In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis

Journal of Functional Foods

Lingrong Wen¹  Viktoryia Kulikouskaya²  Rui Han³  Riming Huang³  Daorui Pang⁴  Lijun You⁵ 

[1] Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, Guangdong, China;Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China;School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, Guangdong, China;;Sericultural &South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, Guangdong, China;

关键词: Polysaccharide;    Gracilaria Lemaneiformis;    In vitro fermentation;    Molecular weight;    Gut microbes;    Short chain fatty acids;   

DOI  :  

来源: DOAJ

【 摘 要 】

The study explored the changes of a sulfated polysaccharide (SP) from Gracilaria Lemaneiformis during simulated human digestive system. The results showed SP was scarcely degraded without significant difference. Moreover, the results of fermentation in vitro indicated 53.7% of SP were utilized by gut microbiota with the molecular weight decreasing by 59.41% at 48 h. Meanwhile, 50.07 ± 2.82 mM of short chain fatty acids were produced in culture medium. Besides, in contrast with the regulation of galacto-oligosaccharide sacrificing diversity and richness of community, SP could regulate the composition of microbiota in a mild way. What’s more, Proteobacteria and Firmicutes were the most sensitive phyla responding to changes of pH values in this study. And Sutterella, Phascolarctobacterium, Parabacteroides, Lachnospiraceae_UCG-004, Desulfovibrio and Bacteroides were dominant genera for degrading and utilizing SP. Furthermore, the metagenomic function characteristics of microbes might be changed by SP. Thus, SP could be a potential prebiotic.

【 授权许可】

Unknown