Polysaccharide fractions from Fortunella margarita affect proliferation of Bifidobacterium adolescentis ATCC 15703 and undergo structural changes following fermentation

doi:10.1016/j.ijbiomac.2018.11.163

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	Polysaccharide fractions from Fortunella margarita affect proliferation of Bifidobacterium adolescentis ATCC 15703 and undergo structural changes following fermentation
	Chen, Peilin ; You, Qingxiang ; Li, Xin ; Chang, Qing ; Zhang, Yi ; Zheng, Baodong ; Hu, Xiaoke ; Zeng, Hongliang
刊名	INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
	2019-02-15
卷号	123 页码:1070-1078
关键词	Polysaccharide fractions Fortunella margarita Bifidobacterium adolescentis ATCC 15703 Fermentation Structural changes
ISSN号	0141-8130
DOI	10.1016/j.ijbiomac.2018.11.163
产权排序	[Chen, Peilin ; You, Qingxiang ; Li, Xin ; Chang, Qing ; Zhang, Yi ; Zheng, Baodong ; Zeng, Hongliang] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China ; [Chang, Qing ; Zhang, Yi ; Zheng, Baodong ; Zeng, Hongliang] Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Str, Fuzhou 350002, Fujian, Peoples R China ; [Hu, Xiaoke] Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264000, Peoples R China
文献子类	Article
英文摘要	In this study, the relationships between the proliferation effect of polysaccharide fractions from the citrus shrub Fortunella margarita on Bifidobacterium adolescentis ATCC 15703 and their resulting structural changes were investigated. Four polysaccharide fractions, FP20, FP40, FP60, and FP80, were obtained by graded precipitation at ethanol concentrations of 20%, 40%, 60% and 80%, respectively. The results showed that polysaccharide fractions, especially FP20, FP40, and FP60, enhanced the proliferation of B. adolescentis ATCC 15703 and their effects were better than those of FP80, inulin or glucose. Moreover, acetic acid was mainly produced during fermentation. After fermentation, the molecular weight of polysaccharide fractions decreased and the tightly structural chain conformations of FP20, FP40, and FP60 changed to highly branched structures. The prebiotic effect of these polysaccharide fractions might be related to their molecular weight and chain conformation. Thus, these polysaccharides could be used as potential prebiotics. (C) 2018 Published by Elsevier B.V.
WOS关键词	CHAIN FATTY-ACIDS ; SEED RESISTANT STARCH ; IN-VITRO FERMENTATION ; RHEOLOGICAL PROPERTIES ; PREBIOTICS ; DEGRADATION ; MILK ; PROBIOTICS ; MUSHROOM ; BACTERIA
WOS研究方向	Biochemistry & Molecular Biology ; Chemistry, Applied ; Polymer Science
语种	英语
WOS记录号	WOS:000456760100118
资助机构	Project of International Cooperation and Exchanges in Science and Technology of Fujian Agriculture and Forestry University [KXGH17001] ; Fujian Natural Science Foundation [2016J05068] ; Program for Leading Talent in Fujian Provincial University ; Program for New Century Excellent Talents in Fujian Province University
内容类型	期刊论文
源URL	[http://ir.yic.ac.cn/handle/133337/24638]
专题	烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室
作者单位	1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China; 2.Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Str, Fuzhou 350002, Fujian, Peoples R China; 3.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264000, Peoples R China
推荐引用方式 GB/T 7714	Chen, Peilin,You, Qingxiang,Li, Xin,et al. Polysaccharide fractions from Fortunella margarita affect proliferation of Bifidobacterium adolescentis ATCC 15703 and undergo structural changes following fermentation[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2019,123:1070-1078.
APA	Chen, Peilin.,You, Qingxiang.,Li, Xin.,Chang, Qing.,Zhang, Yi.,...&Zeng, Hongliang.(2019).Polysaccharide fractions from Fortunella margarita affect proliferation of Bifidobacterium adolescentis ATCC 15703 and undergo structural changes following fermentation.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,123,1070-1078.
MLA	Chen, Peilin,et al."Polysaccharide fractions from Fortunella margarita affect proliferation of Bifidobacterium adolescentis ATCC 15703 and undergo structural changes following fermentation".INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 123(2019):1070-1078.