摘要
The present study sought to explore the digestion and fermentation properties of chayote pectin(CP)and its impact on human gut microbiota through simulated digestion and fecal fermentation.Results revealed that the digestibility of CP in saliva,saliva-gastric liquid,and saliva-gastrointestinal digestion was 1.33%,4.61%,and 11.98%,respectively.Significant changes in the physicochemical properties of CP were observed during the simulated digestion process,such as total uronic acid,total protein,total phenols,reducing sugar,and molecular weight(Mw).The reducing sugar increased from 1.27×10^(-2) mg/mL to 140.16×10^(-2) mg/mL,and the Mw decreased from 4.00×10^(5) Da to 3.64×10^(5) Da.The Mw was reduced,which was primarily due to aggregate disruption during saliva digestion.However,during saliva-gastric and saliva-gastrointestinal digestions,the Mw was reduced due to aggregate disruption and glycosidic bond cleavage.The results indicate that CP was partially degraded during in vitro digestion.In addition,CP retained its antioxidant activity,binding capacity,and prebiotic activity during digestion.Additionally,the relative abundance of Bacteroides,Klebsiella,and Bifidobacterium exhibited a substantial increase,suggesting that the saliva-gastrointestinal digested sample of CP(CP-I)could alter the composition and abundance of human gut microbiota.Moreover,CP-I could promote the production of SCFAs during fermentation for 48 h.Especially,acetic acid increased from 44.45 to 1029.53μg/mL.The results indicate that CP-I was utilized by human gut microbiota.Overall,the results can provide valuable scientific basis for CP as a functional food ingredient in the future.
基金
supported by the Innovation project of the key cooperative research and development project between Ya’an City and SICAU[23ZDYF0001]
the National Modern Agriculture Industry Technology Innovation Center[KCZX2023-2025-06]
the Natural Science Foundation of Sichuan Province[2024NSFSC1251].
