In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota

In the present study, we investigated the in vitro digestion and fermentation characteristics of three peach gum polysaccharides (PGPs) of different molecular weights; i.e., AEPG2 (1.64 x 10(7) g/mol), DPG2 (5.21 x 10(5) g/mol), and LP100R (8.50 x 10(4) g/mol). We observed that PGPs were indigestible during the oral, gastrointestinal, and intestinal stages. However, they were utilized by the gut microbiota with utilization rates in the order of DPG2 > AEPG2 > LP100R. Furthermore, arabinose in PGPs was preferentially utilized by the gut microbiota followed by galactose and xylose. Fermentation of peach gum polysaccharides could significantly increase the production of short-chain fatty acids (SCFAs), especially n-butyric acid. In addition, PGPs with different molecular weights values were predominantly fermented by different bacterial species. AEPG2 and DPG2 were fermented by the Bacteroidetes bacteria Bacteroides, while the dominant n-butyrate-producing bacteria was Faecalibacterium. While the LP100R was fermented by Bacteroides, Parabacteroides, Phascolarctobacterium, Dialister, Lachnospiraceae, and Blautia, the dominant n-butyrate-producing bacteria was Megamonas. These results indicated that PGPs are potential prebiotics for the food industry.

Automated summary

This study investigated the digestion and fermentation characteristics of three peach gum polysaccharides (PGPs) with different molecular weights. The results showed that PGPs were indigestible during the oral, gastrointestinal, and intestinal stages, but could be utilized by gut microbiota, with DPG2 having the highest utilization rate. Fermentation of PGPs significantly increased the production of short-chain fatty acids, especially n-butyric acid. Different bacterial species predominantly fermented PGPs with different molecular weights.