期刊
FOOD HYDROCOLLOIDS
卷 114, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106577
关键词
Okra polysaccharides; In vitro digestion; Fecal fermentation; Physicochemical properties; Microbial composition; Short-chain fatty acids
资金
- China Central Public-interest Scientific Institution Basal Research Fund [Y2020XK05]
- National Natural Science Foundation of China [31901690]
- Scientific Research Foundation of Sichuan Agricultural University [03120321]
The study found that pectic polysaccharide from okra was partially degraded during in vitro digestion, and significantly degraded and utilized by human gut microbiota during in vitro fecal fermentation. Additionally, OPP-D could alter the composition and abundance of human gut microbiota and promote the production of short-chain fatty acids.
This study aimed to understand the in vitro simulated digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (OPP-D) and its impacts on human gut microbiota. Results showed that the content of reducing sugars increased from 0.20 to 0.35 mg/mL during gastric digestion. The molecular weight of OPP-D slightly decreased from 2.242 x 10(5) to 1.932 x 10(5) Da during in vitro digestion, and then significantly decreased to 1.269 x 10(5) Da after in vitro fecal fermentation for 48 h. The apparent viscosity of OPP-D was overall stable during in vitro digestion, but significantly decreased during in vitro fecal fermentation. The constituent monosaccharides of OPP-D, including rhamnose, galacturonic acid, and galactose, were stable during in vitro digestion and fecal fermentation, but their molar ratios were changed from 1: 0.76: 1.82 to 1: 0.74: 2.08 during fecal fermentation for 48 h. The results indicate that OPP-D was partially degraded during in vitro digestion, and was significantly degraded and utilized by human gut microbiota. In addition, some bacteria, such as Bacteroides, Phascolarctobacterium, Megasphaera, and Desulfovibrio, significantly increased after fecal fermentation, suggesting that OPP-D could alter the composition and abundance of human gut microbiota. Moreover, OPP-D could promote the production of short-chain fatty acids during fermentation for 48 h. Especially, acetic acid increased from 11.45 to 19.71 mmol/L, and propionic acid increased from 2.59 to 8.02 mmol/L. In general, this study can be helpful to better understand the potential digestion and fermentation mechanism of OPP-D.
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