Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 45, Pages 12428-12440Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b03505
Keywords
polysaccharide; antioxidant activity; alpha-glucosidase; bile acid-binding ability; gut microbiota
Funding
- Guangdong Basic and Applied Basic Research Foundation [2019A1515011996]
- China Postdoctoral Science Foundation [2018M643092]
- National Key RD Program [2017YFD0400703]
- Guangzhou Science Technology and Innovation Commission [201803050001]
- National Key Research and Development Program [D2170880]
- Science & Technology Planning Project of Nansha, Guangzhou [2016GJ001]
- Guangzhou Science and Technology Program [201907010035]
- 111 Project [B17018]
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In the present study, the digestion and fermentation of blackberry polysaccharides (BBPs) with different molecular weights (M-w) were investigated. The results showed that the M decrease rates of BBP, BBP-8, BBP-16, and BBP-24 were 77.48, 69.61, 56.87, and 52.89%, respectively. The antioxidant and alpha-glucosidase inhibitory activities of BBPs were decreased under gastrointestinal condition, which might be due to the variation of M-w during digestion. The bile acid-binding ability of BBPs showed an M-w-dependent manner for higher M-w polysaccharides with higher viscosity. Through fermentation, the BBPs affected the ecosystem of the intestinal tract by promoting the production of short-chain fatty acids, lowering the pH of colon, and decreasing the ratio of Firmicutes to Bacteroidetes. All BBPs showed almost a similar modulation effect on the gut bacteria, but the lower M-w polysaccharide was more easily utilized by bacteria.
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