Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan 173234, India.
Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan 173234, India.
Food Res Int. 2018 Sep;111:314-323. doi: 10.1016/j.foodres.2018.05.045. Epub 2018 May 21.
The present study investigated the effect of polyphenol rich Sea buckthorn berries juice (SBJ) on colonic microbial composition and diversity using in vitro simulated gut model. The release of polyphenols, their antioxidant activity and impact on microbial diversity was evaluated under long term fermentation for 21 days. The treatment of colonic reactors with basal feed supplemented with SBJ resulted in an increase in population and diversity of beneficial bacteria as revealed by viable cell count and PCR-DGGE. A higher release of phenolics was observed, which resulted in higher antioxidant activity in the colonic reactors throughout the treatment period (p < 0.05). Higher content of resveratrol, rutin and chlorogenic acid were observed in ascendens colon whereas quercetin, ferulic and caeffic acid level were higher in descendens colon due to biotransformation of polyphenols in the later part of colon. The Principal Component Analysis also indicated the stimulatory effect of SBJ on the beneficial microbial population of Lactobacilli, Bacteroides/Prevotella and Bifidobacteria in all the three reactors. It also confirmed higher release of polyphenolic compounds and associated antioxidant activities in descendens colon.
本研究采用体外模拟肠道模型，研究了富含多酚的沙棘浆果汁（SBJ）对结肠微生物组成和多样性的影响。在 21 天的长期发酵过程中，评估了多酚的释放、抗氧化活性及其对微生物多样性的影响。用基础饲料补充 SBJ 处理结肠反应器，结果显示有益菌的数量和多样性增加，这可以通过活菌计数和 PCR-DGGE 来证明。在整个处理期间（p < 0.05），观察到多酚的释放量更高，这导致结肠反应器的抗氧化活性更高。在上升结肠中观察到较高水平的白藜芦醇、芦丁和绿原酸，而在下降结肠中槲皮素、阿魏酸和 CAE 酸的水平较高，这是由于多酚在结肠后半部分的生物转化。主成分分析也表明，SBJ 对所有三个反应器中的有益微生物群体（乳杆菌、拟杆菌/普雷沃氏菌和双歧杆菌）具有刺激作用。它还证实了下降结肠中多酚化合物的更高释放及其相关的抗氧化活性。
