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In vitro digestibility and prebiotic potential of a novel polysaccharide from Rosa roxburghii Tratt fruit

Wang, Lei, Li, Chao, Huang, Qiang, Fu, Xiong, Liu, Rui Hai
Journal of functional foods 2019 v.52 pp. 408-417
Bacteroidetes, Firmicutes, Rosa roxburghii, fermentation, fruits, humans, in vitro digestibility, in vitro digestion, intestinal microorganisms, intestinal secretions, intestines, models, molecular weight, polysaccharides, prebiotics, reducing sugars, saliva, short chain fatty acids
In the present study, the digestion properties of a polysaccharide from Rosa roxburghii fruit (RTFP-3) under saliva, simulated gastric and small intestinal conditions were studied for the first time. The results indicated that human saliva had no effect on RTFP-3. RTFP-3 was slightly degraded in simulated gastric and small intestinal juices. The molecular weight (Mw) of RTFP-3 was decreased from 67.59 to 44.22 kDa. Meanwhile, the reducing sugars were increased from 0.503 to 1.744 mM. Then, the prebiotic effects of RTFP-3 were examined by in vitro fermentation model. RTFP-3 could significantly increase the production of total short-chain fatty acids from 23.49 to 44.29 mM, and 60.28% of total carbohydrate was consumed after 48 h fermentation. Furthermore, RTFP-3 could significantly modulate the microbial structure by lowering the ratio of Firmicutes to Bacteroidetes from 14.89 to 4.68 after 48 h fermentation, and improving the relative abundances of some beneficial gut microbiota.