Chitooligosaccahrides: Digestion characterization and effect of the degree of polymerization on gut microorganisms to manage the metabolome functional diversity in vitro

Ji, Xiaoguo; Zhu, Liangliang; Chang, Kunlin; Zhang, Ran; Chen, Yijia; Yin, Hao; Jin, Jiayang; Zhao, Liming

doi:10.1016/j.carbpol.2021.118716

Cited by 18 publications

(18 citation statements)

References 39 publications

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“…We therefore further analyzed the bacteria responsible for the production of these metabolites in solutions of fermented β ‐glucans. We found that most dominant genera in fermented barley β ‐glucan and fermented Ganoderma lucidum β ‐glucan, such as Blautia , Fusicatenibacter , Butyricicoccus , Anaerostipes , and Eubacterium ventriosum group, were associated with the production of acetate or butyrate, which had been reported in previous studies 41‐45 . Among them, Blautia was also involved in the process of polyphenol deglycosylation and lignan catabolism 46 .…”

Section: Discussionsupporting

confidence: 74%

Anti‐inflammatory activity of β‐glucans from different sources before and after fermentation by fecal bacteria in vitro

Cheng,

Zhang,

Liu

et al. 2023

J Sci Food Agric

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BACKGROUNDBeta‐glucan is widely sourced and has various physiological activities including anti‐inflammation. However, the strength of the anti‐inflammatory activity of β‐glucans from different sources remained elusive due to the lack of rapid and effective biomarkers. Therefore, this study aimed to screen out the β‐glucan with strong anti‐inflammatory activity from 5 different sources and to further screen out possible biomarkers in metabolites after fermented the β‐glucans by gut microorganisms.RESULTSThe results showed that all five β‐glucans inhibited the production of LPS‐induced pro‐inflammatory mediators and suppressed the mRNA expression level of TLR4/MyD88. Their anti‐inflammatory mechanisms involved the inhibition of intracellular ROS production and suppression of mRNA expression of the NF‐κB pathway and JNK pathway. Among them, barley β‐glucan exhibited the strongest anti‐inflammatory effect, followed by Ganoderma lucidum β‐glucan. Enhanced anti‐inflammatory activity of β‐glucan after fermentation was found and may be related to the increased abundance of metabolites such as the vanillin, dihydroxyphenylacetic acid, caffeic acid, acetic acid, butyric acid, and lactic acid. They are strongly positively correlated to the abundance of beneficial bacteria such as Blautia, suggesting that the production of those metabolites may be responsible for the flourishing of the beneficial bacteria.CONCLUSIONIn conclusion, barley was a preferred raw material for the preparation of β‐glucans with high anti‐inflammatory activity. Vanillin, dihydroxyphenylacetic acid, caffeic acid, acetic acid, butyric acid, and lactic acid were the possible biomarkers that could be utilized to evaluate the anti‐inflammatory effect of β‐glucans.This article is protected by copyright. All rights reserved.

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Section: Discussionsupporting

confidence: 74%

Anti‐inflammatory activity of β‐glucans from different sources before and after fermentation by fecal bacteria in vitro

Cheng,

Zhang,

Liu

et al. 2023

J Sci Food Agric

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“…Meanwhile, the abundance of Escherichia-shigella was significantly decreased compared to the control group [ 112 ]. They further examined the impact of DP on the prebiotic effect of COS and found that as DP increased, COS significantly promoted the growth of Bacteroides and inhibited that of Proteobacteria [ 113 ]. In brief, the results showed that the prebiotic effect of COS decreases with DA but increases with DP.…”

Section: The Modulation Of the Gut Microbiota By Chitosan And Cosmentioning

confidence: 99%

Chitosan and Chitooligosaccharide: The Promising Non-Plant-Derived Prebiotics with Multiple Biological Activities

Guan

Feng

2022

IJMS

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Biodegradable chitin is the second-most abundant natural polysaccharide, widely existing in the exoskeletons of crabs, shrimps, insects, and the cell walls of fungi. Chitosan and chitooligosaccharide (COS, also named chitosan oligosaccharide) are the two most important deacetylated derivatives of chitin. Compared with chitin, chitosan and COS not only have more satisfactory physicochemical properties but also exhibit additional biological activities, which cause them to be widely applied in the fields of food, medicine, and agriculture. Additionally, due to their significant ability to improve gut microbiota, chitosan and COS are deemed prospective prebiotics. Here, we introduced the production, physicochemical properties, applications, and pharmacokinetic characteristics of chitosan and COS. Furthermore, we summarized the latest research on their antioxidant, anti-inflammatory, and antimicrobial activities. Research progress on the prebiotic functions of chitosan and COS is particularly reviewed. We creatively analyzed and discussed the mechanisms and correlations underlying these activities of chitosan and COS and their physicochemical properties. Our work enriched people’s understanding of these non-plant-derived prebiotics. Based on this review, the future directions of research on chitosan and COS are explored. Collectively, optimizing the production technology of chitin derivatives and enriching understanding of their biological functions will shed more light on their capability to improve human health.

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“…CHOS and COS have attracted great interest due to their health beneficial effects. They are considered functional foods because of their property of being non-degradable by digestive enzymes, thus exhibiting digestive stability in the upper gastrointestinal tract, which allows them to be eventually fermented by colonic microorganisms [159,160]. Studies have shown that COS can penetrate Caco-2 monolayer cells in a time-dependent manner and is more readily absorbed through the intestinal epithelium with a low MW [161].…”

Section: Prebioticmentioning

confidence: 99%

“…In addition, COS with different DPs exhibit diversity in modulating intestinal health. COS with DPs varying from two to three can enrich the butyric acid-producing Clostridium and Parabacteroides, and COS with DPs four to six could generate a diverse microbiota profile, as well as increase their metabolic functions [160]. Chitobiose and chitotriose were also reported to target different bacteria communities [171].…”

Section: Prebioticmentioning

confidence: 99%

Chitin oligosaccharides for the food industry: production and applications

Zhang

Zhao

et al. 2022

Syst Microbiol and Biomanuf

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Chitin oligosaccharides (CHOS), high-value-added oligomers linked by N-acetyl-d-glucosamine (GlcNAc, NAG), and a small amount of d-glucosamine (GlcN, GA), have aroused increasing interest due to their excellent biological properties, including antibacterial, anti-inflammatory, and immunoprotective activities, and intestinal regulation. The efficient production and utilization of CHOS with high performance can solve problems from chitin as biowaste. However, the large-scale production of well-defined CHOS has not been fully accomplished due to the limited biotechnology and separation methods, thus impeding the research on their biological functions as well as their accurate applications. In this review, we comprehensively summarize the current preparation methods of CHOS, including the chemical, physical, enzymatic and biosynthetic methods. The advantages and disadvantages of the methods are discussed in terms of efficiency, economy, and environmental effects. Furthermore, the applications of CHOS in the food industry and their contributions to human health based on their excellent bioactivities are expounded. It is hoped that this review will help in providing new insights into the production of CHOS with high precision, and support the application of CHOS in serving the food industry as nutritional supplements or foods for special medical purposes. KeywordsChitin • Chitin oligosaccharides • Chitooligosaccharides • Production • Food applications Abbreviations CHOS Chitin oligosaccharides; N-acetyl chitooligosaccharides COS Chitooligosaccharides GlcNAc, NAG N-Acetyl-d-glucosamine GlcN, GA d-Glucosamine

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Chitooligosaccahrides: Digestion characterization and effect of the degree of polymerization on gut microorganisms to manage the metabolome functional diversity in vitro

Cited by 18 publications

References 39 publications

Anti‐inflammatory activity of β‐glucans from different sources before and after fermentation by fecal bacteria in vitro

Anti‐inflammatory activity of β‐glucans from different sources before and after fermentation by fecal bacteria in vitro

Chitosan and Chitooligosaccharide: The Promising Non-Plant-Derived Prebiotics with Multiple Biological Activities

Chitin oligosaccharides for the food industry: production and applications

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