Digestion and Fermentation Behaviors of Polysaccharides from Fruit and Its Effect on Human Gut Microbiota

Overview

Journal Curr Res Food Sci

Date 2024 May 20

PMID 38764977

Authors

Jinjiao Dong

Wenjun Wang

Guodong Zheng

Nansheng Wu

Jingjing Xie

Shiyi Xiong

Panting Tian

Jingen Li

Affiliations

Soon will be listed here.

Abstract

fruit has attracted more and more attention due to its various pharmacological activities, which are rich in polysaccharides. This study investigated the saliva-gastrointestinal digestion and fecal fermentation behaviors of polysaccharides from fruit (CAP), as well as its impact on human gut microbiota. The results showed that CAP could be partially degraded during the gastrointestinal digestion. The FT-IR spectra of the digested CAP didn't change significantly, however, the morphological feature of SEM changed to disordered flocculent and rod-like structures. 16S rRNA sequencing analysis found that after fermentation, CAP could increase the relative abundances of beneficial bacteria including , and to produce short-chain fatty acids (SCFAs), while it can also reduce the abundances of harmful bacteria of , , and , suggesting that CAP could modulate the composition and abundance of gut microbiota. These results implied that CAP can be developed as a potential prebiotic in the future.

Citing Articles

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PMID: 39368414 PMC: 11490713. DOI: 10.1016/j.ultsonch.2024.107085.

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