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紫色红曲霉菌丝体多糖体外肠道酵解特性的研究

王昵霏 王赛月 王悦 刘海靖 贾哲斐 裴晓蓉 李卓玉 郭庆彬 王昌禄

食品工业科技2024,Vol.45Issue(20):167-176,10.
食品工业科技2024,Vol.45Issue(20):167-176,10.DOI:10.13386/j.issn1002-0306.2024040428

紫色红曲霉菌丝体多糖体外肠道酵解特性的研究

In Vitro Fermentation Characteristics of Endopolysaccharides Extracted from Monascus purpureus

王昵霏 1王赛月 2王悦 2刘海靖 2贾哲斐 3裴晓蓉 3李卓玉 3郭庆彬 2王昌禄2

作者信息

  • 1. 山西大学生物技术研究所,山西太原 030000||天津科技大学食品科学与工程学院,天津 300457
  • 2. 天津科技大学食品科学与工程学院,天津 300457
  • 3. 山西大学生物技术研究所,山西太原 030000
  • 折叠

摘要

Abstract

To investigate the intestinal fermentation characteristics of different endopolysaccharides(MPS)sub-fractions MPS-1,MPS-2,MPS-3,and MPS-4 from Monascus purpureus mycelium,an in vitro pig colon model was used to determine the changes in molecular weight of the polysaccharides,the contents of short-chain fatty acids(SCFAs),and gut microbiota at different fermentation times.The results showed that after intestinal fermentation,the acetic acid,propionic acid,and butyric acid production in each MPS treatment group was higher.At 48 h of fermentation,the total SCFAs content produced by the MPS-2 and MPS-3 treatment groups increased significantly(P<0.05),from 22.80 and 17.20 mmol/L to 63.08 and 71.61 mmol/L,respectively.The total SCFAs concentration of each polysaccharide treatment group was MPS-3>MPS-2>MPS-1>MPS-4 in descending order.The 16S rDNA results revealed that after MPS treatment,Firmicutes and Bacteroidetes were the main dominant bacteria at the phylum level,and the ratio of Firmicutes/Bacteroidetes was reduced.At the genus level,with the extension of fermentation time,the abundance of beneficial bacteria such as Bacteroides,Prevotella,and Parabacteroides increased,while the abundance of harmful genera,including Streptococcus and Clostridium,decreased significantly(P<0.05).Among them,the MPS-2 and MPS-3 treatment group had the higher abundance of beneficial bacteria and the lower abundance of harmful bacteria.In summary,MPS have great potential as prebiotics in the fields of functional foods and biomedical applications.

关键词

紫色红曲霉/菌丝体/胞内多糖/体外酵解/短链脂肪酸/肠道菌群

Key words

Monascus purpureus/mycelium/endopolysaccharides/in vitro fermentability/short-chain fatty acids(SCFAs)/gut microbiota

分类

轻工纺织

引用本文复制引用

王昵霏,王赛月,王悦,刘海靖,贾哲斐,裴晓蓉,李卓玉,郭庆彬,王昌禄..紫色红曲霉菌丝体多糖体外肠道酵解特性的研究[J].食品工业科技,2024,45(20):167-176,10.

基金项目

国家自然科学基金面上基金项目(32101901,32272277). (32101901,32272277)

食品工业科技

OA北大核心CSTPCD

1002-0306

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