In vitro digestion of Atractylodes macrocephala polysaccharide and fermentation of human intestinal flora as affected...

Atractylodis macrocephalae Rhizoma (AM) is a medical-food homologous medicinal material with the polysaccharides as its main functional components. Bran stir-frying is a common processing method. Traditional Chinese medicine theory holds that bran stir-frying can enhance the therapeutic effect of AM, but the substantive role is not fully clear. This study aims to compare the structures and the prebiotic characteristics of AMP before and after bran-frying. The results showed that the glycosidic bonds of AMP mainly included (4 → 1)-Glcp, (2 → 1)-Galp and (3 → 1)-Glcp. The molecular weight increased, the content of glucuronic acid elevated and the composition of monosaccharides changed after bran stir-frying. The pH, C_R and total sugar concentration of BFAMP decreased significantly, while the contents of reducing sugar and SCFAs increased during digestive fermentation. In addition, intestinal flora analysis and strain verification experiments showed that BFAMP had a significant inhibitory effect on Shigella dysenteriae and a significant promotion effect on Prevotella. In summary, our study finds that the structure of AMP changes after bran stir-frying and BFAMP exhibits a good probiotic properties by promoting Prevotella and inhibiting Shigella dysenteriae. It provides a reference for the development of BFAMP as a new type of prebiotic in the functional food industry.