In vitro saliva-gastrointestinal digestion and fecal fermentation of Oudemansiella radicata polysaccharides reveal its digestion profile and effect on the modulation of the gut microbiota

Liu, Yuntao; Li, Yiwen; Yu, Ke; Li, Cheng; Zhang, Zhiqing; Wu, Yue; Hu, Bin; Liu, Aiping; Luo, Qingying; Wu, Wenjing

doi:10.1016/j.carbpol.2020.117041

Cited by 100 publications

(43 citation statements)

References 48 publications

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“…The disappearance of free monosaccharides occurred because the gut microbiota rapidly utilized them. This result was in accordance with the changing trend reported in another study of Oudemansiella radicata polysaccharides [19]. Interestingly, the fucose concentrations were higher than those of xylose and galactosamine from 3 h to 12 h, and fucose disappeared earlier, which was different from xylose and galactosamine.…”

Section: Changes In Total Sugar Reducing Sugar and Free Monosaccharide Contents During In-vitro Fermentationsupporting

confidence: 92%

“…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].…”

Section: Determination Of Total Sugar Reducing Sugar and Free Monosaccharides In The Fermented Productsmentioning

confidence: 99%

“…The growth of pH-sensitive pathogens and certain carcinogenic saprophytes (such as Clostridium and Enterobacteriaceae) was effectively inhibited [29]. In addition, Chen et al also found that the isobutyric acid and isovaleric acid levels were relatively lower, which resulted from few intestinal bacteria producing isobutyrate and isovalerate [4,19]. HLP may be degraded and utilized by the gut microbiota during in-vitro fermentation, which produced abundant SCFAs.…”

Section: Changes In Ph Values and Scfa Contents During In-vitro Fermentationmentioning

confidence: 99%

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

Wanting

Yuan

Cao

et al. 2021

Foods

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This work aimed to investigate the in-vitro and in-vivo fermentation behaviors of Holothuria leucospilota Polysaccharides (HLP) and the impact on mouse liver antioxidant activity. HLP showed excellent fermentability during in vitro experiments, which was characterized by increased levels of total sugar consumption and short-chain fatty acids (SCFAs). During in vitro fecal fermentation, the fucose contents in the HLP fermentation products (0.174 mg/mL) were higher than those of xylose and galactosamine during the first three hours, and fucose disappeared after 24 h. The concentrations of the generated SCFAs increased to 111.13 mmol/mL after in-vitro fermentation at 48 h. After 28 days of oral administration, the SCFA contents that were detected in the feces of mice treated with high HLP doses were significantly higher than those in the feces of mice treated with lower doses and the normal group. In addition, histological observations demonstrated that HLP increased the number of goblet cells without causing hepatocellular injury. Moreover, the increased glutathione peroxidase (GSH-Px) and superoxidase dismutase (SOD) activities and decreased malondialdehyde (MDA) contents in the mouse livers treated with HLP suggested the good performance of HLP with respect to liver antioxidants.

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Section: Changes In Total Sugar Reducing Sugar and Free Monosaccharide Contents During In-vitro Fermentationsupporting

confidence: 92%

Section: Determination Of Total Sugar Reducing Sugar and Free Monosaccharides In The Fermented Productsmentioning

confidence: 99%

Section: Changes In Ph Values and Scfa Contents During In-vitro Fermentationmentioning

confidence: 99%

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

Wanting

Yuan

Cao

et al. 2021

Foods

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“…In this study, the total content of SCFAs in the fermentation broth increased significantly with the fermentation time, especially the propionic acid and butyric acid, which demonstrated that SCPs could gradually and continuously regulate the intestinal microenvironment to produce SCFAs. This result was proved by previous studies [15], which indicated that SCPs could be degraded by intestinal microbiota to produce SCFAs. It's worth noting that the major fermentation products were acetic acid, propionic acid, and butyric acid.…”

Section: Discussionsupporting

confidence: 75%

“…Polysaccharides play important roles in the maintenance of human health. Specifically, polysaccharides have defined functions in hypoglycemia, hyperlipidemia, immune regulation, intestinal defecation [10], antiinflammation [11], anti-oxidation [12], and protection of lipotoxicity [13] and the intestinal barrier structure and function [14,15]. For example, the polysaccharide from Rubus chingii Hu had the cytoprotective effect against palmitic acid-induced lipotoxicity in normal human hepatocyte cell line L02 [13].…”

Section: Introductionmentioning

confidence: 99%

The fermentation characteristics of Sparassis crispa polysaccharides and their effects on the intestinal microbes in mice

Liu

Yun

Cao

et al. 2021

Chem. Biol. Technol. Agric.

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Background Sparassis crispa polysaccharides (SCPs) have multiple pharmacological activities. Fermentation characteristics of SCPs and its effects on the intestinal microbes in mice remain inconclusive. Results In this study, SCPs were fermented by the human feces and used to administer the Kunming mice to explore the fermentation characteristics of SCPs in the intestinal tract and the effects on the intestinal microbes in mice. Results from in vitro experiments revealed that SCPs were utilized by intestinal microbiota to produce short-chain fatty acids (SCFAs). The specific monosaccharide composition of SCPs determines which SCFAs are produced. Furthermore, the colon index and villi length of the SCPs-treated mice were significantly higher compared with the control group. In addition, SCPs exhibited beneficial effect on the relative abundance and diversity of dominant bacteria in the intestinal tract, such as increasing Bacteroidetes/Firmicutes ratio and up-regulating SCFA-producing bacteria, including Bacteroidales_S24-7_group, Alloprevotella, Alistipes, Bacteroides, Butyricimonas, Parabacteroides, Lachnospiraceae_NK4A136_group and Oscillibacter. SCPs increased the abundance of genes in carbohydrate, amino acid, and energy metabolism. Conclusion Our results indicate SCPs can improve the physiological indices of the colon in mice, which is likely to be associated with the increase in the relative abundance and diversity of SCFA-producing bacteria and SCFAs level produced by intestinal microbiota. Graphic abstract

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Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut‐microbial studies

Singh

Son

Lee

et al. 2022

Biotech & Bioengineering

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Dietary studies play a crucial role in determining the health‐benefiting effects of most food substances, including prebiotics, probiotics, functional foods, and bioactive compounds. Such studies involve gastrointestinal digestion and colonic fermentation of dietary substances. In colonic fermentation, any digested food is further metabolized in the gut by the residing colonic microbiota, causing a shift in the gut microenvironment and production of various metabolites, such as short‐chain fatty acids. These diet‐induced shifts in the microbial community and metabolite production, which can be assessed through in vitro fermentation models using a donor's fecal microbiota, are well known to impact the health of the host. Although in vivo or animal experiments are the gold standard in dietary studies, recent advancements using different in vitro systems, like artificial colon (ARCOL), mini bioreactor array (MBRA), TNO in vitro model of the colon (TIM), Simulator of the Human Intestinal Microbial Ecosystem (SHIME), M‐SHIME, Copenhagen MiniGut, and Dynamic Gastrointestinal Simulator, make it easy to study the dietary impact in terms of the gut microbiota and metabolites. Such a continuous in vitro system can have multiple compartments corresponding to different parts of the colon, that is, proximal, transverse, and distal colon, making the findings physiologically more significant. Furthermore, postfermentation samples can be analyzed using metagenomic, metabolomic, quantitative‐polymerase chain reaction, and flow‐cytometry approaches. Moreover, studies have shown that in vitro results are in accordance with the in vivo findings, supporting their relevance in dietary studies and giving confidence that shifts in metabolites are only due to microbes. This review meticulously describes the recent advancements in various fermentation models and their relevance in dietary studies.

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In vitro saliva-gastrointestinal digestion and fecal fermentation of Oudemansiella radicata polysaccharides reveal its digestion profile and effect on the modulation of the gut microbiota

Cited by 100 publications

References 48 publications

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

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

The fermentation characteristics of Sparassis crispa polysaccharides and their effects on the intestinal microbes in mice

Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut‐microbial studies

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