Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations
This study focused on the purified polysaccharide (FCP-2-1) which isolated from Citrus medica var. sarcodactylis (Buddha's hand) to investigate its in vitro simulated digestion characteristics, as well as the effects of in vitro fermentation on its hypoglycemic activity, modulation of gut micro...
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080004 |
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| author | Cheng ZHONG Junyun LUO Wencong MA Aimei ZHOU |
| author_facet | Cheng ZHONG Junyun LUO Wencong MA Aimei ZHOU |
| author_sort | Cheng ZHONG |
| collection | DOAJ |
| description | This study focused on the purified polysaccharide (FCP-2-1) which isolated from Citrus medica var. sarcodactylis (Buddha's hand) to investigate its in vitro simulated digestion characteristics, as well as the effects of in vitro fermentation on its hypoglycemic activity, modulation of gut microbiota, and production of short-chain fatty acids (SCFAs). The structure of its fermentation degradation products was also analyzed. The results indicated that the molecular weight of FCP-2-1 did not exhibit significant changes after in vitro simulated digestion. Degradation products of FCP-2-1 fermented for 8 hours by gut microbiota (DFPG-8) displayed strong inhibitory effects on α-amylase and α-glucosidase activities, with inhibition rates of 51.73% and 55.67%, representing increases of 11.37% and 17.57% respectively compared to the pre-fermentation stage. Additionally, following 8 hours of in vitro fermentation, FCP-2-1 was able to reduce the Firmicutes/Bacteroidetes (F/B) ratio, while increasing the relative abundance of beneficial bacteria such as Eubacterium eligens_group, Faecalibacterium and Bifidobacterium. Furthermore, there was a significant increase in the concentrations of acetic acid, propionic acid, and butyric acid. Structural analysis revealed that, compared to the unfermented FCP-2-1 (DFPG-0), DFPG-8 exhibited a reduced average molecular diameter and its surface morphology became rougher, likely due to microbial degradation. The molecular weight was reduced from 1.503×104 Da to 1891 Da. The composition monosaccharides were altered from arabinose, galactose, and galacturonic acid (0.342:0.280:0.276) to arabinose, galactose, galacturonic acid, and rhamnose (0.117:0.208:0.326:0.123). FT-IR spectroscopy revealed both α- and β- configurations in the polysaccharide, and a notable attenuation of the absorption peak at 1735 cm−1. These findings suggest that FCP-2-1 is resistant to digestion in the gastrointestinal tract, but is fermented by gut microbiota, resulting in structural modifications and enhanced hypoglycemic potential. |
| format | Article |
| id | doaj-art-65c4a979cd9b499a83ed9085a41a76e8 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-65c4a979cd9b499a83ed9085a41a76e82025-08-20T04:03:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-01461518619810.13386/j.issn1002-0306.20240800042024080004-15Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural AlterationsCheng ZHONG0Junyun LUO1Wencong MA2Aimei ZHOU3Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaThis study focused on the purified polysaccharide (FCP-2-1) which isolated from Citrus medica var. sarcodactylis (Buddha's hand) to investigate its in vitro simulated digestion characteristics, as well as the effects of in vitro fermentation on its hypoglycemic activity, modulation of gut microbiota, and production of short-chain fatty acids (SCFAs). The structure of its fermentation degradation products was also analyzed. The results indicated that the molecular weight of FCP-2-1 did not exhibit significant changes after in vitro simulated digestion. Degradation products of FCP-2-1 fermented for 8 hours by gut microbiota (DFPG-8) displayed strong inhibitory effects on α-amylase and α-glucosidase activities, with inhibition rates of 51.73% and 55.67%, representing increases of 11.37% and 17.57% respectively compared to the pre-fermentation stage. Additionally, following 8 hours of in vitro fermentation, FCP-2-1 was able to reduce the Firmicutes/Bacteroidetes (F/B) ratio, while increasing the relative abundance of beneficial bacteria such as Eubacterium eligens_group, Faecalibacterium and Bifidobacterium. Furthermore, there was a significant increase in the concentrations of acetic acid, propionic acid, and butyric acid. Structural analysis revealed that, compared to the unfermented FCP-2-1 (DFPG-0), DFPG-8 exhibited a reduced average molecular diameter and its surface morphology became rougher, likely due to microbial degradation. The molecular weight was reduced from 1.503×104 Da to 1891 Da. The composition monosaccharides were altered from arabinose, galactose, and galacturonic acid (0.342:0.280:0.276) to arabinose, galactose, galacturonic acid, and rhamnose (0.117:0.208:0.326:0.123). FT-IR spectroscopy revealed both α- and β- configurations in the polysaccharide, and a notable attenuation of the absorption peak at 1735 cm−1. These findings suggest that FCP-2-1 is resistant to digestion in the gastrointestinal tract, but is fermented by gut microbiota, resulting in structural modifications and enhanced hypoglycemic potential.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080004polysaccharide of citrus medica var. sarcodactylisin vitro fermentationhypoglycemic activitygut microbiotastructural analysis |
| spellingShingle | Cheng ZHONG Junyun LUO Wencong MA Aimei ZHOU Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations Shipin gongye ke-ji polysaccharide of citrus medica var. sarcodactylis in vitro fermentation hypoglycemic activity gut microbiota structural analysis |
| title | Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations |
| title_full | Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations |
| title_fullStr | Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations |
| title_full_unstemmed | Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations |
| title_short | Effects of in Vitro Fermentation of Citrus medica var. sarcodactylis Polysaccharides on Hypoglycemic Activity, Gut Microbiota and Structural Alterations |
| title_sort | effects of in vitro fermentation of citrus medica var sarcodactylis polysaccharides on hypoglycemic activity gut microbiota and structural alterations |
| topic | polysaccharide of citrus medica var. sarcodactylis in vitro fermentation hypoglycemic activity gut microbiota structural analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080004 |
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