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A series of DOPs with different Mw (509\u2013110 kDa) was obtained via ultrasonic degradation. During simulated digestion, all DOPs exhibited partial depolymerization, evidenced by reduced Mw and increased reducing sugar content, with high-Mw DOPs being more susceptible to gastric conditions. Although the triple-helical structure and microtopography were disrupted, the functional groups and biological activity remained largely intact. DOPs were extensively utilized by gut microbiota in an Mw-dependent manner. Notably, low-Mw UDOP-9 preferentially promoted the proliferation of Bacteroides (up to 29.04%) and Parabacteroides, whereas high-Mw DOP selectively enhanced Bifidobacterium growth. All DOPs significantly increased short-chain fatty acid (SCFAs) production, particularly acetate. However, Mw did not affect the total SCFAs content. These findings revealed the important role of Mw in regulating polysaccharide digestion and the gut microbiota.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c10562","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T10:02:08Z","timestamp":1791194528000},"page":"31731-31747","source":"Crossref","is-referenced-by-count":0,"title":["The Critical Role\nof Molecular Weight in Digestion\nStability and Gut Microbiota-Dependent Fermentation of\n                    <i>Dendrobium officinale<\/i>\n                    Polysaccharides"],"prefix":"10.1021","volume":"74","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5769-9578","authenticated-orcid":true,"given":"Jinfeng","family":"Fu","sequence":"first","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"SCUT-Zhuhai Institute of Modern Industrial Innovation , ,","place":["Zhuhai, China, 519175"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pingping","family":"Wang","sequence":"additional","affiliation":[{"name":"Guangdong University of Technology , , ,","place":["Guangzhou, China, 510006"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2178-1438","authenticated-orcid":true,"given":"Chun","family":"Chen","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"SCUT-Zhuhai Institute of Modern Industrial Innovation , ,","place":["Zhuhai, China, 519175"]},{"name":"Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , ,","place":["Guangzhou, China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiansheng","family":"Cheng","sequence":"additional","affiliation":[{"name":"Yunnan Pinhutang Biotechnology Co., Ltd. , ,","place":["Baoshan, China, 678099"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Xie","sequence":"additional","affiliation":[{"name":"Yunnan Pinhutang Biotechnology Co., Ltd. , ,","place":["Baoshan, China, 678099"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiong","family":"Fu","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, China, 510640"]},{"name":"SCUT-Zhuhai Institute of Modern Industrial Innovation , ,","place":["Zhuhai, China, 519175"]},{"name":"Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , ,","place":["Guangzhou, China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,10,5]]},"reference":[{"issue":"11","key":"2026101408101383600_cit1","doi-asserted-by":"publisher","first-page":"1893","DOI":"10.1136\/gutjnl-2024-333378","article-title":"What defines a healthy gut microbiome?","volume":"73","author":"Van Hul","year":"2024","journal-title":"Gut"},{"key":"2026101408101383600_cit2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2024.104606","article-title":"The fate of dietary polysaccharides in the digestive\ntract","volume":"150","author":"Yang","year":"2024","journal-title":"Trends Food Sci. 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