Microbiota-accessible pectic poly- and oligosaccharides in gut health,Food & Function

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Microbiota-accessible pectic poly- and oligosaccharides in gut health
Food & Function ( IF 5.1 ) Pub Date : 2018-09-18 00:00:00 , DOI: 10.1039/c8fo01296b
Jagan Mohan Rao Tingirikari _{1,

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Affiliation

Diverse human intestinal microbiota are regarded as a prerequisite for a healthy intestine. Commercial prebiotic products have a limited ability to provide microbial diversity in the human gut, because they mostly comprise oligomers of the same monosaccharide residues and a small fraction of them can reach the distal colon. Therefore, the demand for diverse prebiotic ingredients and dietary fibers with improved functional properties is increasing tremendously. The main sources of carbohydrates in our diet are plant-derived polysaccharides, which are consumed by the bacteria present in the intestine. Among these, pectin-derived poly- and oligosaccharides serve as the best alternative, as they are resistant to human gastric juice and are fermented slowly in the large intestine to impart a prebiotic effect. The main components of pectin are polygalacturonic acids in association with neutral polysaccharides such as arabinan, arabinogalactan, and galactan. The present review deals with the health-related functional properties of pectic poly- and oligosaccharides and their applications in the food industry. Different mechanisms involved in the hydrolysis of these carbohydrates by the intestinal bacteria and in maintaining the microbial diversity of the intestine are also discussed. It also emphasizes the current methods for the production and purification of different pectins and their oligosaccharides.

中文翻译：

肠道健康中微生物可及的果胶和低聚糖

多样的人类肠道菌群被认为是健康肠道的先决条件。商业化的益生元产品在人类肠道中提供微生物多样性的能力有限，因为它们主要包含相同单糖残基的寡聚体，其中一小部分可以到达远端结肠。因此，对各种具有改善的功能特性的益生元成分和膳食纤维的需求正在急剧增加。我们饮食中碳水化合物的主要来源是植物来源的多糖，肠道中存在的细菌会消耗这些多糖。其中，果胶衍生的多糖和低聚糖是最佳选择，因为它们对人胃液具有抵抗力，并在大肠中缓慢发酵以产生益生元效果。果胶的主要成分是聚半乳糖醛酸和中性多糖，如阿拉伯聚糖，阿拉伯半乳聚糖和半乳聚糖。本综述涉及果胶和低聚糖的健康相关功能特性及其在食品工业中的应用。还讨论了肠道细菌水解这些碳水化合物和维持肠道微生物多样性的不同机制。它还强调了当前生产和纯化不同果胶及其寡糖的方法。本审查涉及果胶和低聚糖的健康相关功能特性及其在食品工业中的应用。还讨论了肠道细菌水解这些碳水化合物和维持肠道微生物多样性的不同机制。它还强调了当前生产和纯化不同果胶及其寡糖的方法。本审查涉及果胶和低聚糖的健康相关功能特性及其在食品工业中的应用。还讨论了肠道细菌水解这些碳水化合物和维持肠道微生物多样性的不同机制。它还强调了当前生产和纯化不同果胶及其寡糖的方法。

更新日期：2018-09-18

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