Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto

Ying Li; Shuang Liu; Yujie Ding; Shuangshuang Li; Xue Sang; Tingting Li; Qiancheng Zhao; Shuang Yu

doi:10.1016/j.foodres.2023.112872

Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto

Food Res Int. 2023 Jul:169:112872. doi: 10.1016/j.foodres.2023.112872. Epub 2023 Apr 25.

Authors

Ying Li¹, Shuang Liu², Yujie Ding², Shuangshuang Li³, Xue Sang², Tingting Li⁴, Qiancheng Zhao⁵, Shuang Yu⁶

Affiliations

¹ College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116650, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
² College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, PR China.
³ College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Dalian Xinyulong Marine Organisms Seed Industry Technology CO., LtD, Dalian 116023, PR China.
⁴ Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116650, PR China.
⁵ College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China. Electronic address: qczhao@dlou.edu.cn.
⁶ Dalian Xinyulong Marine Organisms Seed Industry Technology CO., LtD, Dalian 116023, PR China.

PMID: 37254322
DOI: 10.1016/j.foodres.2023.112872

Abstract

This study aimed to understand the structural, digestion and fecal fermentation behaviors of sea cucumber polysaccharide fermented by Bacillus subtilis Natto. Results showed that both sea cucumber polysaccharide (SP) and fermented sea cucumber polysaccharide (FSP) were sulfated polysaccharides mainly containing fucose. The physicochemical property, molecular weight, thermal property, and functional groups were no significant difference between SP and FSP, but the microscopic morphology and monosaccharide composition of FSP changed. Both SP and FSP showed similar digestion and fecal fermentation characteristics, that is, they could not be digested by saliva and gastric juice, but could be partially degraded by small intestine. Due to the decomposition of glycosidic bonds after intestinal digestion and fecal fermentation, the relative molecular mass of SP and FSP decreased. In terms of impacts on gut microbiota, Lachnospira, Bacteroides finegoldii, and Bifidobacteriaceae were significantly increased in SP, while Acinetobacter was significantly increased in FSP. This study provides a good understanding of the changes in the structure and digestive characteristics of sea cucumber polysaccharides caused by fermentation. That information will be beneficial for the development and application of new fermented sea cucumber products.

Keywords: Digestion; Gut microbiota; In vitro Fermentation; Molecular weight; Monosaccharide composition; Sea cucumber polysaccharides.

Publication types

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

MeSH terms

Animals
Bacillus subtilis / metabolism
Gastrointestinal Microbiome*
Polysaccharides / chemistry
Sea Cucumbers*
Soy Foods*

Substances

Polysaccharides