Simulated digestion and fermentation characteristics of a polysaccharide from Momordica charantia L. and the anti-inflammatory activity of its fermentation products

Polysaccharides, particularly those with prebiotic functions, have profound effects on human health. This study aimed to elucidate the stability and prebiotic potential of a polysaccharide derived from Momordica charantia L. (MCPS-3) through a comprehensive analysis of its behavior during simulated digestion and fermentation. Our findings indicated that MCPS-3 maintained its structural integrity during oral, gastric, and intestinal digestion. This was evidenced by the consistent reducing sugar content, molecular weight, and monosaccharide composition. This stability confirmed that the glycosidic bonds of MCPS-3 remained intact throughout digestion. Then, MCPS-3 underwent fermentation by gut microbiota, resulting in significant production of short-chain fatty acids (SCFAs) and a notable change in microbiota composition. Specifically, the fermentation of MCPS-3 leads to an increase in beneficial SCFAs-producing genera, while decreasing the presence of harmful bacteria. These changes suggested an improved gut environment, which is conducive to health benefits. The study further demonstrated that the fermentation products of MCPS-3 possessed substantial anti-inflammatory properties. This was indicated by the reduction of pro-inflammatory mediators and the enhancement of anti-inflammatory cytokines in LPS-stimulated RAW 264.7 macrophage cells. These results underscored MCPS-3's promise as a prebiotic candidate with potential applications in gut health promotion and inflammation modulation.