Study on the Structural Characteristics and Gut Fermentation Potential of Seaweed Polysaccharides
海藻多糖结构特征及其肠道发酵潜力研究

摘要

海藻多糖具有单糖组成复杂、分子质量跨度大、硫酸基及糖醛酸含量较高等结构特征，是具有开发潜 力的海洋膳食纤维。研究表明，其在上消化道中不易被完全降解，进入结肠后可被肠道菌群利用，并促进短 链脂肪酸生成。特定羊栖菜多糖体外发酵24小时后的糖利用率为53.17%，总短链脂肪酸达到115.75毫摩尔 每升。海藻多糖的发酵效率受分子质量、支化程度、取代基和个体菌群差异影响，相关健康效应仍需规范的 人体试验验证。

Abstract

Seaweed polysaccharides are characterized by complex monosaccharide compositions, a wide range of molecular weights, and relatively high contents of sulfate groups and uronic acids, making them promising sources of marine dietary fiber. Studies have shown that these polysaccharides are not readily degraded completely in the upper gastrointestinal tract and can be utilized by the gut microbiota after reaching the colon, thereby promoting the production of short-chain fatty acids. After 24 h of in vitro fermentation, a specific Sargassum fusiforme polysaccharide exhibited a carbohydrate utilization rate of 53.17%, while total short-chain fatty acid concentration reached 115.75 mmol/L. The fermentation efficiency of seaweed polysaccharides is influenced by molecular weight, degree of branching, substituent groups, and interindividual differences in gut microbiota. Their associated health effects still require validation through standardized human studies.