In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum
详细信息 查看全文
- 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
- listitem" id="list_ulist0010">
- •
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.