國內團隊：蘆薈多糖可改善腸道菌群，維持腸道健康
①蘆薈多糖（APs）分子量經胃和腸消化后無顯著變化；
②體外發酵過程中，pH值持續下降，揮發物含量隨發酵時間延長呈下降趨勢，短鏈脂肪酸（SCFA）濃度顯著增加；
③APs干預改變腸道菌組成，厚壁菌和疣微菌減少，擬桿菌和變形菌增加，與多糖和SCFA代謝相關菌增多，有害菌減少；
④APs增強腸道菌多聚糖降解能力，果糖、甘露糖代謝能力，甘露糖-6-磷酸異構酶等相關酶基因表達上調；
⑤模型預測顯示產SCFA菌是降解APs的主要菌群，可維持腸道健康。
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Carbohydrate Polymers [IF:7.182]
Study on fecal fermentation characteristics of aloe polysaccharides in vitro and their predictive modeling
蘆薈多糖的體外糞便發酵特征及其預測建模
10.1016/j.carbpol.2020.117571
01-05, Article
Abstract:
Aloe polysaccharides (APs) are well-known plant polysaccharides, but little is known about their digestion and fermentation characteristics in vitro. In this study, the molecular weight of APs had no significant changes after gastric and intestinal digestion. During the fecal fermentation, the content of volatiles and pH value decreased continuously, while the short-chain fatty acids (SCFAs) concentration increased significantly. Additionally, the abundance of the microbiota associated with the metabolism of SCFAs was increased, including Prevotella, Catenibacterium, Lachnospiraceae, and Coprococcus, while the harmful microbiota was decreased, like Escherichia-Shigella, and Veillonella. Moreover, bioinformatics analysis indicated that APs boosted fructose and mannose metabolism, and the gene expressions of enzymes, containing mannose-6-phosphate isomerase [EC:5.3.1.8]. Structural equation modeling also highlighted that SCFAs-producing microbiota were primary degraders of APs, suggesting APs may facilitate the manufacture of functional foods with the purpose of maintaining intestinal health.