Fermented Sargassum hemiphyllum soluble dietary fiber exhibits enhanced bioactivity and gut microbiota regulation potential in C57BL/6 mice

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-09-20 DOI:10.1016/j.fbio.2025.107563

Hongying Cai , Zhuo Wang , Rui Li , Qiaoli Zhao , Bingbing Song , Xiaofei Liu , Riming Huang , Baojun Xu , Shouchun Liu , Kit-Leong Cheong , Saiyi Zhong

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Abstract

Sargassum, a sustainable marine resource in China, has less explored soluble dietary fiber (SDF) functions and gut microbiota effects. In this study, SDF was extracted through fermentation with three lactic acid bacteria (LAB) strains, Lactobacillus brevis, Bifidobacterium longum, and Streptococcus thermophilus. Fermentation significantly increased SDF yield to 0.22–0.25 g/g, reduced molecular weight to 27.5–54.8 kDa, and enhanced its water-holding capacity and sodium cholate adsorption capacity. Among the three LAB strains, B. longum (BL-SDF) demonstrated the greatest antioxidant improvement, increasing total phenolic content by 42.8 % and reducing IC50 value for DPPH and hydroxyl radicals by 42.36 % and 48.54 %, respectively (p < 0.05). In vivo studies in C57BL/6 mice using 16S rRNA sequencing revealed that BL-SDF significantly enriched the abundance of beneficial species such as Blautia, Roseburia, Parabacteroides, Alistipes, and Muribaculum. These results provide novel evidence that SDF from Sargassum, especially BL-SDF, could be used as a functional ingredient to improve antioxidant properties and promote gut health.

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发酵马尾藻可溶性膳食纤维在C57BL/6小鼠体内表现出增强的生物活性和肠道菌群调节潜力

马尾藻是中国的一种可持续海洋资源，其可溶性膳食纤维（SDF）功能和肠道菌群效应研究较少。本研究采用短乳杆菌、长双歧杆菌和嗜热链球菌三种乳酸菌发酵提取SDF。发酵可显著提高SDF产率至0.22 ~ 0.25 g/g，降低分子量至27.5 ~ 54.8 kDa，并增强其持水能力和胆酸钠吸附能力。3株LAB菌株中，长芽孢杆菌（BL-SDF）抗氧化能力最强，总酚含量提高42.8%，DPPH和羟基自由基的IC50值分别降低42.36%和48.54% （p < 0.05）。在C57BL/6小鼠体内进行的16S rRNA测序研究显示，BL-SDF显著增加了Blautia、Roseburia、Parabacteroides、Alistipes和Muribaculum等有益物种的丰度。这些结果为马尾藻的SDF，特别是BL-SDF可以作为一种功能性成分来提高抗氧化性能和促进肠道健康提供了新的证据。

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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.