Systematic assessment of oat fi -glucan catabolism during in vitro digestion and fermentation
文献类型： 外文期刊
作者： Bai, Junying 1 ; Li, Tingting 2 ; Zhang, Wenhui 3 ; Fan, Mingcong 1 ; Qian, Haifeng 1 ; Li, Yan 1 ; Wang, Li 1 ;
作者机构： 1.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Engn, Nanjing 210037, Jiangsu, Peoples R China
3.Tibet Acad Agr & Anim Husb Sci, Inst Food Sci, Lasa 850000, Peoples R China
关键词： fi-Glucan; Digestion; Fermentation; Microbiome; Metabolome
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 348 卷
页码：
收录情况： SCI
摘要： fi-Glucan as a component of grain cell walls is consumed daily. However, little is known about whether fi-glucan is influenced by the gastrointestinal environment. In this study, we aim to investigate the integrated metabolic process of cereal fi-glucan. In vitro simulated digestion and fermentation combined with microbiome and metabolome analysis were used to profile the metabolism of fi-glucan. Intriguingly, we found that fi-glucan was not hydrolyzed by digestive enzymes but partially degraded by gastric acid environment during in vitro digestion. Moreover, fi-glucan was utilized by gut microbiota to produce acetate, propionate and butyrate, concurrently, the relative abundance of Lactobacillus significantly increased and Escherichia-Shigella significantly decreased. The correlation analysis between metabolomics datasets and microorganisms revealed that fi-glucan catabolism was also accompanied by amino acid catabolism and linoleic acid biosynthesis. Our study offered a forceful basis for the further exploration of the role of fi-glucan and gut microbiota in host health.
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