In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota

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Abstract
In the present study, we investigated the in vitro digestion and fermentation characteristics of three peach gum polysaccharides (PGPs) of different molecular weights; i.e., AEPG2 (1.64 × 107 g/mol), DPG2 (5.21 × 105 g/mol), and LP100R (8.50 × 104 g/mol). We observed that PGPs were indigestible during the oral, gastrointestinal, and intestinal stages. However, they were utilized by the gut microbiota with utilization rates in the order of DPG2 > AEPG2 > LP100R. Furthermore, arabinose in PGPs was preferentially utilized by the gut microbiota followed by galactose and xylose. Fermentation of peach gum polysaccharides could significantly increase the production of short-chain fatty acids (SCFAs), especially n-butyric acid. In addition, PGPs with different molecular weights values were predominantly fermented by different bacterial species. AEPG2 and DPG2 were fermented by the Bacteroidetes bacteria Bacteroides, while the dominant n-butyrate-producing bacteria was Faecalibacterium. While the LP100R was fermented by Bacteroides, Parabacteroides, Phascolarctobacterium, Dialister, Lachnospiraceae, and Blautia, the dominant n-butyrate-producing bacteria was Megamonas. These results indicated that PGPs are potential prebiotics for the food industry.
Funding Information
  • National Natural Science Foundation of China (32160566, 32060518, 07, 2020, ZK [2022] General 114, 2021JJ014, 2019JJ015)
  • Natural Science Special Project (Special Post) Scientific Research Foundation of Guizhou University (32160566, 32060518, 07, 2020, ZK [2022] General 114, 2021JJ014, 2019JJ015)
  • Guizhou Provincial Science and Technology Projects (32160566, 32060518, 07, 2020, ZK [2022] General 114, 2021JJ014, 2019JJ015)
  • Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry (32160566, 32060518, 07, 2020, ZK [2022] General 114, 2021JJ014, 2019JJ015)

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