期刊
FOOD CHEMISTRY
卷 289, 期 -, 页码 177-186出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.050
关键词
Porphyra haitanensis polysaccharides; Gut microbiota; Short-chain fatty acids; Degradation products
资金
- National Natural Science Foundation of China [81741167]
- Natural Science Foundation of Guangdong Province, China [2018A030310151]
- Department of Education of Guangdong Province, China [2017KQNCX077]
- Research and Development Start-up Foundation [NTF16014]
- Cultivation Fund of Shantou University [NTF17001]
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.
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