益生元
发酵
食品科学
化学
多糖
双歧杆菌
肠道菌群
果胶
单糖
乳酸菌
萃取(化学)
色谱法
生物化学
作者
Zhiqiang Hou,Xinxin Hu,Luqin Luan,Chengxuan Yu,Wang Xinxing,Shiguo Chen,Xingqian Ye
标识
DOI:10.1016/j.foodhyd.2021.107213
摘要
In the present study, the in vitro fermentation by human gut microbiota of alkali-extraction citrus pectin (AK) and high pressure-alkali-extraction citrus pectin (HPAK) were investigated. The monosaccharide composition analysis showed that both AK and HPAK had a high ratio of Rhamngalacturonan I (RG-I) structure. After 48 h of fermentation, 85%–86% of total carbohydrate was utilized by colonic microbiota. The pH value in the fecal fermentation liquid significantly decreased during fermentation. AK and HPAK significantly promoted the production of short-chain fatty acids, especially propionic and n-butyric acids. They also increased the abundance of potential beneficial genera (i.e. Bifidobacterium and Phascolarctobacterium) and decreased the abundance of potential harmful genera (Escherichia-Shigella and Klebsiella). All the results suggested that HPAK and AK are potentially sources of prebiotics in functional foods aimed at promoting gut health.
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