In vitro digestion and human gut microbiota fermentation of Bletilla striata polysaccharides and oligosaccharides

Frontiers in Cellular and Infection Microbiology

Cellular and Infection Microbiology

Huimin Chen¹  Qiqi Wang¹  Mingzhu Yin¹  Haiming Hu¹  Junping Zheng¹  Zhigang Zhang¹  Hui Xia¹  Xue Cheng¹  Hongtao Liu¹ 

[1] College of Basic Medical Sciences, Hubei University of Chinese Medicine, Wuhan, China;

关键词: Bletilla striata;    polysaccharides;    oligosaccharides;    gut microbiota;    short-chain fatty acids;    free radicals;   

DOI  :  10.3389/fcimb.2023.1105335

 received in 2022-11-22, accepted in 2023-01-11,  发布年份 2023

来源: Frontiers

【 摘 要 】

BackgroundBletilla striata is one of the commonly used traditional Chinese medicine. B. striata polysaccharides (BP) and oligosaccharides (BO) are one of the main components of B. striata, which have been proved to have a variety of biological activities. However, the digestion and fermentation characteristics of BP and BO are still unclear.MethodsThe study evaluated different prebiotic effects of BP and BO by in vitro simulating digestion and gut microbiota fermentation.ResultsThe results show that the simulating saliva partly degraded BP, but had no effect on BO. The molecular weights of BP and BO remained basically unchanged in gastric and intestinal digestion. In addition, BP and BO could be rapidly degraded and utilized by gut microbiota. During in vitro fermentation, the growth rates of the BP and BO groups were higher than that of the Control group and the pH value and total carbohydrate content in BP group and BO group decreased significantly. Although the reducing sugar level in the BO group decreased rapidly, it remained at a low level in the BP group. Both BP and BO improved the composition and structure of gut microbiota, indicative of the upregulated abundances of Streptococcus and Veillonella, and the downregulated populations of Escherichia and Bacteroides. There were differences in the SCFA production by gut microbiota and antioxidant activities between the BP and BO groups. The fermentation broth of the BP group displayed a stronger suppression of O2-, but a higher scavenging effect on DPPH for the BO group.ConclusionsBP and BO displayed different digestion and fermentation characteristics in vitro due to their distinct polymerization degrees. The study point towards the potential of BP and BO as prebiotics in the application to human diseases by selectively regulating gut microbiota in the future.

【 授权许可】

Unknown   
Copyright © 2023 Wang, Chen, Yin, Cheng, Xia, Hu, Zheng, Zhang and Liu