Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls

In the present study, digestion and fermentation (in vitro) of chickpea hull (CHPS) polysaccharides were analyzed, and CHPS effects were determined on gut microbes by using high-throughput sequencing technology. The results revealed that saliva, artificial gastric, and small intestinal juices had no...

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Detalles Bibliográficos
Autores: Akhtar, Hafiz Muhammad Saleem, Abdin, Mohamed, Ahmed, Shakeel, Aslam, Farhan
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/262786
Acceso en línea:http://hdl.handle.net/10261/262786
Access Level:acceso abierto
Palabra clave:Cicer arietinum L.
Polysaccharide
Gut microbiota
Short chain fatty acids
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spelling Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hullsAkhtar, Hafiz Muhammad SaleemAbdin, MohamedAhmed, ShakeelAslam, FarhanCicer arietinum L.PolysaccharideGut microbiotaShort chain fatty acidsIn the present study, digestion and fermentation (in vitro) of chickpea hull (CHPS) polysaccharides were analyzed, and CHPS effects were determined on gut microbes by using high-throughput sequencing technology. The results revealed that saliva, artificial gastric, and small intestinal juices had no effect on CHPS, but after fermentation of CHPS by human gut microbiota the molecular weight, reducing sugar and carbohydrate content decreased significantly. CHPS significantly modulated the gut microbial composition reflecting the potential to reduce obesity risk. Moreover, the decrease in pH was observed in the fermentation system, while short chain fatty acids (SCFAs) were significantly increased. These results indicate that CHPS have potential and could be utilized as functional food components for the improvement of human gut health.The present work was partially supported by a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions. The first author would like to express his thanks to the Ministry of Education of China for financial assistance through the Chinese Government Scholarship Program.Peer reviewedSlovak Academic PressExcellent Youth Science Foundation of Jiangsu ProvinceMinistry of Education of the People's Republic of ChinaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/262786reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.15414/jmbfs.3966Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2627862026-05-22T06:33:51Z
dc.title.none.fl_str_mv Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
title Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
spellingShingle Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
Akhtar, Hafiz Muhammad Saleem
Cicer arietinum L.
Polysaccharide
Gut microbiota
Short chain fatty acids
title_short Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
title_full Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
title_fullStr Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
title_full_unstemmed Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
title_sort Digestion by saliva, simulated gastric and small intestinal juices and in vitro fermentation by human gut microbiota of polysaccharides from cicer Arietinum L. hulls
dc.creator.none.fl_str_mv Akhtar, Hafiz Muhammad Saleem
Abdin, Mohamed
Ahmed, Shakeel
Aslam, Farhan
author Akhtar, Hafiz Muhammad Saleem
author_facet Akhtar, Hafiz Muhammad Saleem
Abdin, Mohamed
Ahmed, Shakeel
Aslam, Farhan
author_role author
author2 Abdin, Mohamed
Ahmed, Shakeel
Aslam, Farhan
author2_role author
author
author
dc.contributor.none.fl_str_mv Excellent Youth Science Foundation of Jiangsu Province
Ministry of Education of the People's Republic of China
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cicer arietinum L.
Polysaccharide
Gut microbiota
Short chain fatty acids
topic Cicer arietinum L.
Polysaccharide
Gut microbiota
Short chain fatty acids
description In the present study, digestion and fermentation (in vitro) of chickpea hull (CHPS) polysaccharides were analyzed, and CHPS effects were determined on gut microbes by using high-throughput sequencing technology. The results revealed that saliva, artificial gastric, and small intestinal juices had no effect on CHPS, but after fermentation of CHPS by human gut microbiota the molecular weight, reducing sugar and carbohydrate content decreased significantly. CHPS significantly modulated the gut microbial composition reflecting the potential to reduce obesity risk. Moreover, the decrease in pH was observed in the fermentation system, while short chain fatty acids (SCFAs) were significantly increased. These results indicate that CHPS have potential and could be utilized as functional food components for the improvement of human gut health.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/262786
url http://hdl.handle.net/10261/262786
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.15414/jmbfs.3966
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Slovak Academic Press
publisher.none.fl_str_mv Slovak Academic Press
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.198674

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