Effects of steam explosion pretreatment on the digestive properties and gut microbiota of Laminaria japonica polysaccharide

被引：2

作者：

Lin, Yaqing ^{[1
,2
]}

Zhang, Zihao ^{[1
]}

Ren, Sijie ^{[1
]}

Wang, Lin ^{[1
,2
]}

Xiong, Bin ^{[1
]}

Zheng, Baodong ^{[1
,2
]}

Zhang, Yi ^{[1
,2
]}

Pan, Lei ^{[1
,2
]}

机构：

[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Peoples R China

[2] Minist Educ, Engn Res Ctr Fujian Taiwan Special Marine Food Pro, Fuzhou, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2024年 / 104卷 / 14期

关键词：

polysaccharide; Laminaria japonica; steam explosion; digestion; gut microbiota; IN-VITRO; ASSISTED EXTRACTION; FERMENTATION; ANTIOXIDANT; SALIVA; BROWN;

D O I：

10.1002/jsfa.13714

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUNDLaminaria japonica polysaccharide, which is an important bioactive substance of Laminaria japonica with anti-inflammatory and antioxidant effects. In this study, the molecular weight, functional groups and surface morphology were investigated to evaluate the digestive properties of Laminaria japonica polysaccharide before and after steam explosion. RESULTSThe results indicated that the Laminaria japonica polysaccharide entered the large intestine to be utilized by the gut microbiota after passing through the oral, gastric and small intestinal. Meanwhile, Laminaria japonica polysaccharide of steam explosion promoted the growth of beneficial bacteria Phascolarctobacterium and Intestinimonas, and increased the content of acetic, propionic and butyric acids, which was 2.29-folds, 2.60-folds and 1.63-folds higher than the control group after 48 h of fermentation. CONCLUSIONThis study reveals that the effect of steam explosion pretreatment on the digestion in vitro and gut microbiota of Laminaria japonica polysaccharide will provide a basic theoretical basis for the potential application of Laminaria japonica polysaccharide as a prebiotic in the food industry. (c) 2024 Society of Chemical Industry.

引用

页码：8879 / 8886

页数：8

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