Figure - available via license: Creative Commons Attribution 4.0 International
Content may be subject to copyright.
Source publication
This study aims to evaluate the prebiotic potential of polysaccharides derived from Stellariae Radix (SRPs) and explore their influence on the gut microbiota composition in mice. Lactobacillus acidophilus and Bifidobacterium longum were cultivated in an MRS medium, while their growth kinetics, clumping behavior, sugar utilization, pH variation, gro...
Contexts in source publication
Context 1
... was used to represent the coverage of the micro bial community [20]. The results, shown in Table 4, indicated that as the concentration o CSRPs increased, the index values initially increased and then decreased. Among th groups, the M group exhibited the highest richness, while the H group had the highes diversity. ...Context 2
... was used to represent the coverage of the microbial community [20]. The results, shown in Table 4, indicated that as the concentration of CSRPs increased, the index values initially increased and then decreased. Among the groups, the M group exhibited the highest richness, while the H group had the highest diversity. ...Citations
... Interestingly, a number of studies have demonstrated the various health promoting properties of L. sulphureus polysaccharides (LSP) including anti-inflammatory (Lu et al., 2023), anti-cancer (Jen et al., 2024), hepatoprotective, antioxidant activity (Zhao et al., 2019), and hypoglycemic activity (Hwang and Yun, 2010). Many reports have shown that modeling experimental data using kinetic models is one of the effective ways to study the effects of prebiotic compounds on probiotics (Altieri et al., 2016;Bernal-Castro et al., 2019;Montes et al., 2024;Wang et al., 2023). However, there was limited investigation into the impact of LSP on gut microbiota or application of any mathematical model. ...
Introduction
Probiotics can improve immune responses and regulate the ecosystem of microorganisms in the gastrointestinal tract.
Methods
Three primary models, including the Reparameterized Gompertz, Huang, and Baranyi and Roberts models were evaluated and developed to investigate the effects of Laetiporus sulphureus polysaccharides (LSP) on the growth of Lactobacillus plantarum, Streptococcus thermophilus, Clostridium tyrobutyricum, and Bifidobacterium adolescentis.
Results
The Huang model and Reparameterized Gompertz model were suitable for describing the growth of C. tyrobutyricum, S. thermophilus, B. adolescentis, and L. plantarum. LSP could increase the population of B. adolescentis in the fluid environment of the stomach in vitro.
Discussion
These results may support the further development of LSP as a functional food or food additive that has the ability to preserve digestive tract health.
The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications.
