Strategic alteration of arabinoxylan feruloylation enables selective shaping of the human gut microbiota

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-04 DOI:10.1016/j.foodhyd.2024.110818

Huibin Zhang , Yaqin Hou , Tian Liu , Zhongxia Li , Shunjing Luo , Chengmei Liu , Guowen Zhang , Tingting Chen

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Abstract

Arabinoxylans (AXs) are promising prebiotic candidates abundant in cereals. While AX feruloylation impacts properties, its effects on long chains mimicking native structures are unclear. This study revealed a dose-dependent impact of long chain AX feruloylation on gut microbial composition and function. In vitro fecal fermentation with varying AX feruloylation showed increased Bacteroidetes and propionate along with decreased Firmicutes and butyrate. Distinct Bacteroides populations were enriched under different feruloylation levels, suggesting specialized adaptation. Community dynamics and co-occurrence networks highlighted intricate taxon-specific responses, underscoring the unique microbial profiles shaped by individual variations. This study lays the foundation for elucidating the metabolic pathways and enzymatic machineries enabling utilization of feruloylated AXs based on the dose-dependent enrichment of specific taxa. This knowledge can inform rational design of customized prebiotics through precision nutrition. This work provides novel insights into tailoring cereal biomass fermentation and microbiome structure-function relationships. It establishes a platform for developing optimized feruloylated prebiotics to deliberately modulate gut ecology and address intestinal dysbiosis.

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战略性地改变阿拉伯木聚糖阿魏酰化作用可选择性地塑造人类肠道微生物群

阿拉伯木糖（AXs）是谷物中含量丰富、前景广阔的候选益生元。虽然 AX 阿魏酰化作用会影响其特性，但其对模仿原生结构的长链的影响尚不清楚。本研究揭示了长链 AX 阿魏酰化对肠道微生物组成和功能的剂量依赖性影响。不同 AX 阿魏酰化程度的体外粪便发酵显示，类杆菌和丙酸盐增加，而真菌和丁酸盐减少。在不同的阿魏酰化水平下，不同的类杆菌种群富集，这表明它们具有专门的适应性。群落动态和共生网络突显了错综复杂的分类群特异性反应，强调了个体差异所形成的独特微生物特征。这项研究为阐明新陈代谢途径和酶机制奠定了基础，这些途径和机制可根据特定类群的剂量依赖性富集情况来利用阿魏酰化的 AX。这些知识可为通过精准营养合理设计定制益生元提供依据。这项工作为定制谷物生物质发酵和微生物组结构-功能关系提供了新的见解。它为开发优化的阿魏酰化益生元建立了一个平台，以有意调节肠道生态并解决肠道菌群失调问题。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.