Effects of in vitro digestion and fermentation of Nostoc commune Vauch. polysaccharides on properties and gut microbiota

Chinese bayberry leaf proanthocyanidins (BLPs) are Epigallocatechin gallate (EGCG) oligomers or polymers, which have a lot of health-promoting activity. The activity is closely related to their behavior during in vitro digestion, which remains unknown and hinders further investigations. To clarify the changes of BLPs during gastrointestinal digestion, further research is required. For in vitro digestion, including gastric-intestinal digestion, colon fermentation was applied. Caco-2 monolayer transportation was also applied to investigate the behavior of different BLPs with different degrees of polymerization. The trimers and the tetramers were significantly decreased during in vitro gastric-intestinal digestion resulting in a significant increase in the content of dimers. The dimers and trimers were the main compounds utilized by gut microbiota and they were assumed not to degrade through cleavage of the inflavan bond. The monomers and dimers were able to transport through the Caco-2 monolayer at a rate of 10.45% and 6.4%, respectively.

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Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota

Food Research International ◽

10.1016/j.foodres.2020.109888 ◽

2020 ◽

pp. 109888

Author(s):

Ding-Tao Wu ◽

Qin Yuan ◽

Huan Guo ◽

Yuan Fu ◽

Fen Li ◽

...

Keyword(s):

Gut Microbiota ◽

Structural Characteristics ◽

In Vitro Digestion ◽

Dynamic Changes

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In Vitro Digestion and Fermentation by Human Fecal Microbiota of Polysaccharides from Flaxseed

Molecules ◽

10.3390/molecules25194354 ◽

2020 ◽

Vol 25 (19) ◽

pp. 4354

Author(s):

Xin Zhou ◽

Zhao Zhang ◽

Fenghong Huang ◽

Chen Yang ◽

Qingde Huang

Keyword(s):

Gut Microbiota ◽

Reducing Sugars ◽

In Vitro Digestion ◽

Short Chain Fatty Acids ◽

Fecal Microbiota ◽

Gut Health ◽

Human Gut ◽

In Vitro Fermentation ◽

Composition And Structure

The digestion of flaxseed polysaccharides (FSP) in simulated saliva, gastric and small intestine conditions was assessed, as well as in vitro fermentation of FSP by human gut microbiota. FSP was not degraded in the simulated digestive systems (there was no change in molecular weight or content of reducing sugars), indicating that ingested FSP would reach the large intestine intact. Changes in carbohydrate content, reducing sugars and culture pH suggested that FSP could be broken down and used by gut microbiota. FSP modulated the composition and structure of the gut microbiota by altering the Firmicutes/Bacteroidetes ratio and increasing the relative abundances of Prevotella, Phascolarctobacterium, Clostridium and Megamonas, which can degrade polysaccharides. Meanwhile, FSP fermentation increased the concentration of short-chain fatty acids, especially propionic and butyric acids. Our results indicate that FSP might be developed as a functional food that benefits gut health.

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