In vitro simulated digestion and fecal fermentation of exopolysaccharides from Lacticaseibacillus paracasei GL1

被引：0
作者：
Wang, Xiaomeng [1 ]
Tian, Juanjuan [1 ]
Tang, Nanyu [1 ]
Zhang, Xueliang [1 ]
Xiao, Luyao [1 ]
Xu, Mengjia [1 ,2 ,3 ]
Dong, Mingsheng [1 ]
Li, Wei [1 ]
机构：
[1] Nanjing Agr Univ, Sanya Inst Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
[2] Wenzhou Med Univ, Affiliated Cixi Hosp, Cixi 315300, Zhejiang, Peoples R China
[3] Chinese Acad Sci, Cixi Inst Biomed Engn, Ningbo Inst Mat Technol & Engn, Zhejiang Engn Res Ctr Biomed Mat,Zhejiang Int Sci, Ningbo 315300, Peoples R China
来源：
FOOD & FUNCTION | 2023年 / 14卷 / 11期
基金：
中国国家自然科学基金; 对外科技合作项目（国际科技项目）;
关键词：
INTERNATIONAL SCIENTIFIC ASSOCIATION; HUMAN INTESTINAL MICROBIOTA; GUT MICROBIOTA; CONSENSUS STATEMENT; POLYSACCHARIDES; SALIVA; DIET; PROBIOTICS; PREBIOTICS; OLIGOSACCHARIDES;
D O I：
10.1039/d3fo00676j
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The prebiotic properties of two purified fractions (GL1-E1 and GL1-E2) of exopolysaccharides (EPSs) from Lacticaseibacillus paracasei GL1 were investigated through in vitro fermentation of pure and human fecal cultures. The results indicated that the simulated digestion under saliva, gastric, and small intestinal conditions had no effect on GL1-E1 and GL1-E2. Additionally, GL1-E1 and GL1-E2 can be used as substrates for Lactobacillus and Lactococcus growth. It was also found that both were gradually degraded and utilized by the gut microbiota. As fermentation proceeded, the pH continued to decrease. Additionally, the total short-chain fatty acid (SCFA) production significantly increased, especially the major SCFA of formic, lactic, and acetic acid. Furthermore, GL1-E1 and GL1-E2 could significantly regulate the composition of the gut microbiota, by increasing the relative abundances of Bacteroides and Phascolarctobacterium, and decreasing the pathogenic bacteria Escherichia-Shigella, Klebsiella, and Fusobacterium. These results suggest that GL1-E1 and GL1-E2 have the potential to be developed as a prebiotic.
引用
收藏
页码：5120 / 5137
页数：18
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