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Rosa roxburghii Tratt polysaccharides (RRTP) possess a wide range of bioactivities; however, studies focused on modifying RRTP are scarce. This study aimed to reveal the influence of fermentation by Lacticaseibacillus paracasei FBKL 1.0328 on the structural characteristics and prebiotic activity of RRTP. The fermentation yielded a novel polysaccharide (F-RRTP) with significant structural changes, including a decreased molecular weight, an increased galacturonic acid level, and a porous microstructure. These alterations enhanced its prebiotic potential, as evidenced by a shift in gut microbiota composition toward a more beneficial profile. F-RRTP selectively elevated the abundance of butyrate-producing bacteria. Besides, structural differences between RRTP and F-RRTP directed gut microbial CAZyme responses. The higher esterification of F-RRTP stimulated CE4 and CE19 activity, while the larger molecular weight of RRTP promoted GH1, GH24, and GH73 expression. This differential microbial adaptation ultimately led to distinct metabolic outcomes, with F-RRTP stimulating significantly higher production of butyrate and propionate than RRTP. These findings suggest that Lactobacillus fermentation is a feasible approach to enhance the prebiotic efficacy of plant polysaccharides, positioning F-RRTP as a promising functional ingredient for novel nutraceuticals.
Qiu et al. (2026) studied this question.