Evaluation of Glycan Compound from Swiftlet’s Edible Nest (Aerodramus fuciphagus) as Potential Prebiotic Material

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Evaluation of Glycan Compound from Swiftlet’s Edible Nest (Aerodramus fuciphagus) as Potential Prebiotic Material

May 14, 2021 Chemistry and Biochemistry 0

Swiftlet’s edible nest, a white nest formed by the Aerodramus fuciphagus species, has been eaten for centuries and is well-known as a nutritious and medicinal delicacy in the treatment of a variety of ailments. Among the many advantages of eating bird nest, the contribution to human gut health has yet to be fully investigated. The availability of glycans, the majority of which cannot be digested by enzymes encoded in the human genome, is one of the major factors shaping the composition and physiology of gut microbiota. The gut microbiota may break down indigestible glycans and generate short-chain fatty acids, which are used by colonocytes and other gut epithelial cells as a source of nutrition. The growth of the gut microbiota can contribute to the host’s immune system being strengthened. The swiftlet’s edible nest mucus glycoproteins are often made up of glycans bound to the protein base of the bird nest. The glycans from the edible bird nest (EBN) were extracted from the native glycoprotein using an alkaline hydrolysis reaction in this analysis. FTIR spectroscopy was used to measure the purity of the extracted glycan, which was filtered using gel chromatography. Gel electrophoresis was used to calculate the glycan’s molecular weight. The extracted glycan was then tested for its ability to withstand human digestion in order to determine if it could be used as a prebiotic. The findings showed that EBN glycans with molecular weights ranging from 21.2 to 66.6 kDa can withstand human digestion and therefore have the potential to be delivered into the gut environment and function as prebiotics. A mixed culture of bacteria and/or selected probiotic strains may be used to further investigate the possible prebiotic activity.

Author (s) Details

Nur ‘Aliah Daud
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

Salma Mohamad Yusop
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

Seng Joe Lim
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

Abdul Salam Babji
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

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