APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
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2019
·Vol. 189
·期 2
·608-625
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IF 2.14
Zhou Ruolin,Ren Zhiqing,Ye Jun,Fan Yawei,Liu Xiaoru,Yang Jianyuan,Deng Ze-Yuan,Li Jing
Soybean dregs fermented by Neurospora crassa is a typical traditional food in Gannan district of China. In this study, in vitro imitated gut fermentation was carried out to evaluate whether the oligosaccharides from this fermented soybean dregs had potential prebiotic properties. 11.91% of oligosaccharides were extracted from the fermented soybean dregs at the optimized condition which of 1:25 for ratio of soybean dregs (g) to 50% ethanol (ml), 90 min of extracted duration at 70 °C for twice. The soybean dreg oligosaccharides (SBOS) were progressively purified with Sevag method and on columns filled with AB-8 macroporous resin, and then identified as cellobiose by HPLC-ESI-MS and FT-IR. Oligosaccharides of soybean dregs with 800 mg/L significantly decreased pH value ( p < 0.05) and ammonia N concentration ( p < 0.05), and increased short chain fatty acid (SCFA) level ( p < 0.05) in imitated gut fermentation compared with control group. It was shown that this fermented soybean dregs could be a potential prebiotic food.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
JOURNAL OF ANIMAL SCIENCE
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2022
·Vol. 100
·期 11
·
IF 3.338
Pan Long,Feng Shaoxuan,Li Wang,Zhu Weiyun
High-tannin sorghum grain (HTS) has been previously proved to contain lower apparent total tract digestibility (ATTD) of nutrients than low-tannin sorghum grain (LTS) for pigs. This study was conducted to identify in which segments (foregut or hindgut) of the intestinal tract of pigs the digestion of nutrients was mostly influenced, and to compare the digestion and fermentation characteristics of LTS and HTS in the porcine gastrointestinal tract. In experiment 1, HTS and LTS were digested by porcine pepsin and pancreatin to simulate small intestine digestion, and subsequently the undigested residues were incubated with fresh pig cecal digesta as inoculums for 48 h to simulate the porcine large intestine fermentation in vitro. The results revealed that the in vitro digestibility of air-dry matter, gross energy (GE), and crude protein (CP) was lower (P < 0.05) in HTS than that in LTS, regardless of the simulated small intestine digestion or large intestine fermentation. The enzymatically unhydrolyzed residue of HTS decreased the accumulative gas production excluding the first 3 h and the short-chain fatty acid concentration including acetic acid, propionic acid, and butyric acid in the fermented solutions (P < 0.05), although it provided more nutrients as fermentation substrates (P < 0.05). In experiment 2, 12 crossbred barrows (25.5 ± 2.5 kg body weight) with a T-cannula inserted in the distal ileum were randomly allotted to two diets (N = 6) to determine nutrient digestibility in the foregut (AID, apparent ileal digestibility) and in the hindgut of pigs (HGD, hindgut disappearance). The study lasted 10 d, with a 5 d adaption to the diets followed by a 3 d collection of feces and then a 2 d collection of ileal digesta. Diets included 96.6% HTS or LTS as the only source of dietary energy and nitrogen. The AID and ATTD of dry matter, GE, and CP in HTS were lower than those in LTS (P < 0.05). There was no difference in HGD of nutrients between LTS and HTS. Eight out of fifteen amino acids in HTS had lower AID values (P < 0.05). In conclusion, HTS provided lower small intestine digestibility of nutrients and lower large intestine fermentation parameters, implying that condensed tannins in sorghum grain may impede the nutrient digestibility in the foregut and limit the fermentability in the hindgut segment of pigs. Hence, digestion and fermentation characteristics of sorghum grain may vary depending on the condensed tannins.
研究领域:
动物营养学
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食品科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ying Yu,Jinming Peng,Yangyang Jia,Qingyun Guan,Gengsheng Xiao,Chunmei Li,Shanshan Shen,Kaikai Li
This study investigated the structural and functional characteristics of two different molecular weight persimmon pectin extracted from unripe persimmon (PP-1) and ripe persimmon (PP-2). The molecular weight was determined as 117.8 kDa and 61.3 kDa for PP-1 and PP-2, which consisting of glucose, rhamnose, mannose, galactose, and xylose. AFM results indicated PP-1 with many linear chains, and short chains in while short chains, branching points, and heterogeneous clumps were found in PP-2. Emulsion characterization and storage stability experiments revealed that PP-1 with more stable emulsifying properties than PP-2 and commercial citrus pectin. In vitro fermentation of PP-1 and PP-2 by gut microbiota indicated that PP-1 and PP-2 groups were higher than inulin group in total SCFAs production after 48 h of fermentation. This study provided useful information for high value utilization of persimmon pectin.
研究领域:
食品科学
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植物化学
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微生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yuanyuan Zhao,Jinfeng Bi,Xiaoyan Zhao,Søren Balling Engelsen,Xinye Wu,Youchuan Ma,Yuxia Guo,Qianqian Du,Jianyong Yi
Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Junhui Li,Shan Li,Liyan Cheng,Xiaoliang Zheng,Linglan Tu,Jinjun Li,Shiguo Chen
Hawthorn has been traditionally used in Chinese food and medicine, with pectic polysaccharides exhibiting multiple health benefits. This study focused on a homogalacturonan-enriched pectic polysaccharide (HPS) from the new Crataegus pinnatifida cultivar Jinruyi. HPS had a molecular weight of 267 kDa and was composed of rhamnose (Rha), galacturonic acid (GalA), glucose (Glc), galactose (Gal), xylose (Xyl), and arabinose (Ara), with GalA comprising 80.05 %. It was partially depolymerized during simulated digestion and highly fermentable during in vitro human fecal fermentation. Like other polysaccharides, HPS promoted short-chain fatty acid production, but, unlike neutral sugar-rich polysaccharides that mainly increase propionate and butyrate, HPS significantly enhanced acetate levels. HPS also increased beneficial bacteria such as Faecalibacterium . Additionally, HPS fermentation enhanced nitrogen monoxide (NO), reactive oxygen species (ROS) generation, phagocytic activity and cytokine generation in RAW 264.7 cells. These results suggest HPS may improve gut health by modulating gut microbiota and producing beneficial fermentation products.
研究领域:
食品科学
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天然产物化学
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微生物组学
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免疫学
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营养学
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DOI
PubMed
高影响因子
Foods
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2024
·
IF 4.7
Ruiyun Chen,Huibin Zhang,Jiamei Cai,Mingxi Cai,Taotao Dai,Yunfei Liu,Jianyong Wu
This study explored how germination influences the starch digestion and intestinal fermentation characteristics of brown rice noodle. The study began with in vitro starch digestion tests to assess how germination affects starch digestibility in brown rice noodles, revealing an increase in rapidly digestible starch content and a decrease in resistant starch content. Subsequently, an in vitro human fecal fermentation model was used to simulate the human intestinal environment, showing that germination altered pH levels and the production of short-chain fatty acids, particularly by increasing propionate while decreasing acetate and butyrate. Additionally, the study noted a decrease in gut microbiota diversity following fermentation, accompanied by an increase in Megamonas growth and a decrease in Bacteroides and Bifidobacterium . In conclusion, these findings suggest that germination could enhance the nutritional value and intestinal probiotic properties of brown rice noodles. This research contributes valuable insights into the role of germination in improving the nutritional properties of rice-based products and provides a foundation for further exploration into the development of health-promoting rice noodles.
研究领域:
食品科学
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营养学
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微生物学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Yuanyuan Zhao,Jinfeng Bi,Jianyong Yi,Xinye Wu,Youchuan Ma,Ruiping Li
The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model , and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation . On the other hand, culture media supplemented with low-Mw AP (60,300 g/mol) and low-Mw HG (861 g/mol) exhibited lower pH (5.1 and 5.7, respectively) and produced higher total short-chain fatty acid contents (SCFA, 230.40 mmol/L and 187.19 mmol/L, respectively). However, reduced trends in abundance of the pectinolytic microorganisms Faecalibacterium and Eubacterium were showed as Mw of the HG decreased, whereas growth of the SCFA-producer genera Bifidobaacterium , Megasphaera and Allisonella were improved. This work confirmed that low-Mw pectin and homogalacturonan generated more beneficial metabolites, developing structure-microbiota-gut health relationship.
研究领域:
胃肠病学
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微生物学
·
营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）