Effect of a combination of inulin and polyphenol-containing adzuki bean extract on intestinal fermentation in vitro and in vivo

• Published in: Bioscience, biotechnology, and biochemistry Vol. 82; no. 3; pp. 489 - 496
• Main Authors: Nagata, Ryuji, Echizen, Mao, Yamaguchi, Yukari, Han, Kyu-Ho, Shimada, Kenichiro, Ohba, Kiyoshi, Kitano-Okada, Tomoko, Nagura, Taizo, Uchino, Hirokatsu, Fukushima, Michihiro
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 04.03.2018; Oxford University Press
• Subjects: Adzuki bean extract; AE: adzuki bean extract; CEL: cellulose; IgA: immunoglobulin A; intestinal fermentation; INU: inulin; inulin; polyphenols; SCFA: short-chain fatty acids; inulin; polyphenols; SCFA: short-chain fatty acids; AE: adzuki bean extract; intestinal fermentation; INU: inulin; IgA: immunoglobulin A; CEL: cellulose; Adzuki bean extract
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1080/09168451.2018.1429886

The effect of a combination of inulin (INU) and polyphenol-containing adzuki bean extract (AE) on intestinal fermentation was examined in vitro using fermenters for 48 h and in vivo using rats for 28 d. The total short-chain fatty acid concentrations in the fermenters were decreased by a combination of INU and AE, but the concentration in the INU + AE group was higher than the cellulose (CEL) and CEL + AE groups. The cecal propionate concentration was increased by a combination of INU and AE compared with their single supplement. The ammonia-nitrogen concentration in the fermenters and rat cecum was decreased by INU and AE. Cecal mucin levels were increased by INU and AE respectively. Therefore, our observations suggested that the combination of INU and AE might be a material of functional food that includes several healthy effects through intestinal fermentation. Polyphenols contained in AE; further, a combination of inulin and AE affect intestinal fermentation in vitro and in vivo.