Prebiotic potential of Camellia oleifera seed cake polysaccharides revealed by in vitro digestion and fermentation

作者：Nan Fang, Yan Zeng, He Huang, Xue‐Mei Yang, Haiqin Leng, Xinyu Chen, Tao Chen, Lijun Zhou, Hongyu Yang, Xiaoyu Jiang, Chunbang Ding, Shiling Feng · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118010 · 被引用次数：5 · 研究领域：Microbial Metabolites in Food Biotechnology、Food composition and properties、Proteins in Food Systems

ABSTRACT Polysaccharides from Camellia oleifera seed cake are acknowledged as magnificent bioactivities, but their effects on gut microbiota are poorly studied. This investigation clarified the essential characteristics and bioactivities of four sorts of polysaccharides derived from C . oleifera seed cake (CCPs) and systematically investigated their digestive stability, microbial modulatory effects, and metabolic profiles under in vitro gastrointestinal and fermentation conditions. The findings provide an integrated understanding of how extraction methods influence polysaccharide functionality. The findings revealed that the fundamental traits and bioactivities of D-CCP would be impacted by the methods of extraction. Notably, D-CCP exhibited the highest antioxidant potential. Following in vitro digestion, both the physico-chemical characteristics and bioactivities of D-CCP remained largely consistent; however, significant alterations were noted after fermentation, affecting, reducing sugars, chemical composition, apparent viscosity, and FT-IR spectra. D-CCP played a beneficial role in regulating constitution of gut microorganisms by increasing the abundance of advantageous microorganisms ( Bacteroides, Parabacteroides and Bifidobacterium ) while reducing detrimental ones ( Morganella and Clostridium ), thereupon then promoting the manufacture of short-chain fatty acids. This result offers valuable insights into the characteristics of D-CCP related to both digestive processes ...