In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets
In order to explore in vitro digestion and fermentation characteristics of Mochella polysaccharides and develop a new type of morel polysaccharide effervescent tablet with definite efficacy ingredients, in this study, the changes in simulated saliva-gastrointestinal digestion and human fecal ferment...
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The editorial department of Science and Technology of Food Industry
2025-05-01
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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.issn1002-0306.2024060445 |
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| author | Siyu WU Hong CHEN Zhiyu SHE Guangming SONG Liling DENG Yi ZHAO Geng ZHONG |
| author_facet | Siyu WU Hong CHEN Zhiyu SHE Guangming SONG Liling DENG Yi ZHAO Geng ZHONG |
| author_sort | Siyu WU |
| collection | DOAJ |
| description | In order to explore in vitro digestion and fermentation characteristics of Mochella polysaccharides and develop a new type of morel polysaccharide effervescent tablet with definite efficacy ingredients, in this study, the changes in simulated saliva-gastrointestinal digestion and human fecal fermentation was explored. Additionally, the impact of Mochella polysaccharides on intestinal ecology through in vitro proliferation experiments with Escherichia coli and Lactobacillus was evaluated. A single-factor experiment combined with fuzzy mathematics sensory evaluation was conducted to optimize the preparation process of Mochella polysaccharides effervescent tablets, using fuzzy sensory scores as the evaluation index. The quality of the effervescent tablets was evaluated by measuring their moisture content, weight, thickness, disintegration time, foaming capacity, and hardness. Simulated digestion and fermentation studies revealed that Mochella polysaccharides exhibited good stability in saliva, gastric, and intestinal fluids. They were readily degraded by intestinal microbiota and could be absorbed and utilized, highlighting their potential as a prebiotic source. In vitro proliferation experiments showed that Mochella polysaccharides promoted the growth of two common intestinal bacteria, Escherichia coli and Lactobacillus, thereby helping regulate human intestinal microecology. The optimal formulation of the effervescent tablets was determined to be 10% Mochella polysaccharides, 65% disintegrant, 1.5% sweetener, and 0.5% lubricant. The physicochemical properties of the resulting tablets met the standards set by the Chinese Pharmacopoeia. This study highlights the probiotic potential of Mochella polysaccharides and provides a theoretical foundation for their development and utilization. |
| format | Article |
| id | doaj-art-ab066bcc217041f5908e2ed62d7ee4c6 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-ab066bcc217041f5908e2ed62d7ee4c62025-08-20T02:19:44ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-0146922423310.13386/j.issn1002-0306.20240604452024060445-9In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent TabletsSiyu WU0Hong CHEN1Zhiyu SHE2Guangming SONG3Liling DENG4Yi ZHAO5Geng ZHONG6College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaChongqing Medical and Pharmaceutical College, Chongqing 401331, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaIn order to explore in vitro digestion and fermentation characteristics of Mochella polysaccharides and develop a new type of morel polysaccharide effervescent tablet with definite efficacy ingredients, in this study, the changes in simulated saliva-gastrointestinal digestion and human fecal fermentation was explored. Additionally, the impact of Mochella polysaccharides on intestinal ecology through in vitro proliferation experiments with Escherichia coli and Lactobacillus was evaluated. A single-factor experiment combined with fuzzy mathematics sensory evaluation was conducted to optimize the preparation process of Mochella polysaccharides effervescent tablets, using fuzzy sensory scores as the evaluation index. The quality of the effervescent tablets was evaluated by measuring their moisture content, weight, thickness, disintegration time, foaming capacity, and hardness. Simulated digestion and fermentation studies revealed that Mochella polysaccharides exhibited good stability in saliva, gastric, and intestinal fluids. They were readily degraded by intestinal microbiota and could be absorbed and utilized, highlighting their potential as a prebiotic source. In vitro proliferation experiments showed that Mochella polysaccharides promoted the growth of two common intestinal bacteria, Escherichia coli and Lactobacillus, thereby helping regulate human intestinal microecology. The optimal formulation of the effervescent tablets was determined to be 10% Mochella polysaccharides, 65% disintegrant, 1.5% sweetener, and 0.5% lubricant. The physicochemical properties of the resulting tablets met the standards set by the Chinese Pharmacopoeia. This study highlights the probiotic potential of Mochella polysaccharides and provides a theoretical foundation for their development and utilization.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060445morchella polysaccharidein vitro digestionin vitro fermentationintestinal microbiotaeffervescent tablet |
| spellingShingle | Siyu WU Hong CHEN Zhiyu SHE Guangming SONG Liling DENG Yi ZHAO Geng ZHONG In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets Shipin gongye ke-ji morchella polysaccharide in vitro digestion in vitro fermentation intestinal microbiota effervescent tablet |
| title | In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets |
| title_full | In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets |
| title_fullStr | In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets |
| title_full_unstemmed | In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets |
| title_short | In Vitro Digestion and Fermentation Characteristics of Mochella Polysaccharides and the Preparation of Effervescent Tablets |
| title_sort | in vitro digestion and fermentation characteristics of mochella polysaccharides and the preparation of effervescent tablets |
| topic | morchella polysaccharide in vitro digestion in vitro fermentation intestinal microbiota effervescent tablet |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060445 |
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