Dictyophora indusiata polysaccharide fractions promote the proliferation and metabolism of Bifidobacterium longum F2.

IF 5.4 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

Food & Function Pub Date : 2025-07-31 DOI:10.1039/d5fo02732b

Lin Wang, Yaqing Lin, Zhikun Zeng, Zihao Zhang, Baodong Zheng, Lei Pan, Yi Zhang

{"title":"Dictyophora indusiata polysaccharide fractions promote the proliferation and metabolism of Bifidobacterium longum F2.","authors":"Lin Wang, Yaqing Lin, Zhikun Zeng, Zihao Zhang, Baodong Zheng, Lei Pan, Yi Zhang","doi":"10.1039/d5fo02732b","DOIUrl":null,"url":null,"abstract":"This study aims to investigate the effect of Dictyophora indusiata polysaccharide fractions DIP0p and DIP1p on the proliferation and metabolism of Bifidobacterium longum F2. In vitro static digestion showed that the total sugar, reducing sugar content, functional groups and surface morphology of DIP0p and DIP1p did not change significantly during the saliva, gastric and small intestine digestion. In particular, DIP0p and DIP1p promoted the proliferation and metabolism of B. longum F2. Here, the acetic acid levels of DIP0p and DIP1p were 265.63 ± 5.57 ppm and 259.14 ± 4.31 ppm, which were significantly higher than those of the control group at 48 h of fermentation. In addition, DIP0p increased the metabolites related to anti-inflammation compared to DIP1p during fermentation, including itaconic acid and trans-cinnamic acid. This provides a theoretical basis for the development of targeted prebiotics from D. indusiata polysaccharides and the understanding of the precise biological activities of edible fungi polysaccharides.","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.4000,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food & Function","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1039/d5fo02732b","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study aims to investigate the effect of Dictyophora indusiata polysaccharide fractions DIP0_p and DIP1_p on the proliferation and metabolism of Bifidobacterium longum F2. In vitro static digestion showed that the total sugar, reducing sugar content, functional groups and surface morphology of DIP0_p and DIP1_p did not change significantly during the saliva, gastric and small intestine digestion. In particular, DIP0_p and DIP1_p promoted the proliferation and metabolism of B. longum F2. Here, the acetic acid levels of DIP0_p and DIP1_p were 265.63 ± 5.57 ppm and 259.14 ± 4.31 ppm, which were significantly higher than those of the control group at 48 h of fermentation. In addition, DIP0_p increased the metabolites related to anti-inflammation compared to DIP1_p during fermentation, including itaconic acid and trans-cinnamic acid. This provides a theoretical basis for the development of targeted prebiotics from D. indusiata polysaccharides and the understanding of the precise biological activities of edible fungi polysaccharides.

查看原文本刊更多论文

工业双歧杆菌多糖组分促进长双歧杆菌F2的增殖和代谢。

本研究旨在探讨工业双歧杆菌多糖组分DIP0p和DIP1p对长双歧杆菌F2增殖和代谢的影响。体外静态消化实验表明，在唾液、胃和小肠消化过程中，DIP0p和DIP1p的总糖、还原糖含量、官能团和表面形态均无显著变化。其中，DIP0p和DIP1p对长芽孢杆菌F2的增殖和代谢有促进作用。在发酵48 h时，DIP0p和DIP1p的乙酸水平分别为265.63±5.57 ppm和259.14±4.31 ppm，显著高于对照组。此外，与DIP1p相比，DIP0p在发酵过程中增加了与抗炎相关的代谢物，包括衣康酸和反式肉桂酸。这为工业菌多糖靶向益生元的开发和食用菌多糖精确生物学活性的认识提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.