Interaction between Bacteroidetes species in the fermentation of Lycium barbarum arabinogalactan

Cui Cao; Lilong Wang; Xueqian Zhang; Chunqing Ai; Zhongfu Wang; Linjuan Huang; Shuang Song; Beiwei Zhu

doi:10.1016/j.foodchem.2022.135288

Interaction between Bacteroidetes species in the fermentation of Lycium barbarum arabinogalactan

Food Chem. 2023 May 30:409:135288. doi: 10.1016/j.foodchem.2022.135288. Epub 2022 Dec 23.

Authors

Cui Cao¹, Lilong Wang², Xueqian Zhang¹, Chunqing Ai², Zhongfu Wang³, Linjuan Huang⁴, Shuang Song⁵, Beiwei Zhu²

Affiliations

¹ Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, PR China; Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, PR China.
² Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, PR China.
³ Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, PR China.
⁴ Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, PR China. Electronic address: huanglj@nwu.edu.cn.
⁵ Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: songs1008@163.com.

PMID: 36584527
DOI: 10.1016/j.foodchem.2022.135288

Abstract

The present study investigated the utilization of an arabinogalactan from Lycium barbarum (LBP-3) by intestinal Bacteroidetes species. The mixed-culture assay showed 58.4 % LBP-3 was utilized, and Bacteroides caccae and Phocaeicola vulgatus utilized more LBP-3 in single-culture compared to others. During in vitro fermentation of LBP-3, P. vulgatus favored arabinose while B. caccae preferred galactose. Moreover, 9 and 25 oligosaccharides were identified by HPLC-MSⁿ in conditioned media (CM) derived from B. caccae and P. vulgatus, respectively. All of 3 tested Parabacteroides species (P. distasonis, P. goldsteinii, and P. johnsonii) markedly proliferated in CM of B. caccae and P. vulgatus, and proliferations of B. uniformis, B. finegoldii, B. ovatus and B. thetaiotaomicron also increased significantly in CM of B. caccae. The study suggests that the ability of Bacteroidetes species to degrade LBP-3 and sheds light on cooperative interactions of Bacteroides, Phocaeicola, and Parabacteroides species in the presence of LBP-3.

Keywords: Arabinogalactan; Bacteroides caccae; Lycium barbarum; Oligosaccharides; Phocaeicola vulgatus.

MeSH terms

Bacteroidetes*
Fermentation
Intestines
Lycium*

Substances

arabinogalactan