白发酵对塔塔尔特麦多糖的结构的影响及其对肠道微生物群组成的影响
Rui Zhang1, Shiping Zou2, Qin Cen1
1School of Liquor and Food Engineering, School of Life Sciences, Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang 550000, China.
International journal of biological macromolecules
|February 13, 2025
概括
塔塔里麦多糖的发酵由Ganoderma lucidum改变了它们的结构,增强了肠道健康. 发酵麦多糖 (FBP) 促进有益的肠道细菌,并产生短链脂肪酸.
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
- 生物化学 生物化学
背景情况:
- 植物多糖类具有可通过发酵调节的生物活性特性.
- 光发酵是一种传统的方法,用于增强各种物质的生物活性.
- 地麦是一种富含多糖的来源,具有潜在的健康益处.
研究的目的:
- 为了研究在Ganoderma lucidum发酵后塔塔尔特麦多糖的结构变化.
- 评估发酵 (FBP) 和非发酵 (NBP) 麦多糖的对肠道微生物组成和功能的影响.
- 探索与FBP相关的潜在促进健康的途径.
主要方法:
- 从发酵和未发酵的塔塔里亚白麦中提取和结构性表征多糖.
- 在体外便发酵试验分析短链脂肪酸生产.
- 16S rRNA基因测序以确定肠道微生物组成的变化.
- 用于功能预测FBP效应的生物信息分析.
主要成果:
- 白的发酵显著降低了麦多糖的分子量,并改变了它们的单糖化合物组成,引入了糖和糖.
- 与NBP相比,FBP表现出增强的溶解性,结晶性和热稳定性.
- FBP促进了短链脂肪酸的产生,增加了诸如 Bacteroides 这样的有益细菌的相对丰富性,并减少了 Escherichia-Shigella.
结论:
- 甘白的发酵有效地修改了塔塔利亚麦的多糖,增强了它们的物理化学特性和生物活性.
- FBP积极调节肠道微生物群的组成,促进有益的短链脂肪酸的产生.
- FBP的健康益处与涉及碳水化合物和脂质代谢以及心血管健康的途径有关.
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