The Non-Denatured Processing of Brasenia schreberi Mucilage—Characteristics of Hydrodynamic Properties and the Effect on In Vivo Functions

Foods Pub Date : 2024-06-11 DOI:10.3390/foods13121824
Tingyang Ai, Jiawei Wan, Xiujuan Yu, Jiao Liu, Cong Yin, Lindong Yang, Hong Liu, Rui Qin
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Abstract

Food non-denatured processes, such as freeze-drying and grinding, are commonly applied to raw materials with good bioactive functions. Although the functional components are maintained, whether structural and physical changes impact the in vivo function is often ignored in practical situations. Brasenia schreberi mucilage (BSM) has a significant alleviation effect on DSS-induced colitis. This work focused on the influence of non-denatured manufacture on the colonic benefits of BSM-based products. First, three forms of products including fresh mucilage (FM), freeze-dried products (FS), and freeze-dried powder (FP) were prepared. Then, their in vitro physiochemical properties were compared, analyzing their influence on the gut inflammation degree, microbial composition, and SCFA production in mice. The results suggested that the water retention rate of FS and FP was decreased to 34.59 ± 3.85%, and 9.93 ± 1.76%. The viscosity of FM, FS, and FP was 20.14 Pa∙s, 4.92 Pa∙s, and 0.41 Pa∙s, respectively. The freeze-drying and grinding process also damaged the lamellar microstructure of BSM. Then, animal tests showed that colitis mice intervened with FM, FS, and FP had disease activity scores of 2.03, 3.95, and 4.62. Meanwhile, FM notably changed the gut microbial composition and significantly increased propionate and butyrate levels. It seemed that the distinct colitis alleviation efficacy of BSM-based products is attributed to different hydrodynamic properties in the gut. FM had relatively higher viscosity and correspondingly high nutritional density in the gut lumen, which stimulates Firmicutes growth and promotes butyrate production, and thereby exhibited the best efficiency on protecting from colitis.
莼菜粘液的非变性加工--水动力特性和对体内功能的影响
食品非变性工艺,如冷冻干燥和研磨,通常适用于具有良好生物活性功能的原材料。虽然功能成分得以保持,但结构和物理变化是否会影响体内功能在实际情况中往往被忽视。巴西苣苔粘液(BSM)对 DSS 诱导的结肠炎有显著的缓解作用。这项工作的重点是非变性制造对以 BSM 为基础的产品的结肠益处的影响。首先,制备了三种形式的产品,包括新鲜粘液(FM)、冻干产品(FS)和冻干粉(FP)。然后,比较了它们的体外理化性质,分析了它们对小鼠肠道炎症程度、微生物组成和 SCFA 产生的影响。结果表明,FS和FP的保水率分别降至34.59±3.85%和9.93±1.76%。FM、FS和FP的粘度分别为20.14 Pa∙s、4.92 Pa∙s和0.41 Pa∙s。冷冻干燥和研磨过程也破坏了 BSM 的层状微结构。然后,动物试验表明,用 FM、FS 和 FP 干预的结肠炎小鼠的疾病活动评分分别为 2.03、3.95 和 4.62。同时,FM 显著改变了肠道微生物的组成,并明显增加了丙酸盐和丁酸盐的含量。看来,基于 BSM 的产品在缓解结肠炎方面的不同功效是由于它们在肠道中不同的流体力学特性。调质纤维素的粘度相对较高,在肠道内腔中的营养密度也相应较高,可刺激酵母菌的生长并促进丁酸盐的产生,因此在预防结肠炎方面表现出最佳功效。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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