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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Royal Society of Chemistry
2020
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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. |
format | Online Article Text |
id | pubmed-9048604 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | The Royal Society of Chemistry |
record_format | MEDLINE/PubMed |
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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