Polysaccharide F2 from Grifola frondosa depicts an excellent prebiotic effect against hyperglycaemia by modulating gut microbiota associated with short-chain fatty acids and bile salt hydrolase

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/vvae071

Ting Xie, Longhua Huang, Wei Zhong, Tianqiao Yong, Huiping Hu, Yizhen Xie, Chun Xiao, Qingping Wu

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引用次数: 2

Abstract

Abstract Grifola frondosa is an edible and medicinal fungus with various biological activities. Previously, we reported that G. frondosa polysaccharide F2 improved insulin resistance in diabetic rats. In this study, our aim was to identify its prebiotic function. Simulated digestion and faecal bacteria fermentation of F2 in vitro were performed to investigate its digestion and fermentation characteristic. The effects of F2 on intestinal microbiota were studied by 16S rDNA sequencing and bioinformatics analysis. Results showed that F2 was not digested in saliva but was minorly degraded in the stomach and intestine. 16S rDNA sequencing results showed that the hypoglycaemic mechanism of F2 may be associated with enhancement of short-chain fatty acids (SCFAs)-producing bacteria (Enterococcus spp.) and bile salt hydrolase-producing bacteria (Bacteroides spp. and Enterococcus spp.), acceleration the bile acids metabolism and SCFAs production. Data suggested that F2 could be utilised by intestinal bacteria to produce hypoglycaemic components, which was a promising prebiotic.

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灰树花多糖F2通过调节与短链脂肪酸和胆盐水解酶相关的肠道微生物群，对高血糖具有良好的益生元作用

摘要灰树花（Grifola frondosa）是一种具有多种生物活性的食药用菌。以前，我们报道了金银花多糖F2改善糖尿病大鼠的胰岛素抵抗。在这项研究中，我们的目的是确定其益生元功能。通过体外模拟F2的消化和粪菌发酵，研究其消化和发酵特性。通过16S rDNA测序和生物信息学分析研究F2对肠道菌群的影响。结果表明，F2在唾液中不被消化，但在胃和肠中有少量降解。16S rDNA测序结果显示，F2的降糖机制可能与增强短链脂肪酸（SCFAs）产生菌（Enterococcus spp.）和胆汁盐水解酶产生菌（Bacteroides spp.和Enterococcus spp.），加速胆汁酸代谢和SCFAs产生有关。数据表明，肠道细菌可以利用F2产生降糖成分，这是一种很有前景的益生元。

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

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.