Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro
Yan 73 anthocyanin extracts and spine grape anthocyanin extracts, along with anthocyanin standards (malvidin-3-O-glucoside; malvidin-3,5-O-diglucoside), were used to investigate the role of anthocyanins and their structures (monoglucoside, diglucoside) on intestinal microbiota. The results showed th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002991 |
| _version_ | 1818471167775735808 |
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| author | Wenxiu Yue Fuliang Han |
| author_facet | Wenxiu Yue Fuliang Han |
| author_sort | Wenxiu Yue |
| collection | DOAJ |
| description | Yan 73 anthocyanin extracts and spine grape anthocyanin extracts, along with anthocyanin standards (malvidin-3-O-glucoside; malvidin-3,5-O-diglucoside), were used to investigate the role of anthocyanins and their structures (monoglucoside, diglucoside) on intestinal microbiota. The results showed that anthocyanins (especially monoglucoside) increased the alpha diversity and abundance of Bifidobacterium, Faecalibacterium, and Prevotella. Yan 73 anthocyanin extracts particularly promoted the growth of Lactobacillus and decreased Streptococcus abundance, while malvidin-3,5-O-diglucoside suppressed the proliferation of Escherichia-Shigella. The pH value was lower in anthocyanin extracts than in the standards. Short-chain fatty acid contents were higher in diglycososide anthocyanins than in monoglycoside. The results of scanning electron microscopic images suggested that anthocyanins might change bacterial cell morphology to exhibit antibacterial activity. Consequently, anthocyanins with different structures showed dynamic and multiple regulatory effects on intestinal microbiota for maintaining intestinal health through promoting short-chain fatty acids, lowering pH, and/or damaging bacterial cell morphology. |
| first_indexed | 2024-04-13T21:47:06Z |
| format | Article |
| id | doaj.art-55ea4107a971411f9be57b3f7454416f |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-13T21:47:06Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-55ea4107a971411f9be57b3f7454416f2022-12-22T02:28:31ZengElsevierFood Chemistry: X2590-15752022-12-0116100501Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitroWenxiu Yue0Fuliang Han1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, Shaanxi, China; Heyang Experimental Demonstration Station, Northwest A&F University, Weinan 715300, Shaanxi, China; Corresponding author at: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.Yan 73 anthocyanin extracts and spine grape anthocyanin extracts, along with anthocyanin standards (malvidin-3-O-glucoside; malvidin-3,5-O-diglucoside), were used to investigate the role of anthocyanins and their structures (monoglucoside, diglucoside) on intestinal microbiota. The results showed that anthocyanins (especially monoglucoside) increased the alpha diversity and abundance of Bifidobacterium, Faecalibacterium, and Prevotella. Yan 73 anthocyanin extracts particularly promoted the growth of Lactobacillus and decreased Streptococcus abundance, while malvidin-3,5-O-diglucoside suppressed the proliferation of Escherichia-Shigella. The pH value was lower in anthocyanin extracts than in the standards. Short-chain fatty acid contents were higher in diglycososide anthocyanins than in monoglycoside. The results of scanning electron microscopic images suggested that anthocyanins might change bacterial cell morphology to exhibit antibacterial activity. Consequently, anthocyanins with different structures showed dynamic and multiple regulatory effects on intestinal microbiota for maintaining intestinal health through promoting short-chain fatty acids, lowering pH, and/or damaging bacterial cell morphology.http://www.sciencedirect.com/science/article/pii/S2590157522002991AnthocyaninsStructuresMorphologyGut microbiotaHigh-throughput sequencingIncubation in vitro |
| spellingShingle | Wenxiu Yue Fuliang Han Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro Food Chemistry: X Anthocyanins Structures Morphology Gut microbiota High-throughput sequencing Incubation in vitro |
| title | Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro |
| title_full | Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro |
| title_fullStr | Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro |
| title_full_unstemmed | Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro |
| title_short | Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro |
| title_sort | effects of monoglucoside and diglucoside anthocyanins from yan 73 vitis vinifera l and spine grape vitis davidii foex skin on intestinal microbiota in vitro |
| topic | Anthocyanins Structures Morphology Gut microbiota High-throughput sequencing Incubation in vitro |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002991 |
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