Structural Characterization and In Vitro Fermentation Characteristics of Enzymatically Extracted Black Mulberry Polysaccharides

Abstract

In this study, we systematically investigated the structural characterization and in vitro fermentation patterns of crude black mulberry fruit polysaccharides (BMPs), either extracted by water (BMP) or by enzymatic treatment. Different enzymatic treatments were pectinase-extracted (PE)-BMP, pectin lyase-extracted (PL)-BMP, cellulase-extracted (CE)-BMP, and compound enzymes-extracted (M)-BMP (pectinase:pectin lyase:cellulase = 1:1:1). Our results show that enzymatic treatment improved the polysaccharide yield and led to a different chemical composition and structure for the polysaccharides. Change dynamics during the in vitro fermentation indicated that BMPs could indeed be degraded and consumed by human fecal microbiota and that different BMPs showed different degrees of fermentability. In addition, BMPs stimulated the growth of Bacteroidetes and Firmicutes, inhibited the growth of Fusobacteria and Proteobacteria (except for CE-BMP), and induced the production of short-chain fatty acids (SCFAs). Furthermore, we found that BMP and PL-BMP exhibited better fermentability and prebiotic potential than the other polysaccharides.

Structural characteristics and in vitro fermentation patterns of polysaccharides from Boletus mushrooms

“…This may be partly due to incomplete removal of buffer salts by dialysis and the presence of lignin. 21 The main constituent monosaccharides of BAP, BBP, and BGP were Glc, Gal and Man, followed by Fuc, Xyl and Rha, with Glc being the most abundant, as previously reported. 3 The molar proportions of Glc in BAP, BBP, and BGP were 77.0%, 64.6%, and 69.8%, respectively.…”

“…The negative control group (CON) showed minimal changes in pH or gas production, while the positive control group (FOS) exhibited significant changes, which is consistent with previous studies. 21 These findings support the feasibility of using in vitro fermentation to monitor the degradation of Boletus polysaccharides. A gradual increase in gas production was observed in the BAP, BBP and BGP groups during fermentation (Fig.…”

“…This may be partly due to incomplete removal of buffer salts by dialysis and the presence of lignin. 21…”

Characterization of Various Noncovalent Polyphenol–Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation

“…In addition, the presence of the complexes resulted in strong inhibition of the growth of Escherichia−Shigella, the typical harmful bacteria found in the intestinal tract whose excessive growth leads to diarrhea and other symptoms. 71 The relative abundance of beneficial bacteria typically found in the gut, such as Lactobacillus and Bif idobacterium, increased considerably in the presence of the complexes as compared to the NC group. The fermentation of sugar by Lactobacillus and Bif idobacterium to generate lactic and butyric acids possibly limits the proliferation of the pathogenic intestinal microbiota.…”

A Novel Pectin-Like Glycopeptide Isolated from the Fruit of Fructus Mori Impedes Aggregation and Production of Aβ42

“…It is regarded as an antiaging agent and is used as food, dietary supplement, remedy, and so on . The crude polysaccharides from Fructus Mori exhibit a broad spectrum of therapeutic effects, such as anti-inflammation, anti-atherosclerotic effect, attenuating lipid metabolic disorders, benefiting for the intestinal bacteria strains, and hypoglycemic effect . Recently, several reports revealed that the extract from Fructus Mori could improve cognitive and neuronal dysfunction; however, there are no reports regarding to the neuroprotective effects of the polysaccharides or glycopeptides from mulberry .…”