%0 Journal Article
%T Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
%A X. F. Kong
%A Y. Z. Zhang
%A X. Wu
%A Y. L. Yin
%A Z. L. Tan
%A Y. Feng
%A F. Y. Yan
%A M. J. Bo
%A R. L. Huang
%A T. J. Li
%J International Journal of Microbiology
%D 2009
%I Hindawi Publishing Corporation
%R 10.1155/2009/598152
%X Rat was used to characterize Chinese Yam polysaccharides (CYPs). In Exp. 1, maximum volume and rate of gas production in CYP 3-supplemented group were higher than other CYP-supplemented groups and control group, while pH values and NH3 contents in CYP 2-, CYP 3-, and CYP 4-supplemented groups were lower than control group. Contents of acetate, propionate and butyrate increased by supplementing CYP 3 or CYP 4 compared to other groups, except for glucose-supplemented group. Contents of isobutyrate for CYPs groups decreased compared to control group. CYP 3 enhanced beneficial gut microbiota, but suppressed bacterial pathogens. In Exp. 2, contents of acetate and butyrate in cecal digesta of rats fed 0.25 or 0.5 g/kg CYP 3 were higher than other groups on day 7. pH values in 0.25 and 0.5 g/kg groups were lower than 1.0 g/kg group. Contents of acetate in 0.25 and 0.5 g/kg groups were greater than other 2 groups on day 21. Gut microflora in CYP 3-supplemented rats had greater diversity than non-supplemented rats. CYP 3 enriched beneficial gut microbiota, but suppressed bacterial pathogens in rat cecum. These findings suggested that CYP 3 is a good source of carbon and energy, and may improve bacterial community diversity and modulate short-chain fatty acid production in hindgut of rats.
%U http://www.hindawi.com/journals/ijmb/2009/598152/