In vitro fermentation of Gracilaria lemaneiformis sulfated polysaccharides and its agaro-oligosaccharides by human fecal inocula and its impact on microbiota

•Sulfated polysaccharide (GLP) and agaro-oligosaccharide (GLO) from G. lemaneiformis were fermented in vitro by human fecal.•GLP and GLO altered intestinal microbes and promoted short chain fatty acids production.•The molecular weight and intrinsic viscosity of GLP were decreased after gut microbiot...

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Published in	Carbohydrate polymers Vol. 234; p. 115894
Main Authors	Zhang, Xiao, Aweya, Jude Juventus, Huang, Zong-Xun, Kang, Zhuo-Ying, Bai, Zi-Hao, Li, Kun-Huan, He, Xiao-Tong, Liu, Yang, Chen, Xian-Qiang, Cheong, Kit-Leong
Format	Journal Article
Language	English
Published	England Elsevier Ltd 15.04.2020
Subjects	Actinobacteria Agaro-oligosaccharide Bacteroidetes fermentation Firmicutes functional foods gastrointestinal system Gracilaria Gracilaria lemaneiformis Gut microbiota humans In vitro fermentation inoculum intestinal microorganisms molecular weight oligosaccharides polymerization polysaccharides prebiotics short chain fatty acids Sulfated polysaccharide virulent strains viscosity Gut microbiota Agaro-oligosaccharide In vitro fermentation Sulfated polysaccharide Gracilaria lemaneiformis
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Abstract	•Sulfated polysaccharide (GLP) and agaro-oligosaccharide (GLO) from G. lemaneiformis were fermented in vitro by human fecal.•GLP and GLO altered intestinal microbes and promoted short chain fatty acids production.•The molecular weight and intrinsic viscosity of GLP were decreased after gut microbiota fermentation.•GLP and GLO are potentially useful as sources of prebiotics in functional foods. The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 105 to 1.22 × 105 Da, 374.45–113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods.
AbstractList	•Sulfated polysaccharide (GLP) and agaro-oligosaccharide (GLO) from G. lemaneiformis were fermented in vitro by human fecal.•GLP and GLO altered intestinal microbes and promoted short chain fatty acids production.•The molecular weight and intrinsic viscosity of GLP were decreased after gut microbiota fermentation.•GLP and GLO are potentially useful as sources of prebiotics in functional foods. The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 105 to 1.22 × 105 Da, 374.45–113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods. The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 10⁵ to 1.22 × 10⁵ Da, 374.45–113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods. The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 10 to 1.22 × 10 Da, 374.45-113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods. The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 105 to 1.22 × 105 Da, 374.45-113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods.The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During in vitro fermentation, GLP and GLO increased the concentrations of short chain fatty acids (SCFAs) and modulated the composition and diversity of gut microorganisms compared with control groups. GLP increased the abundance of Bacteroidetes and decreased the abundance of Firmicutes, while GLO increased the abundance of Firmicutes and Actinobacteria. Moreover, the abundances of potential pathogenic bacteria were reduced. Molecular weight and intrinsic viscosity of GLP decreased significantly from 2.15 × 105 to 1.22 × 105 Da, 374.45-113.91 mL/g, respectively. Furthermore, GLP was degraded into smaller degree of polymerization of oligosaccharides, with no significant change observed in GLO. Overall, this study revealed GLP and GLO could be beneficial for gastrointestinal tract by producing SCFAs and modulating intestinal microbes, indicating GLP and GLO are potentially sources of prebiotics in functional foods.
ArticleNumber	115894
Author	Zhang, Xiao Huang, Zong-Xun Bai, Zi-Hao Aweya, Jude Juventus Cheong, Kit-Leong He, Xiao-Tong Chen, Xian-Qiang Liu, Yang Kang, Zhuo-Ying Li, Kun-Huan
Author_xml	– sequence: 1 givenname: Xiao surname: Zhang fullname: Zhang, Xiao organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 2 givenname: Jude Juventus surname: Aweya fullname: Aweya, Jude Juventus organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 3 givenname: Zong-Xun surname: Huang fullname: Huang, Zong-Xun organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 4 givenname: Zhuo-Ying surname: Kang fullname: Kang, Zhuo-Ying organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 5 givenname: Zi-Hao surname: Bai fullname: Bai, Zi-Hao organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 6 givenname: Kun-Huan surname: Li fullname: Li, Kun-Huan organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 7 givenname: Xiao-Tong surname: He fullname: He, Xiao-Tong organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 8 givenname: Yang surname: Liu fullname: Liu, Yang organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China – sequence: 9 givenname: Xian-Qiang surname: Chen fullname: Chen, Xian-Qiang organization: Institute of Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, Guangxi, China – sequence: 10 givenname: Kit-Leong orcidid: 0000-0001-8380-0123 surname: Cheong fullname: Cheong, Kit-Leong email: klcheong@stu.edu.cn organization: Guangdong Provincial Key Laboratory of Marine Biotechnology, STU-UNIVPM Joint Algal Research Center, Department of Biology, College of Science, Shantou University, Shantou 515063, Guangdong, China
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/32070514$$D View this record in MEDLINE/PubMed
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Keywords	Gut microbiota Agaro-oligosaccharide In vitro fermentation Sulfated polysaccharide Gracilaria lemaneiformis
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Snippet	•Sulfated polysaccharide (GLP) and agaro-oligosaccharide (GLO) from G. lemaneiformis were fermented in vitro by human fecal.•GLP and GLO altered intestinal... The fermentation behaviour of sulfated polysaccharides (GLP) and their agaro-oligosaccharides (GLO) derived from Gracilaria lemaneiformis were examined. During...
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SubjectTerms	Actinobacteria Agaro-oligosaccharide Bacteroidetes fermentation Firmicutes functional foods gastrointestinal system Gracilaria Gracilaria lemaneiformis Gut microbiota humans In vitro fermentation inoculum intestinal microorganisms molecular weight oligosaccharides polymerization polysaccharides prebiotics short chain fatty acids Sulfated polysaccharide virulent strains viscosity
Title	In vitro fermentation of Gracilaria lemaneiformis sulfated polysaccharides and its agaro-oligosaccharides by human fecal inocula and its impact on microbiota
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