DIGESTION BY SALIVA, SIMULATED GASTRIC AND SMALL INTESTINAL JUICES AND IN VITRO FERMENTATION BY HUMAN GUT MICROBIOTA OF POLYSACCHARIDES FROM CICER ARIETINUM L. HULLS

被引：6

作者：

Akhtar, Hafiz Muhammad Saleem ^{[1
]}

Abdin, Mohamed ^{[1
]}

Ahmed, Shakeel ^{[2
,3
]}

Aslam, Farhan ^{[4
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

[2] Univ Austral Chile, Fac Ciencias, Inst Farm, Campus Isla Teja, Valdivia 509000, Chile

[3] Univ Autonoma Madrid, CIAL CSIC, Food Sci Res Inst, Lab Food, Madrid, Spain

[4] Univ Vet & Anim Sci, Dept Food Sci & Human Nutr, Lahore, Pakistan

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2021年 / 11卷 / 02期

关键词：

Cicer arietinum L; Polysaccharide; Gut microbiota; short chain fatty acids; In vitro fermentation; SULFATED POLYSACCHARIDES; BIOACTIVE COMPONENTS; TEA POLYSACCHARIDES; IMPACT; DIGESTIBILITY; ANTIOXIDANT; METABOLISM; EXTRACTION; SEEDS; ACID;

D O I：

10.15414/jmbfs.3966

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present study, digestion and fermentation (in vitro) of chickpea hull (CHPS) polysaccharides were analyzed, and CHPS effects were determined on gut microbes by using high-throughput sequencing technology. The results revealed that saliva, artificial gastric, and small intestinal juices had no effect on CHPS, but after fermentation of CHPS by human gut microbiota the molecular weight, reducing sugar and carbohydrate content decreased significantly. CHPS significantly modulated the gut microbial composition reflecting the potential to reduce obesity risk. Moreover, the decrease in pH was observed in the fermentation system, while short chain fatty acids (SCFAs) were significantly increased. These results indicate that CHPS have potential and could be utilized as functional food components for the improvement of human gut health.

引用

页码：1 / 8

页数：8

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