Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice
The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alg...
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MDPI AG
2022-05-01
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| Series: | Foods |
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| author | Xia Yu Li-Fang Zou Jia-Hao Xiong Jing-Zhi Pan Pei-Jun Li Cong-Gui Chen |
| author_facet | Xia Yu Li-Fang Zou Jia-Hao Xiong Jing-Zhi Pan Pei-Jun Li Cong-Gui Chen |
| author_sort | Xia Yu |
| collection | DOAJ |
| description | The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alginate group (−31.35 mV) was higher (<i>p</i> < 0.05) than that in the chitosan group (−26.00 mV), thus promoting the protein hydrolysis in the anionic group because of electrostatic repulsion. The content of total free amino acids in the small intestine in the xanthan-gum and sodium-alginate groups (2754.68 μg and 2733.72 μg, respectively) were higher (<i>p</i> < 0.05) than that in the chitosan group (1949.78 μg), which could decrease the amount of undigested protein entering the colon. The two anionic groups could also increase the abundance of <i>Lactobacillus</i> and the balance of <i>Faecalibaculum</i> and <i>Alistipes</i> in the colon. The content of proinflammatory factor IL−6 of colon tissues in the sodium-alginate group (1.02 ng/mL) was lower (<i>p</i> < 0.05) than that in chitosan, curdlan-gum and konjac-gum groups (1.29, 1.31 and 1.31 ng/mL, respectively). The result of haematoxylin-eosin staining of the colon also revealed that sodium alginate was beneficial for colonic health. The two neutral groups increased the content of faecal short-chain fatty acids in mice. These results demonstrated that anionic polysaccharides have potential for developing functional low-fat meat products. |
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| language | English |
| last_indexed | 2024-03-10T03:54:12Z |
| publishDate | 2022-05-01 |
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| series | Foods |
| spelling | doaj.art-72418d2de1da40258adbf9d4cf197d332023-11-23T10:58:12ZengMDPI AGFoods2304-81582022-05-011110137210.3390/foods11101372Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in MiceXia Yu0Li-Fang Zou1Jia-Hao Xiong2Jing-Zhi Pan3Pei-Jun Li4Cong-Gui Chen5School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaThe effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alginate group (−31.35 mV) was higher (<i>p</i> < 0.05) than that in the chitosan group (−26.00 mV), thus promoting the protein hydrolysis in the anionic group because of electrostatic repulsion. The content of total free amino acids in the small intestine in the xanthan-gum and sodium-alginate groups (2754.68 μg and 2733.72 μg, respectively) were higher (<i>p</i> < 0.05) than that in the chitosan group (1949.78 μg), which could decrease the amount of undigested protein entering the colon. The two anionic groups could also increase the abundance of <i>Lactobacillus</i> and the balance of <i>Faecalibaculum</i> and <i>Alistipes</i> in the colon. The content of proinflammatory factor IL−6 of colon tissues in the sodium-alginate group (1.02 ng/mL) was lower (<i>p</i> < 0.05) than that in chitosan, curdlan-gum and konjac-gum groups (1.29, 1.31 and 1.31 ng/mL, respectively). The result of haematoxylin-eosin staining of the colon also revealed that sodium alginate was beneficial for colonic health. The two neutral groups increased the content of faecal short-chain fatty acids in mice. These results demonstrated that anionic polysaccharides have potential for developing functional low-fat meat products.https://www.mdpi.com/2304-8158/11/10/1372polysaccharidesionic typeslow-fat pork batterintestinal healthintestinal microbiota |
| spellingShingle | Xia Yu Li-Fang Zou Jia-Hao Xiong Jing-Zhi Pan Pei-Jun Li Cong-Gui Chen Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice Foods polysaccharides ionic types low-fat pork batter intestinal health intestinal microbiota |
| title | Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice |
| title_full | Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice |
| title_fullStr | Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice |
| title_full_unstemmed | Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice |
| title_short | Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice |
| title_sort | effects of different ionic polysaccharides in cooked lean pork batters on intestinal health in mice |
| topic | polysaccharides ionic types low-fat pork batter intestinal health intestinal microbiota |
| url | https://www.mdpi.com/2304-8158/11/10/1372 |
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