Tamarind (Tamarindus indica L.) seed polysaccharide (TSP) is widely used due to its excellent physico-chemical and biological properties. In this study, therefore, the dynamic digestion and fermentation of TSP in vitro were evaluated with the effect on gut microbiota composition estimated by high-throughput sequencing. The results of gastric and small intestinal digestions showed the molecular weight of TSP kept stable with only small production of reducing sugar. During the fermentation, however, the total carbohydrate kept decreasing and short-chain fatty acids (SCFAs) maintained growing. Compared to the control (distilled water), the contents of total and non-branched SCFAs were higher after fermentation, esp. propionic and butyric acids, and the gut microbiota composition was also modified with inhibited enteropathogenic (genera Escherichia-Shigell and Dorea) and promoted beneficial (genera Lactobacillus, Parabacteroides, Prevotella and Faecalibacterium) bacteria, suggesting TSP has potential prebiotic functions including anti-obesity and anti-inflammation, as well as maintaining intestinal epithelial barrier.

中文翻译：

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罗望子种子多糖的动态消化：胃肠道模拟中的消化率和体外肠道菌群变化。

罗望子（Tamarindus indica L.）种子多糖（TSP）由于其出色的理化和生物学特性而被广泛使用。因此，在这项研究中，通过高通量测序评估了TSP在体外的动态消化和发酵对肠道菌群组成的影响。胃和小肠消化的结果表明，TSP的分子量保持稳定，而还原糖的产量却很少。但是，在发酵过程中，总碳水化合物保持减少，短链脂肪酸（SCFA）保持增长。与对照（蒸馏水）相比，发酵后总和非支链SCFA的含量更高，尤其是。丙酸和丁酸，