不同聚合度黄原胶寡糖的制备及其调节肠道菌群机制研究

Xanthan gum oligosaccharides are considered to be potential functional carbohydrates with commercial value, and their prebiotic functions have significant exploratory significance. This study involved the preparation of xanthan gum oligosaccharides with varying degrees of polymerization through acid hydrolysis under different acid concentrations and hydrolysis times. The research findings indicate that the hydrolysis time factor can more effectively influence the degree of polymerization of the prepared xanthan gum oligosaccharides. Additionally, under similar conditions, the difference in polyPreparation and Mechanism of XGOS in Gut Microbiota Regulationmerization degree of xanthan gum oligosaccharides obtained through acid hPreparation and Mechanism of Xanthan Gum Oligosaccharides in Gut Microbiota Regulationydrolysis is approximately 1 degree of Preparation of xanthan gum oligosaccharides with different degrees of polymerization and their mechanism of regulating gut microbiotapolymerization.Building upon this, in vitro simulated digestion experiments were conducted on xanthan gum oligosaccharides to analyze their degradation during upper gastrointestinal digestion. The research revealed that xanthan gum oligosaccharides did not exhibit significant degradation or changes in polymerization degree in gastric and small intestine fluids over time. However, there was a significant increase in the production of reducing sugars when the oligosaccharides entered the small intestine fluid from the gastric fluid. Moreover, the amount of reducing sugars produced by xanthan gum oligosaccharides with a DP of 2-3 was notably higher when they entered the small intestine fluid from gastric juice compared to other polymerization degree xanthan gum oligosaccharides.Finally, two different degrees of polymerization of xanthan gum oligosaccharides, namely XGOS1 and XGOS2, were subjected to in vitro fecal fermentation to investigate their effects on the structure of gut microbiota. The research results revealed a significant difference in the abundance categories caused by XGOS1 and XGOS2 at the bacterial species level. The relative abundance of genera such as Bacteroides, Sutterella, and Megasphaera was positively correlated with XGOS1, while the relative abundance of genera such as Escherichia Shigella, Parabacteroides, and Lactobacillus was positively correlated with XGOS2 production. These findings are of great importance for studying the aggregation of specific microbial communities.