In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota

Wu, Ding‐Tao; Nie, Xi-Rui; Gan, Ren‐You; Guo, Hongliang; Fu, Ying-Shuang; Yuan, Qin; Zhang, Qing; Qin, Wen

doi:10.1016/j.foodhyd.2020.106577

Cited by 79 publications

(54 citation statements)

References 51 publications

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“…In vivo studies in mice with LAB-fermented goat milk ( Chen et al, 2020 ) and kefir ( Hsu et al, 2018 ) also observed an increased Firmicutes to Bacteroidetes (F/B) ratio in the treatment group. On the other hand, other polysaccharides, from okra ( Wu et al, 2021c ), flaxseed ( Zhou et al, 2020 ), and mushrooms ( Liu et al, 2021 ), observed increased Bacteroidetes abundance, and reduced Firmicutes , with a lower F/B ratio. Polyphenols act as prebiotics in the gut and have also been shown to influence F/B ratio through the inhibition of certain bacterial species ( Loo et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

“…have been found to have important metabolic roles in the human and porcine gut microbiome: M. eldensii , NM10 and BL7 produce essential amino acids and vitamins in the gut ( Shetty et al, 2013 ) and utilize ruminal lactate to produce the beneficial short-chain fatty acid, butyrate ( Hashizume et al, 2003 ; Kim et al, 2011 ). Polysaccharides have been found to encourage Megasphaera growth during in vitro fecal fermentation ( Wu et al, 2021a , b , c ). In our study, it is likely that indigestible polysaccharides from tibicos and sauerkraut were available in sufficient quantities during colonic fermentation to encourage Megasphaera growth.…”

Section: Discussionmentioning

confidence: 99%

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Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Chan

Liu

et al. 2021

Front. Microbiol.

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Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studies have explored the effects of prolonged storage and functional spices on microbial viability of whole fermented foods from fermentation to digestion. Even fewer have assessed their impact on the gut microbiota. Our study investigated the effects of production processes on LAB and yeast microbial viability and gut microbiota composition. We achieved this by using physicochemical assessments and an in vitro gastrointestinal and a porcine gut microbiota model. In low-salt sauerkraut, we assessed the effects of salt concentration, starter cultures, and prolonged storage, and in tibicos, prolonged storage and the addition of spices cayenne, ginger, and turmeric. In both food matrices, LAB counts significantly increased (p<0.05), reaching a peak of 7–8 log cfu/g, declining to 1–1.5 log cfu/g by day 96. Yeast viability remained at 5–6 log cfu/g in tibicos. Ginger tibicos had significantly increased LAB and yeast viability during fermentation and storage (p<0.05). For maximum microbial consumption, tibicos should be consumed within 28days, and sauerkraut, 7weeks. Simulated upper GI digestion of both products resulted in high microbial survival rates of 70–80%. The 82% microbial survival rate of cayenne tibicos was significantly higher than other treatments (p<0.05). 16S rRNA sequencing of simulated porcine colonic microbiota showed that both spontaneously fermented sauerkraut and tibicos increase the relative abundance of Megasphaera 85-fold. These findings will inform researchers, producers, and consumers about the factors that affect the microbial content of fermented foods, and their potential effects on the gut.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Chan

Liu

et al. 2021

Front. Microbiol.

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“…Wu et al studied the in vitro simulated digestion of OPP-D and showed an increase in the reducing sugars from 0.20 to 0.35 mg mL À1 during the gastrointestinal digestion. The molecular weight of OPP-D decreased slightly from 2.242 9 10 5 Da to 1.932 9 10 5 Da during in vitro digestion and the constituent monosaccharides of OPP-D (rhamnose, galacturonic acid and galactose) were stable (Wu et al, 2021b). Wu et al investigated the dynamics of the in vitro simulated digestive physicochemical properties of loquat leaf polysaccharide (LLP) and showed a slight increase in the reducing sugar content and a slight decrease in their molecular weight during gastric digestion, suggesting that the LLP might undergo slight degradation under the gastrointestinal fluid digestion conditions (Wu et al, 2021a).…”

Section: In Vitro Simulation Of Oral Salivary Digestionmentioning

confidence: 97%

Advances in the in vitro digestion and fermentation of polysaccharides

Guo

Chen

Gong

et al. 2021

Int J of Food Sci Tech

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In vitro digestion models are widely used to study the structural changes, digestion and release of food components under simulated gastrointestinal conditions. As compared to the in vivo digestion tests, the in vitro digestion reflects the digestion and utilisation of food after ingestion and has the advantages of being time consuming, inexpensive, reproducible and free from moral and ethical restrictions. This study reviewed the current research studies on the in vitro simulated digestion of polysaccharides conducted in the last 5 years and focused on the oral, gastric and intestinal digestion models, with the aim of providing a basis for the further testing of changes in the content, structure and active ingredients of polysaccharides before and after digestion.

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“…In general, studies of digestive behavior of NDPs focus on changes in molecular weight and reducing sugar contents as well as fermentation by gut microbiota (Table 1). A few studies have also studied the changes in the conformation [25] and viscosity [26] of NDPs in digestion. The experimental results generally varied with each polysaccharide on account of their unique chemical structure resulted from their sources or preparation methods.…”

Section: Overview Of the Behavior Of Ndps In Gi Tractmentioning

confidence: 99%

Section: Overview Of the Behavior Of Ndps In Gi Tractmentioning

confidence: 99%

Behavior of Non‐Digestible Polysaccharides in Gastrointestinal Tract: A Mechanistic Review of its Anti‐Obesity Effect

Zhang

Xie

You

et al. 2021

eFood

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Nowadays, obesity in humans is a huge challenge requiring effective, readily available, and low-risk alternative treatments. Intake of edible Non-Digestible Polysaccharides (NDPs) is regarded as a promising strategy to combat obesity. Herein, an overview of the behavior of NDPs in the Gastrointestinal (GI) tract and its association with anti-obesity effect is summarized. Both the in vitro and in vivo of such investigations are discussed. Results show that NDPs can reach the large intestine to mediate the gut microbiota with the extent of regulation varies among NDPs with different chemical structures. The possible anti-obesity mechanisms associated with behavior of NDPs in the GI tract include: (i) inhibition of fat absorption, (ii) modification of gut microbiota and their metabolites such as short-chain fatty acids, (iii) regulation of bile acid profiles, (iv) modulation on appetite and satiety effect, and (v) protection of intestinal barrier. However, more efforts are required to clarify the exact behavior and their beneficial effects of NDPs within GI tract. This paper will provide an overlook of recent advances for better understanding anti-obesity activity of NDPs.

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In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota

Cited by 79 publications

References 51 publications

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Advances in the in vitro digestion and fermentation of polysaccharides

Behavior of Non‐Digestible Polysaccharides in Gastrointestinal Tract: A Mechanistic Review of its Anti‐Obesity Effect

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