Shihao Nan , Xinmiao Ren , Mengshi Xiao , Lin Zhu , Haijin Mou , Ningyang Li , Rong Li , Shaoping Nie , Xiaodan Fu
{"title":"从细菌外多糖制备的新型岩藻糖基化二糖的结构表征和益生活性评估","authors":"Shihao Nan , Xinmiao Ren , Mengshi Xiao , Lin Zhu , Haijin Mou , Ningyang Li , Rong Li , Shaoping Nie , Xiaodan Fu","doi":"10.1016/j.fbio.2024.105055","DOIUrl":null,"url":null,"abstract":"<div><p>The deoxyhexose sugar <span>l</span>-fucose and fucosylated oligosaccharides (FCO) are essential for various biological processes in human body and associated gut microbiota. Bacterial exopolysaccharides offer a promising new source for preparing functional oligosaccharides. Here, FCO were obtained through acidolysis of fucose-containing exopolysaccharides with a molecular weight of 5.9 × 10<sup>3</sup> kDa, derived from <em>Clavibacter michiganensis</em> M2. Structural analysis revealed that the main disaccharide components of FCO exhibited a molecular weight of 326 Da and a monosaccharide composition of fucose, galactose, and glucose in a 3:1:2 ratio. Nuclear magnetic resonance indicated that the disaccharide fragments consisted of two backbones of α-<em>Galp</em>-(1 → 2)-α-<em>Fucp</em> and β-<em>Glcp</em>-(1 → 4)-β-<em>Fucp</em>, respectively. <em>In vitro</em> fermentation of FCO with human fecal cultures resulted in an increased abundance of <em>Bifidobacterium</em> and <em>Bacteroides</em>, and a reduction in <em>Escherichia-Shigella</em> and <em>Fusobacterium</em>. This research outlines a novel structural fucosylated oligosaccharide and its preparation method, suggesting its potential application as a promising new prebiotic.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105055"},"PeriodicalIF":4.8000,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Structural characterization and prebiotic activity evaluation of novel fucosylated disaccharides prepared from bacterial exopolysaccharides\",\"authors\":\"Shihao Nan , Xinmiao Ren , Mengshi Xiao , Lin Zhu , Haijin Mou , Ningyang Li , Rong Li , Shaoping Nie , Xiaodan Fu\",\"doi\":\"10.1016/j.fbio.2024.105055\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The deoxyhexose sugar <span>l</span>-fucose and fucosylated oligosaccharides (FCO) are essential for various biological processes in human body and associated gut microbiota. Bacterial exopolysaccharides offer a promising new source for preparing functional oligosaccharides. Here, FCO were obtained through acidolysis of fucose-containing exopolysaccharides with a molecular weight of 5.9 × 10<sup>3</sup> kDa, derived from <em>Clavibacter michiganensis</em> M2. Structural analysis revealed that the main disaccharide components of FCO exhibited a molecular weight of 326 Da and a monosaccharide composition of fucose, galactose, and glucose in a 3:1:2 ratio. Nuclear magnetic resonance indicated that the disaccharide fragments consisted of two backbones of α-<em>Galp</em>-(1 → 2)-α-<em>Fucp</em> and β-<em>Glcp</em>-(1 → 4)-β-<em>Fucp</em>, respectively. <em>In vitro</em> fermentation of FCO with human fecal cultures resulted in an increased abundance of <em>Bifidobacterium</em> and <em>Bacteroides</em>, and a reduction in <em>Escherichia-Shigella</em> and <em>Fusobacterium</em>. This research outlines a novel structural fucosylated oligosaccharide and its preparation method, suggesting its potential application as a promising new prebiotic.</p></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":\"62 \",\"pages\":\"Article 105055\"},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-09-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224014858\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224014858","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Structural characterization and prebiotic activity evaluation of novel fucosylated disaccharides prepared from bacterial exopolysaccharides
The deoxyhexose sugar l-fucose and fucosylated oligosaccharides (FCO) are essential for various biological processes in human body and associated gut microbiota. Bacterial exopolysaccharides offer a promising new source for preparing functional oligosaccharides. Here, FCO were obtained through acidolysis of fucose-containing exopolysaccharides with a molecular weight of 5.9 × 103 kDa, derived from Clavibacter michiganensis M2. Structural analysis revealed that the main disaccharide components of FCO exhibited a molecular weight of 326 Da and a monosaccharide composition of fucose, galactose, and glucose in a 3:1:2 ratio. Nuclear magnetic resonance indicated that the disaccharide fragments consisted of two backbones of α-Galp-(1 → 2)-α-Fucp and β-Glcp-(1 → 4)-β-Fucp, respectively. In vitro fermentation of FCO with human fecal cultures resulted in an increased abundance of Bifidobacterium and Bacteroides, and a reduction in Escherichia-Shigella and Fusobacterium. This research outlines a novel structural fucosylated oligosaccharide and its preparation method, suggesting its potential application as a promising new prebiotic.
Food BioscienceBiochemistry, 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.