Pectin with various degrees of esterification differentially alters gut microbiota and metabolome of healthy adults

نویسندگان

چکیده

Pectin with various degrees of esterification (DE) leads to different food processing directions and has the distinct potential for modulating human health. Investigations pectin–gut microbiota interactions may contribute towards better understanding structure–function mechanism. In this study, in vitro batch fermentation (artificial colon model) was used illustrate differential impacts pectin DE on gut metabolome healthy adults. The results indicated that low-esterified L13 showed better-sustained abilities terms diversity promoted abundance Clostridiaceae Lachnospiraceae at family levels, Bacteroides Lachnospira genus levels. High-esterified H121 induced less Enterococcus Clostridium. Data from untargeted metabolomics revealed alterations intracellular metabolites including fatty acids, amino organic molecules by types pectins. Inositol unique metabolite significantly upregulated L13. All pectins could increase level acetic acid, but butyric acid only enriched

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ژورنال

عنوان ژورنال: eFood

سال: 2022

ISSN: ['2666-3066']

DOI: https://doi.org/10.1002/efd2.5