Catabolism of Polysaccharide and Its Impacts on Gut Microbial Composition During In Vitro Digestion and Microbial Fermentation

Overview

Journal Foods

Specialty Biotechnology

Date 2023 May 13

PMID 37174446

Authors

Yun-Xuan Zhao

Ling Huang

Ding-Tao Wu

Jie Li

Jing Lei

Meng-Xi Fu

Qing Zhang

Wen Qin

Affiliations

Soon will be listed here.

Abstract

is one of the most famous edible mushrooms in China. polysaccharide (DP) has attracted increasing attention because of its multiple beneficial effects. In this study, the in vitro simulated digestion and microbial fermentation were designed to reveal the potential catabolic property of DP and its impacts on the modulation of gut microbial composition. The results showed that the reducing sugar content, total polysaccharides content, molecular weight, and rheological property of DP were not significantly altered under in vitro simulated digestive conditions. However, the molecular weight, apparent viscosity, and total polysaccharides content of indigestible DP (DPI) significantly decreased during in vitro fecal fermentation, and the reducing sugar content and the release of free monosaccharides notably increased, suggesting that DP could be degraded and used by gut microbiota. Additionally, the relative abundances of several beneficial bacteria, such as , , , and , increased significantly, indicating that DP can regulate the composition and abundance of gut microbiota. Moreover, DP could also promote the production of SCFAs, thus changing the acid-base environment of the large intestine. The results of this study are beneficial for deeply clarifying the catabolic behavior of DP in the gastrointestinal tract, which can provide a theoretical basis for developing microbiota-directed products based on DP.

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