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The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions

Nutrients reach the body through the food delivery system, interacting with intestinal mucus and gut microbiota for effective absorption. The purpose of this study was to investigate the possible interactions between soluble soy hull polysaccharide (SSHP), gut microbiota and mucin. The digestive env...

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Autores principales: Yang, Lina, Huang, Jinghang, Luo, Mingshuo, Wang, Ziyi, Zhu, Lijie, Wang, Shengnan, Zhu, Danshi, Liu, He
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9048604/
https://www.ncbi.nlm.nih.gov/pubmed/35496104
http://dx.doi.org/10.1039/c9ra09594b
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author Yang, Lina
Huang, Jinghang
Luo, Mingshuo
Wang, Ziyi
Zhu, Lijie
Wang, Shengnan
Zhu, Danshi
Liu, He
author_facet Yang, Lina
Huang, Jinghang
Luo, Mingshuo
Wang, Ziyi
Zhu, Lijie
Wang, Shengnan
Zhu, Danshi
Liu, He
author_sort Yang, Lina
collection PubMed
description Nutrients reach the body through the food delivery system, interacting with intestinal mucus and gut microbiota for effective absorption. The purpose of this study was to investigate the possible interactions between soluble soy hull polysaccharide (SSHP), gut microbiota and mucin. The digestive environment of the porcine intestinal mucus was simulated, and the changes of the SSHP–mucin mixed system were monitored by shear rheology, interface measurement, scanning electron microscopy, particle size distribution, and microbial sequencing. First, based on scanning electron microscopy and particle size distribution, it was shown that the gut microbiota undergoes glycolysis in different mucus. The apparent viscosity and viscoelastic properties of the mucus during fermentation were then determined using shear rheology. Compared with the control and microwave-assisted citric acid extraction of soy hull polysaccharide (MCSP), the viscosity of microwave-assisted oxalic acid extraction of soy hull polysaccharide (MOSP) increased significantly (p < 0.05) at 24 h, and the thixotropy of all samples increased. The adsorption properties of mucin at the air–liquid interface were analyzed by the interfacial tension technique. As the fermentation time increased, the adsorption performance of the SSHP mucus increased, the interfacial tension decreased, and the expansion modulus increased. Moreover, according to high-throughput 16S rDNA sequencing analysis, the gut microbiota community structure changed significantly after ingestion of MCSP and MOSP, and the abundances of Bifidobacteriaceae and Lactobacillaceae increased to varying degrees. In summary, polysaccharides can be used by the intestinal flora to increase the viscosity and thixotropy of the mucus system, to increase the interfacial strength, and promote the proliferation of intestinal probiotics. This study provides useful insights for the potential application of SSHP.
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spelling pubmed-90486042022-04-28 The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions Yang, Lina Huang, Jinghang Luo, Mingshuo Wang, Ziyi Zhu, Lijie Wang, Shengnan Zhu, Danshi Liu, He RSC Adv Chemistry Nutrients reach the body through the food delivery system, interacting with intestinal mucus and gut microbiota for effective absorption. The purpose of this study was to investigate the possible interactions between soluble soy hull polysaccharide (SSHP), gut microbiota and mucin. The digestive environment of the porcine intestinal mucus was simulated, and the changes of the SSHP–mucin mixed system were monitored by shear rheology, interface measurement, scanning electron microscopy, particle size distribution, and microbial sequencing. First, based on scanning electron microscopy and particle size distribution, it was shown that the gut microbiota undergoes glycolysis in different mucus. The apparent viscosity and viscoelastic properties of the mucus during fermentation were then determined using shear rheology. Compared with the control and microwave-assisted citric acid extraction of soy hull polysaccharide (MCSP), the viscosity of microwave-assisted oxalic acid extraction of soy hull polysaccharide (MOSP) increased significantly (p < 0.05) at 24 h, and the thixotropy of all samples increased. The adsorption properties of mucin at the air–liquid interface were analyzed by the interfacial tension technique. As the fermentation time increased, the adsorption performance of the SSHP mucus increased, the interfacial tension decreased, and the expansion modulus increased. Moreover, according to high-throughput 16S rDNA sequencing analysis, the gut microbiota community structure changed significantly after ingestion of MCSP and MOSP, and the abundances of Bifidobacteriaceae and Lactobacillaceae increased to varying degrees. In summary, polysaccharides can be used by the intestinal flora to increase the viscosity and thixotropy of the mucus system, to increase the interfacial strength, and promote the proliferation of intestinal probiotics. This study provides useful insights for the potential application of SSHP. The Royal Society of Chemistry 2020-01-15 /pmc/articles/PMC9048604/ /pubmed/35496104 http://dx.doi.org/10.1039/c9ra09594b Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/
spellingShingle Chemistry
Yang, Lina
Huang, Jinghang
Luo, Mingshuo
Wang, Ziyi
Zhu, Lijie
Wang, Shengnan
Zhu, Danshi
Liu, He
The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
title The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
title_full The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
title_fullStr The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
title_full_unstemmed The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
title_short The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
title_sort influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9048604/
https://www.ncbi.nlm.nih.gov/pubmed/35496104
http://dx.doi.org/10.1039/c9ra09594b
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