Journal of Functional Foods (Jan 2022)

Body weight regulation of a low molecular weight xanthan gum on normal mice via gut microbiota

  • Xincheng Sun,
  • Chengxin Zhao,
  • Xuyang Hu,
  • Jingnan Zhang,
  • Suyue Xu,
  • XiaYing Li,
  • Yanhong Bai,
  • Xiaogen Zhang,
  • Jinqiang Hu,
  • Qi Sun,
  • Zichao Wang

Journal volume & issue
Vol. 88
p. 104874

Abstract

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Properties of thickening, emulsification and suspension make xanthan gum is widely used in foods and other industries, but effects of xanthan oligosaccharide or low molecular weight xanthan gum (LW-XG) on the nutrition of human body are rarely investigated. Presently, body weight regulation effect of a LW-XG on male mice was assayed. Results showed that LW-XG was safe to Caco-2 cells and mice, and increased mice body weight gain from 10.78 ± 2.15 g to 13.28 ± 1.97 g. Meanwhile, the acetate, propionate, butyrate and total short-chain fatty acids (SCFAs) contents increased from 25.13 ± 1.28 μmol/g, 11.28 ± 0.81 μmol/g, 7.85 ± 0.43 μmol/g and 44.26 ± 1.85 μmol/g to 41.76 ± 1.08 μmol/g, 19.84 ± 0.97 μmol/g, 12.58 ± 0.26 μmol/g and 74.18 ± 1.72 μmol/g, respectively. Furthermore, LW-XG increased the abundance and diversity of gut microbiota, and Firmicutes/Bacteroidetes ratio was significantly increased from 0.3547 to 1.5371.

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