Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra

Han Gao; Wencheng Zhang; Zeyu Wu; Haiyan Wang; Ailing Hui; Ling Meng; Pengpeng Chen; Zhaojun Xian; Yiwen He; Honghong Li; Biao Du; Huawei Zhang

Journal of Functional Foods (Nov 2018)

Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra

Han Gao,
Wencheng Zhang,
Zeyu Wu,
Haiyan Wang,
Ailing Hui,
Ling Meng,
Pengpeng Chen,
Zhaojun Xian,
Yiwen He,
Honghong Li,
Biao Du,
Huawei Zhang

Affiliations

Han Gao: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Wencheng Zhang: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; Corresponding authors at: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
Zeyu Wu: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; Corresponding authors at: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
Haiyan Wang: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Ailing Hui: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China
Ling Meng: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Pengpeng Chen: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Zhaojun Xian: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Yiwen He: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Honghong Li: School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
Biao Du: Anhui Sunshine Pharmaceutical Co., Ltd., Bozhou 236700, Anhui, PR China
Huawei Zhang: Anhui Sunshine Pharmaceutical Co., Ltd., Bozhou 236700, Anhui, PR China

Journal volume & issue: Vol. 50
pp. 147 – 157

Abstract

Read online

The purpose of this study was to investigate the effect of okra polysaccharides with similar molecular weight on intestinal ecology. After extraction, ethanol precipitation, deproteinization and purification, two polysaccharide fractions, named as water-extracted polysaccharides (WEP) and alkaline-extracted polysaccharides (AEP), were obtained. According to the results of high performance liquid chromatography, AEP contained mannose, rhamnose, galacturonic acid and galactose, while WEP was composed of galactose, rhamnose, fructose, arabinose, glucose, galacturonic acid and mannose. The compositions of intestinal microbiota were affected by the change of daily substrates. Meanwhile, the concentration of ammonia and gastrointestinal transit time decreased, the total short chain fatty acid (SCFA) levels, moisture of caecum content increased. These findings suggested that the effect of okra polysaccharides on intestinal microbiota was achieved by the output of detrimental compounds and the supply of nutrients. Besides, AEP supported a more pivotal role in manipulating gut microbiota than WEP.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

About the journal

Abstract

Keywords