Fecal fermentation of lentinan and its effect on gut microbiota and metabolites

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI:10.1093/ijfood/vvae004

Yuhan Yang, Xu Zhou, Botao Wang, Wei Li, Yuyan Zhang, Xuemin Wang, Junying Bai, Huayi Suo

{"title":"Fecal fermentation of lentinan and its effect on gut microbiota and metabolites","authors":"Yuhan Yang, Xu Zhou, Botao Wang, Wei Li, Yuyan Zhang, Xuemin Wang, Junying Bai, Huayi Suo","doi":"10.1093/ijfood/vvae004","DOIUrl":null,"url":null,"abstract":"Abstract Lentinan (LNT) is a polysaccharide from Shiitake mushrooms that has significant effects regarding antioxidant, hypoglycemic, anti-inflammatory activities, etc., and this effect is influenced by the human intestinal flora. However, the interactions between LNT and human intestinal microorganisms, and their metabolic processes, remain unclear. In this study, the fermentation characteristics of LNT and its effects on intestinal flora and metabolites were studied by in vitro fermentation. Our results indicated that LNT was effectively utilised by intestinal microbiota, and the utilisation rate was 62.7 ± 3.0% after fermentation for 48 hr. The concentrations of short-chain fatty acids (mainly acetic acid and propionic acid) were increased to 4.157 ± 0.197 and 5.847 ± 0.283 mM, respectively. LNT also increased the relative abundance of beneficial bacteria, such as Bifidobacterium and Parabacteroides, while reducing harmful bacteria like Veillonella and Klebsiella. Metabolomics and microbial correlation analysis revealed that the catabolism of LNT was also accompanied by amino acid catabolism, especially alanine, aspartic acid, glutamate, and the biosynthesis of adenosine 5’-monophosphate, etc. These findings suggest that LNT can support gut health and demonstrates potential as a prebiotic.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae004/61425570/vvae004.pdf","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.1093/ijfood/vvae004","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

Abstract Lentinan (LNT) is a polysaccharide from Shiitake mushrooms that has significant effects regarding antioxidant, hypoglycemic, anti-inflammatory activities, etc., and this effect is influenced by the human intestinal flora. However, the interactions between LNT and human intestinal microorganisms, and their metabolic processes, remain unclear. In this study, the fermentation characteristics of LNT and its effects on intestinal flora and metabolites were studied by in vitro fermentation. Our results indicated that LNT was effectively utilised by intestinal microbiota, and the utilisation rate was 62.7 ± 3.0% after fermentation for 48 hr. The concentrations of short-chain fatty acids (mainly acetic acid and propionic acid) were increased to 4.157 ± 0.197 and 5.847 ± 0.283 mM, respectively. LNT also increased the relative abundance of beneficial bacteria, such as Bifidobacterium and Parabacteroides, while reducing harmful bacteria like Veillonella and Klebsiella. Metabolomics and microbial correlation analysis revealed that the catabolism of LNT was also accompanied by amino acid catabolism, especially alanine, aspartic acid, glutamate, and the biosynthesis of adenosine 5’-monophosphate, etc. These findings suggest that LNT can support gut health and demonstrates potential as a prebiotic.

查看原文本刊更多论文

香菇多糖粪便发酵及其对肠道菌群和代谢产物的影响

香菇多糖（LNT）是一种从香菇中提取的多糖，具有显著的抗氧化、降血糖、抗炎等作用，其作用受人体肠道菌群的影响。然而，LNT与人类肠道微生物之间的相互作用及其代谢过程仍不清楚。本研究通过体外发酵的方法，研究了LNT的发酵特性及其对肠道菌群和代谢产物的影响。结果表明，LNT被肠道菌群有效利用，发酵48 h后利用率为62.7±3.0%。短链脂肪酸（主要为乙酸和丙酸）浓度分别增加到4.157±0.197和5.847±0.283 mM。LNT还增加了有益细菌的相对丰度，如双歧杆菌和拟副杆菌，同时减少了有害细菌，如韦氏菌和克雷伯氏菌。代谢组学和微生物相关性分析显示，LNT的分解代谢还伴随着氨基酸的分解代谢，特别是丙氨酸、天冬氨酸、谷氨酸和5′-单磷酸腺苷等的生物合成。这些发现表明，LNT可以支持肠道健康，并显示出作为益生元的潜力。

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

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.