Food & Function 2018-04-06

Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with fish peptide

Weiya Jin, Kaining Han, shiyuan dong, Yuhong Yang, Zhenjie Mao, Mingyue Su, Mingyong Zeng

文献索引：10.1039/C7FO02002C

摘要

The aim of this research was to investigate the impact of diet containing galactooligosaccharide (GOS)-fish peptide (FP) conjugates prepared via Maillard reaction on colonic fermentation properties and the composition of gut microbiota in Sprague-Dawley rats. The rats were fed either GOS diet, FP diet, GOS and FP mixture (GOS/FP) diet, GOS glycated with FP (80 °C for 120 min, G-GOS/FP) diet, or control (CK) diet for three weeks. Compared to the GOS/FP diet, the G-GOS/FP diet greatly changed the pattern of SCFAs production in the hindgut of rats, by increasing total SCFA (44%), butyrate (55%) and propionate (1.23-fold) levels in the proximal colon, and butyrate levels (74.0%) in the distal colon, and decreased the production of ammonia in feces (P < 0.05). The G-GOS/FP altered the colonic microbiota by increasing (P < 0.05) the relative abundance of Anaerovibrio (7.43-fold) and Prevotella-9 (2.47-fold), and by decreasing (P < 0.05) relative abundance of Alloprevotella (2.31-fold) and Holdemanella (1.93-fold), and showed the similar relative abundance of Bifidobacterium, when compared with GOS/FP. The GOS/FP diet increased the amounts of Lactobacillus and the intensity of fermentation in cecum, but G-GOS/FP diet and GOS diet did not have these effects, showing that the glycation clearly altered the fermentability of fish peptide. It is concluded that the glycation-induced modification of GOS in mild thermal treatments greatly showed its fermentation persistence in colon of the host, and improved some prebiotic activities of GOS. These results may provide new strategies for the oligosaccharide in combination with peptides to modulate the intestinal environment to promote human health.