Prebiotic characteristics of arabinogalactans during in vitro fermentation through multi-omics analysis

Yonggan Sun; Jielun Hu; Shanshan Zhang; Huijun He; Qixing Nie; Yanli Zhang; Chunhua Chen; Fang Geng; Shaoping Nie

doi:10.1016/j.fct.2021.112522

Prebiotic characteristics of arabinogalactans during in vitro fermentation through multi-omics analysis

Food Chem Toxicol. 2021 Oct:156:112522. doi: 10.1016/j.fct.2021.112522. Epub 2021 Aug 24.

Authors

Yonggan Sun¹, Jielun Hu², Shanshan Zhang³, Huijun He⁴, Qixing Nie⁵, Yanli Zhang⁶, Chunhua Chen⁷, Fang Geng⁸, Shaoping Nie⁹

Affiliations

¹ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: 18838986771@163.com.
² State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: hujielun2005@hotmail.com.
³ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: zhangss_95@163.com.
⁴ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: 1209476385@qq.com.
⁵ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: 809804665@qq.com.
⁶ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: 1051859989@qq.com.
⁷ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: 1006779428@qq.com.
⁸ Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China. Electronic address: gengfang@cdu.edu.cn.
⁹ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: spnie@ncu.edu.cn.

PMID: 34438010
DOI: 10.1016/j.fct.2021.112522

Abstract

Background and objectives: Dietary fibers have beneficial effects on human health through the interaction with gut microbiota. Larch wood arabinogalactan (LA-AG) is one kind of complex soluble dietary fibers that may be utilized by human gut microbiota.

Methods and results: In this study, the LA-AG degradation by gut microbiota were characterized by investigating the change of LA-AG, microbiota composition, and the production of short-chain fatty acids (SCFAs), lactic acid, succinic acid, as well as volatile organic metabolites. During the fermentation, pH decreased continuously, along with the organic acids (especially acetic acid and lactic acid) accumulating. LA-AG was degraded by gut microbiota then some beneficial metabolites were produced. In addition, LA-AG inhibited the proliferation of some gut microbiota (Unclassified_Enterobacteriaceae and Citrobacter) and the accumulation of some metabolites (Sulfide and indole) released by gut microbiota.

Conclusion: LA-AG was partly fermentable fibers with prebiotic potential for human gut health.

Keywords: Arabinogalactans; Gut microbiota; In vitro fermentation; Metabolites; Prebiotic.

MeSH terms

Bacteria / classification
Bacteria / metabolism
Dietary Fiber
Feces / microbiology
Fermentation
Galactans / chemistry
Galactans / metabolism*
Gastrointestinal Microbiome / physiology*
Humans
Larix / chemistry
Prebiotics*

Substances

Dietary Fiber
Galactans
Prebiotics