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Analyzing the prebiotic Potential of Glucosamine for Targeting the Gut Microbiome Health

Food and Nutrition Sciences 2023年第2期14卷 119-134页

作者： Pranav Pancham Divya Jindal Archita Gupta Deepshikha Yadav Shriya Agarwal Saurabh Jha Manisha Singh Department of Biotechnology Jaypee Institute of Information Technology (JIIT) Noida India Neuroimmunology Laboratory School of Medicine Western Sydney University Campbelltown Australia Birla Institute of Technology Mesra India Indian Institute of Technology-Kanpur Kanpur India Bhartiya Nirdeshak Dravya Division CSIR-National Physical Laboratory New Delhi India Physico-Mechanical Metrology Division CSIR-National Physical Laboratory New Delhi India Academy of Scientific and Innovation Research (AcSIR) Ghaziabad India School of Natural Sciences Macquarie University Sydney Australia Department of Biotechnology School of Engineering and Technology Sharda University Greater Noida India

Recognizing the composition and modulation of the microbiome, a viable therapeutic tool for multi-targeted therapy is a new strategy that has recently been explored. Glucosamine (GS) is being studied for its prebiotic potential in addition to being the most abundant and naturally occurring amino monosaccharide. The current study focuses on glucosamine’s prebiotic potential by assessing the stability of various GS concentrations (1% - 5%) in the gastrointestinal tract (GIT) and its ability to be fermented by the gut microbiota. The results showed that GS stimulated the most growth in L. acidophilus even after a longer incubation time than B. bifidum and L. acidophilus growth was concentration-dependent, with maximum growth at 3% with a simultaneous decrease in pH (5.6 - 1.7). The decrease in GS concentration with time also represented the growth of bacterial species, demonstrating the species’ utilization of GS. Furthermore, at 3%, GS also represented the prebiotic index of 1.9. In addition, the concentration of GS in various simulated GIT fluids was estimated in both fast and fed conditions to examine GS stability at various levels in the gut. The results showed that GS remained unaffected and non-digestible in all of the simulated GIT fluids (salivary, gastric, intestinal, and colonic), but there was a slight decrease in GS concentration (2.8%) in the fasted state of gastric fluid due to low pH levels (1.6). As a result, the findings are conclusive and suggest that GS possesses prebiotic properties.

关键词： Microbiome Enteric Nervous System (ENS) prebiotic index Hexosamine Biosynthetic Pathway (HBP) Vagal Afferents Phosphotransferase System

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