In vitro simulated digestion and fermentation characteristics of polysaccharide from oyster (Crassostrea gigas), and its effects on the gut microbiota

Oyster is a kind of nutritious shellfish widely consumed globally, and its polysaccharide (OPS) has been verified to have strong functional activity. However, it is still unclear about the specific digestion and prebiotic properties of OPS. In the present study, the digestion and fermentation properties of OPS and its effect on gut microbiota were evaluated using simulated digestion (saliva, stomach, and small intestine) and fermentation models in vitro. The results showed that the molecular weight (Mw) of OPS decreased from 5.73 x 10(6) to 4.35 x 10(6) Da, and the reducing sugar content increased from 0.043 to 0.096 mg/mL, indicating that OPS was partially degraded during the saliva-gastrointestinal digestion. During fermentation, the Mw and carbohydrate residue of indigestible OPS (OPSI) decreased, and free monosaccharides were released, suggesting that OPSI could be further degraded and utilized by gut microbiota. Notably, OPSI could regulate the composition and diversity of the microbial com-munity, especially increase the abundance of beneficial bacteria such as Bacteroides, Prevotella, and Faecali-bacterium. Additionally, after fermentation for 24 h, OPSI promoted the production of short-chain fatty acids (SCFAs), and acetic acid, propionic acid, and n-butyric acid were the main metabolites. These results provided a reference for the digestive characteristics of OPS and revealed that OPS might be a potential prebiotic to prevent diseases by improving intestinal health.

Automated summary

The study found that oyster polysaccharide (OPS) can be partially degraded during digestion and fermentation processes, utilized by gut microbiota, regulate microbial community composition and diversity, and promote the production of short-chain fatty acids (SCFAs).