In vitro digestibility and prebiotic potential of a novel polysaccharide from Rosa roxburghii Tratt fruit

Lei Wang; Chao Li; Qiang Huang; Xiong Fu; Rui Hai Liu

Journal of Functional Foods (Jan 2019)

In vitro digestibility and prebiotic potential of a novel polysaccharide from Rosa roxburghii Tratt fruit

Lei Wang,
Chao Li,
Qiang Huang,
Xiong Fu,
Rui Hai Liu

Affiliations

Lei Wang: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
Chao Li: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Corresponding authors at: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Qiang Huang: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
Xiong Fu: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China; Corresponding authors at: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
Rui Hai Liu: School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA

Journal volume & issue: Vol. 52
pp. 408 – 417

Abstract

Read online

In the present study, the digestion properties of a polysaccharide from Rosa roxburghii fruit (RTFP-3) under saliva, simulated gastric and small intestinal conditions were studied for the first time. The results indicated that human saliva had no effect on RTFP-3. RTFP-3 was slightly degraded in simulated gastric and small intestinal juices. The molecular weight (Mw) of RTFP-3 was decreased from 67.59 to 44.22 kDa. Meanwhile, the reducing sugars were increased from 0.503 to 1.744 mM. Then, the prebiotic effects of RTFP-3 were examined by in vitro fermentation model. RTFP-3 could significantly increase the production of total short-chain fatty acids from 23.49 to 44.29 mM, and 60.28% of total carbohydrate was consumed after 48 h fermentation. Furthermore, RTFP-3 could significantly modulate the microbial structure by lowering the ratio of Firmicutes to Bacteroidetes from 14.89 to 4.68 after 48 h fermentation, and improving the relative abundances of some beneficial gut microbiota.

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