期刊论文

Zeng, XX

英文

Food Chemistry

0308-8146

2025

473

143109

10.1016/j.foodchem.2025.143109

CRediT authorship contribution statement Wei Yi: Writing – original draft, Visualization, Methodology, Investigation, Formal analysis, Data curation. Jiameng Shi: Resources, Methodology. Wangting Zhou: Methodology, Investigation. Jinghong Wei: Investigation. Yi Sun: Investigation. Xiaoxiong Zeng: Writing – review & editing, Supervision, Resources, Project administration, acquisition, Conceptualization. Wei Wang: Writing – review & editing, Resources, acquisition.

本校为其他机构

In this study, the physicochemical properties, in vitro fermentation, and interaction with Bacteroides ovatus of a purified fraction of polysaccharides from the root of Brassica rapa (BRP2–2) were investigated. It was demonstrated with an in vitro anaerobic fermentation model that BRP2–2 significantly increased ( p < 0.05) the relative abundance of Bacteroides spp. After 24 h incubation of BRP2–2 with Bacteroides ovatus alone, 10.24 ± 0.69, 8.76 ± 0.48 and 3.37 ± 0.26 mM of acetate, propionate and isovalerate were produced, respectively. ...