Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 122 - 130

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028614

In vitro simulation of the digestive characteristics of Agaricusbitorquis (Quél.) Sacc. intracellular polysaccharides in the intestinal tract of children

  • ZHANG Fenbo ,
  • HU Shicheng ,
  • XIE Huichun ,
  • JIAO Yingchun
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  • 1(College of Agriculture and Animal Husbandry, Xining 810016, China)
    2(Key Laboratory of Medicinal Animal and Plant Resources of Qinghai-Tibetan Plateau in Qinghai Province, Xining 810008, China)

Received date: 2021-07-14

  Revised date: 2021-08-23

  Online published: 2022-02-28

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Abstract

Agaricusbitorquis (Quel.) Sacc. intracellular polysaccharide was used as the research object to construct its effect in children in vitro intestinal glycolysis model. The change in the pH value, monosaccharide and uronic acid, total sugar and short-chain fatty acids of polysaccharide fermentation products were respectively determined by potentiometric method, liquid chromatography, phenol-sulphuric acid assay and gas chromatography to explore the characteristics of IPS. The results showed that intracellular polysaccharides were continuously degraded by intestinal flora during 48 h of in vitro fermentation, and the hydrolysis rate reached 100% at 12 h of fermentation. Five monosaccharides and uronic acid (glucose,D-mannoose,glucuronic acid, galacturonic acid, arabinose) were produced by polysaccharide degradation, and the total amount of the monosaccharides increased firstly and then decreased with the increase of the fermentation time, and reached the highest content at 6 h of fermentation. This difference was significant compared with the control group (P<0.05). Then the monosaccharide and uronic acid were further fermented by the microbial community to produce six kinds of short-chain fatty acids, including acetic acid, propionic acid, n-butyric acid,isobutyric acid,iso-valeric acid and n-valeric acid. The total amount of these fatty acids showed a continuously increasing trend with the increase of the fermentation time, and the difference was significant compared with the control group(P<0.05). The abundance of short-chain fatty acids made pH value of the fermentation system decreased gradually and finally stabilized at 3.56(0.01, which was significantly different from that of the control group (P<0.05). To sum up, the analysis of the characteristics of intestinal fermentation and digestion of Agaricusbitorquis (Quel.) Sacc. intracellular polysaccharides in the intestine could expand the development of intracellular polysaccharides as a nutritional and healthy core of functional factors.

Key words： Agaricusbitorquis (Quel.) Sacc.; polysaccharides; in vitro model; HPLC; GC

Cite this article

ZHANG Fenbo , HU Shicheng , XIE Huichun , JIAO Yingchun . In vitro simulation of the digestive characteristics of Agaricusbitorquis (Quél.) Sacc. intracellular polysaccharides in the intestinal tract of children[J]. Food and Fermentation Industries, 2022 , 48(2) : 122 -130 . DOI: 10.13995/j.cnki.11-1802/ts.028614

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