The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions
Lina Yang, Jinghang Huang, Mingshuo Luo, Ziyi Wang, Lijie Zhu, Shengnan Wang, Danshi Zhu, He Liu
Abstract
< 0.05) at 24 h, and the thixotropy of all samples increased. The adsorption properties of mucin at the air-liquid interface were analyzed by the interfacial tension technique. As the fermentation time increased, the adsorption performance of the SSHP mucus increased, the interfacial tension decreased, and the expansion modulus increased. Moreover, according to high-throughput 16S rDNA sequencing analysis, the gut microbiota community structure changed significantly after ingestion of MCSP and MOSP, and the abundances of Bifidobacteriaceae and Lactobacillaceae increased to varying degrees. In summary, polysaccharides can be used by the intestinal flora to increase the viscosity and thixotropy of the mucus system, to increase the interfacial strength, and promote the proliferation of intestinal probiotics. This study provides useful insights for the potential application of SSHP.