Prebiotic effects in vitro of anthocyanins from the fruits of Lycium ruthenicum Murray on gut microbiota compositions of feces from healthy human and patients with inflammatory bowel disease
Anthocyanins from the fruits of Lycium ruthenicum Murray (ACN) can be degraded by gut microbiota into metabolites and regulate the structure of gut microbiota. In order to investigate the prebiotic effect of ACN, the effects of ACN and its main monomer, petunidin 3-O-[rhamnopyranosyl-(trans-p-coumar...
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| Published in | Food science & technology Vol. 149; p. 111829 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.09.2021
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| Abstract | Anthocyanins from the fruits of Lycium ruthenicum Murray (ACN) can be degraded by gut microbiota into metabolites and regulate the structure of gut microbiota. In order to investigate the prebiotic effect of ACN, the effects of ACN and its main monomer, petunidin 3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-[β-d-glucopyranoside] (P3G), on gut microbiota of feces from healthy volunteers and patients with inflammatory bowel disease (IBD) were investigated by fermentation in vitro in the present study. As results, it was found that the gut microbiota of IBD feces was disordered compared with healthy feces. ACN and P3G both could regulate the gut microbiota of healthy and IBD feces, including increasing the relative abundance of Lactobacillus and Bifidobacterium, and decreasing the relative abundance of Escherichia/Shigella. While the positive effect of ACN was better than that of P3G in IBD fecal fermentation. What's more, the production of acetic, propionic and lactic acids was promoted by ACN and P3G in healthy fecal fermentation and only lactic acid was promoted by both ACN and P3G in IBD fecal fermentation. In short, they showed a similar effect to prebiotics on gut microbiota, and provided important theoretical support for the development of the fruits of L. ruthenicum as functional food ingredients.
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•ACN and P3G significantly increased the relative abundances of Lactobacillus and Bifidibacteria.•ACN and P3G significantly decreased the relative abundance of Escherichia/Shigella.•ACN promoted the production of SCFAs including acetic, propionic and lactic acids.•The positive effect of ACN was better than that of P3G in IBD fecal fermentation. |
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| AbstractList | Anthocyanins from the fruits of Lycium ruthenicum Murray (ACN) can be degraded by gut microbiota into metabolites and regulate the structure of gut microbiota. In order to investigate the prebiotic effect of ACN, the effects of ACN and its main monomer, petunidin 3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-[β-d-glucopyranoside] (P3G), on gut microbiota of feces from healthy volunteers and patients with inflammatory bowel disease (IBD) were investigated by fermentation in vitro in the present study. As results, it was found that the gut microbiota of IBD feces was disordered compared with healthy feces. ACN and P3G both could regulate the gut microbiota of healthy and IBD feces, including increasing the relative abundance of Lactobacillus and Bifidobacterium, and decreasing the relative abundance of Escherichia/Shigella. While the positive effect of ACN was better than that of P3G in IBD fecal fermentation. What's more, the production of acetic, propionic and lactic acids was promoted by ACN and P3G in healthy fecal fermentation and only lactic acid was promoted by both ACN and P3G in IBD fecal fermentation. In short, they showed a similar effect to prebiotics on gut microbiota, and provided important theoretical support for the development of the fruits of L. ruthenicum as functional food ingredients.
[Display omitted]
•ACN and P3G significantly increased the relative abundances of Lactobacillus and Bifidibacteria.•ACN and P3G significantly decreased the relative abundance of Escherichia/Shigella.•ACN promoted the production of SCFAs including acetic, propionic and lactic acids.•The positive effect of ACN was better than that of P3G in IBD fecal fermentation. |
| ArticleNumber | 111829 |
| Author | Chen, Chunxu Chen, Dan Yan, Yamei Peng, Yujia Cao, Youlong Wan, Peng Zeng, Xiaoxiong |
| Author_xml | – sequence: 1 givenname: Yujia surname: Peng fullname: Peng, Yujia organization: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China – sequence: 2 givenname: Yamei surname: Yan fullname: Yan, Yamei organization: Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, 750002, Ningxia, China – sequence: 3 givenname: Peng surname: Wan fullname: Wan, Peng organization: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China – sequence: 4 givenname: Chunxu surname: Chen fullname: Chen, Chunxu organization: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China – sequence: 5 givenname: Dan surname: Chen fullname: Chen, Dan organization: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China – sequence: 6 givenname: Xiaoxiong orcidid: 0000-0003-2954-3896 surname: Zeng fullname: Zeng, Xiaoxiong email: zengxx@njau.edu.cn organization: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China – sequence: 7 givenname: Youlong surname: Cao fullname: Cao, Youlong email: youlongck@126.com organization: Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, 750002, Ningxia, China |
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| Keywords | Gut microbiota Inflammatory bowel disease Fermentation in vitro Anthocyanins Lycium ruthenicum Murray |
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| SubjectTerms | Anthocyanins Fermentation in vitro Gut microbiota Inflammatory bowel disease Lycium ruthenicum Murray |
| Title | Prebiotic effects in vitro of anthocyanins from the fruits of Lycium ruthenicum Murray on gut microbiota compositions of feces from healthy human and patients with inflammatory bowel disease |
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