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In vitro fermentation characteristics and prebiotic activity of herbal polysaccharides: a review

Summary

This review explores how plant-based polysaccharides from traditional herbs can benefit our health by feeding good bacteria in our gut. When these polysaccharides are fermented by our gut microbiota, they break down into smaller compounds that produce short-chain fatty acids, which have anti-inflammatory and immune-boosting effects. The research shows that different herbs have different structures that are recognized by specific beneficial bacteria, which suggests we can develop personalized functional foods tailored to promote specific health benefits.

Background

Herbal polysaccharides (HPs) are macromolecular compounds with unique prebiotic benefits, including antioxidant and immunomodulatory effects. The gut microbiota plays a pivotal role in human health and is involved in food digestion, nutrient absorption, and immune regulation. In vitro fermentation techniques have emerged as effective tools for studying the gut microbiota and its relation to diseases.

Objective

This review examines the structural changes of herbal polysaccharides during in vitro fermentation, their microbial metabolic mechanisms, and prebiotic activity. It addresses the ‘structure-microbe-function’ relationship by integrating high-impact research from the past 5 years to provide a theoretical basis for effective utilization of traditional herbs and development of novel functional products.

Results

The review demonstrates that HPs undergo significant structural changes during fermentation, including reduced molecular weight and altered monosaccharide composition. Fermentation by specific strains (Bifidobacterium, Lactobacillus, Bacteroides) and fecal microbiota increases SCFA production, modulates gut microbiota composition, and enhances antioxidant and immunomodulatory activities through carbohydrate-active enzyme secretion and organic acid production.

Conclusion

In vitro fermentation is crucial for understanding polysaccharide metabolism and prebiotic mechanisms. The structure-function relationship of HPs can be leveraged for developing functional foods and therapeutics. Future research should combine dynamic fermentation models with stratified clinical trials to accelerate translational application of herbal polysaccharides in clinical practice.
  • Published in:Frontiers in Nutrition,
  • Study Type:Review,
  • Source: 41334341
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