Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside

In the present study, the effects of high pressure processing (HPP) treatment on the in vitro fermentation char-acteristics 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 Bifido-bacterium). The results of this study suggest new possibilities for the application of HPP in the production of functional foods.