Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice.

ABSTRACT: The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The results showed that the zeta potential in the sodium-alginate group (-31.35 mV) was higher (p < 0.05) than that in the chitosan group (-26.00 mV), thus promoting the protein hydrolysis in the anionic group because of electrostatic repulsion. The content of total free amino acids in the small intestine in the xanthan-gum and sodium-alginate groups (2754.68 μg and 2733.72 μg, respectively) were higher (p < 0.05) than that in the chitosan group (1949.78 μg), which could decrease the amount of undigested protein entering the colon. Th

SUBMITTER: Yu X 

PROVIDER: S-EPMC9141551 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature