Behaviour of citrus pectin during its gastrointestinal digestion and fermentation in a dynamic simulator (simgi®)

被引：102

作者：

Ferreira-Lazarte, Alvaro ^{[1
]}

Javier Moreno, F. ^{[1
]}

Cueva, Carolina ^{[1
]}

Gil-Sanchez, Irene ^{[1
]}

Villamiel, Mar ^{[1
]}

机构：

[1] CSIC UAM, CIAL, Inst Invest Ciencias Alimentac, C Nicolas Cabrera,9,Campus Univ Autonoma Madrid, Madrid 28049, Spain

来源：

CARBOHYDRATE POLYMERS | 2019年 / 207卷

关键词：

Non-digestible carbohydrate; Pectin; Fermentation; Prebiotic; In vitro gastrointestinal model; Intestinal digestibility; Dynamic in vitro model; CHAIN FATTY-ACIDS; GUT MICROBIOTA; FAECALIBACTERIUM-PRAUSNITZII; CELL-WALL; OLIGOSACCHARIDES; BUTYRATE; MODELS; COLON; STIMULATION; DEGRADATION;

D O I：

10.1016/j.carbpol.2018.11.088

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The behaviour of citrus pectin during digestion and its potential prebiotic properties were examined using a Dynamic Gastrointestinal Simulator (simgi (R)) model for the human gut, which simulates processes in the stomach, small intestine, ascending, transverse and descending colon. A remarkable non-digestibility of pectin in the upper gastrointestinal tract was observed by HPLC-ELSD analysis, where similar to 88% of citrus pectin remained intact during its transit through the stomach and small intestine. Fermentation of pectin stimulated the growth of beneficial bacteria such as Bifidobacterium spp, Bacteroides spp and Faecalobacterium prausnitzii. High increases of short-chain fatty acids (SCFA) were observed, especially in acetate and butyrate concentration due to direct fermentation of pectin or by cross-feeding interaction between bacteria. This is the first study on the digestibility and fermentation of pectin carried out in a complex dynamic gastrointestinal simulator, being of special relevance the results obtained for F. prausnitzii.

引用

页码：382 / 390

页数：9

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