基于体外消化酵解模型探究菊苣多糖强化益生菌发酵乳的抗氧化、降糖活性及对肠道菌群的影响OA

Cichorium intybus polysaccharides(CIP),as natural dietary fiber-based prebiotics,have attracted growing interest in the development of functional dairy products.In this study,a dynamic in vitro model simulating gastrointestinal digestion and colonic fermenta-tion was established to systematically investigate the antioxidant,hypoglycemic,and gut microbiota-regulating effects of probiotic fermen-ted milk fortified with CIP at different concentrations.Results showed that the 0.9％low-dose group released more oligosaccharide frag-ments during digestion,significantly enhancing the scavenging activities against DPPH free radicals,cationic radicals,and hydroxyl radi-cals,and exhibited superior antioxidant capacity.Meanwhile,it demonstrated significantly stronger inhibition of α-amylase and α-glucosi-dase than the 1.6％high-dose group(P＜0.05).During the anaerobic fermentation phase,CIP supplementation promoted the synthesis of short-chain fatty acids(SCFAs),with the low-dose group showing notably increased SCFA levels and improved microbial diversity.High-throughput 16S rRNA sequencing revealed that low-dose CIP significantly enriched beneficial genera,such as Bifidobacterium and Faecalibacterium,while suppressing potentially pathogenic taxa,including Shigella,resulting in a more stable and functionally favorable gut microbiota structure.In contrast,the high-dose group enriched certain probiotics but led to reduced microbial diversity and limited SC-FA production efficiency.These findings indicated that low-dose CIP exerted multiple synergistic functional effects by modulating digestive enzyme activity and gut microecology,offering theoretical support and a dosage optimization reference for its application in functional pro-biotic dairy formulations.