This study develops a catalytic system using pyruvic acid (PYA) and Fe2+ to efficiently coproduce xylo-oligosaccharides (XOS) and (manno-oligosaccharides) MOS from food material (Gleditsia sinensis Lam. fruit.) and its waste peel, respectively. The system achieved maximum yields of 67.12% XOS and 57.32% MOS without toxic byproducts such as furfural and 5-hydroxymethylfurfural (5-HMF) below 130 °C. The process employs a two-stage mechanism, where PYA cleaves galactose side chains and xylan backbones, while Fe2+ stabilizes β-1,4-glycosidic bonds, resulting in polymerization degree ratios of X2–3/X4–5 at 0.975 and M2–3/M4–5 at 0.96. The composite oligosaccharides, PFMX, showed significant prebiotic effects, enhancing Bifidobacterium adolescentis growth to 3.4 × 108 CFU/mL─144% higher than commercial fructooligosaccharides (FOS). The concentration of short-chain fatty acids (SCFAs) was 15.09 g/L, with specific products propionic acid (1.44 g/L) and butyric acid (0.15 g/L). PFMX effectively regulates substrate utilization and SCFA metabolism, offering a promising strategy for developing functional foods that target gut inflammation.
Li Zhou,Fenglu Han,Kunyu Lu,Yanbing Qiao,Erchao Li
Prebiotic fermentation by gut microbiota is a key foundation for prebiotics exhibiting physiological functions. However, the relationship among prebiotic type, gut microbiota and gut microbiota metabolism remains unclear. In this study, the gut microbiota of shrimp ( Litopenaeus vannamei ) was inoculated into medium containing 1% fructooligosaccharide (FOS), galactooligosaccharide (GOS), mannanoligosaccharide (MOS), inulin, β-glucan, isomaltooligosaccharide (IMO) and xylooligosaccharide (XOS). The pH value, digestive enzyme activity, short-chain fatty acid yield and gut microbiota in the fermentation liquid were evaluated. The results showed that after 12 h of in vitro fermentation, β-glucan exhibited the lowest pH value and highest amylase activity among the other types of prebiotics. β-glucan had a higher ability to produce short-chain fatty acids (SCFA) and inhibit the formation of branched-chain fatty acids (BCFA) than the other types of prebiotics. At the genus level, β-glucan markedly promoted the growth of Bacillus . These findings suggest that β-glucan was the most suitable type of prebiotic and had greater prebiotic effects than the other types of prebiotics on the basis of in vitro fermentation by the gut microbiota of shrimp ( Litopenaeus vannamei ).
危险品化学品经营许可证（带存储）