Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice

Abstract

The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alginate group (−31.35 mV) was higher (p p Lactobacillus and the balance of Faecalibaculum and Alistipes in the colon. The content of proinflammatory factor IL−6 of colon tissues in the sodium-alginate group (1.02 ng/mL) was lower (p < 0.05) than that in chitosan, curdlan-gum and konjac-gum groups (1.29, 1.31 and 1.31 ng/mL, respectively). The result of haematoxylin-eosin staining of the colon also revealed that sodium alginate was beneficial for colonic health. The two neutral groups increased the content of faecal short-chain fatty acids in mice. These results demonstrated that anionic polysaccharides have potential for developing functional low-fat meat products.

Keywords

• polysaccharides
• ionic types
• low-fat pork batter
• intestinal health
• intestinal microbiota