In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide

Qi Li; Weijie Wu; Hangjun Chen; Xiangjun Fang; Yanchao Han; Mingyong Xie; Haiyan Gao

Food Chemistry: X (Oct 2021)

In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide

Qi Li,
Weijie Wu,
Hangjun Chen,
Xiangjun Fang,
Yanchao Han,
Mingyong Xie,
Haiyan Gao

Affiliations

Qi Li: State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
Weijie Wu: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China
Hangjun Chen: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China
Xiangjun Fang: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China
Yanchao Han: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China
Mingyong Xie: State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China; Corresponding authors at: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China (H. Gao).
Haiyan Gao: State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Post-Harvest Handing of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou 310021, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; Corresponding authors at: Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China (H. Gao).

Journal volume & issue: Vol. 11
p. 100129

Abstract

Read online

The effects of Moso bamboo (Phyllostachys edulis) shoot polysaccharide (BSP) on the human gut microbiota composition and volatile metabolite components were investigated by in vitro fermentation. After fermentation for 48 h, BSP utilization reached 40.29% and the pH of the fermentation solution decreased from 6.89 to 4.57. Moreover, the total short-chain fatty acid concentration significantly (P < 0.05) increased from 13.46 mM (0 h) to 43.20 mM (48 h). 16S rRNA analysis revealed several differences in the gut microbiota community structure of the BSP-treated and water-treated (control) cultures. In the BSP group, the abundance of Firmicutes, Actinobacteria, and Proteobacteria was significantly increased, while that of Bacteroidetes and Fusobacteria significantly decreased. Moreover, the concentrations of benzene, its substituted derivatives, and carbonyl compounds in the volatile metabolites of the BSP-treated group decreased, while that of organic acids significantly increased after 48 h of fermentation. These results demonstrate that BSP improves gastrointestinal health.

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

About the journal

Abstract

Keywords