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Li M, Su J, Wu J, Zhao D, Huang M, Lu Y, Zheng J, Zheng F, Sun B, Liang H. The Regulatory Effect of Huangshui Polysaccharides on Intestinal Microbiota and Metabolites during In Vitro Fermentation. J Agric Food Chem 2024; 72:5222-5236. [PMID: 38377589 DOI: 10.1021/acs.jafc.3c08658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Huangshui polysaccharides (HSPs) have attracted extensive attention recently for their biological activity and physicochemical property. This research investigated the extraction, structural characterization, and prebiotic activity of three different HSPs (HSP40-0, HSP60-0, and HSP80-0) in vitro to reveal the scientific support for the high-value utilization of Huangshui. HSPs were heteropolysaccharide with diverse structures and surface morphologies. Comprehensive analysis was conducted through 16S rRNA gene sequencing and metabolite profiling techniques, and results showed that HSPs had different potentials to regulate the gut microbiota due to their different structures; for instance, both HSP40-0 and HSP80-0 could notably increase the relative abundance of Bacteroidota, whereas HSP60-0 could increase the relative abundance of Phascolarctobacterium. In addition, HSPs upregulated beneficial differential metabolites, especially short-chain fatty acids (SCFAs). Fermentation products containing these metabolites exhibited anti-inflammatory effects on LPS-treated Caco-2 cells. This study will provide reference for exploring the relationship between the natural polysaccharide structure and the prebiotic activity and widen the application of Huangshui.
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Affiliation(s)
- Mei Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jian Su
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Dong Zhao
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yanping Lu
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Jia Zheng
- Key Laboratory of Soild-state Fermentation and Resource Utilization of Sichuan Province/Key Laboratory of Strong Flavor Baijiu Soild-state Fermentation of China Light Industry/Engineering Technology Research Center of Baijiu Brewing Special Grain of China, Wuliangye Yibin Co. Ltd., Yibin 644007, China
| | - Fuping Zheng
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Haiyan Liang
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
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