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. 2022 Dec 8;11(24):3970.
doi: 10.3390/foods11243970.

In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota

Chaoyang Wei  1   2   3 , Li Yao  1   2 , Lin Zhang  1 , Yu Zhang  3   4 , Qian Luo  5 , Shuyi Qiu  1 , Xiangyong Zeng  1 , Shiguo Chen  3 , Xingqian Ye  3
Affiliations

In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota

Chaoyang Wei et al. Foods. .

Abstract

In the present study, we investigated the in vitro digestion and fermentation characteristics of three peach gum polysaccharides (PGPs) of different molecular weights; i.e., AEPG2 (1.64 × 107 g/mol), DPG2 (5.21 × 105 g/mol), and LP100R (8.50 × 104 g/mol). We observed that PGPs were indigestible during the oral, gastrointestinal, and intestinal stages. However, they were utilized by the gut microbiota with utilization rates in the order of DPG2 > AEPG2 > LP100R. Furthermore, arabinose in PGPs was preferentially utilized by the gut microbiota followed by galactose and xylose. Fermentation of peach gum polysaccharides could significantly increase the production of short-chain fatty acids (SCFAs), especially n-butyric acid. In addition, PGPs with different molecular weights values were predominantly fermented by different bacterial species. AEPG2 and DPG2 were fermented by the Bacteroidetes bacteria Bacteroides, while the dominant n-butyrate-producing bacteria was Faecalibacterium. While the LP100R was fermented by Bacteroides, Parabacteroides, Phascolarctobacterium, Dialister, Lachnospiraceae, and Blautia, the dominant n-butyrate-producing bacteria was Megamonas. These results indicated that PGPs are potential prebiotics for the food industry.

Keywords: dominant bacteria; fecal fermentation; gut microbiota; in vitro digestion; peach gum polysaccharides.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Scheme of in vitro digestion and fermentation of peach gum polysaccharides. AEPG2, alkali (2 M NaOH) extracted PGPs; DPG2, PGPs degraded from AEPG2; LP100R, low-molecular-weight PGPs degraded from AEPG2 and fractionated by using a 100 kDa ultrafiltration membrane; GOS, galactooligosaccharides (positive control); Blank, ddH2O (negative control); SSF, salivary-simulating fluid; SGF, gastric-simulating fluid; SIF, small-intestine-simulating fluid. Each experiment had three replications (n = 3).
Figure 2
Figure 2
Changes in molecular weights of PGPs in the digestive process: (A) AEPG2; (B) DPG2; (C) LP100R.
Figure 3
Figure 3
Consumptions of carbohydrates (A), changes in pH (B), and HPGPC chromatograms of PGPs (C) in fermentation broth at different time points of fermentation in vitro. Different lowercase letters indicate significant differences (p < 0.05) among different samples at the same time. n = 3.
Figure 4
Figure 4
(A) Monosaccharide compositions of PGPs at different time points of fermentation in vitro; (B) heat map of monosaccharide area reduction of PGPs based on 0 h in vitro fermentation vs. 24 and 48 h. STD, standard monosaccharide mixture.
Figure 5
Figure 5
Concentrations of SCFAs in fermentation broths at different time points of fermentation in vitro. Different lowercase letters indicate significant differences (p < 0.05) among different samples at the same time. n = 3.
Figure 6
Figure 6
(A) Principal coordinates analysis of gut microbiota; (B) gut microbial composition at phylum level.
Figure 7
Figure 7
Heat map of gut microbial composition at the genus level.
See this image and copyright information in PMC

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