Enzymatic-modified dietary fibre fraction extracted from potato residue regulates the gut microbiotas and production of short-chain fatty acids of C57BL/6 mice

Qianyun Ma; Wenxiu Wang; Ziye Ma; Yaqiong Liu; Jianlou Mu; Jie Wang; Letitia Stipkovits; Gang Wu; Jianfeng Sun; Xiaodan Hui

Journal of Functional Foods (Sep 2021)

Enzymatic-modified dietary fibre fraction extracted from potato residue regulates the gut microbiotas and production of short-chain fatty acids of C57BL/6 mice

Qianyun Ma,
Wenxiu Wang,
Ziye Ma,
Yaqiong Liu,
Jianlou Mu,
Jie Wang,
Letitia Stipkovits,
Gang Wu,
Jianfeng Sun,
Xiaodan Hui

Affiliations

Qianyun Ma: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China
Wenxiu Wang: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China
Ziye Ma: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China
Yaqiong Liu: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China
Jianlou Mu: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China
Jie Wang: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China
Letitia Stipkovits: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
Gang Wu: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
Jianfeng Sun: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 073001, China; Sino-US and Sino-Japan Joint Centre of Food Science and Technology, Baoding 073001, China; Corresponding authors.
Xiaodan Hui: College of Food Science and Technology, Hebei Agricultural University, Baoding 073001, China; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; Corresponding authors.

Journal volume & issue: Vol. 84
p. 104606

Abstract

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Potato residue is a rich source of dietary fibre. Herein, the effects of unmodified and enzymes (cellulase and xylanase) modified potato residue dietary fibres on distribution of intestinal microbiotas and production of short-chain fatty acids (SCFAs) of C57BL/6 mice were evaluated. Results showed that enzymatic modification increased soluble dietary fibre content in potato residue. Administration of these dietary fibre promoted the production of acetic acid, n-butyric acid, iso-butyric acid, valeric acid, and iso-valeric acid, while inhibiting propionic acid content (p < 0.05). The potato residue dietary fibre improved the richness and diversity of intestinal microflora of mice, particularly increased Bacteroidetes to Firmicutes ratio (p < 0.05). Modification by cellulase and xylanase significantly improved the regulating bioactivities towards gut microbiota and increased values in food applications of potato residue dietary fibres. These dietary fibres have the potential to act as therapeutic agents to treat dysbiosis in the intestinal 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

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