the content of reducing sugars released from LLPI obviously increased from 0.498 to 2.176 mg/mL at the initial fermentation stage (0–6 h), and its molecular weight sharply decreased from 4.08 × 10 to 2.02 × 10 Da. Notably, the molar ratios of arabinose (Ara), galactose (Gal), and galacturonic acid (GalA) in LLPI decreased from 2.89 to 1.40, from 5.46 to 3.72, and from 21.24 to 18.71, respectively, suggesting that the utilization of arabinose and galactose in LLPI by intestinal microbiota was much faster than that of galacturonic acid at the initial fermentation stage. Additionally, LLPI could remarkably regulate gut microbial composition by increasing the abundances of several beneficial microbes, including Bacteroides, Bifidobacterium, Megamonas, and Collinsella, resulting in the promoted generation of several short-chain fatty acids, especially acetic, propionic, and butyric acids. The findings from the present study are beneficial to better understanding the digestive and microbial degradation characteristics of LLP, which indicate that LLP can be used as a potential prebiotic for the improvement of intestinal health.

KeywordDigestive Characteristic Gut Microbiota Lotus Leaf Microbial Degradation Polysaccharides Structural Characteristic
DOI10.1016/j.crfs.2022.04.004
URLView the original
Indexed BySCIE
Language英語English
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000796490500005
Scopus ID2-s2.0-85129500810
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Cited Times [WOS]:3   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Corresponding AuthorWu, Ding Tao; Gan, Ren You; Zou, Liang
Affiliation1.Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
2.Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
3.State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
4.Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610213, China
Recommended Citation
GB/T 7714
Wu, Ding Tao,Feng, Kang Lin,Li, Fen,et al. In vitro digestive characteristics and microbial degradation of polysaccharides from lotus leaves and related effects on the modulation of intestinal microbiota[J]. Current Research in Food Science,2022,5:752-762.
APA Wu, Ding Tao,Feng, Kang Lin,Li, Fen,Hu, Yi Chen,Wang, Sheng Peng,Gan, Ren You,&Zou, Liang.(2022).In vitro digestive characteristics and microbial degradation of polysaccharides from lotus leaves and related effects on the modulation of intestinal microbiota.Current Research in Food Science,5,752-762.
MLA Wu, Ding Tao,et al."In vitro digestive characteristics and microbial degradation of polysaccharides from lotus leaves and related effects on the modulation of intestinal microbiota".Current Research in Food Science 5(2022):752-762.
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