Hesperetin Modifies the Composition of Fecal Microbiota and Increases Cecal Levels of Short-Chain Fatty Acids in Rats

• Published in: Journal of agricultural and food chemistry Vol. 63; no. 36; pp. 7952 - 7957
• Main Authors: Unno, Tomonori, Hisada, Takayoshi, Takahashi, Shunsuke
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 16.09.2015
• Subjects: Animals; Bacteria - classification; Bacteria - drug effects; Bacteria - genetics; Bacteria - isolation & purification; Cecum - drug effects; Cecum - metabolism; Cecum - microbiology; Fatty Acids, Volatile - metabolism; Feces - microbiology; Gastrointestinal Microbiome - drug effects; Hesperidin - pharmacology; Male; Rats; Rats, Wistar; starch digestion; Clostridium subcluster XIVa; short-chain fatty acids; hesperetin; gut microbiota; hesperidin
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b02649

There has been particular interest in the prebiotic-like effects of commonly consumed polyphenols. This study aimed to evaluate the effects of hesperidin (HD) and its aglycone hesperetin (HT), major flavonoids in citrus fruits, on the structure and activity of gut microbiota in rats. Rats ingested an assigned diet (a control diet, a 0.5% HT diet, or a 1.0% HD diet) for 3 weeks. Terminal restriction fragment length polymorphism analysis revealed that the proportion of Clostridium subcluster XIVa in the feces collected at the third week of feeding was significantly reduced by the HT diet: 19.8 ± 4.3% for the control diet versus 5.3 ± 1.5% for the HT diet (P < 0.01). There was a significant difference in the cecal pool of short-chain fatty acids (SCFA), the sum of acetic, propionic, and butyric acids, between the control diet (212 ± 71 μmol) and the HT diet (310 ± 51 μmol) (P < 0.05), whereas the HD diet exhibited no effects (245 ± 51 μmol). Interestingly, dietary HT resulted in a significant increase in the excretion of starch in the feces. HT, but not HD, might reduce starch digestion, and parts of undigested starch were utilized to produce SCFA by microbial fermentation in the large intestine.