In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis
The study explored the changes of a sulfated polysaccharide (SP) from Gracilaria Lemaneiformis during simulated human digestive system. The results showed SP was scarcely degraded without significant difference. Moreover, the results of fermentation in vitro indicated 53.7% of SP were utilized by gu...
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Elsevier
2020-01-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619305766 |
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| author | Rui Han Daorui Pang Lingrong Wen Lijun You Riming Huang Viktoryia Kulikouskaya |
| author_facet | Rui Han Daorui Pang Lingrong Wen Lijun You Riming Huang Viktoryia Kulikouskaya |
| author_sort | Rui Han |
| collection | DOAJ |
| description | The study explored the changes of a sulfated polysaccharide (SP) from Gracilaria Lemaneiformis during simulated human digestive system. The results showed SP was scarcely degraded without significant difference. Moreover, the results of fermentation in vitro indicated 53.7% of SP were utilized by gut microbiota with the molecular weight decreasing by 59.41% at 48 h. Meanwhile, 50.07 ± 2.82 mM of short chain fatty acids were produced in culture medium. Besides, in contrast with the regulation of galacto-oligosaccharide sacrificing diversity and richness of community, SP could regulate the composition of microbiota in a mild way. What’s more, Proteobacteria and Firmicutes were the most sensitive phyla responding to changes of pH values in this study. And Sutterella, Phascolarctobacterium, Parabacteroides, Lachnospiraceae_UCG-004, Desulfovibrio and Bacteroides were dominant genera for degrading and utilizing SP. Furthermore, the metagenomic function characteristics of microbes might be changed by SP. Thus, SP could be a potential prebiotic. |
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| format | Article |
| id | doaj.art-ced50f968a3c487f809f3e24d5be4164 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T22:26:39Z |
| publishDate | 2020-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-ced50f968a3c487f809f3e24d5be41642022-12-21T21:30:19ZengElsevierJournal of Functional Foods1756-46462020-01-0164103652In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria LemaneiformisRui Han0Daorui Pang1Lingrong Wen2Lijun You3Riming Huang4Viktoryia Kulikouskaya5School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, Guangdong, ChinaSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, Guangdong, ChinaSouth China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, Guangdong, ChinaSchool of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, Guangdong, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China; Corresponding author at: School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, Guangdong, China.College of Food Science, South China Agricultural University, Guangzhou 510642, Guangdong, ChinaInstitute of Chemistry of New Materials, National Academy of Sciences of Belarus, Skaryna str. 36F., 220141 Minsk, BelarusThe study explored the changes of a sulfated polysaccharide (SP) from Gracilaria Lemaneiformis during simulated human digestive system. The results showed SP was scarcely degraded without significant difference. Moreover, the results of fermentation in vitro indicated 53.7% of SP were utilized by gut microbiota with the molecular weight decreasing by 59.41% at 48 h. Meanwhile, 50.07 ± 2.82 mM of short chain fatty acids were produced in culture medium. Besides, in contrast with the regulation of galacto-oligosaccharide sacrificing diversity and richness of community, SP could regulate the composition of microbiota in a mild way. What’s more, Proteobacteria and Firmicutes were the most sensitive phyla responding to changes of pH values in this study. And Sutterella, Phascolarctobacterium, Parabacteroides, Lachnospiraceae_UCG-004, Desulfovibrio and Bacteroides were dominant genera for degrading and utilizing SP. Furthermore, the metagenomic function characteristics of microbes might be changed by SP. Thus, SP could be a potential prebiotic.http://www.sciencedirect.com/science/article/pii/S1756464619305766PolysaccharideGracilaria LemaneiformisIn vitro fermentationMolecular weightGut microbesShort chain fatty acids |
| spellingShingle | Rui Han Daorui Pang Lingrong Wen Lijun You Riming Huang Viktoryia Kulikouskaya In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis Journal of Functional Foods Polysaccharide Gracilaria Lemaneiformis In vitro fermentation Molecular weight Gut microbes Short chain fatty acids |
| title | In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis |
| title_full | In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis |
| title_fullStr | In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis |
| title_full_unstemmed | In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis |
| title_short | In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis |
| title_sort | in vitro digestibility and prebiotic activities of a sulfated polysaccharide from gracilaria lemaneiformis |
| topic | Polysaccharide Gracilaria Lemaneiformis In vitro fermentation Molecular weight Gut microbes Short chain fatty acids |
| url | http://www.sciencedirect.com/science/article/pii/S1756464619305766 |
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