Digestion & fermentation characteristics of sulfated polysaccharides from Gracilaria chouae using two extraction methods in vitro and in vivo

Published on Jul 1, 2021in Food Research International4.972
· DOI :10.1016/J.FOODRES.2021.110406
Xiong Li3
Estimated H-index: 3
(SCUT: South China University of Technology),
Qingtong Xie (SCUT: South China University of Technology)+ 3 AuthorsSandra Pedisić12
Estimated H-index: 12
(University of Zagreb)
Abstract The sulfated polysaccharides extracted from Gracilaria chouae using critic acid extraction and water extraction, respectively, and their digestion and fermentation characteristics were compared in vitro and in vivo. The molecular weight of water extracted polysaccharide of G. chouae (WGCP) was 1.73×103 kDa while critic acid extracted polysaccharide (CGCP) was 31.5 kDa. During stimulated gastrointestinal digestion in vitro, WGCP and CGCP were lightly degraded. However, the glycemic index (GI) of WGCP and CGCP were 17.7 and 36.12, respectively. After 24 h of fermentation in vitro, the pH values of CGLP in the fecal culture decreased from 6.89 to 4.82, similar to the inulin but significantly (p
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