In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum

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In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum

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作者：Qiao Ding ; Shaoping Nie ; ^{spnie@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Jielun Hu ; Xinyan Zong ; Qiqiong Li ; Mingyong Xie
关键词：Ganoderma atrum ; Polysaccharide ; Digestion ; Fermentation ; Short chain fatty acids
刊名：Food Hydrocolloids
出版年：2017
出版时间：February 2017
年：2017
卷：63
期：Complete
页码：646-655
全文大小：5785 K

文摘

•: Molecular weight of PSG decreased during simulated gastrointestinal (GSI) digestion.
•: There was no free monosaccharide to generate throughout GSI digestion.
•: Short chain fatty acids (SCFAs) increased during fermentation in vitro.
•: The enhancement of SCFAs and decline of pH were observed in mice given PSG orally.

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