Microbial catabolism of Porphyra haitanensis polysaccharides by human gut microbiota

被引：132

作者：

Xu, Shu-Ying ^{[1
]}

Aweya, Jude Juventus ^{[1
]}

Li, Na ^{[1
]}

Deng, Rui-Yan ^{[1
]}

Chen, Wei-Yi ^{[1
]}

Tang, Jie ^{[1
]}

Cheong, Kit-Leong ^{[1
]}

机构：

[1] Shantou Univ, Guangdong Prov Key Lab Marine Biotechnol, STU UNIVPM Joint Algal Res Ctr, Dept Biol,Coll Sci, Shantou 515063, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 289卷

基金：

中国国家自然科学基金;

关键词：

Porphyra haitanensis polysaccharides; Gut microbiota; Short-chain fatty acids; Degradation products; SULFATED POLYSACCHARIDE; FERMENTATION; BACTERIA; FIBER; DIET;

D O I：

10.1016/j.foodchem.2019.03.050

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study applied an in vitro fermentation model, whereby the catabolism of Porphyra haitanensis polysaccharides (PHP) was monitored coupled with the variations of microbiota composition and the concentration of short-chain fatty acids (SCFAs), so as to assess the effects of PHP on human intestinal microbiota. After 24 h anaerobic incubation, the level of microflora diversity increased significantly, as the microbiome structure was reshaped through promotion of intestinal probiotics proliferation and inhibition of pathogens growth. Besides, the final concentration of total SCFAs increased to 32.32 +/- 1.81 mmol/L, and contained high amounts of acetic, propionic and butyric acid. Furthermore, the molecular weight of PHP decreased from 2.623 x 10(5)g/mol to 2.308 x 10(4)g/mol. The degree of polymerization of oligosaccharide products ranged from 2 to 9, with the main linkage patterns being 1 -> 3 and 1 -> 4 linked Galp. The current study provides new insight on the probiotic activity of PHP within the human gastrointestinal tract.

引用

页码：177 / 186

页数：10

共 40 条

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