Physicochemical dynamic changes and differences of κ-carrageenan in different vehicles (aqueous and casein solution) during in vitro gastrointestinal digestion

Guo, Juanjuan; Zhu, Siliang; Lv, Peiyun; Huang, Xiaozhou; Pang, Jie

doi:10.1016/j.foodhyd.2022.107553

Cited by 10 publications

(7 citation statements)

References 44 publications

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“…The absorption peaks at around 1653.8 cm –1 were caused by an asymmetrical stretching band of −COO; during the oral–gastrointestinal digestion, the intensity of the peaks changed significantly, which may be related to the strength of the intermolecular hydrogen bonds and the polysaccharide conformation of levan in the digestive solution at varying pH. In contrast, the −COO peak of sample became sharper at the end of the large intestinal phase, probably owing to the release of increasing amounts of reducing sugars, a decrease in the molecular weight of polysaccharides, and an increasing proportion of carboxyl groups …”

Section: Resultsmentioning

confidence: 99%

“…In contrast, the −COO peak of sample became sharper at the end of the large intestinal phase, probably owing to the release of increasing amounts of reducing sugars, a decrease in the molecular weight of polysaccharides, and an increasing proportion of carboxyl groups. 43 Absorption peaks in the range of 1460−1200 cm −1 were the variable angle vibrations of C−H. Two absorption peaks between 1100 and 1010 cm −1 indicated that samples were furan glycoside, 44 and the monosaccharide composition in levan was mainly furan fructose.…”

Section: Analysis Of C Rmentioning

confidence: 96%

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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: Resultsmentioning

confidence: 99%

Section: Analysis Of C Rmentioning

confidence: 96%

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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“…κ-CGN and casein form a complex via electrostatic interactions. Changes in the surface charge density of casein and κ-CGN directly affect the interaction between them (17). Furthermore, changes in the surface charge density of κ-CGN may affect the electrostatic repulsion between molecular chains, leading to changes in the stability of κ-CGN (24).…”

Section: Zeta-potential Free Sulfate Group Content and Macroscopic Ob...mentioning

confidence: 99%

“…However, pH, electrolytes, and digestive enzymes may alter the molecular weight, chemical composition, structure, and conformation of polysaccharides, which are related to their biological activities (13)(14)(15). Our previous research found that κ-CGN and casein form a complex (κ-CC) via electrostatic interactions and undergo physical and chemical changes during simulated gastrointestinal digestion in vitro, which closely associated with colitis (16,17). The gastrointestinal environment have a significant effect on the conformation and interaction between κ-CGN and casein (17).…”

Section: Introductionmentioning

confidence: 99%

“…Our previous research found that κ-CGN and casein form a complex (κ-CC) via electrostatic interactions and undergo physical and chemical changes during simulated gastrointestinal digestion in vitro, which closely associated with colitis (16,17). The gastrointestinal environment have a significant effect on the conformation and interaction between κ-CGN and casein (17).…”

Section: Introductionmentioning

confidence: 99%

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Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein

et al. 2023

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IntroductionDuring gastrointestinal digestion, κ-carrageenan (κ-CGN) undergoes physicochemical changes, which associated with the risk of colitis.MethodsTo understand the effect of physiological pH on the conformational transition and binding stability of κ-CGN and κ-carrageenan/casein (κ-CC), we conducted experiments at pH 3.0 (gastric environment) and pH 7.0 (intestinal environment). We evaluated zeta potential, free sulfate group content, Fourier transform infrared spectroscopy, thermodynamic properties, microstructure, and molecular mechanism.Results and DiscussionOur results revealed that the helical conformation of κ-CGN and κ-CC were more ordered and stable, and sulfate group exposure both lower in the intestinal environment (pH 7.0). However, in gastric environment (pH 3.0), the charge density of κ-CGN decreased, accompanied by random curling conformation and free sulfate group content increased. In contrast, the intermolecular interactions between κ-CGN and casein increased in gastric acid environments due to casein flocculation and secondary structure folding, and significantly reduced the exposure of free sulfate groups of κ-CGN. Our research results provide an important theoretical basis for elucidating the molecular mechanism and structure-activity relationship of κ-CGN under casein matrix to protect the mucosal barrier and inhibit colitis, and are of great significance for guiding and expanding the safe application of κ-CGN, thus assisting food nutrition to be absorbed.

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How does carrageenan cause colitis? A review

Guo

Shang²,

Chen³

et al. 2023

Carbohydrate Polymers

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Physicochemical dynamic changes and differences of κ-carrageenan in different vehicles (aqueous and casein solution) during in vitro gastrointestinal digestion

Cited by 10 publications

References 44 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

Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein

How does carrageenan cause colitis? A review

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