Interaction between Bacteroidetes species in the fermentation of Lycium barbarum arabinogalactan

被引：10
作者：
Cao, Cui [1 ,2 ,3 ]
Wang, Lilong [1 ,2 ]
Zhang, Xueqian [1 ,2 ,3 ]
Ai, Chunqing [1 ,2 ]
Wang, Zhongfu [3 ]
Huang, Linjuan [3 ]
Song, Shuang [1 ,2 ]
Zhu, Beiwei [1 ,2 ]
机构：
[1] Dalian Polytech Univ, Sch Food Sci & Technol, Collaborat Innovat Ctr Seafood Deep Proc, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China
[2] Dalian Polytech Univ, Natl & Local Joint Engn Lab Marine Bioact Polysacc, Dalian 116034, Peoples R China
[3] Northwest Univ, Coll Food Sci & Technol, Shaanxi Nat Carbohydrate Resource Engn Res Ctr, Xian 710069, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 409卷
基金：
中国国家自然科学基金;
关键词：
Lycium barbarum; Arabinogalactan; Oligosaccharides; Bacteroides caccae; Phocaeicola vulgatus; STRUCTURAL-CHARACTERIZATION; MICROBIOTA; POLYSACCHARIDES;
D O I：
10.1016/j.foodchem.2022.135288
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study investigated the utilization of an arabinogalactan from Lycium barbarum (LBP-3) by intestinal Bacteroidetes species. The mixed-culture assay showed 58.4 % LBP-3 was utilized, and Bacteroides caccae and Phocaeicola vulgatus utilized more LBP-3 in single-culture compared to others. During in vitro fermentation of LBP-3, P. vulgatus favored arabinose while B. caccae preferred galactose. Moreover, 9 and 25 oligosaccharides were identified by HPLC-MSn in conditioned media (CM) derived from B. caccae and P. vulgatus, respectively. All of 3 tested Parabacteroides species (P. distasonis, P. goldsteinii, and P. johnsonii) markedly proliferated in CM of B. caccae and P. vulgatus, and proliferations of B. uniformis, B. finegoldii, B. ovatus and B. thetaiotaomicron also increased significantly in CM of B. caccae. The study suggests that the ability of Bacteroidetes species to degrade LBP-3 and sheds light on cooperative interactions of Bacteroides, Phocaeicola, and Parabacteroides species in the presence of LBP-3.
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页数：10
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