Soybean polysaccharide fermentation products regulate the air-liquid interface in co-cultured Caco-2 cells by increasing short chain fatty acids transport

Abstract

Soybean polysaccharides have a large molecular weight and complex structure, which is not conducive to body absorption and exerting their biological activities. After the in vitro hydrolysate digestion of soybean polysaccharides, their interactions with intestinal epithelial cell monolayers during soybean polysaccharide-derived short chain fatty acids (SCFAs) uptake and transport were determined by co-culturing soybean polysaccharide hydrolysate products with Caco-2 cells. Based on prepared soybean polysaccharide hydrolysates, physicochemical indices and hydrolysate components were explored and the interface characteristics between SCFAs and Caco-2 cells were characterized using interfacial rheology methods for the first time. Transwell chambers were used to explore relationships between SCFAs transport and the air–liquid interface in Caco-2 cells. We showed that physicochemical properties, cell proliferation rates, and the interfacial tension of soybean polysaccharide hydrolysis products were related to fermentation times, with differences observed between the two hydrolyzed soybean polysaccharides (microwave ammonium oxalate soy hull polysaccharides (MASP) and soluble soy polysaccharides (SSP)). MASP outperformed SSP in terms of total sugar utilization and added cellular value by intestinal flora. Hydrolyzed soybean polysaccharides decreased interfacial tension with increasing hydrolysis times when modulating the interfacial properties of a Caco-2 cell co-culture system. SCFAs translocation rates increased with fermentation time, from 0 h to 24 h. Also, a negative correlation was observed between SCFAs translocation rates and interfacial tension. Our data provide a foundation for the intestinal absorption of soybean polysaccharides and at the same time bring new insights into the interactions between polysaccharides and food in the future, promoting the application of polysaccharides in food processing and even medicine.