Microbial catabolism of Porphyra haitanensis polysaccharides by human gut microbiota
2019; Elsevier BV; Volume: 289; Linguagem: Inglês
10.1016/j.foodchem.2019.03.050
ISSN1873-7072
AutoresShuying Xu, Jude Juventus Aweya, Na Li, Rui-Yan Deng, Weiyi Chen, Jie Tang, Kit‐Leong Cheong,
Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoThis study applied an in vitro fermentation model, whereby the catabolism of Porphyra haitanensis polysaccharides (PHP) was monitored coupled with the variations of microbiota composition and the concentration of short-chain fatty acids (SCFAs), so as to assess the effects of PHP on human intestinal microbiota. After 24 h anaerobic incubation, the level of microflora diversity increased significantly, as the microbiome structure was reshaped through promotion of intestinal probiotics proliferation and inhibition of pathogens growth. Besides, the final concentration of total SCFAs increased to 32.32 ± 1.81 mmol/L, and contained high amounts of acetic, propionic and butyric acid. Furthermore, the molecular weight of PHP decreased from 2.623 × 105 g/mol to 2.308 × 104 g/mol. The degree of polymerization of oligosaccharide products ranged from 2 to 9, with the main linkage patterns being 1 → 3 and 1 → 4 linked Galp. The current study provides new insight on the probiotic activity of PHP within the human gastrointestinal tract.
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