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Food Science and Human Wellness 2023, 12(2): 622-633 https://doi.org/10.1016/j.fshw.2022.07.065
Research Article | Open Access | Issue | Published: 07 September 2022

Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213

Show Author's Information Juanjuan Tian,  Xiaomeng Wang,  Xueliang Zhang,  Xiaohong Chen,  Mingsheng Dong,  Xin Rui,  Qiuqin Zhang,  Mei Jiang,  Wei Li( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Gut microbiota, Polysaccharide, Fermentation, Paecilomyces cicadae TJJ1213
Cite this article:
Tian J, Wang X, Zhang X, et al. Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213. Food Science and Human Wellness, 2023, 12(2): 622-633. https://doi.org/10.1016/j.fshw.2022.07.065
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Abstract Full text About this article

In this study, the in vitro digestion and fermentation of two intra-polysaccharide fractions (IPS1 and IPS2) from Paecilomyces cicadae TJJ1213 were investigated. The constituent monosaccharides of IPS1 and IPS2 were not changed after simulated saliva, gastric and small intestinal digestion. However, they can be hydrolyzed and utilized by gut microbiota, and short-chain fatty acids (SCFAs) level were increased after IPS1and IPS2 treatments. Furthermore, 16S rRNA sequencing analysis of fermentation samples were performed. Alpha-diversity, beta-diversity and taxonomic composition differences analysis revealed that IPS1 and IPS2 promoted the proliferation of beneficial bacteria and modulated the overall structure of gut microbiota. Taxonomic comparison analysis found that IPS1 increased the relative abundances of beneficial bacteria including Megamonas, Bifidobacterium and Lactobacillus, while IPS2 could increase the abundance of Bacteroides, Parabacteroides and Phascolarctobacterium. In addition, they can also decrease the levels of pathogenic bacteria containing Escherichia-Shigella, Klebsiella and Fusobacterium. These results indicated that IPS from Paecilomyces cicadae TJJ1213 could be used as potential candidates for new functional foods.


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About this article

Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213

Show Author's information Juanjuan Tian, Xiaomeng Wang, Xueliang Zhang, Xiaohong Chen, Mingsheng Dong, Xin Rui, Qiuqin Zhang, Mei Jiang, Wei Li( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

In this study, the in vitro digestion and fermentation of two intra-polysaccharide fractions (IPS1 and IPS2) from Paecilomyces cicadae TJJ1213 were investigated. The constituent monosaccharides of IPS1 and IPS2 were not changed after simulated saliva, gastric and small intestinal digestion. However, they can be hydrolyzed and utilized by gut microbiota, and short-chain fatty acids (SCFAs) level were increased after IPS1and IPS2 treatments. Furthermore, 16S rRNA sequencing analysis of fermentation samples were performed. Alpha-diversity, beta-diversity and taxonomic composition differences analysis revealed that IPS1 and IPS2 promoted the proliferation of beneficial bacteria and modulated the overall structure of gut microbiota. Taxonomic comparison analysis found that IPS1 increased the relative abundances of beneficial bacteria including Megamonas, Bifidobacterium and Lactobacillus, while IPS2 could increase the abundance of Bacteroides, Parabacteroides and Phascolarctobacterium. In addition, they can also decrease the levels of pathogenic bacteria containing Escherichia-Shigella, Klebsiella and Fusobacterium. These results indicated that IPS from Paecilomyces cicadae TJJ1213 could be used as potential candidates for new functional foods.

Keywords: Gut microbiota, Polysaccharide, Fermentation, Paecilomyces cicadae TJJ1213

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Received: 29 June 2021
Revised: 20 July 2021
Accepted: 19 August 2021
Published: 07 September 2022
Issue date: March 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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Acknowledgements

This work was co-financed by National Natural Science Foundation of China (U1903108, 31871771 and 31571818), Natural Science Foundation of Jiangsu Province (BK20201320), Jiangsu Agriculture Science and Technology Innovation Fund (CX (20)3043), Postgraduate Research & Practice innovation Program of Jiangsu Province (KYCX19_0589), Qing Lan Project of Jiangsu Province and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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