Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota

Abstract

Summary In this study, in vitro digestion and fermentation of Flammulina velutipes ‐derived polysaccharides (FVP) were investigated. It was found that FVP mainly consisted of 48.45% glucose, 15.40% mannose, 14.60% xylose, 11.80% fucose and 9.90% galactose. The ‐human saliva, simulated gastric and small intestinal juices conditions did not break down the FVP. Based on in vitro fermentation tests, FVP modulated the composition of gut microbiota by elevating the amounts of Bifidobacteriaceae and Bacteroidaceae and reducing the numbers of genera Lachnospiraceae and Enterococcaceae. Meanwhile, FVP affected the synthesis of short‐chain fatty acids derived from gut microbiota.

Effects of ultrasound on the degradation kinetics, physicochemical properties and prebiotic activity of Flammulina velutipes polysaccharide

“…The community diversity of U-FVP2 group was significantly lower than FVP and U-FVP1 group. The decrease of the richness in polysaccharide groups was mainly due to the rapid proliferation of some bacteria that could use polysaccharides, which inhibited the growth of other bacteria [5] . The principal component analysis (PCA) revealed the overall difference among different treatments with respect to microorganism composition.…”

“…Therefore, there are great potentials for FVP to be deeper investigated into functional foods. Notablely, FVP was not degraded under the saliva-gastrointestinal digestion conditions, but could be consumed by human fecal microorganisms [5] . In vivo experiments have shown FVP possesses prebiotic properties.…”

Histology, Functions and Contrlol Measures of Salivary Gland Secretion: A Systematic Review

“…There has been considerable dispute over a healthy person's daily saliva production. The average human is estimated to generate around 700 ml of saliva each day, significantly less than was initially assumed (Su et al, 2019).…”

Beneficial Effects of Holothuria leucospilota Polysaccharides on Fermentability In Vivo and In Vitro

“…The total sugar contents were determined by the phenol sulfuric acid method with glucose as the standard. The dinitrosalicylic acid (DNS) method was utilized to determine the reducing sugar contents [18]. The free monosaccharides were determined by gas chromatography (GC) according to the methods of a previous study [19].…”