Effects of in vitro digestion and fecal fermentation on physico-chemical properties and metabolic behavior of polysaccharides from Clitocybe squamulosa

Xueran Geng; Dongdong Guo; Tergun Bau; Jiayu Lei; Lijing Xu; Yanfen Cheng; Cuiping Feng; Junlong Meng; Mingchang Chang

Food Chemistry: X (Jun 2023)

Effects of in vitro digestion and fecal fermentation on physico-chemical properties and metabolic behavior of polysaccharides from Clitocybe squamulosa

Xueran Geng,
Dongdong Guo,
Tergun Bau,
Jiayu Lei,
Lijing Xu,
Yanfen Cheng,
Cuiping Feng,
Junlong Meng,
Mingchang Chang

Affiliations

Xueran Geng: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China
Dongdong Guo: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Tergun Bau: Inner Mongolia Agriculture, Animal Husbandry, Fishery and Biology Experiment Research Centre, Inner Mongolia Agricultural University, Hohhot 010019, China
Jiayu Lei: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Lijing Xu: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China
Yanfen Cheng: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China
Cuiping Feng: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China
Junlong Meng: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, China
Mingchang Chang: College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, China; Corresponding author at: College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, China.

Journal volume & issue: Vol. 18
p. 100644

Abstract

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The aim of this study was to establish a human digestion model in vitro to explore the degradation characteristics of a novel high-purity polysaccharide from Clitocybe squamulosa (CSFP2). The results showed that the content of reducing sugars (CR) of CSFP2 increased from 0.13 to 0.23 mg/mL, the molecular weight (Mw) of CSFP2 decreased significantly during the saliva-gastrointestinal digestion. The constituent monosaccharides of CSFP2, including galactose, glucose, and mannose, were stable during in vitro digestion, but their molar ratios were changed from 0.023: 0.737: 0.234 to 0.496: 0.478: 0.027. The surface of CSFP2 changes from a rough flaky structure to a scattered flocculent or rod-shaped structure after the gastrointestinal digestion. However, the apparent viscosity of CSFP2 was overall stable during in vitro digestion. Moreover, CSFP2 still maintains its strong antioxidant capacity after saliva-gastrointestinal digestion. The results showed that CSFP2 can be partially decomposed during digestion. Meanwhile, some physico-chemical properties of the fermentation broth containing CSFP2 changed significantly after gut microbiota fermentation. For example, the pH value (from 8.46 to 4.72) decreased significantly (p < 0.05) after 48 h of fermentation. the OD600 value increased first and then decreased (from 2.00 to 2.68 to 1.32) during 48-h fermentation. In addition, CSFP2 could also increase the amounts of short-chain fatty acids (SCFAs) (from 5.5 to 37.15 mmol/L) during fermentation (in particular, acetic acid, propionic acid, and butyric acid). Furthermore, the relative abundances of Bacteriodes, Bifidobacterium, Catenibacterium, Lachnospiraceae_NK4A136_group, Megasphaera, Prevotella, Megamonas, and Lactobacillus at genus level were markedly increased with the intervention of CSFP2. These results provided a theoretical basis for the further development of functional foods related to CSFP2.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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