期刊
APPLIED SCIENCES-BASEL
卷 11, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/app11094174
关键词
short-chain fatty acids (SCFAs); in vitro colonic fermentation; intestinal barrier function; lactitol; polydextrose; xylitol
类别
资金
- Danish Strategic Research Fund [10-93526]
The study investigated the effects of fermentation products of polydextrose, lactitol, and xylitol on impaired colonic epithelial barrier function. It was found that xylitol fermentation products exhibited better repairing effects than that of polydextrose and lactitol, mainly due to the high production of butyrate. This suggests that functional food ingredients that mainly produce butyrate during fermentation may be more beneficial for improving gut health related to chronic diseases.
Many functional food ingredients improve intestinal barrier function through their colonic fermentation products short chain fatty acids (SCFAs). Effects of individual SCFAs have been well studied, but the effects of SCFA mixtures-colonic fermentation products have been rarely investigated. Therefore, this study used an EnteroMix semi-continuous model to simulate the colonic fermentation of three widely used food ingredients, polydextrose, lactitol and xylitol in vitro, and investigated the effects of their fermentation products on impaired colonic epithelial barrier function through a mucus-secreting human HT29-MTX-E12 cell model. Fermentation of polydextrose and lactitol produced mainly acetate, while fermentation of xylitol produced mainly butyrate and resulted in a much higher butyrate proportion. All fermentation products significantly improved intestinal barrier repairing as measured by increased transepithelial electrical resistance and decreased paracellular permeability. Among these, xylitol fermentation products exhibited better repairing effects than that of polydextrose and lactitol. Correlation analysis showed that the repairing effects were attribute to butyrate but not acetate or propionate, implying that in the fermentation products butyrate may play a major role in improving intestinal barrier function. Our results suggest that functional food ingredients that mainly produce butyrate during fermentation may be of more value for improving gut health related to chronic diseases.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据