Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro

Zihan Xue; Qiqi Ma; Yue Chen; Yangpeng Lu; Yajie Wang; Yanan Jia; Min Zhang; Haixia Chen

doi:10.1016/j.foodres.2019.108870

Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro

Food Res Int. 2020 Mar:129:108870. doi: 10.1016/j.foodres.2019.108870. Epub 2019 Dec 5.

Authors

Zihan Xue¹, Qiqi Ma¹, Yue Chen¹, Yangpeng Lu¹, Yajie Wang¹, Yanan Jia¹, Min Zhang², Haixia Chen³

Affiliations

¹ Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China.
² College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
³ Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, PR China. Electronic address: chenhx@tju.edu.cn.

PMID: 32036882
DOI: 10.1016/j.foodres.2019.108870

Abstract

Aimed to evaluate the changes of three soluble dietary fibers from Lentinula edodes by-products (LESDF) with different molecular weights in the digestive system and their effects on large intestinal fermentation, fermentation products and the types of gut microbiota were determined. The 1D/2D NMR results showed that main form of glucose in LESDF-1 was methyl glycopyranosides and LESDF-3 had distinct branching structures in possible repetitive unit. LESDF-2 showed the beneficial fermentation performance with the slower changes of total carbohydrate consumption and highest production of propionic acid and butyric acid. Results suggested that branched chain structure could increase the consumption rate of LESDF, but not affect the concentration of total SCFAs produced. LESDF-3 was found to promote the production of Bacteroides, which indicated LESDF was one of the nutritional components with the influence on the composition and relative abundance of intestinal microbial community.

Keywords: Fermentation; Gut microbiota; Lentinula edodes; Soluble dietary fiber; Structure characterization.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bioreactors
Carbohydrate Conformation
Dietary Fiber / analysis*
Fermentation
Gastrointestinal Microbiome / drug effects*
Humans
Shiitake Mushrooms / chemistry*

Substances

Dietary Fiber