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Updated: Apr 21, 2026
Comparative Study on the Polysaccharide Contents and Antioxidant Activities of Hippophae rhamnoides subsp. sinensis and Hippophae gyantsensis
Published on: August 15, 2025
Effect of Sequential Extraction Methods on the Structure and In Vitro Fermentation Characteristics of the
Bingyao Bai1,2, Chengxiao Yu1, Wenkang Wang1
1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Abstract:
Polysaccharides derived from sea buckthorn pomace are bioactive compounds that can undergo intestinal fermentation and exert prebiotic effects. However, the influence of sequential extraction on their structural properties and prebiotic activity remains unexplored. Six fractions were sequentially extracted with water (W), CDTA (CA), sodium carbonate (SC), and 0.1, 1, and 4 mol/L NaOH (SH0.1, SH1, SH4), and their fermentation characteristics were compared by using an in vitro fecal fermentation model. SH1 and SH4 were enriched in glucose and xylose, whereas CA and SC contained more galactose, arabinose, and rhamnose, indicating they were pectic contributions. CA and SC markedly increased acetate and propionate production, while SH0.1, SH1, and SH4 favored propionate accumulation. All fractions enriched Parabacteroides; Bacteroides was more abundant in the CA and SH1 groups, and Bifidobacterium was most abundant in the W group. These findings indicate that compositional differences among polysaccharide fractions influence gut microbial composition and SCFA production.
