In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide

Li, Qi; Wu, Wei; Chen, Hangjun; Fang, Xiangjun; Han, Yanchao; Xie, Mingyong; Gao, Haiyan

doi:10.1016/j.fochx.2021.100129

Cited by 15 publications

(8 citation statements)

References 33 publications

(40 reference statements)

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“…The butyric acid-producing Firmicutes could improve the gut function by increasing butyric acid concentrations in colon. Whereas the acidic environment promotes the growth of the Firmicutes, it has an inhibitory effect on the acid-sensitive Bacteroidetes, which was consistent with the results we observed from SCFAs. Similar results were obtained in Sparassis crispa polysaccharide and bamboo shoot polysaccharide. , The abundance of the Proteobacteria all increased significantly after fermentation, mainly due to an increase in Escherichia coli.…”

Section: Resultssupporting

confidence: 92%

“…Similar results were obtained in Sparassis crispa polysaccharide and bamboo shoot polysaccharide. 66,67 The abundance of the Proteobacteria all increased significantly after fermentation, mainly due to an increase in Escherichia coli. However, the relative abundance of Proteobacteria in the levan group was lower than in other groups; previous studies have found that a bloom of Proteobacteria in the gut usually implies a dysbiosis of the intestinal microflora, which may lead to diseases such as gastric cancer, liver disease, or inflammatory colitis.…”

Section: Effect Of Levan On Microbial Diversitymentioning

confidence: 99%

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Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

Xu¹,

Pan²,

Wang

et al. 2023

J. Agric. Food Chem.

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Levan is a microbial fructan widely explored in various fields owing to its excellent physical and biochemical properties. However, little is known about its digestion and fermentation characteristics in vitro. This study evaluated the potential prebiotic properties of levan obtained by enzymatic synthesis. Scanning electron microscopy, Fourier transform infrared spectroscopy, and nuclear magnetic resonance spectroscopy showed that the primary structures of levan remained stable after saliva–gastrointestinal digestion. The microtopography, molecular weight, and functional group of levan were seriously damaged during fecal fermentation. Moreover, the total short-chain fatty acid levels increased significantly, especially for propionic acid, butyric acid, and valeric acid. The 16S rDNA sequencing showed that levan mainly increased the abundance of Firmicutes; in genus levels, certain beneficial bacteria such as Megasphaera and Megamonas genera were remarkably promoted, and the proliferation of harmful genera was inhibited (such as Cedecea and Klebsiella). Overall, this study provided new insights into the potential probiotic mechanism of levan.

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Section: Resultssupporting

confidence: 92%

Section: Effect Of Levan On Microbial Diversitymentioning

confidence: 99%

Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

Xu¹,

Pan²,

Wang

et al. 2023

J. Agric. Food Chem.

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show abstract

“…acid and is now widely recognized for its role in maintaining human health and regulating immune function [39]. However, Enterococcus is by far one of the most important pathogens of hospital-acquired infections and most often causes urinary tract infections.…”

Section: Composition Of Gut Microbiotamentioning

confidence: 99%

The Progressive Utilization of Ponkan Peel Residue for Regulating Human Gut Microbiota through Sequential Extraction and Modification of Its Dietary Fibers

Gao,

Zheng,

et al. 2023

Foods

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As a by-product of citrus processing, ponkan (Citrus reticulata Blanco, cv. Ponkan) peel residue is a source of high quality dietary fiber (DF). To make a full utilization of this resource and give a better understanding on the probiotic function of its DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from ponkan peel residue (after flavonoids were extracted) using an alkaline method, followed by modifications using a composite physical-enzymatic treatment. The in vitro fermentation properties of the modified SDF and IDF (namely, MSDF and MIDF) and their effects on short-chain fatty acids (SCFA) production and changes in the composition of human gut microbiota were investigated. Results showed that MSDF and MIDF both significantly lowered the pH value and enhanced total SCFA content in the broths after fermented for 24 h by fecal inocula (p < 0.05) with better effects found in MSDF. Both MSDF and MIDF significantly reduced the diversity, with more in the latter than the former, and influenced the composition of human gut microbiota, especially increasing the relative abundance of Bacteroidetes and decreasing the ratio of Firmicutes to Bacteroidetes (F/B) value. The more influential microbiota by MSDF were g-Collinsella, p-Actinobacteria and g-Dialister, while those by MIDF were f-Veillonellaceae, c-Negativicutes and f-Prevotellacese. These results suggested that the modified ponkan peel residue DF can be utilized by specific bacteria in the human gut as a good source of fermentable fiber, providing a basis for the exploitation of the citrus by-product.

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“…SCFAs are chemical compounds consisting primarily of acetate, propionate, and butyrate, which possess the ability to not only modulate the makeup of the gut microbiota, but also regulate the host's metabolism [5]. In addition, research has shown that polysaccharides could adjust the structure of the gut microbiota by promoting the proliferation of beneficial bacteria, such as Lactobacillus [6] and Bacteroidetes [7].…”

Section: Introductionmentioning

confidence: 99%

The Prebiotic Activity of a Novel Polysaccharide Extracted from Huangshui by Fecal Fermentation In Vitro

Li,

Su,

et al. 2023

Foods

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A novel polysaccharide, HSP80-2, with an average molecular weight of 13.8 kDa, was successfully isolated by the gradient ethanol precipitation (GEP) method from Huangshui (HS), the by-product of Chinese Baijiu. It was mainly composed of arabinose, xylose, and glucose with a molar ratio of 4.0:3.1:2.4, which was completely different from the previous reported HS polysaccharides (HSPs). Morphological observations indicated that HSP80-2 exhibited a smooth but uneven fragmented structure. Moreover, HSP80-2 exerted prebiotic activity evaluated by in vitro fermentation. Specifically, HSP80-2 was utilized by gut microbiota, and significantly regulated the composition and abundance of beneficial microbiota such as Phascolarctobacterium, Parabacteroides, and Bacteroides. Notably, KEGG pathway enrichment analysis illustrated that HSP80-2 enriched the pathways of amino sugar and nucleotide sugar metabolism (Ko00520), galactose metabolism (ko00052), and the citrate cycle (TCA cycle) (ko00020). Meanwhile, the contents of short-chain fatty acids (SCFAs) mainly including acetic acid, propionic acid, and butyric acid in the HSP80-2 group were remarkably increased, which was closely associated with the growth of Lachnoclostridium and Parabacteroides. These results showed that HSP80-2 might be used as a potential functional factor to promote human gut health, which further extended the high value utilization of HS.

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In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide

Cited by 15 publications

References 33 publications

Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

The Progressive Utilization of Ponkan Peel Residue for Regulating Human Gut Microbiota through Sequential Extraction and Modification of Its Dietary Fibers

The Prebiotic Activity of a Novel Polysaccharide Extracted from Huangshui by Fecal Fermentation In Vitro

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