{"title":"钾诱导κ-卡拉胶螺旋体在体外模型中抗肠道微生物群降解","authors":"","doi":"10.1016/j.foodhyd.2024.110591","DOIUrl":null,"url":null,"abstract":"<div><p>Higher-order structures hierarchy of κ-carrageenan in the presence of potassium was reported. Yet, the destiny of κ-carrageenan in higher-order structures in the colon and their impacts on the gut microbiota community remains to be revealed. This study aims to investigate the fermentation behaviors and trace the structural change of higher-order structures of κ-carrageenan during <em>in vitro</em> fermentation. Herein, κ-carrageenan gels were induced in the presence of 10, 40, and 70 mmol/L potassium ions, and a structural-hierarchical transition from secondary to quaternary structures was observed using an AFM and TEM. Results from GPC-MALLS, TLC, IEC, and GC indicated that Single helices were partially fermented by fecal microbiota, while supercoiled helices (tertiary structures) and intertwined helices networks (quaternary structures) were hardly fermented. Tracing the structural change of higher-order κ-carrageenan suggested that the single helices were partially deformed, as shown by the 60% reduction of single helices width, while supercoiled helices were more resistant to fermentation compared to single helices. The super-strands networks were hardly fermented as their width distribution center had been sustained at around 90 nm from 12 to 48 h. In addition, the 16S rRNA gene (V3-V4) amplicon sequencing results indicated that <em>Bifidobacterium longum</em> showed a positive correlation to the structural hierarchy (R = 0.734, <em>p</em> < 0.01). Together, the higher-order structures hierarchy of κ-carrageenan can resist degradation by human gut microbiota.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potassium-induced κ-carrageenan helices resist degradation by gut microbiota in an in vitro model\",\"authors\":\"\",\"doi\":\"10.1016/j.foodhyd.2024.110591\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Higher-order structures hierarchy of κ-carrageenan in the presence of potassium was reported. Yet, the destiny of κ-carrageenan in higher-order structures in the colon and their impacts on the gut microbiota community remains to be revealed. This study aims to investigate the fermentation behaviors and trace the structural change of higher-order structures of κ-carrageenan during <em>in vitro</em> fermentation. Herein, κ-carrageenan gels were induced in the presence of 10, 40, and 70 mmol/L potassium ions, and a structural-hierarchical transition from secondary to quaternary structures was observed using an AFM and TEM. Results from GPC-MALLS, TLC, IEC, and GC indicated that Single helices were partially fermented by fecal microbiota, while supercoiled helices (tertiary structures) and intertwined helices networks (quaternary structures) were hardly fermented. Tracing the structural change of higher-order κ-carrageenan suggested that the single helices were partially deformed, as shown by the 60% reduction of single helices width, while supercoiled helices were more resistant to fermentation compared to single helices. The super-strands networks were hardly fermented as their width distribution center had been sustained at around 90 nm from 12 to 48 h. In addition, the 16S rRNA gene (V3-V4) amplicon sequencing results indicated that <em>Bifidobacterium longum</em> showed a positive correlation to the structural hierarchy (R = 0.734, <em>p</em> < 0.01). Together, the higher-order structures hierarchy of κ-carrageenan can resist degradation by human gut microbiota.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24008658\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24008658","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Potassium-induced κ-carrageenan helices resist degradation by gut microbiota in an in vitro model
Higher-order structures hierarchy of κ-carrageenan in the presence of potassium was reported. Yet, the destiny of κ-carrageenan in higher-order structures in the colon and their impacts on the gut microbiota community remains to be revealed. This study aims to investigate the fermentation behaviors and trace the structural change of higher-order structures of κ-carrageenan during in vitro fermentation. Herein, κ-carrageenan gels were induced in the presence of 10, 40, and 70 mmol/L potassium ions, and a structural-hierarchical transition from secondary to quaternary structures was observed using an AFM and TEM. Results from GPC-MALLS, TLC, IEC, and GC indicated that Single helices were partially fermented by fecal microbiota, while supercoiled helices (tertiary structures) and intertwined helices networks (quaternary structures) were hardly fermented. Tracing the structural change of higher-order κ-carrageenan suggested that the single helices were partially deformed, as shown by the 60% reduction of single helices width, while supercoiled helices were more resistant to fermentation compared to single helices. The super-strands networks were hardly fermented as their width distribution center had been sustained at around 90 nm from 12 to 48 h. In addition, the 16S rRNA gene (V3-V4) amplicon sequencing results indicated that Bifidobacterium longum showed a positive correlation to the structural hierarchy (R = 0.734, p < 0.01). Together, the higher-order structures hierarchy of κ-carrageenan can resist degradation by human gut microbiota.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.