Assessment of in vitro digestion properties and prebiotic potential of chayote (Sechium edule) pectin

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-05-07 DOI:10.1016/j.fbio.2025.106781

Qing Guo , Xiaoxue Wang , Chun Yang , Jie Yu , Qiang Cui , Xiaoyan Hou , Guanghui Shen , Man Zhou , Hong Liu , Anjun Chen , Zhiqing Zhang

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引用次数: 0

Abstract

The present study sought to explore the digestion and fermentation properties of chayote pectin (CP) and its impact on human gut microbiota through simulated digestion and fecal fermentation. Results revealed that the digestibility of CP in saliva, saliva-gastric liquid, and saliva-gastrointestinal digestion was 1.33 %, 4.61 %, and 11.98 %, respectively. Significant changes in the physicochemical properties of CP were observed during the simulated digestion process, such as total uronic acid, total protein, total phenols, reducing sugar, and molecular weight (Mw). The reducing sugar increased from 1.27 × 10⁻² mg/mL to 140.16 × 10⁻² mg/mL, and the Mw decreased from 4.00 × 10⁵ Da to 3.64 × 10⁵ Da. The Mw was reduced, which was primarily due to aggregate disruption during saliva digestion. However, during saliva-gastric and saliva-gastrointestinal digestions, the Mw was reduced due to aggregate disruption and glycosidic bond cleavage. The results indicate that CP was partially degraded during in vitro digestion. In addition, CP retained its antioxidant activity, binding capacity, and prebiotic activity during digestion. Additionally, the relative abundance of Bacteroides, Klebsiella, and Bifidobacterium exhibited a substantial increase, suggesting that the saliva-gastrointestinal digested sample of CP (CP-I) could alter the composition and abundance of human gut microbiota. Moreover, CP-I could promote the production of SCFAs during fermentation for 48 h. Especially, acetic acid increased from 44.45 to 1029.53 μg/mL. The results indicate that CP-I was utilized by human gut microbiota. Overall, the results can provide valuable scientific basis for CP as a functional food ingredient in the future.

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佛手瓜果胶体外消化特性及益生元潜力评估

本研究旨在通过模拟消化和粪便发酵，探讨佛手瓜果胶（chayote pecin， CP）的消化和发酵特性及其对人体肠道菌群的影响。结果表明，CP在唾液、唾液-胃液和唾液-胃肠消化中的消化率分别为1.33%、4.61%和11.98%。在模拟消化过程中观察到CP的理化性质发生了显著变化，如总醛酸、总蛋白、总酚、还原糖和分子量（Mw）。还原糖从1.27 × 10−2 mg/mL增加到140.16 × 10−2 mg/mL， Mw从4.00 × 105 Da降低到3.64 × 105 Da。Mw降低，这主要是由于唾液消化过程中聚集体的破坏。然而，在唾液-胃和唾液-胃肠道消化过程中，由于聚集体破坏和糖苷键断裂，Mw降低。结果表明，CP在体外消化过程中被部分降解。此外，CP在消化过程中保持了抗氧化活性、结合能力和益生元活性。此外，拟杆菌（Bacteroides）、克雷伯菌（Klebsiella）和双歧杆菌（Bifidobacterium）的相对丰度也大幅增加，这表明唾液-胃肠道消化CP （CP- 1）样品可以改变人类肠道微生物群的组成和丰度。在发酵48 h时，cp - 1可促进短链脂肪酸的产生，其中乙酸从44.45 μg/mL增加到1029.53 μg/mL。结果表明，cp - 1被人类肠道菌群利用。研究结果为今后CP作为功能性食品原料提供了有价值的科学依据。

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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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.