Grapefruit Peel Research Articles

Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel

A combined antibacterial effect of 405 nm blue LEDs (BL) and gelatin film (G) was investigated on stainless steel (SUS) and fresh fruit peel for the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium. On the SUS, the sum of the individual treatments of G for 20 min and BL at 20 J/cm2 was <1 log reduction (log CFU/cm2). In comparison, combination treatment of G and BL (G + BL) at 20 J/cm2 exhibited 2.37 and 3.09 log reduction on E. coli O157:H7 and S. Typhimurium. The G + BL treatment only increased a propidium iodide (PI) uptake, indicating that cell membrane damage occurred. In the G + BL treatment, reactive oxygen species (ROS) scavenging assay confirmed that ROS involved in the bactericidal mechanism. On orange peel, the G + BL treatment at 40 J/cm2 resulted in a 3.05 and 3.17 log reduction on E. coli O157:H7 and S. Typhimurium. In contrast, the individual treatment of G for 40 min led to reductions of 0.63 log CFU/cm2 for E. coli O157:H7 and 0.50 log CFU/cm2 for S. Typhimurium, while the BL treatment at 40 J/cm2 achieved reductions of 0.78 and 0.69 log CFU/cm2, respectively. A synergistic bactericidal effect was similarly observed in the combined treatment groups for both apple and grapefruit peels. In a color and texture analysis, G did not affect hardness, toughness, and visual color of fruit.

Effects of several macerated citrus oils on health parameters of rainbow trout (Oncorhynchus mykiss) under high stocking density

The interplay between dietary components and antioxidant systems in fish physiology is crucial for aquaculture. Citrus fruits, renowned for their high content of bioactive antioxidants, have attracted attention for their antioxidant features in fish. The purpose of this study was to investigate the dietary effects of using essential oil from macerated oils of lemon peel (Citrus limon) (MOL), orange peel (Citrus sinensis) (MOO) and grapefruit peel (Citrus paradisi) (MOG) on growth, proximate composition, hematological, antioxidant parameters of rainbow trout (Oncorhynchus mykiss) subjected to high stocking density stress. Fish (110 ± 10.95 g) were randomly introduced to three trial groups (1% of MOL, MOO and MOG). At the end of feeding period (42-day), the results showed that the three trial groups had significant effects on the feed conversion ratio (FCR), especially in the MOG (P&lt;0.05). The FCR value in MOG was remarkably 0.81. In the study, the lowest dry matter and ash levels were detected in MOO, moisture content in MOL, but the highest fat (6.82 ± 0.82) and protein (15.85 ± 0.74) levels were found in MOG. There were significant differences in proximate composition and red blood cell (RBC) (1.73 ± 0.07 in MOG), hemoglobin (Hgb) (8.97 ± 0.43 in MOL), hematocrit (Hct) (23.92 ± 1.09 in MOL), mean corpuscular hemoglobin concentration (MCHC) (38.22 ± 0.34 in MOG) between the control and all groups (P&lt;0.05). The results showed that glutathione peroxidase (GPx), catalase (CAT) and glutathione reductase (GR) activities in all treatment groups were decreased and malondialdehyde (MDA) level was increased in the MOO group activity (P&gt;0.05).

PENGARUH KONSENTRASI ASAM KLORIDA (HCl) DAN WAKTU EKSTRAKSI PADA KARAKTERISASI PEKTIN KULIT JERUK BALI (Citrus maxima)

Pectin or pectate compounds are complex polysaccharides with large molecular weights found in the middle lamella or intercellular spaces in higher plant tissues. The main function of pectin is as a thickener and gelling agent. So far, pectin production in Indonesia has not been widely known and developed. Pectin can be obtained from fruit peels, one of which is grapefruit peel. Grapefruit has a fairly high pectin content, around 30%. The purpose of this study was to find out how much pectin content is in grapefruit peels by determining the concentration of hydrochloric acid and the right extraction time to get the best yield and quality of pectin. This study used a randomized block design (RBD) method with two factors, namely the concentration of hydrochloric acid 0.2 N; 0.25 N and 0.3 N and extraction times of 60, 90 and 120 minutes with three repetitions. The observations made were yield pectin, water content, ash content, equivalent weight, methoxyl content, galacturonic acid and degree of esterification. The data obtained based on the research results were analyzed statistically with variance (α = 0.05) and continued with the Duncan Multiple Range Test (DMRT). The results showed that the concentration of hydrochloric acid 0.3 N and extraction time of 120 minutes produced the best pectin with yield 13.57%, moisture content 8.27%, ash content 7.53%, methoxyl content 6.79%, galacturonic content 261 .65%, the degree of esterification is 14.82% and it can be concluded that the test results for the characteristics of the pectin produced meet the established standards of the International Pectin Producers Association (IPPA).

Characterization of Citrus paradisi peel powder and investigation of lead(II) biosorption

Characterization of Citrus paradisi peel powder and investigation of lead(II) biosorption

Incorporation of Silver Nanoparticles for Improvement of Antibacterial and Fruit Preservation Properties of Pectin/Carboxymethyl Cellulose Packaging Film Derived from Grapefruit Peels

AbstractThe study focuses on enhancing the antibacterial properties of packaging films derived from Pectin and Carboxymethyl Cellulose (CMC) by incorporating silver nanoparticles (AgNPs). Pectin and CMC were sourced from grapefruit peels to utilize agricultural by‐products and introduce sustainable alternatives to petroleum‐based packaging films. A comprehensive characterization of the films was conducted to assess their morphology, functionality, and physical/mechanical attributes. The Pectin/CMC/AgNPs composite exhibits superior mechanical properties, achieving a peak tensile strength of 33.01 MPa and an elongation at a break of 22.93 %. The antibacterial efficacy against Escherichia coli (E. coli) and the Bacillus subtilis (B. subtilis) strains of Pectin/CMC and Pectin/CMC/AgNPs films was examined. In addition, the preservation efficacy of green grapes using those films was evaluated over 10 days, focusing on maintaining grape weight, organic acid, and vitamin C content. Results demonstrate that all films possess notable mechanical durability, with the Pectin/CMC/AgNPs film demonstrating superior antibacterial activity. Green grapes preserved with the Pectin/CMC/AgNPs film exhibit the highest fruit weight retention, and the highest maintenance in acid, and vitamin C content, underscoring the remarkable enhancement achieved by incorporating AgNPs.

Predicting Sodium-Ion Battery Performance through Surface Chemistry Analysis and Textural Properties of Functionalized Hard Carbons Using AI.

Traditionally, the performance of sodium-ion batteries has been predicted based on a single characteristic of the electrodes and its relationship to specific capacity increase. However, recent studies have shown that this hypothesis is incorrect because their performance depends on multiple physical and chemical variables. Due to the above, the present communication shows machine learning as an innovative strategy to predict the performance of functionalized hard carbon anodes prepared from grapefruit peels. In this sense, a three-layer feed-forward Artificial Neural Network (ANN) was designed. The inputs used to feed the ANN were the physicochemical characteristics of the materials, which consisted of mercury intrusion porosimetry data (SHg and average pore), elemental analysis (C, H, N, S), ID/IG ratio obtained from RAMAN studies, and X-ray photoemission spectroscopy data of the C1s, N1s, and O1s regions. In addition, two more inputs were added: the cycle number and the applied C-rate. The ANN architecture consisted of a first hidden layer with a sigmoid transfer function and a second layer with a log-sigmoid transfer function. Finally, a sigmoid transfer function was used in the output layer. Each layer had 10 neurons. The training algorithm used was Bayesian regularization. The results show that the proposed ANN correctly predicts (R2 > 0.99) the performance of all materials. The proposed strategy provides critical insights into the variables that must be controlled during material synthesis to optimize the process and accelerate progress in developing tailored materials.

Phytochemical preparation of Zinc Stannate nanoparticles by using lemon and grapefruit peels for removal of cadmium ions

The synthesis of Zinc Stannate (Zn2SnO4) nanoparticles may be achieved by utilizing lemon and grapefruit peels, as indicated by the results of this study. This analysis outlines a sustainable, cost-effective, and readily available approach. The Zn2SnO4 nanoparticles were generated biologically and were discovered to have a cubic crystalline structure, as established by structural analysis using Rietveld refinement. TEM microstructural examinations revealed that Zn2SnO4 nanoparticles exhibit a homogeneous distribution and possess an average diameter of around 21 nm. The Zn2SnO4 nanoparticles have an optical energy band gap of 3.05 eV and demonstrate a UV region peak, which showed that Zn2SnO4 nanoparticles were being formed. More precisely, the pH of the solution greatly affects the absorption of Cd2+ ions. Kinetic analysis involves the use of two types of models: pseudo-first-order and pseudo-second-order. The previous model yields an R2 value of 0.9031 and a rate constant (k1) of 0.41 × 10−2 min−1. However, the pseudo-second-order model provides a better match, as seen by its very high R2 value of 0.9932 and rate constant (k2) value of 4.4 × 10−3 g.(mg.min)−1. In addition, isotherm modeling shows that the experimental data closely match the Freundlich isotherm model.

Polyvinyl alcohol based composite film modified with grapefruit peel waste and V2O5 nanoparticles

Polyvinyl alcohol based composite film modified with grapefruit peel waste and V2O5 nanoparticles

Aptamer-carbon quantum dots and silver nanoparticles construct a FRET sensor for sensitive detection of E. coli

E. coli is considered to be one of the most dangerous foodborne pathogens and precise detection of E. coli in food is required to ensure the quality and safety of food. In this work, carbon quantum dots (CQDs) were prepared from grapefruit peel as a carbon source by microwave heating method. A fluorescent resonance energy transfer (FRET)-based fluorescent biosensor was constructed by combining CQDs with silver nanoparticles (Ag NPs) for rapid detection of E. coli (BL21). The prepared CQDs showed good dispersion under transmission electron microscopy (TEM), with a spherical shape and an average particle size of 7.4 nm. The CQDs showed bright green fluorescence under UV light irradiation, which was strongly fluorescent (> 1.0 × 103 a.u.) and there was no change in fluorescence intensity over 150 days. Its fluorescence transduction is based on the spectral overlap between the donor (CQDs) emission and the acceptor (nanoparticles) absorbance. The fluorescence of CQDs attached to the aptamer is burst in the presence of Ag NPs. Upon addition of a specific E. coli (BL21) solution, an aptamer-target complex is formed and the preferential interaction of the aptamer with the specific bacteria leads to the release of CQDs and Ag NPs. After a period of incubation, the bacteria are centrifuged, resulting in the precipitation of E. coli aptamer couples and Ag NPs, and therefore the recovery of CQDs fluorescence. This method allows specific detection of E. coli (BL21) in a wide range of pathogenic bacteria. The final results show that the sensor has a linear range of 2×103 ∼ 2×108 CFU·mL−1 and a low detection limit of 77 CFU·mL−1 for E. coli.

Waste Biomass-Mediated Synthesis of TiO2/P, K-Containing Grapefruit Peel Biochar Composites with Enhanced Photocatalytic Activity.

In this study, TiO2/P, K-containing grapefruit peel biochar (TiO2/P, K-PC) composites were synthesized in situ biomimetically using grapefruit peel as the bio-template and carbon source and tetrabutyl titanate as the titanium source. This was achieved using the two-step rotary impregnation-calcination method. Adjusting the calcination temperature of the sample in an air atmosphere could regulate the mass ratio of TiO2 to carbon. The prepared samples were subjected to an analysis of their compositions, structures, morphologies, and properties. It demonstrated that the prepared samples were complexes of anatase TiO2 and P, K-containing carbon, with the presence of graphitic carbon. They possessed a unique morphological structure with abundant pores and a large surface area. The grapefruit peel powder played a crucial role in the induction and assembly of TiO2/P, K-PC composites. The sample PCT-400-550 had the best photocatalytic activity, with the degradation rate of RhB, MO, and MB dye solutions reaching more than 99% within 30 min, with satisfactory cyclic stability. The outstanding photocatalytic activity can be credited to its unique morphology and the efficient collaboration between TiO2 and P, K-containing biochar.

EFFECT OF PRE-EXPOSURE ON THE INSECTICIDAL AND REPELLENCY PROPERTIES OF Citrus paradisi PEEL ESSENTIAL OIL AGAINST Tribolium castaneum

Although the use of essential oils (EOs) for pest control has gained popularity due to their biodegradability and ecological safety, a major concern regarding their use is stability. Therefore, this aspect deserves empirical studies to enable potential end users to adopt research findings on the pesticidal potential of EOs. This research investigated the insecticidal and repellence impacts of Soxhlet-extracted grapefruit peel (Citrus paradisi Macfad. (Rutaceae) Lane) EO pre-exposed to air for 0, 0.5, 1 and 2 h (before introducing insects) on Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). The ethanol diluents were initially allowed to evaporate for 15 min in all treatments. Contact toxicity was tested on larval and adult stages at 5 and 15% concentrations of the EO, while repellency was tested at a 5% concentration. The impacts of EO on adult behavioural activity were also observed 24 h after exposure. Grapefruit EO was effective in controlling T. castaneum adults and larvae at higher doses. Exposure periods had an immediate significant effect on larvae and adult mortalities 1 and 6 h after the insects were introduced. At a 15% concentration, EO with a 0 h pre-exposure period had significantly higher adult and larva mortalities after 6 h than those of 0.5, 1 and 2 h pre-exposure. Regardless of oil pre-exposure, insects were repelled, especially in test periods between 12 and 30 min. Therefore, grapefruit EO could be formulated for increased stability when an immediate impact is needed.

A new economical route for the grapefruit peel essential oil: Nanoemulsion form and insecticidal activity

The essential oil (EO) extraction is one of the ways to utilize of grapefruit (Citrus paradisi L.) peel waste. However, the low stability and penetration problems of EO limit their use. These limitations can be overcome by nanoemulsions. Therefore, this study aimed to form and characterize of the grapefruit peel essential oil nanoemulsion (EON) and investigate its insecticidal properties against Sitophilus granarius (Linnaeus, 1875) and Tribolium castaneum (Herbst, 1797) for an alternative bio-economic way. The grapefruit peel EON (4:3:3:90 w/w, EO:Tween 80:Ethanol:water) was formed by using the grapefruit peel EO with major chemical components such as d-limonene (85.70 %), myrcene (3.57 %), α-pinene (1.17 %). The grapefruit peel EON was characterized by TEM (50–120 nm), Zeta sizer (the mean droplet particle size: 109.3 nm, ζ-potential value:-20.6 mV, polydispersity index:0.265) and FT-IR analysis. 500 ppm of the grapefruit peel EON caused 50 % and 20 % mortality in S. granarius and T. castaneum after 7 days, respectively. 1000 ppm of the grapefruit peel EON caused 85 % and 50 % mortality in S. granarius and T. castaneum after 7 days, respectively. Based on the findings, the grapefruit peel EON may be considered having the potential to integrate management strategies for these pests and open a new bio-economic way.

The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils

The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils

Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives

Grapefruit (GF) processing generates significant nutrient and economic losses due to the production of 50% by-products, primarily peels. GF peels are a rich and sustainable source of bioactive compounds (BCs), such as essential oils (EOs) and phenolic compounds. Thus, finding value-added solutions based on a circular economy is paramount. This research aims to assess the antioxidant, anti-inflammatory, and antimicrobial properties of a hydroethanolic polyphenol-rich extract from crude GF peels (GF-CE), essential oil (GF-EO), and polyphenol-rich extract from GF peels after essential oil extraction (GF-PE). The GF-CE and GF-PE showed high concentrations of naringenin (7.71 and 48.60 mg/g dry extract (DE)), narirutin (15.03 and 28.73 mg/g DE), and hesperidin (0.67 and 0.29 mg/mL), respectively. Extracting firstly EOs from GF improved the release of phenolic acids (p-coumaric, ferulic, and chlorogenic acid). The GF-CE exhibited stronger free radical scavenging activity mainly in DPPH (IC50 = 75.69 ± 0.81 µg/mL) than GF-EO (1271 ± 0.85 µg/mL) and GF-PE (113.45 ± 0.85 µg/mL). The GF-EO demonstrated moderate antimicrobial activity against Gram-positive bacteria compared to the reference standard (amoxicillin) and strong activity against the yeast Candida albicans (inhibition zone of 16 mm). The major compounds in the GF-EO included D-limonene (25%), nootkatone (24%), and β-pinene (8%). Both polyphenol-rich extracts showed promising activities as COX1 and COX2 inhibitors with IC50 values of 25 ± 0.1 and 0.28 ± 0.00 µg/mL (compared to celecoxib (97.5 ± 0.1 and 0.31 ± 0.01 µg/mL) and indomethacin (6.25 ± 0.00 and 0.52 ± 0.01 µg/mL) as the standards), respectively. The study concludes that GF peels are a valuable source of BCs with significant bioactivities, offering a sustainable multi-cascade approach to recovering value-added compounds from GF peels in alignment with circular economy principles and open opportunities as functional ingredients for food applications.

Water extracts of pomegranate peel and hojicha tea leaf inhibit the growth of methicillin-resistant staphylococcus aureus

Methicillin-resistant Staphylococcus aureus (MRSA) strains capable of causing infections and food poisoning have emerged worldwide in response to the use of various antimicrobial agents. To date, several drugs have been used to combat these bacteria. We focused herein on functional foods (particularly food waste products), which are safer and exhibit fewer side effects than drugs. The objective of present study is to elucidate the growth inhibitory effects of several food waste products on Staphylococcus aureus using three different Staphylococcus aureus strains, JCM2413 as the standard strain, and MW2 and N315 as MRSA strains. One percent water extracts of ten food waste products (grapefruit peel, pineapple leaf, dragon fruit peel, persimmon peel, turnip leaf, pomegranate peel, apple peel, potato peel, hojicha tea leaf, and banana peel) were added to the medium, and colonies were counted after a 24-hour incubation. Significant decreases were observed in MW2 and N315 colonies with pomegranate peel and hojicha tea leaf extracts. By contrast, no significant difference was observed in JCM2413 in any of the extracts. We demonstrated that water extracts of pomegranate peel and hojicha tea leaves possess bacteriostatic activity specific to MRSA. Our findings help to improve food safety with reducing food loss. However, further studies are needed to elucidate the detailed mechanism of the effects of pomegranate peel and hojicha tea on MRSA.

Discovering Cathodic Biocompatibility for Aqueous Zn–MnO2 Battery: An Integrating Biomass Carbon Strategy

Highlightsγ-MnO2 loaded on N-doped biomass carbon from grapefruit peel is firstly developed.The splendid cathodic properties (e.g., coulombic efficiency: ~ 100%, energy density: 553.12 Wh kg−1) are gained.The biomass strategy guaranteed via cytotoxicity test shows a clinical potential.Zn-ion storage efficiency is boosted mainly by regulating Mn–O bond and Mn domains.

Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O

In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box–Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100–150 °C, 5–15 min, and 10–20 mL g−1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g−1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.

Hesperetin promotes diabetic wound healing by inhibiting ferroptosis through the activation of SIRT3.

Hesperetin (HST) is a flavonoid compound naturally occurring in citrus fruits and is widespread in various traditional medicinal herbs such as grapefruit peel, orange peel, and tangerine peel. These plant materials are commonly used in traditional Chinese medicine to prepare herbal remedies. The study aimed to investigate the potential molecular mechanisms through which HST reduces ferroptosis in human umbilical vein endothelial cells (HUVECs) and promotes angiogenesis and wound healing. We employed network pharmacology to predict the downstream targets affected by HST. The expression of markers related to ferroptosis was assessed through Western blot (WB) and polymerase chain reaction. Intracellular levels of ferroptosis-related metabolism were examined using glutathione/oxidized glutathione (GSH/GSSG) and malondialdehyde (MDA) assay kits. Mitochondrial status and iron levels within the cells were investigated through staining with Mitosox, FerroOrange, and JC1 staining. Potential downstream direct targets of HST were identified using molecular docking. Additionally, wound healing and neovascularization within the wound site were analyzed using various methods including HE staining, Masson's staining, immunohistochemistry, and Doppler hemodynamics assessment. HST effectively inhibits the elevated levels of intracellular ferroptosis stimulated by ERASTIN. Furthermore, we observed that HST achieves this inhibition of ferroptosis by activating SIRT3. In a diabetic rat wound model, HST significantly promotes wound healing, reducing levels of tissue ferroptosis, consistent with our in vitro findings. This study demonstrates that HST can inhibit the progression of ferroptosis and protect the physiological function of HUVECs by activating SIRT3. HST holds promise as a natural compound for promoting diabetic wound healing.

The Flavor Characterization of ‘Huyou’ (Citrus changshanensis) Essential Oils Extracted by Conventional and Novel Methods

The aroma of citrus is among the most appealing natural flavors. ‘Huyou’ (HY) is a hybrid citrus with a unique flavor compared to grapefruit (GF), but few studies have analyzed its characteristic flavor comprehensively. In this study, we extract six essential oils (EOs) from HY and GF peels by cold pressing (CP) and microwave-assisted hydrodistillation (MADH) and spinning cone column (SCC). Further, the flavor of six EOs was investigated by using flavoromics analysis, including e-nose, GC-MS and GC-O combined with chemometric approaches. The results showed that CP EOs exhibited a stronger citrus characteristic flavor, while MADH and SCC EOs contained more diverse volatiles. A total of 23 key odorants were identified in the GC-O-MS analysis, 12 of which were specific to HY. The flavor wheel and partial least squares regression (PLSR) revealed that floral, sweet and fruity odors were positively correlated with linalool, α-terpineol and geraniol, while fatty, green and woody odors with germacrene D, germacrene B and nootkatone. Additionally, based on orthogonal partial least squares discriminant analysis (OPLS-DA), six aroma-active compounds were screened as aroma markers to distinguish HY from GF; i.e., γ-terpinene, D-limonene, germacrene D, nootkatone, germacrene B and terpinolene. The extraction methods and citrus varieties both impact the flavor characterization of citrus EOs, and our study provides guidance on the extraction and application for citrus EOs.

Identification and structural characterization of key prebiotic fraction of soluble dietary fiber from grapefruit peel sponge layer and its regulation effect on gut microbiota

In this study, the key prebiotic fraction of grapefruit peel sponge layer soluble dietary fiber (GSLSDF) was identified, and its structure characteristics and modulatory effect on intestinal microorganisms were investigated. Firstly, two fractions (GSLSDF-1 and GSLSDF-2) were isolated from GSLSDF, and the GSLSDF-1 showed a better prebiotic activity. Subsequently, GSLSDF-1 was found to have a low molecular weight and crystallinity, a loose and porous microstructure, and a high glucose content. Meanwhile, GSLSDF-1 was a dextran with a main chain linked by β-1, 4 glycosidic bonds and branched by a β-1, 6 glycosidic bonds. These structural characteristics were responsible for the favorable prebiotic activity of GSLSDF-1. Finally, the regulation effect of GSLSDF-1 on gut microbiota was analyzed in vitro fecal fermentation. Compared with the blank and GSLSDF groups, GSLSDF-1 could increase the relative abundances of Lactobacillus, Bacteroides, Bifidobacterium and Faecalibacterium coupled with decrease the relative abundances of Clostridium and Clostridioides. Furthermore, GSLSDF-1 promoted the production of short-chain fatty acids (SCFAs) by modulating the SCFAs synthesis pathway of intestinal microorganisms, while the NH3-N synthesis of intestinal microorganisms was inhibited by GSLSDF-1. Above results indicated that GSLSDF-1 was the key prebiotic fraction of GSLSDF, which could effectively optimize the intestinal microorganism composition.