The aim of this study was to investigate the changes of untreated and steamed (100 °C, 20 min), fried (150 °C, 10 min), and baked (200 °C, 30 min) sweet potato polysaccharides during in vitro digestion and their effects on the intestinal flora. The results showed that the reducing sugar content of all four sweet potato polysaccharides increased significantly during digestion. During in vitro fecal fermentation, the content of reducing sugars and total carbohydrates decreased significantly. It indicated that all four polysaccharides showed degradation of polysaccharides during fermentation. Compared to the blank group, the total SCFAs content of the four polysaccharide sample groups was significantly increased. It was worth noting that sweet potato polysaccharides increased the percentage of Bacteroidetes and decreased the percentage of Proteobacteria in the intestinal flora. The findings provide evidence that sweet potato polysaccharides regulate intestinal flora and maintain intestinal health through interactions with intestinal flora.

中文翻译：

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体外模拟不同热处理甘薯多糖的消化及其对人体肠道菌群的影响


本研究旨在探讨甘薯多糖在体外消化过程中未经处理和蒸 （100 °C， 20 min）、油炸 （150 °C， 10 min） 和烘烤 （200 °C， 30 min） 的变化及其对肠道菌群的影响。结果表明，4种甘薯多糖在消化过程中的还原糖含量均显著增加。在体外粪便发酵过程中，还原糖和总碳水化合物的含量显著降低。结果表明，所有四种多糖在发酵过程中均表现出多糖降解。与空白组相比，4 个多糖样品组的总 SCFAs 含量显著增加。值得注意的是，甘薯多糖增加了肠道菌群中拟杆菌门的百分比，降低了变形菌门的百分比。研究结果提供了证据，证明甘薯多糖通过与肠道菌群的相互作用来调节肠道菌群并维持肠道健康。