菠萝蜜多糖体外酵解特征研究
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摘要
本文旨在研究菠萝蜜多糖(JFP-Ps)的体外酵解行为,通过收集新鲜的人体粪便建立体外酵解模型,电位法测定多糖酵解产物中pH值、铁氰化钾法分析还原糖含量变化、苯酚-硫酸法分析总糖含量变化以及气相色谱法分析短链脂肪酸(SCFA)组分和含量变化。研究结果显示,在体外酵解过程中,JFP-Ps酵解产物的p H值从5.78(0h)降低至4.48(48h),还原糖含量从16.63%±3.03%(0h)增加至49.57%±1.65%(1h),后持续降低至9.37%±2.22%(48h),总糖含量从64.51%±0.86%(0h)下降至16.98%±0.58%(48h),总SCFA、乙酸、丙酸以及正丁酸的含量均显著提高。结果表明,JFP-Ps可被人体粪便微生物利用,酵解产物降低了反应体系的pH值和酵解产生乙酸、丙酸和正丁酸3种短链脂肪酸,研究结果可为菠萝蜜多糖源"益生元"产品的开发提供理论依据。
The present study was to investigate the in vitro fermentation characteristics of polysaccharides from Artocarpus heterophyllus Lam. Pulp(JFP-Ps) by human fecal inoculums. The change in the p H value, reducing sugar, total sugar and short-chain fatty acids of polysaccharide fermentation products were determined by potentiometric method, potassium ferricyanide method, phenol-sulphuric acid assay and gas chromatography, respectively. The results showed that the pH value of fermentation products of JFP-Ps significantly decreased from 5.78(0 h) to 4.48(48 h). The content of reducing sugar increased from 16.63%±3.03%(0 h) to 49.57%±1.65%(1 h), and then subsequently decreased to 9.37%±2.22%(48 h). The content of total sugar decreased from 64.51%±0.86%(0 h) to 16.98%±0.58%(48 h) and the levels of total short-chain fatty acids(SCFA), acetic, propionic and n-butyric acids were all significantly increased. These results indicated that JFP-Ps could be fermented by human gut microbiota, suggesting that JFP-Ps might have beneficial effects on intestinal health and could be used as prebiotics.
The present study was to investigate the in vitro fermentation characteristics of polysaccharides from Artocarpus heterophyllus Lam. Pulp(JFP-Ps) by human fecal inoculums. The change in the p H value, reducing sugar, total sugar and short-chain fatty acids of polysaccharide fermentation products were determined by potentiometric method, potassium ferricyanide method, phenol-sulphuric acid assay and gas chromatography, respectively. The results showed that the pH value of fermentation products of JFP-Ps significantly decreased from 5.78(0 h) to 4.48(48 h). The content of reducing sugar increased from 16.63%±3.03%(0 h) to 49.57%±1.65%(1 h), and then subsequently decreased to 9.37%±2.22%(48 h). The content of total sugar decreased from 64.51%±0.86%(0 h) to 16.98%±0.58%(48 h) and the levels of total short-chain fatty acids(SCFA), acetic, propionic and n-butyric acids were all significantly increased. These results indicated that JFP-Ps could be fermented by human gut microbiota, suggesting that JFP-Ps might have beneficial effects on intestinal health and could be used as prebiotics.
引文
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[20]Den B G,Van E K,Groen A K,et al.The role of short-chain fatty acids in the interplay between diet,gut microbiota,and host energy metabolism[J].Journal of Lipid Research,2013,54(9):2325-2340
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[22]Chen D,Chen G J,Wan P,et al.Digestion under saliva,simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis induced by human gut microbiota[J].Food&Function,2017,8(12):4619-4629
[23]Fraeye I,Deroeck A,Duvetter T,et al.Influence of pectin properties and processing conditions on thermal pectin degradation[J].Food Chemistry,2007,105(2):555-563
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[28]Flint H,Bayer E,Rincon M,et al.Polysaccharide utilization by gut bacteria:Potential for new insights from genomic analysis[J].Nature Reviews Microbiology,2008,6(2):121-131
[29]Li D T,Wang P,Wang P P,et al.The gut microbiota:Atreasure for human health[J].Biotechnology Advances,2016,34(7):1210-1224
[30]Yang J,Martinez I,Walter J,et al.In vitro characterization of the impact of selected dietary fibers on fecal microbiota composition and short chain fatty acid production[J].Anaerobe,2013.23:74-81
[31]Cook S I,Sellin J H.Review article short chain fatty acids in health and disease[J].Alimentary Pharmacology&Therapeutics,1998,12(6):499-507
[32]Hosseini E,Grootaert C,Verstraete W,et al.Propionate as a health-promoting microbial metabolite in the human gut[J].Nutrition Reviews,2011,69(5):245-258
[33]Venter C S,Vorster H H,Cummings J H.Effects of dietary propionate on carbohydrate and lipid metabolism in healthy volunteers[J].American Journal of Gastroenterology,1990,85(5):549-553
[34]Peng X C,Li S T,Luo J M,et al.Effects of dietary fibers and their mixtures on short chain fatty acids and microbiota in mice guts[J].Food&Function,2013,4(6):932-938
[35]Chen G J,Xie M,Wan P,et al.Digestion under saliva,simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea[J].Food Chemistry,2018,244:331-339
[36]Ding Q,Nie S P,Hu J L,et al.In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum[J].Food Hydrocolloids,2017,63:646-655
[37]Zhou W T,Yan Y M,Mi J,et al.Simulated digestion and fermentation in vitro by human gut microbiota of polysaccharides from bee collected pollen of Chinese wolfberry[J].Jounal of Agricultural and Food Chemistry,2018,66(4):898-907
[2]Di T,Chen G J,Sun Y,et al.Antioxidant and immunostimulating activities in vitro of sulfated polysaccharides isolated from Gracilaria rubra[J].Journal of Functional Foods,2017,28:64-75
[3]周聪,孙月,李德海,等.柳蘑多糖对肿瘤细胞增殖抑制作用的研究[J].现代食品科技,2017,33(9):56-62ZHOU Cong,SUN Yue,LI De-hai,et al.Inhibitory effect of polysaccharides from Pholiota adiposa on tumor cell proliferation[J].Modern Food Science and Technology,2017,33(9):56-62
[4]Hu J L,Nie S P,Min F F,et al.Artificial simulated saliva,gastric and intestinal digestion of polysaccharide from the seeds of Plantago asiatica L[J].Carbohydrate Polymers,2013,92(2):1143-1150
[5]Chen C,Zhang B,Fu X,et al.The digestibility of mulberry fruit polysaccharides and its impact on lipolysis under simulated saliva,gastric and intestinal conditions[J].Food Hydrocolloids,2016,58:171-178
[6]Xu X F,Xu P P,Ma C M,et al.Gut microbiota,host health,and polysaccharides[J].Biotechnology Advances,2013,31(2):318-337
[7]Chen C,Huang Q,Fu X,et al.In vitro fermentation of mulberry fruit polysaccharides by human fecal inocula and impact on microbiota[J].Food&Function,2016,7(11):4637-4643
[8]Baliga M S,Shivashankara A R,Haniadka R,et al.Phytochemistry,nutritional and pharmacological properties of Artocarpus heterophyllus Lam(jackfruit):A review[J].Food Research International,2011,44(7):1800-1811
[9]Zhu K X,Zhang Y J,Nie S P,et al.Physicochemical properties and in vitro antioxidant activities of polysaccharide from Artocarpus heterophyllus Lam.Pulp[J].Carbohydrate Polymers,2017,155:354-361
[10]朱科学,王颖倩,张彦军,等.菠萝蜜多糖对脾淋巴细胞抗氧化作用及免疫功能的影响[J].食品科学,2017,38(23):207-212ZHU Ke-xue,WANG Ying-qian,ZHANG Yan-jun,et al.Antioxidant activity and immune regulation of polysaccharide from Artocarpus heterophyllus Lam.on spleen lymphocyte[J].Food Science,2017,38(23):207-212
[11]Bianchi F,Dall’Asta M,Rio D D,et al.Development of a headspace solid-phase microextraction gas chromatographymass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation[J].Food Chemistry,2011,129(1):200-205
[12]Zhang Y Q,Wang Z P,Song Y M,et al.Comparative study on the determination of reducing sugar[J].Science&Technology of Food Industry,2010,31(6):321-326
[13]Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry,1956,28(3):350-356
[14]Fenster K M,Rankin S A,Steele J L.Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese[J].Journal of Dairy Science,2003,86(9):2818-2825
[15]任贝贝.鼠尾藻多糖的提取分离、体外消化和酵解特征及其对肠道菌群的影响[D].广州:华南理工大学,2017REN Bei-bei.Isolation and identification of polysaccharides from Sargassum thumbergii,in vitro gastrointestinal digestion and fermentation system and its effects on intestinal microflora[D].Guangzhou:South China University of Technology,2017
[16]Fondevila M,Pérez-Espés B.A new in vitro system to study the effect of liquid phase turnover and p H on microbial fermentation of concentrate diets for ruminants[J].Animal Feed Science and Technology,2008,144(3):196-211
[17]Zhu K X,Yao S W,Zang Y J,et al.Effects of in vitro saliva,gastric and intestinal digestion on the chemical properties,antioxidant activity of polysaccharide from Artocarpus heterophyllus Lam.(Jackfruit)Pulp[J].Food Hydrocolloids,2019,87:952-959
[18]Walker A W,Duncan S H,McWilliam Leitch E C,et al.pHand peptide supply can radically alter bacterial populations and short-chain fatty acid ratios within microbial communities from the human colon[J].Applied Environmental Microbiology,2005,71(7):3692-3700
[19]方建东.抗性淀粉对小鼠肠道菌群的影响以及作用机制的研究[D].杭州:浙江工商大学,2014FANG Jian-dong.Effect of resistant starch on intestine florain rats and the mechanism of action[D].Hangzhou:Zhejiang Gongshang University,2014
[20]Den B G,Van E K,Groen A K,et al.The role of short-chain fatty acids in the interplay between diet,gut microbiota,and host energy metabolism[J].Journal of Lipid Research,2013,54(9):2325-2340
[21]Hu J L,Nie S P,Li C,et al.In vitro fermentation of polysaccharide from the seeds of Plantago asiatica L.by human fecal microbiota[J].Food Hydrocolloids,2013,33(2):384-392
[22]Chen D,Chen G J,Wan P,et al.Digestion under saliva,simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis induced by human gut microbiota[J].Food&Function,2017,8(12):4619-4629
[23]Fraeye I,Deroeck A,Duvetter T,et al.Influence of pectin properties and processing conditions on thermal pectin degradation[J].Food Chemistry,2007,105(2):555-563
[24]闵芳芳,聂少平,万宇俊,等.青钱柳多糖在体外消化模型中的消化与吸收[J].食品科学,2013,34(21):24-29MIN Fang-fang,NIE Shao-ping,WAN Yu-jun,et al.In vitro digestion and absorption of polysaccharide from Cyclocarya paliurus leaves[J].Food Science,2013,34(21):24-29
[25]张冠亚.铁皮石斛多糖在模拟消化、酵解体系中的代谢特点及其改善肠道功能的研究[D].南昌:南昌大学,2015ZHANG Guan-ya.Research on metabolic characteristics of Dendrobium officinale polysaccharides in simulating digestion and fermentation system and its effect on the improvement of intestinal function[D].Nanchang:Nanchang University,2015
[26]Hughes S A,Shewry P R,Li L,et al.In vitro fermentation by human fecal microflora of wheat arabinoxylans[J].Journal of Agricultural and Food Chemistry,2007,55(11):4589-4595
[27]刘开朗,王加启,卜登攀,等.人体肠道微生物多样性和功能研究进展[J].生态学报,2009,29(5):2589-2594LIU Kai-lang,WANG Jia-qi,BU Deng-pan,et al.Advances in diversity and functionality of human gut microflora[J].Acta Ecologica Sinica,2009,29(5):2589-2594
[28]Flint H,Bayer E,Rincon M,et al.Polysaccharide utilization by gut bacteria:Potential for new insights from genomic analysis[J].Nature Reviews Microbiology,2008,6(2):121-131
[29]Li D T,Wang P,Wang P P,et al.The gut microbiota:Atreasure for human health[J].Biotechnology Advances,2016,34(7):1210-1224
[30]Yang J,Martinez I,Walter J,et al.In vitro characterization of the impact of selected dietary fibers on fecal microbiota composition and short chain fatty acid production[J].Anaerobe,2013.23:74-81
[31]Cook S I,Sellin J H.Review article short chain fatty acids in health and disease[J].Alimentary Pharmacology&Therapeutics,1998,12(6):499-507
[32]Hosseini E,Grootaert C,Verstraete W,et al.Propionate as a health-promoting microbial metabolite in the human gut[J].Nutrition Reviews,2011,69(5):245-258
[33]Venter C S,Vorster H H,Cummings J H.Effects of dietary propionate on carbohydrate and lipid metabolism in healthy volunteers[J].American Journal of Gastroenterology,1990,85(5):549-553
[34]Peng X C,Li S T,Luo J M,et al.Effects of dietary fibers and their mixtures on short chain fatty acids and microbiota in mice guts[J].Food&Function,2013,4(6):932-938
[35]Chen G J,Xie M,Wan P,et al.Digestion under saliva,simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea[J].Food Chemistry,2018,244:331-339
[36]Ding Q,Nie S P,Hu J L,et al.In vitro and in vivo gastrointestinal digestion and fermentation of the polysaccharide from Ganoderma atrum[J].Food Hydrocolloids,2017,63:646-655
[37]Zhou W T,Yan Y M,Mi J,et al.Simulated digestion and fermentation in vitro by human gut microbiota of polysaccharides from bee collected pollen of Chinese wolfberry[J].Jounal of Agricultural and Food Chemistry,2018,66(4):898-907