Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot
This study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysacchari...
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2878 |
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| author | Kaizhang Wu Xingyu Lu Fang Fang Juncheng Liu Jie Gao Yang Zheng |
| author_facet | Kaizhang Wu Xingyu Lu Fang Fang Juncheng Liu Jie Gao Yang Zheng |
| author_sort | Kaizhang Wu |
| collection | DOAJ |
| description | This study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysaccharides (LPs) with different surface topographies were characterized as mannorhamnan (comprising Mannose and Rhamnose) and polygalacturonic acid (comprising Galacturonic acid and Galactose), respectively. The distinct effects on the gut microbiota and metabolome of BP and LPs may be due to their different monosaccharide compositions and surface morphologies. BP decreased harmful <i>Fusobacterium</i> and promoted beneficial <i>Bifidobacterium,</i> which was positively correlated with health-enhancing metabolites such as acetic acid, propionic acid, and pyridoxamine. <i>Lactobacillus</i>, increased by LPs, was positively correlated with 4-Hydroxybenzaldehyde, acetic acid, and butyric acid. Overall, this study elucidated gut microbiota and the metabolome regulatory discrepancies of BP and LPs, potentially contributing to their development as prebiotics in healthy foods. |
| first_indexed | 2024-03-11T00:27:42Z |
| format | Article |
| id | doaj.art-c2e84eda42254fd7ac388ce288d58137 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:42Z |
| publishDate | 2023-07-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-c2e84eda42254fd7ac388ce288d581372023-11-18T22:54:28ZengMDPI AGFoods2304-81582023-07-011215287810.3390/foods12152878Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented BergamotKaizhang Wu0Xingyu Lu1Fang Fang2Juncheng Liu3Jie Gao4Yang Zheng5Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521031, ChinaDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, ChinaChaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521031, ChinaThis study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysaccharides (LPs) with different surface topographies were characterized as mannorhamnan (comprising Mannose and Rhamnose) and polygalacturonic acid (comprising Galacturonic acid and Galactose), respectively. The distinct effects on the gut microbiota and metabolome of BP and LPs may be due to their different monosaccharide compositions and surface morphologies. BP decreased harmful <i>Fusobacterium</i> and promoted beneficial <i>Bifidobacterium,</i> which was positively correlated with health-enhancing metabolites such as acetic acid, propionic acid, and pyridoxamine. <i>Lactobacillus</i>, increased by LPs, was positively correlated with 4-Hydroxybenzaldehyde, acetic acid, and butyric acid. Overall, this study elucidated gut microbiota and the metabolome regulatory discrepancies of BP and LPs, potentially contributing to their development as prebiotics in healthy foods.https://www.mdpi.com/2304-8158/12/15/2878bergamotpolysaccharidein vitro fermentationgut microbiotametabolome |
| spellingShingle | Kaizhang Wu Xingyu Lu Fang Fang Juncheng Liu Jie Gao Yang Zheng Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot Foods bergamot polysaccharide in vitro fermentation gut microbiota metabolome |
| title | Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot |
| title_full | Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot |
| title_fullStr | Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot |
| title_full_unstemmed | Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot |
| title_short | Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot |
| title_sort | comparative study on in vitro fermentation characteristics of the polysaccharides extracted from bergamot and fermented bergamot |
| topic | bergamot polysaccharide in vitro fermentation gut microbiota metabolome |
| url | https://www.mdpi.com/2304-8158/12/15/2878 |
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