In Vitro Fermentation Characteristics of Low-molecular-weight Chondroitin Sulfate and Its Regulatory Effects on Gut Microbiota
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Abstract:
Chondroitin sulfate (CS) can regulate gut microbiota; however, the effects of different molecular weights on its probiotic activity remain unclear. The in vitro fermentation characteristics of CS (80 ku) and its photocatalytic degradation products (low-molecular-weight chondroitin sulfate, LWCS, 4 ku) were evaluated, and their effects on intestinal metabolites were compared. The pH values, CS and LWCS contents, reducing sugar content, short-chain fatty acid (SCFA) concentration, and the gut microbiota in fermentation solutions at different times were determined using chemical methods, gas chromatography-mass spectrometry, and high-throughput sequencing. The results show that the CS, LWCS, and reducing sugar contents decrease significantly during the 48 h fermentation (P<0.05), indicating that the gut microbiota broke down and utilized CS and its degradation products. Moreover, degraded chondroitin sulfate significantly increased the abundance of beneficial bacteria, including Bacteroides and Parabacteroides (P<0.05) while inhibiting potentially pathogenic bacteria, such as Escherichia-Shigella (P<0.05). Additionally, acetic acid, propionic acid, and total SCFAs produced by LWCS exhibited 1.15-, 1.03-, and 1.09-fold increases, respectively. LWCS fermentation can also maintain an acidic environment for 24 h. This study demonstrated that the photocatalytic degradation products of CS exhibited a stronger probiotic effect than CS, thus providing a scientific basis for further advancement and application of CS.
