Abstract
In the present study, the effects of high pressure processing (HPP) treatment on the in vitro fermentation characteristics of cyanidin-3-glucoside (C3G) -rhamngalacturonan-I (RG-I) pectin were investigated. After 24 h of fermentation, the pH value in the faecal fermentation liquid of HPP-treated C3G-RG-I pectin significantly decreased from 7.03 to 5.59. C3G-RG-I pectin treated by HPP also significantly promoted the production of short-chain fatty acids, especially acetic acid and butyric acids. Analysis of the composition of the intestinal flora showed that the C3G-RG-I pectin treated by HPP had a richer flora composition compared with other groups and could promote the growth of potentially beneficial genera (i.e., Faecalibacterium, Parabacteroides, and Bifidobacterium). The results of this study suggest new possibilities for the application of HPP in the production of functional foods.
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