In vitro digestion and human gut microbiota fermentation of longan pulp polysaccharides as affected by Lactobacillus fermentum fermentation
作者: Fei HuangRuiyue HongYang YiYajuan BaiLihong DongXuchao JiaRuifen ZhangGuangjin WangMingwei ZhangJian Wu
作者单位: 1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
2College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China
3College of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, 432000, China
4Niusibao Guangsai (Guangdong) Bio-Technology Limited Company, Guangzhou, 510931, China
刊名: International Journal of Biological Macromolecules, 2020, Vol.147 , pp.363-368
来源数据库: Elsevier Journal
DOI: 10.1016/j.ijbiomac.2020.01.059
关键词: Longan polysaccharideDigestionFermentation
原始语种摘要: Abstract(#br)This study investigated the effect of Lactobacillus fermentum fermentation treatment on the gastrointestinal digestion and fermentation in vitro of polysaccharides from longan pulp. Polysaccharide isolated from unfermented and fermented longan pulp named LP and LP-F, respectively. The molecular weight of LP-F declined from 109.62 ± 10.66 kDa to 51.46 ± 6.26 kDa while that of LP declined from 221.63 ± 2.41 kDa to 69.68 ± 2.36 kDa with gastrointestinal digestion. At same time, the reducing sugars content of LP and LP-F were both increased significantly. In addition, after 48 h gut microbiota fermentation, there were more total short chain fatty acids and acetic acid, as well as more Enterococcus, Bifidobacterium, and Clostridium in LP-F fermentation culture than those in LP...
全文获取路径: Elsevier  (合作)

  • fermentation 发酵
  • digestion 消化
  • Fermentation 发酵
  • Digestion 消化
  • microbiota 微生物区系
  • fermentum 一份圣饼
  • longan 龙眼
  • affected 受了影响的
  • polysaccharide 多糖类
  • human 人的