膳食多糖具有改变肠道菌群结构及代谢功能的作用,改善过敏症状的潜力,然而不同多糖的作用效果存在差异。该研究利用粪便体外发酵模型探究膳食多糖对人体肠道菌群的调节作用及色氨酸代谢的影响,筛选适合过敏人群食用的膳食多糖。结果表明,膳食多糖干预前后粪便微生物的α和β多样性存在差异,多糖干预后物种丰富度和均匀度提高;经过物种分析发现,灵芝、黄芪、蛹虫草、白桦茸、褐藻、金针菇、猴头菇和茯苓多糖组的Lactobacillus和Bifidobacterium相对丰度增加;利用基于LC-MS技术的靶向代谢组检测色氨酸代谢物,发现灵芝、蛹虫草、褐藻、金针菇和茯苓多糖可提升吲哚乳酸(indole-3-lactic acid,ILA)和吲哚-3-甲醛(indole-3-carbaldehyde,I3C)含量,尤其是褐藻多糖和茯苓多糖对ILA及I3C增加显著,改变肠道菌群进而改善色氨酸代谢过程。综上,褐藻多糖和茯苓多糖能够改善肠道微生物结构,提高色氨酸代谢产物,具有开发适合过敏人群食用的特殊食品功能因子的潜力。
Dietary polysaccharides have the potential to alter the composition and metabolic function of gut microbiota, influencing the body's immunity and alleviating allergic symptoms, however, the effects varied by polysaccharides. The effect of dietary polysaccharides on the regulation of gut microbiota and their tryptophan metabolites in vitro fermentation model of faeces was investigated. The suitable dietary polysaccharides for allergic people were screened. The α and β diversity showed that, there was an increase in species richness and evenness of microbiota after the dietary intervention. Species analysis revealed an increase in the relative abundance of Lactobacillus and Bifidobacterium in the Ganoderma lucidum, Astragalus, Cordyceps militaris, Inonotus obliquus, Phaeophyta algae, Flammulina velutipes, Hericium erinaceus, and Poria cocos polysaccharides. The targeted metabolome was used to detect the changes in tryptophan metabolites, using LC-MS based techniques for their qualitative and quantitative analysis, five potential dietary polysaccharides were found to improve tryptophan metabolites, indole-3-lactic acid (ILA) and indole-3-carboxaldehyde (I3C), namely G. lucidum, C. militaris, Phaeophyta algae, F. velutipes, and P. cocos polysaccharides, which could amend the metabolic process of tryptophan by changing the gut microbiota, especially Phaeophyta algae polysaccharides(fucoidan) and P. cocos polysaccharides significantly increased ILA and I3C. To sum up, fucoidan and P. cocos polysaccharides can alert the composition of gut microorganisms and enhance tryptophan metabolites, and have the potential as functional factors for the development of special foods suitable for allergic people.
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