Effects of in vitro simulated digestion and fecal fermentation of polysaccharides from straw mushroom (Volvariella volvacea) on its physicochemical properties and human gut microbiota

作者全名："Hu, Wei; Di, Qing; Liang, Tao; Zhou, Na; Chen, Hongxia; Zeng, Zhihong; Luo, Yang; Shaker, Majid"

作者地址："[Hu, Wei; Di, Qing; Liang, Tao; Zhou, Na; Chen, Hongxia; Zeng, Zhihong] Chongqing Acad Agr Sci, Chongqing 401329, Peoples R China; [Luo, Yang] Chongqing Med Univ, Affiliated Hosp 1, Chongqing 400016, Peoples R China; [Shaker, Majid] Chongqing 2D Mat Inst, Chongqing 400714, Peoples R China; [Shaker, Majid] Friedrich Alexander Univ Erlangen Nurnberg, Lehrstuhl Phys Chem 2, Egerlandstr 3, D-91058 Erlangen, Germany"

通信作者："Zeng, ZH (通讯作者)，Chongqing Acad Agr Sci, Chongqing 401329, Peoples R China."

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

ESI学科分类：BIOLOGY & BIOCHEMISTRY

WOS号：WOS:000970842100001

JCR分区：Q1

影响因子：7.7

年份：2023

卷号：239

期号：　

开始页：　

结束页：　

文献类型：Article

关键词：Short -chain fatty acids; Volvariella volvacea polysaccharide; Gut microbiota; In vitro digestion; Fecal fermentation

摘要："Herein, the fermentation and digestion behavior of Volvariella volvacea polysaccharide (VVP) were examined through the in vitro simulation experiment. The results revealed that succeeding the simulated salivary gastrointestinal digestion, the molecular weight of VVP was reduced by only 8.9 %. In addition, the reducing sugar, uronic acid, monosaccharide composition and Fourier transform infrared spectroscopy characteristics of VVP did not change significantly, which indicate that saliva-gastrointestinal could not digest VVP. However, 48 h of fecal fermentation of VVP dramatically reduced its molecular weight by 40.4 %. Furthermore, the molar ratios of the monosaccharide composition altered considerably due to the degradation of VVP by microorganisms and the metabolysis into different short-chain fatty acids (SCFAs). Meanwhile, the VVP also raised the proportion of Bacteroidetes to Firmicutes and promoted the proliferation of some beneficial bacteria including Bacteroides and Phascolarctobacterium, whereas it inhibited the growth of unfavorable bacteria such as Escherichia-shigella. Therefore, VVP has the potential to have a positive influence on health and hinder diseases by improving the intestinal microbial environment. These findings provide a theoretical foundation to further develop Volvariella volvacea as a healthy functional food."

基金机构：Special support for Chongqing Postdoctoral Research Project [2021XM2042]; Chongqing Key Project of Technology Innovation and Application Development [CSTB2022TIAD-KPX0085]

基金资助正文：This work was supported by the Special support for Chongqing Postdoctoral Research Project (Grant No. 2021XM2042) and Chongqing Key Project of Technology Innovation and Application Development (Grant No. CSTB2022TIAD-KPX0085).