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洞察小麦细胞壁多糖的发酵模式,使用体外批发发酵模型

Zixin Yang¹, Ting Huang², Aiyi Guo²

¹CAS Engineering Laboratory for Vegetation Ecosystem Restoration on Islands and Coastal Zones, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China; Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, China.

Carbohydrate polymers

|June 26, 2023

概括

小麦多糖化物 (CWPs) 影响肠道微生物群的结构依赖性. 不同的CWP结构影响碳水化合物利用和微生物组成,影响蛋白质发酵.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

小麦细胞壁多糖 (CWPs) 是复杂的碳水化合物,具有潜在的益生菌作用.
了解CWP结构对于预测它们与肠道微生物群的相互作用至关重要.

研究的目的:

为了研究水可提取 (WE) 和可提取 (AE) 小麦CWPs的结构特征.
通过人类便微生物群来评估这些CWP分量的体外发酵特性.
确定CWP结构如何影响肠道微生物群调节.

主要方法:

连续提取小麦以获得WE和AE分数.
使用分子量 (Mw) 和单糖组成分析对CWP进行结构性表征.
在体外发酵测试使用人类便微生物群,监测碳水化合物利用率和微生物群落转移.

主要成果:

与WE分离物相比,AE分离物表现出较高的Mw和阿拉比诺斯与克西洛斯 (A/X) 的比率,两者主要由阿拉比诺克西兰 (AXs) 组成.
在发酵过程中,WE碳水化合物比AE碳水化合物使用率要高得多.
AE发酵导致Prevotella_9的丰富度增加,这是已知的AX利用细菌,并延迟了蛋白质发酵.

结论:

小麦CWPs以结构依赖的方式调节肠道微生物群.
CWP结构影响碳水化合物发酵效率和微生物社区动态.
需要对CWP进行进一步的精细结构分析,以充分阐明它们与肠道微生物群和代谢物的相互作用.

关键词:

我们的肠道微生物群.在体外发酵发酵.短链脂肪酸短链脂肪酸小麦细胞壁的小麦细胞壁.

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