The aim of this study was to well understand the dynamic changes of physicochemical properties of polysaccharides from loquat leaves (LLP) during in vitro simulated saliva-gastrointestinal digestion and fecal fermentation and its related impacts on human gut microbiota. Results showed that the contents of reducing sugar of LLP slightly increased during the gastrointestinal digestion, and its molecular weight also slightly decreased, suggesting that LLP could be slightly degraded under the gastrointestinal digestion conditions. Moreover, during the fecal fermentation, the molecular weight of the indigestible LLP (LLP-I) significantly decreased, and the molar ratio of constituent monosaccharides of LLP-I, such as glucuronic acid, galacturonic acid, galactose, and arabinose, significantly changed, indicating that LLP-I could be degraded and consumed by human gut microbiota. Indeed, some beneficial bacteria such as Megasphaera, Megamonas, Bifidobacterium, Phascolarctobacterium, and Desulfovibrio significantly increased, suggesting that LLP-I could change the composition and abundance of gut microbiota. LLP-I could also promote the production of health-promoting short chain fatty acids. Results from this study are benefical to well understand the in vitro digestion and fecal fermentation behaviors of LLP, and LLP can be developed as a potential prebiotic in the functional food industry.

这项研究的目的是充分了解understand叶多糖（LLP）在体外的理化性质的动态变化。模拟唾液-胃肠道消化和粪便发酵及其对人体肠道菌群的影响。结果表明，在消化过程中，LLP的还原糖含量略有增加，分子量也略有下降，表明在消化条件下LLP可能被降解。此外，在粪便发酵过程中，难消化的LLP（LLP-1）的分子量显着降低，LLP-1的组成单糖（如葡萄糖醛酸，半乳糖醛酸，半乳糖和阿拉伯糖）的摩尔比显着变化，表明LLP-1可以被人肠道菌群降解和消耗。的确，一些有益细菌，例如巨球藻，大摩纳哥，双歧杆菌，Phascolarctobacterium和脱硫显著上升，这表明LLP-我可以改变肠道菌群的组成和数量。LLP-1还可以促进促进健康的短链脂肪酸的产生。这项研究的结果有益于充分了解LLP的体外消化和粪便发酵行为，并且LLP可以发展为功能食品行业中的潜在益生元。