Changes in antioxidant properties and structure of Pediococcus acidilactici's polysaccharide: In vitro simulated digestion
The objective of this study was to investigate the dynamic changes in the physicochemical and antioxidant properties of polysaccharides derived from Pediococcus acidilactici (S1-CEPS) through in vitro analysis. A simulated fermentation process resulted in structural modifications of S1-CEPS, accompa...
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| Veröffentlicht in: | Food science & technology 2024-08, Vol.205, p.116415, Article 116415 |
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| creator | Wang, Yulu Zhang, Man Wu, Yating Lu, Peiran Bao, Di Mei, Lin |
| description | The objective of this study was to investigate the dynamic changes in the physicochemical and antioxidant properties of polysaccharides derived from Pediococcus acidilactici (S1-CEPS) through in vitro analysis. A simulated fermentation process resulted in structural modifications of S1-CEPS, accompanied by an increase in its antioxidant activity. Significant enhancements were observed in the content of reducing sugars (p |
| doi_str_mv | 10.1016/j.lwt.2024.116415 |
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•Exopolysaccharide was extracted from as food-grade microorganisms Pediococcus acidilactici for the first time.•S1-CEPS has strong antioxidant properties.•S1-CEPS was utilized by gut microbes to produce short-chain fatty acids and improved intestinal health.•S1-CEPS decreased the pathogenic bacteria Escherichia-Shigella, Klebsiella and Fusobacterium.</description><identifier>ISSN: 0023-6438</identifier><identifier>DOI: 10.1016/j.lwt.2024.116415</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>acetic acid ; Antioxidant ; antioxidant activity ; antioxidants ; Bacteroidetes ; digestive system ; disease prevention ; Fermentation ; functional foods ; Fusobacterium ; galactose ; glucose ; Gut microbes ; in vitro digestion ; Klebsiella ; Pediococcus acidilactici ; Polysaccharides ; propionic acid</subject><ispartof>Food science & technology, 2024-08, Vol.205, p.116415, Article 116415</ispartof><rights>2024 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c1705-9bf7691311dcdecbb460d7bb68eea604cb0e69888f51b3cd2ea248aeb49b23da3</cites><orcidid>0000-0002-3474-7335</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643824006947$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,860,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Wang, Yulu</creatorcontrib><creatorcontrib>Zhang, Man</creatorcontrib><creatorcontrib>Wu, Yating</creatorcontrib><creatorcontrib>Lu, Peiran</creatorcontrib><creatorcontrib>Bao, Di</creatorcontrib><creatorcontrib>Mei, Lin</creatorcontrib><title>Changes in antioxidant properties and structure of Pediococcus acidilactici's polysaccharide: In vitro simulated digestion</title><title>Food science & technology</title><description>The objective of this study was to investigate the dynamic changes in the physicochemical and antioxidant properties of polysaccharides derived from Pediococcus acidilactici (S1-CEPS) through in vitro analysis. A simulated fermentation process resulted in structural modifications of S1-CEPS, accompanied by an increase in its antioxidant activity. Significant enhancements were observed in the content of reducing sugars (p < 0.05), primarily galactose and glucose being released. Moreover, there was a strengthening effect on functional groups such as –OH, –COOH, –CO, and –OSO–O-. Additionally, gut microbes degraded and utilized S1-CEPS to produce short-chain fatty acids (SCFAs), including acetic acid, propionic acid, and n-butyric acid. Furthermore, S1-CEPS exhibited significant modulatory effects on microbial composition by increasing the relative abundances of Proteobacteria and Bacteroidetes while decreasing those of Escherichia-Shigella, Klebsiella, and Fusobacterium. Based on these findings, it is suggested that S1-CEPS derived from Pediococcus acidilactici holds potential as a functional food for promoting health improvement and disease prevention.
•Exopolysaccharide was extracted from as food-grade microorganisms Pediococcus acidilactici for the first time.•S1-CEPS has strong antioxidant properties.•S1-CEPS was utilized by gut microbes to produce short-chain fatty acids and improved intestinal health.•S1-CEPS decreased the pathogenic bacteria Escherichia-Shigella, Klebsiella and Fusobacterium.</description><subject>acetic acid</subject><subject>Antioxidant</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Bacteroidetes</subject><subject>digestive system</subject><subject>disease prevention</subject><subject>Fermentation</subject><subject>functional foods</subject><subject>Fusobacterium</subject><subject>galactose</subject><subject>glucose</subject><subject>Gut microbes</subject><subject>in vitro digestion</subject><subject>Klebsiella</subject><subject>Pediococcus acidilactici</subject><subject>Polysaccharides</subject><subject>propionic acid</subject><issn>0023-6438</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kDtPAzEQhK8AifD4AXTuoEmw7xznAhWKeESKBAXUlr3eIxtdzsH2BcKvx1Go2WaL2dnRfEVxKfhIcKFuVqP2K41KXsqREEqK8VEx4LyshkpW9UlxGuOK55FlPSh-ZkvTfWBk1DHTJfLf5PJmm-A3GBJlxXSOxRR6SH1A5hv2io48eIA-i0COWgOJgK4i2_h2Fw3A0gRyeMvmHdtSCp5FWvetSeiYoxyXg7rz4rgxbcSLv31WvD8-vM2eh4uXp_nsfjEEMeHj4dQ2EzUVlRAOHIK1UnE3sVbViEZxCZajmtZ13YyFrcCVaEpZG7RyasvKmeqsuD78zZ0--5yt1xQB29Z06PuoKzGulJJS1vlUHE4h-BgDNnoTaG3CTguu92z1Sme2es9WH9hmz93Bg7nDljDoCIQdZEgBIWnn6R_3L7Uph4E</recordid><startdate>20240801</startdate><enddate>20240801</enddate><creator>Wang, Yulu</creator><creator>Zhang, Man</creator><creator>Wu, Yating</creator><creator>Lu, Peiran</creator><creator>Bao, Di</creator><creator>Mei, Lin</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-3474-7335</orcidid></search><sort><creationdate>20240801</creationdate><title>Changes in antioxidant properties and structure of Pediococcus acidilactici's polysaccharide: In vitro simulated digestion</title><author>Wang, Yulu ; Zhang, Man ; Wu, Yating ; Lu, Peiran ; Bao, Di ; Mei, Lin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1705-9bf7691311dcdecbb460d7bb68eea604cb0e69888f51b3cd2ea248aeb49b23da3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>acetic acid</topic><topic>Antioxidant</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Bacteroidetes</topic><topic>digestive system</topic><topic>disease prevention</topic><topic>Fermentation</topic><topic>functional foods</topic><topic>Fusobacterium</topic><topic>galactose</topic><topic>glucose</topic><topic>Gut microbes</topic><topic>in vitro digestion</topic><topic>Klebsiella</topic><topic>Pediococcus acidilactici</topic><topic>Polysaccharides</topic><topic>propionic acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Yulu</creatorcontrib><creatorcontrib>Zhang, Man</creatorcontrib><creatorcontrib>Wu, Yating</creatorcontrib><creatorcontrib>Lu, Peiran</creatorcontrib><creatorcontrib>Bao, Di</creatorcontrib><creatorcontrib>Mei, Lin</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Yulu</au><au>Zhang, Man</au><au>Wu, Yating</au><au>Lu, Peiran</au><au>Bao, Di</au><au>Mei, Lin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in antioxidant properties and structure of Pediococcus acidilactici's polysaccharide: In vitro simulated digestion</atitle><jtitle>Food science & technology</jtitle><date>2024-08-01</date><risdate>2024</risdate><volume>205</volume><spage>116415</spage><pages>116415-</pages><artnum>116415</artnum><issn>0023-6438</issn><abstract>The objective of this study was to investigate the dynamic changes in the physicochemical and antioxidant properties of polysaccharides derived from Pediococcus acidilactici (S1-CEPS) through in vitro analysis. A simulated fermentation process resulted in structural modifications of S1-CEPS, accompanied by an increase in its antioxidant activity. Significant enhancements were observed in the content of reducing sugars (p < 0.05), primarily galactose and glucose being released. Moreover, there was a strengthening effect on functional groups such as –OH, –COOH, –CO, and –OSO–O-. Additionally, gut microbes degraded and utilized S1-CEPS to produce short-chain fatty acids (SCFAs), including acetic acid, propionic acid, and n-butyric acid. Furthermore, S1-CEPS exhibited significant modulatory effects on microbial composition by increasing the relative abundances of Proteobacteria and Bacteroidetes while decreasing those of Escherichia-Shigella, Klebsiella, and Fusobacterium. Based on these findings, it is suggested that S1-CEPS derived from Pediococcus acidilactici holds potential as a functional food for promoting health improvement and disease prevention.
•Exopolysaccharide was extracted from as food-grade microorganisms Pediococcus acidilactici for the first time.•S1-CEPS has strong antioxidant properties.•S1-CEPS was utilized by gut microbes to produce short-chain fatty acids and improved intestinal health.•S1-CEPS decreased the pathogenic bacteria Escherichia-Shigella, Klebsiella and Fusobacterium.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2024.116415</doi><orcidid>https://orcid.org/0000-0002-3474-7335</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Food science & technology, 2024-08, Vol.205, p.116415, Article 116415 |
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| source | DOAJ Directory of Open Access Journals; Elsevier ScienceDirect Journals; Alma/SFX Local Collection |
| subjects | acetic acid Antioxidant antioxidant activity antioxidants Bacteroidetes digestive system disease prevention Fermentation functional foods Fusobacterium galactose glucose Gut microbes in vitro digestion Klebsiella Pediococcus acidilactici Polysaccharides propionic acid |
| title | Changes in antioxidant properties and structure of Pediococcus acidilactici's polysaccharide: In vitro simulated digestion |
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