In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-18 DOI:10.1016/j.fochx.2024.101829
Fei Peng , Zuoqing Yu , Kui Niu , Bin Du , Shujun Wang , Yuedong Yang
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Abstract

Non-starch polysaccharides are major bioactive components in chestnuts, and can serve as water-soluble polysaccharides with potential prebiotic properties. This study aims to establish an in vitro digestion and fermentation model to reveal the digestive and fermentative characteristics of Non-starch polysaccharides from chestnut kernels (NSPCK). The results indicated that under simulated digestion, NSPCK was partially digested in gastric juice but remained significantly undigested in saliva and intestinal juice, demonstrating considerable resilience against hydrolysis. After digestion, NSPCK still exhibited stable rough, lamellar, and porous structure and maintained strong antioxidant capacity. Animal experiments revealed positive effects of NSPCK on blood lipid level, and colon tissue of mice. Moreover, NSPCK enhanced the accumulation of short-chain fatty acids during fermentation, particularly acetic acid, propionic acid, and butyric acid. Furthermore, NSPCK intervention increased the abundance of beneficial bacteria such as Lactobacillus and Bifidobacterium, and at the same time reduced that of harmful bacteria such as Enterococcus.
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栗仁非淀粉多糖的体内吸收、体外消化和粪便发酵特性及其对人体肠道微生物群的影响
非淀粉多糖是栗子中的主要生物活性成分,可作为具有潜在益生特性的水溶性多糖。本研究旨在建立体外消化和发酵模型,以揭示栗仁非淀粉多糖(NSPCK)的消化和发酵特性。结果表明,在模拟消化过程中,非淀粉多糖在胃液中被部分消化,但在唾液和肠液中仍明显未被消化,这表明非淀粉多糖具有相当强的抗水解能力。消化后,NSPCK 仍表现出稳定的粗糙、片状和多孔结构,并保持较强的抗氧化能力。动物实验表明,NSPCK 对小鼠的血脂水平和结肠组织有积极影响。此外,NSPCK 还能促进发酵过程中短链脂肪酸的积累,尤其是乙酸、丙酸和丁酸。此外,NSPCK 的干预还增加了乳酸杆菌和双歧杆菌等有益菌的数量,同时减少了肠球菌等有害菌的数量。
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上海源叶 saccharifying enzyme
上海源叶 α-amylase
来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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