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从柏格莫特和发酵柏格莫特中提取的多糖的体外发酵特征的比较研究

Kaizhang Wu^1,2, Xingyu Lu², Fang Fang²

¹Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521031, China.

Foods (Basel, Switzerland)

|August 12, 2023

概括

贝加莫特和劳西黄多糖具有明显的肠道发酵效应. 伯加莫特多糖 (BP) 促进了诸如Bifidobacterium之类的有益细菌,而劳西黄多糖 (LPs) 增加了乳酸菌,提供了作为益生菌的潜力.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
人类营养人类营养

背景情况:

来自水果和发酵产品的多糖因其健康益处而越来越受认可.
贝加莫特和劳西黄 (发酵贝加莫特) 提供独特的多糖类来源.
了解它们的发酵特性对于开发功能性食品至关重要.

研究的目的:

为了比较Bergamot多糖 (BP) 和Laoxianghuang多糖 (LPs) 的体外发酵特性.
研究BP和LP对肠道微生物群组成和代谢物产生的影响.
探索BP和LP作为益生菌的潜力.

主要方法:

使用了一个稳定的体外人类肠道发酵模型.
使用表面地形分析和单糖化合物组成的多糖化合物的特征.
使用先进的分析技术分析了肠道微生物群和关键代谢物的变化.

主要成果:

BP和LP在表面地形和单糖化合物组成上有所不同 (曼诺哈曼南与多甲酸).
BP通过减少Fusobacterium和增加Bifidobacterium来调节肠道微生物群,与有益的代谢物相关联.
LPs促进了乳酸菌的生长,与特定的代谢物如4-基甲基和黄油酸相关.

结论:

不同的单糖化合物组成和BP和LP的表面形态导致对肠道微生物群和代谢组的差异性影响.
BP和LP显示出作为益生菌的潜力,通过不同的机制影响肠道健康.
对这些多糖的进一步研究可能会导致在功能性食品中新的益生菌应用.

关键词:

贝加莫特是一种.我们的肠道微生物群.在体外发酵发酵.代谢组代谢组的代谢聚糖是一种多糖.

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