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

• Published in: Food science & technology Vol. 149; p. 111829
• Main Authors: Peng, Yujia, Yan, Yamei, Wan, Peng, Chen, Chunxu, Chen, Dan, Zeng, Xiaoxiong, Cao, Youlong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2021
• Subjects: Anthocyanins; Fermentation in vitro; Gut microbiota; Inflammatory bowel disease; Lycium ruthenicum Murray; Gut microbiota; Inflammatory bowel disease; Fermentation in vitro; Anthocyanins; Lycium ruthenicum Murray

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...