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Fortunella margarita polysaccharides (FMPS) are composed of 4 polysaccharide fragments, namely mannogalactoglucan, galactoglucan, glucan and arabinoglucan. This study investigated the in vitro fermentation of FMPS fractions and their effect on the fecal microbiota of mice and short chain fatty acids (SCFAs) production. The results showed that the structure of the fecal microbiota was changed after FMPS fermentation. At the phylum level, the polysaccharide fractions reduced the relative abundance of Bacteroidetes compared with the inulin group. At the genus level, the polysaccharide fractions increased the abundance of Lactobacillus, and decreased the abundance of Granulicatella, Proteus and Rummeliibacillus. Polysaccharide fractions could promote the proliferation of beneficial bacteria (Lactobacillus), and decreased harmful bacteria (Granulicatella, Proteus, Rummeliibacillus and Serratia). Furthermore, there was a significant distinction in the genus level flora processed by different polysaccharide fractions, especially mannogalactoglucan. Polysaccharide fractions showed potential prebiotic effects, with mannogalactoglucan, in particular, promoting proliferation of SCFA-producing bacteria. SCFAs were regulated by monosaccharide composition, molecular weight of the FMPS fractions, and the composition of the fecal bacteria. Polysaccharide fractions could modulate metabolic function of the fecal microbiota, altering the levels of SCFAs. These results suggested that FMPS are important functional components in gut health, especially mannogalactoglucan.


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Effect of polysaccharide fractions from Fortunella margarita on the fecal microbiota of mice and SCFA production in vitro

Show Author's information Peilin Chena,bSuzhen LeiaMingyao TongaQing Changa,bBaodong Zhenga,b,cYi Zhanga,b,cHongliang Zenga,b,c( )
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Abstract

Fortunella margarita polysaccharides (FMPS) are composed of 4 polysaccharide fragments, namely mannogalactoglucan, galactoglucan, glucan and arabinoglucan. This study investigated the in vitro fermentation of FMPS fractions and their effect on the fecal microbiota of mice and short chain fatty acids (SCFAs) production. The results showed that the structure of the fecal microbiota was changed after FMPS fermentation. At the phylum level, the polysaccharide fractions reduced the relative abundance of Bacteroidetes compared with the inulin group. At the genus level, the polysaccharide fractions increased the abundance of Lactobacillus, and decreased the abundance of Granulicatella, Proteus and Rummeliibacillus. Polysaccharide fractions could promote the proliferation of beneficial bacteria (Lactobacillus), and decreased harmful bacteria (Granulicatella, Proteus, Rummeliibacillus and Serratia). Furthermore, there was a significant distinction in the genus level flora processed by different polysaccharide fractions, especially mannogalactoglucan. Polysaccharide fractions showed potential prebiotic effects, with mannogalactoglucan, in particular, promoting proliferation of SCFA-producing bacteria. SCFAs were regulated by monosaccharide composition, molecular weight of the FMPS fractions, and the composition of the fecal bacteria. Polysaccharide fractions could modulate metabolic function of the fecal microbiota, altering the levels of SCFAs. These results suggested that FMPS are important functional components in gut health, especially mannogalactoglucan.

Keywords: Fermentation, Polysaccharide fraction, Fortunella margarita, Fecal microbiota, Short chain fatty acid

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Received: 21 July 2020
Revised: 22 October 2020
Accepted: 08 November 2020
Published: 11 September 2021
Issue date: January 2022

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© 2021 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This work was supported by the Scientific Research Foundation of Graduate School of Fujian Agriculture and Forestry University (1122yb065), the Support Project for Distinguished Young Scholars of Fujian Agriculture and Forestry University (xjq201714), the Program for Leading Talent in Fujian Provincial University (660160190), the Program for New Century Excellent Talents in Fujian Province University (KLA18058A), and Fujian Science and Technology Economic Integration Service Platform of Fujian Association for Science and Technology (2020K02).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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