物理化学和肠道微生物群发酵性能的变化是由Cyperus esculentus的多糖的乙化引起的
Meiyu Yuan1, Sheng Ke2, Anqi Wang2
1College of Food Science, Shihezi University, Shihezi 832003, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
International journal of biological macromolecules
|March 29, 2024
概括
乙化Cyperus esculentus多糖 (CEP) 改变了它们的结构和消化. 乙化CEP (ACEP) 显示肠道发酵速度更快,产生更多的短链脂肪酸 (SCFA) 并有利于肠道微生物群组成.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 微生物学 微生物学
背景情况:
- 赛珀斯 esculentus 多糖 (CEP) 是复杂的碳水化合物,具有潜在的健康益处.
- 乙化是一种用于改变多糖特性的化学修饰.
- 了解乙化对CEP的影响对于优化其应用至关重要.
研究的目的:
- 研究乙化对CEP物理化学性质的影响.
- 与原生CEP相比,评估乙化CEP的消化行为和肠道微生物群发酵特征.
主要方法:
- 物理化学分析 (结晶性,粘度).
- 在体外模拟消化 (唾液-胃肠道).
- 肠道微生物群发酵试验分析短链脂肪酸 (SCFA) 生产和微生物群体转移.
主要成果:
- 乙化增加了CEP的结晶性,降低了CEP的粘度.
- ACEP的消化能力较低,但发酵动力更快,导致pH值降低更快,SCFA积累更高 (特别是丁酸盐).
- CEP和ACEP都促进了Akkermansia和减少了Klebsiella,而ACEP特别丰富了Parabacteroides和本地CEP促进了Bifidobacterium.
结论:
- 乙化显著改变了CEP的物理化学和消化特性.
- 与原生CEP相比,ACEP显示出增强的发酵动力学和明显的肠道微生物群调节.
- 这些发现凸显了ACEP有针对性肠道健康益处的潜力.
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