Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota
Simulated digestion and fermentation in vitro by human intestinal microbiota of anthocyanins from Lycium ruthenicum Murray were investigated in this study. It was shown that the anthocyanins from L. ruthenicum were not digested in simulated saliva, gastric and small intestine fluids. Under fermentat...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618304092 |
| _version_ | 1819292772996218880 |
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| author | Yamei Yan Yujia Peng Jilong Tang Jia Mi Lu Lu Xiaoying Li Linwu Ran Xiaoxiong Zeng Youlong Cao |
| author_facet | Yamei Yan Yujia Peng Jilong Tang Jia Mi Lu Lu Xiaoying Li Linwu Ran Xiaoxiong Zeng Youlong Cao |
| author_sort | Yamei Yan |
| collection | DOAJ |
| description | Simulated digestion and fermentation in vitro by human intestinal microbiota of anthocyanins from Lycium ruthenicum Murray were investigated in this study. It was shown that the anthocyanins from L. ruthenicum were not digested in simulated saliva, gastric and small intestine fluids. Under fermentation in vitro, the anthocyanins from L. ruthenicum interacted with intestinal microbiota and promoted the production of short-chain fatty acids (SCFAs) due to microbial fermentation. The anthocyanins from L. ruthenicum significantly increased the relative abundances of Bifidibacterium and Allisonella, and reduced the relative abundances of Prevotella, Dialister, Megamonas and Clostridium. Moreover, the anthocyanins from L. ruthenicum not only exhibited similar effect as inulin on the production of SCFAs (promoting the formation of acetic, propionic and butyric acids), but also showed a dynamic and multiple regulatory effects on intestinal microbiota. Therefore, the anthocyanins from L. ruthenicum might have a positive role in maintaining intestinal health. |
| first_indexed | 2024-12-24T03:59:51Z |
| format | Article |
| id | doaj.art-2f5779a245cd4951a238cf652cacae60 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T03:59:51Z |
| publishDate | 2018-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-2f5779a245cd4951a238cf652cacae602022-12-21T17:16:21ZengElsevierJournal of Functional Foods1756-46462018-09-0148533541Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiotaYamei Yan0Yujia Peng1Jilong Tang2Jia Mi3Lu Lu4Xiaoying Li5Linwu Ran6Xiaoxiong Zeng7Youlong Cao8National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, ChinaNational Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, ChinaNational Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, ChinaNational Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, ChinaLaboratory of Animal Center, Ningxia Medical University, Yinchuan 750004, Ningxia, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Corresponding authors.National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China; Corresponding authors.Simulated digestion and fermentation in vitro by human intestinal microbiota of anthocyanins from Lycium ruthenicum Murray were investigated in this study. It was shown that the anthocyanins from L. ruthenicum were not digested in simulated saliva, gastric and small intestine fluids. Under fermentation in vitro, the anthocyanins from L. ruthenicum interacted with intestinal microbiota and promoted the production of short-chain fatty acids (SCFAs) due to microbial fermentation. The anthocyanins from L. ruthenicum significantly increased the relative abundances of Bifidibacterium and Allisonella, and reduced the relative abundances of Prevotella, Dialister, Megamonas and Clostridium. Moreover, the anthocyanins from L. ruthenicum not only exhibited similar effect as inulin on the production of SCFAs (promoting the formation of acetic, propionic and butyric acids), but also showed a dynamic and multiple regulatory effects on intestinal microbiota. Therefore, the anthocyanins from L. ruthenicum might have a positive role in maintaining intestinal health.http://www.sciencedirect.com/science/article/pii/S1756464618304092Lycium ruthenicum MurrayAnthocyaninsDigestionFermentationIntestinal microbiotaShort-chain fatty acids |
| spellingShingle | Yamei Yan Yujia Peng Jilong Tang Jia Mi Lu Lu Xiaoying Li Linwu Ran Xiaoxiong Zeng Youlong Cao Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota Journal of Functional Foods Lycium ruthenicum Murray Anthocyanins Digestion Fermentation Intestinal microbiota Short-chain fatty acids |
| title | Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota |
| title_full | Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota |
| title_fullStr | Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota |
| title_full_unstemmed | Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota |
| title_short | Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota |
| title_sort | effects of anthocyanins from the fruit of lycium ruthenicum murray on intestinal microbiota |
| topic | Lycium ruthenicum Murray Anthocyanins Digestion Fermentation Intestinal microbiota Short-chain fatty acids |
| url | http://www.sciencedirect.com/science/article/pii/S1756464618304092 |
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