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Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats

Rat was used to characterize Chinese Yam polysaccharides (CYPs). In Exp. 1, maximum volume and rate of gas production in CYP 3-supplemented group were higher than other CYP-supplemented groups and control group, while pH values and NH3 contents in CYP 2-, CYP 3-, and CYP 4-supplemented groups were l...

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Autores principales: Kong, X. F., Zhang, Y. Z., Wu, X., Yin, Y. L., Tan, Z. L., Feng, Y., Yan, F. Y., Bo, M. J., Huang, R. L., Li, T. J.
Formato: Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2009
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2777007/
https://www.ncbi.nlm.nih.gov/pubmed/19936111
http://dx.doi.org/10.1155/2009/598152
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author Kong, X. F.
Zhang, Y. Z.
Wu, X.
Yin, Y. L.
Tan, Z. L.
Feng, Y.
Yan, F. Y.
Bo, M. J.
Huang, R. L.
Li, T. J.
author_facet Kong, X. F.
Zhang, Y. Z.
Wu, X.
Yin, Y. L.
Tan, Z. L.
Feng, Y.
Yan, F. Y.
Bo, M. J.
Huang, R. L.
Li, T. J.
author_sort Kong, X. F.
collection PubMed
description Rat was used to characterize Chinese Yam polysaccharides (CYPs). In Exp. 1, maximum volume and rate of gas production in CYP 3-supplemented group were higher than other CYP-supplemented groups and control group, while pH values and NH3 contents in CYP 2-, CYP 3-, and CYP 4-supplemented groups were lower than control group. Contents of acetate, propionate and butyrate increased by supplementing CYP 3 or CYP 4 compared to other groups, except for glucose-supplemented group. Contents of isobutyrate for CYPs groups decreased compared to control group. CYP 3 enhanced beneficial gut microbiota, but suppressed bacterial pathogens. In Exp. 2, contents of acetate and butyrate in cecal digesta of rats fed 0.25 or 0.5 g/kg CYP 3 were higher than other groups on day 7. pH values in 0.25 and 0.5 g/kg groups were lower than 1.0 g/kg group. Contents of acetate in 0.25 and 0.5 g/kg groups were greater than other 2 groups on day 21. Gut microflora in CYP 3-supplemented rats had greater diversity than non-supplemented rats. CYP 3 enriched beneficial gut microbiota, but suppressed bacterial pathogens in rat cecum. These findings suggested that CYP 3 is a good source of carbon and energy, and may improve bacterial community diversity and modulate short-chain fatty acid production in hindgut of rats.
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spelling pubmed-27770072009-11-23 Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats Kong, X. F. Zhang, Y. Z. Wu, X. Yin, Y. L. Tan, Z. L. Feng, Y. Yan, F. Y. Bo, M. J. Huang, R. L. Li, T. J. Int J Microbiol Research Article Rat was used to characterize Chinese Yam polysaccharides (CYPs). In Exp. 1, maximum volume and rate of gas production in CYP 3-supplemented group were higher than other CYP-supplemented groups and control group, while pH values and NH3 contents in CYP 2-, CYP 3-, and CYP 4-supplemented groups were lower than control group. Contents of acetate, propionate and butyrate increased by supplementing CYP 3 or CYP 4 compared to other groups, except for glucose-supplemented group. Contents of isobutyrate for CYPs groups decreased compared to control group. CYP 3 enhanced beneficial gut microbiota, but suppressed bacterial pathogens. In Exp. 2, contents of acetate and butyrate in cecal digesta of rats fed 0.25 or 0.5 g/kg CYP 3 were higher than other groups on day 7. pH values in 0.25 and 0.5 g/kg groups were lower than 1.0 g/kg group. Contents of acetate in 0.25 and 0.5 g/kg groups were greater than other 2 groups on day 21. Gut microflora in CYP 3-supplemented rats had greater diversity than non-supplemented rats. CYP 3 enriched beneficial gut microbiota, but suppressed bacterial pathogens in rat cecum. These findings suggested that CYP 3 is a good source of carbon and energy, and may improve bacterial community diversity and modulate short-chain fatty acid production in hindgut of rats. Hindawi Publishing Corporation 2009 2009-08-25 /pmc/articles/PMC2777007/ /pubmed/19936111 http://dx.doi.org/10.1155/2009/598152 Text en Copyright © 2009 X. F. Kong et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Kong, X. F.
Zhang, Y. Z.
Wu, X.
Yin, Y. L.
Tan, Z. L.
Feng, Y.
Yan, F. Y.
Bo, M. J.
Huang, R. L.
Li, T. J.
Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
title Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
title_full Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
title_fullStr Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
title_full_unstemmed Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
title_short Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
title_sort fermentation characterization of chinese yam polysaccharide and its effects on the gut microbiota of rats
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2777007/
https://www.ncbi.nlm.nih.gov/pubmed/19936111
http://dx.doi.org/10.1155/2009/598152
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