Structural characterization and in vitro fermentation properties of polysaccharides from Polygonatum cyrtonema.

Int J Biol Macromol

State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. Electronic address:

Published: February 2024

AI Article Synopsis

  • This study focused on the polysaccharides from Polygomatum cyrtonema, aiming to understand their fermentation characteristics and effects on gut health.
  • The polysaccharide (PCP-80%) was characterized as having a specific molecular structure, identified with varying techniques like GC-MS and NMR, indicating it contains important glycosidic bonds.
  • The findings showed that PCP-80% enhances the production of beneficial short-chain fatty acids and increases the abundance of good bacteria in the gut, suggesting potential probiotic benefits.

Article Abstract

Polysaccharides, the major active ingredient and quality control indicator of Polygomatum cyrtonema are in need of elucidation for its in vitro fermentation characteristics. This study aimed to investigate the structural characteristics of the homogeneous Polygomatum cyrtonema polysaccharide (PCP-80 %) and its effects on human intestinal bacteria and short chain fatty acids (SCFAs) production during the in vitro fermentation. The results revealed that PCP-80 % was yielded in 10.44 % and the molecular weight was identified to be 4.1 kDa. PCP-80 % exhibited a smooth, porous, irregular sheet structure and provided good thermal stability. The analysis of Gas chromatograph-mass spectrometer (GC-MS) suggested that PCP-80 % contained six glycosidic bonds, with 2,1-linked-Fruf residues accounted for a largest proportion. Nuclear magnetic resonance (NMR) provided additional evidence that the partial structure of PCP-80 % probably consists of →1)-β-D-Fruf-(2 → as the main chain, accompanied by side chains dominated by →6)-β-D-Fruf-(2→. Besides, PCP-80 % promoted the production of SCFAs and increased the relative abundance of beneficial bacteria such as Megamonas, Bifidobacterium and Phascolarctobacterium during in vitro colonic fermentation, which changed the composition of the intestinal microbiota. These findings indicated that Polygomatum cyrtonema polysaccharides were able to modulate the structure and composition of the intestinal bacteria flora and had potential probiotic properties.

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http://dx.doi.org/10.1016/j.ijbiomac.2023.128877DOI Listing

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