Scientia Agricultura Sinica ›› 2024, Vol. 57 ›› Issue (20): 4119-4129.doi: 10.3864/j.issn.0578-1752.2024.20.016

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Effects of Soluble and Insoluble Dietary Fiber from Shatianyu Pulp on Gut Microbiota

WANG LuLu1,2(), ZHANG MingWei2, YE JiaMin2, ZHANG RuiFen2, DENG Mei2()   

  1. 1 Zhongkai University of Agriculture and Engineering, Guangzhou 510225
    2 Sericultura & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610
  • Received:2024-02-26 Accepted:2024-07-25 Online:2024-10-16 Published:2024-10-24
  • Contact: DENG Mei

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Abstract:

【Objective】 The effects of soluble and insoluble dietary fiber (DF) from Shatianyu (Citrus grandis L. Osbeck) pulp on gut microbiota were explored, so as to enrich the theoretical basis of fruits and vegetables DF in regulating gut microbiota, therefore guiding their precision nutrition processing. 【Method】In vitro fecal microbiota fermentation model was used to ferment soluble DF (SDF), insoluble DF (IDF) and total DF (TDF, IDF and SDF mixed according to their proportion in Shatianyu) for 24 h, respectively. The content of SCFAs in each fermentation broth was analyzed by gas chromatography. The structure of fecal microbiota in each fermentation group was analyzed by 16S rRNA sequencing. Microstructure of Shatianyu DF and their microbial attachment status were analyzed by scanning electron microscopy. Pearson correlation analysis was used to analyze the correlation among the relative abundance of bacteria and SCFAs content in fermentation broth.【Result】IDF, SDF and TDF in Shatianyu pulp all improved acetic and propionic acid content in fermentation broth. IDF and TDF group showed higher acetic and propionic acid content than those in SDF group, and IDF also improved butyric acid content. After 24 h-fermentation, IDF and TDF group showed similar microbial community composition on the OTU level, which was obviously different from those of SDF group. Many rod-shaped bacteria gathering in the cracks on SDF surface were observed, however, a large number of spherical or ellipsoidal bacteria gathering in the cracks and folds on IDF surface were found. LEfSe analysis revealed that SDF specifically induced the enrichment of Veillonellaceae, unclassified_k__norank_d__Bacteria and Butyricicoccus, while IDF specifically induced the blooming of Streptococcus, Faecalibacterium, Paraprevotella, Lachnospira, and TDF specifically induced the enri-chment of Prevotella, unclassified_p__Firmicutes, Lactobacillus and Turicibacter. Furthermore, the abundance of characteristic microbes in IDF and TDF group was significantly positively correlated with SCFAs content in fermentation broth.【Conclusion】It was different from the traditional view that IDF mainly played a role in promoting intestinal motility, and Shatianyu pulp IDF was also an important energy source of gut microbiota, which was more effective in regulating gut microbiota producing SCFAs than those of SDF. Thus, Shatianyu pulp IDF was a potential functional ingredient of healthy food for improving intestinal microecology.

Key words: Shatianyu (Citrus grandis L. Osbeck), soluble and insoluble dietary fiber, fecal microbiota fermentation, gut microbiota, SCFAs

Fig. 1

Effects of Shatianyu DF on the Alpha and Beta diversity of fecal microbiota A: PCoA based on the OTU levels; B: Sobs index; C: Shannon index. Blank: Control; SDF: Soluble dietary fiber; IDF: Insoluble dietary fiber; TDF: Total dietary fiber. Different lowercase letters indicate significant difference (P<0.05). The same as below"

Fig. 2

Effects of Shatianyu DF on fecal microbial composition at phylum and family levels, respectively A: Ratio of relative abundance of Firmicutes/Bactroidotaon; B: Microbial community composition at phylum levels; C: Microbial community composition at family levels"

Fig. 3

Identification of the characteristic gut microbiota in different fermentation groups by LEfSe analysis A: Multilevel species hierarchy of the LEfSe analysis; B: Characteristic microbial taxa among groups meeting an LDA significance threshold>4"

Fig. 4

SCFAs contents in different fermentation group"

Fig. 5

Correlation analysis between microbial genera with top 50 total abundance in all groups and SCFAs content in fermentation broth (Only list 15 bacterial genus with significant correlation) A: The enrichment of microbial genera significantly correlated with SCFAs content in IDF, TDF and SDF group, respectively, ● indicates that the relative abundance of microbial genera in IDF or TDF group was significantly higher than those of SDF group (P<0.05). B: Microbial genera significantly positive correlated with SCFAs content in each fermentation group (*, ** and *** indicate P<0.05, P<0.01 and P<0.001, respectively)"

Fig. 6

Microstructure of Shatianyu DF and its microbial attachment status after 24 h-fermentation"

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