Mechanochemical depolymerisation, chemical structure, and in vitro prebiotic potential of glucans derived from microcrystalline cellulose

Yang, W.L. and Yu, Y. and Sun, Y.R. and Ge, R.X. and Yin, J.W. and Dong, Y.B. and Yang, Y.Y. and Xu, Y.H. and Li, Q. and Du, W.M. (2024) Mechanochemical depolymerisation, chemical structure, and in vitro prebiotic potential of glucans derived from microcrystalline cellulose. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (2). pp. 247-256. ISSN 0139-3006

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Abstract

Conversion of economic microcrystalline cellulose (MCC) into high value-added prebiotic glucans, is not only stimulates utilisation of renewable lignocellulosic biomass, but also provides cheap prebiotics to reduce high incidence of obesity and metabolic syndrome. Herein, glucans (C 0.25 –C 0.50 –C 1.00 ) from MCC were prepared by pre-impregnation with dilute sulphuric acid (0.25–0.50–1.00%) and ball-milling treatment for 1 h. NMR spectroscopy and gel-permeation chromatography of the glucan products showed a significant reduction in the degree of polymerisation (DP) and molecular weights (Mw). All prepared glucans improved gut stress evaluated by in vitro digestion and fermentation (young and aging mouse faecal inocula). C 1.00 with lower DP and Mw showed better water solubility, earlier peak, and exhibited increased 1-diphenyl-2-picrylhydrazyl activity, higher ratios of Lactobacillus to Escherichia coli , and a higher level of short chain fatty acids better than C 0.25 and C 0.50 treatment ( P < 0.05). Better prebiotic effects were observed in aging mice than in young mice. The highest ratio of Lactobacillus to E. coli was a 2.13-fold increase for aging mice compared to a 1.79-fold increase for young mice, relative to the initial value after C 1.00 treatment. The study provides a novel pathway and a new resource for producing glucan.

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