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

Li, Hailong; Liu, Su; Li, Weinan; Niu, Aijing; Ren, Ping; Liu, Yingying; Jiang, Chengshuang; Inam, Muhammad; Guan, Lili

doi:10.1016/j.carbpol.2021.119055

Cited by 25 publications

(16 citation statements)

References 66 publications

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“…A previous study has also reported that the contents and MW of tea polysaccharides, compared with the unfermented group, were, respectively, increased and decreased after fermentation treatment, and the biological capacities of fermented fractions were also better than unfermented ones ( 22 ). For instance, the MW of Nostoc commune Vauch polysaccharides (NCVP) was higher than that of fermented ones, while the antioxidant capacities were significantly improved during in vitro digestion ( 23 ). Thus, microbial fermentation treatment could increase extraction yield and decrease MW of FVP, and the reason could be that one or more glycosidic bonds of FVP may be broken during the fermentation ( 24 , 25 ).…”

Section: Resultsmentioning

confidence: 99%

Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation

Xu²,

Lai³

et al. 2022

Front. Nutr.

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To investigate the effect of Flammulina velutipes polysaccharides (FVPs) on mice intestinal inflammation, FVPs were extracted from Flammulina velutipes (FV) using a solid anaerobic fermentation technique. The antioxidant and anti-inflammatory capacities of FVP and fermented FVP (FFVP) induced by lipopolysaccharide (LPS) were investigated in vitro and in vivo. The results showed that the yield of FFVP (9.44%) was higher than that of FVP (8.65%), but the molecular weight (MW) of FFVP (15,702 Da) was lower than that of FVP (15,961 Da). The antioxidant and anti-inflammatory capacities of FFVP were higher than that of FVP in preventing mice diarrhea, enhancing antioxidant capacities, and reducing the secretion and mRNA expression of interleukin-1β (IL-1β), IL-6, IL-18, and tumor necrosis factor-α (TNF-α). The anti-inflammatory mechanisms of FVP and FFVP were analyzed by inhibiting the activation of the NLRP3 signaling pathway using an LPS-induced mice model. This study indicated that FFVP could be used as a functional antioxidant, indicating a potential application in functional food and health products.

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Section: Resultsmentioning

confidence: 99%

Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation

Xu²,

Lai³

et al. 2022

Front. Nutr.

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“…Indigestible polysaccharides that cannot be digested by gastric or intestinal fluids may be utilised by gut flora [20]. The fermentation process of AABP-2B may be reflected by changes in the pH [21].…”

Section: Change In Phmentioning

confidence: 99%

Effects of Simulated In Vitro Digestion on the Structural Characteristics, Inhibitory Activity on α-Glucosidase, and Fermentation Behaviours of a Polysaccharide from Anemarrhena asphodeloides Bunge

et al. 2023

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The purpose of this study is to investigate the effects of the simulated saliva–gastrointestinal digestion of AABP-2B on its structural features, inhibitory α-glucosidase activity, and human gut microbiota. The salivary–gastrointestinal digestion results show that there is no significant change in the molecular weight of AABP-2B, and no free monosaccharides are released. This indicates that, under a simulated digestive condition, AABP-2B is not degraded and can be further utilized by gut microbiota. AABP-2B still possessed good inhibitory activity on α-glucosidase after salivary–gastrointestinal digestion, which may be attributed to the largely unchanged structural characteristics of AABP-2B after simulated digestion. Furthermore, in vitro fecal fermentation with AABP-2B after salivary–gastrointestinal digestion showed that AABP-2B modulated the gut microbiota structure and increased the relative proportions of Prevotella, Faecalibacterium, and Megasphaera. AABP-2B can also modify the intestinal flora composition by inhibiting pathogen growth. Moreover, the AABP-2B group resulted in a significant increase in short-chain fatty acid (SCFAs) content during fermentation. These findings demonstrate that AABP-2B can be used as a prebiotic or functional food to promote gut health.

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“… Agarwala et al, 2022 , Al-Rashidi, 2022 , Ayyash et al, 2018 , Campbell et al, 2017 , Chaikham and Rattanasena, 2017 , Chen et al, 2022 , Chen et al, 2021 , Cheng et al, 2020 , Coyte and Rakoff-Nahoum, 2019 , Guarner and Malagelada, 2003 , Li et al, 2022a , Li et al, 2022b , Li et al, 2021a , Li et al, 2021b , Liu et al, 2021a , Ma et al, 2021 , Margolles and Ruiz, 2021 , Mizutani et al, 2022 , Mojaddar Langroodi et al, 2021 , Nagafusa and Sayama, 2020 , Pineiro and Stanton, 2007 , Rosen and Palm, 2017 , Santana Andrade et al, 2022 , Schultze and Aschenbrenner, 2021 , Tan and Nie, 2020 , Wu et al, 2021 , Xie et al, 2022 , Yan et al, 2019 , Zhou et al, 2021 , Zhu et al, 2020 .…”

Section: Uncited Referencesmentioning

confidence: 99%

Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet

Cai

et al. 2022

Journal of Functional Foods

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

Cited by 25 publications

References 66 publications

Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation

Inhibitory Effect of Fermented Flammulina velutipes Polysaccharides on Mice Intestinal Inflammation

Effects of Simulated In Vitro Digestion on the Structural Characteristics, Inhibitory Activity on α-Glucosidase, and Fermentation Behaviours of a Polysaccharide from Anemarrhena asphodeloides Bunge

Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet

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