Food Science, University of Arkansas, Fayetteville, AR, United States.
Laboratory of Microbial Ecology and Technology (LabMET), Faculty of BioScience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium.
J Nutr Biochem. 2018 Sep;59:160-172. doi: 10.1016/j.jnutbio.2018.04.001. Epub 2018 Apr 7.
Tart cherries have been reported to exert potential health benefits attributed to their specific and abundant polyphenol content. However, there is a need to study the impact and fate of tart cherries polyphenols in the gut microbiota. Here, tart cherries, pure polyphenols (and apricots) were submitted to in vitro bacterial fermentation assays and assessed through 16S rRNA gene sequence sequencing and metabolomics. A short-term (5 days, 8 oz. daily) human dietary intervention study was also conducted for microbiota analyses. Tart cherry concentrate juices were found to contain expected abundances of anthocyanins (cyanidin-glycosylrutinoside) and flavonoids (quercetin-rutinoside) and high amounts of chlorogenic and neochlorogenic acids. Targeted metabolomics confirmed that gut microbes were able to degrade those polyphenols mainly to 4-hydroxyphenylpropionic acids and to lower amounts of epicatechin and 4-hydroxybenzoic acids. Tart cherries were found to induce a large increase of Bacteroides in vitro, likely due to the input of polysaccharides, but prebiotic effect was also suggested by Bifidobacterium increase from chlorogenic acid. In the human study, two distinct and inverse responses to tart cherry consumption were associated with initial levels of Bacteroides. High-Bacteroides individuals responded with a decrease in Bacteroides and Bifidobacterium, and an increase of Lachnospiraceae, Ruminococcus and Collinsella. Low-Bacteroides individuals responded with an increase in Bacteroides or Prevotella and Bifidobacterium, and a decrease of Lachnospiraceae, Ruminococcus and Collinsella. These data confirm that gut microbiota metabolism, in particular the potential existence of different metabotypes, needs to be considered in studies attempting to link tart cherries consumption and health.
酸樱桃被报道具有潜在的健康益处，这归因于其独特且丰富的多酚含量。然而，需要研究酸樱桃多酚在肠道微生物群中的影响和命运。在这里，酸樱桃、纯多酚（和杏仁）被提交进行体外细菌发酵试验，并通过 16S rRNA 基因序列测序和代谢组学进行评估。还进行了一项为期 5 天（每天 8 盎司）的短期人类饮食干预研究，以进行微生物组分析。酸樱桃浓缩汁被发现含有预期含量的花青素（矢车菊糖苷-鼠李糖苷）和类黄酮（槲皮素-鼠李糖苷）以及大量的绿原酸和新绿原酸。靶向代谢组学证实，肠道微生物能够主要将这些多酚降解为 4-羟基苯丙酸，并产生少量表儿茶素和 4-羟基苯甲酸。研究发现，酸樱桃在体外大量诱导拟杆菌的增加，这可能是由于多糖的输入，但由于绿原酸的增加，也暗示了双歧杆菌的益生元作用。在人体研究中，酸樱桃的消费与初始拟杆菌水平相关的两种不同且相反的反应。高拟杆菌个体的反应是拟杆菌和双歧杆菌减少，而lachnospiraceae、瘤胃球菌和柯林斯菌增加。低拟杆菌个体的反应是拟杆菌或普雷沃氏菌和双歧杆菌增加，lachnospiraceae、瘤胃球菌和柯林斯菌减少。这些数据证实，肠道微生物群代谢，特别是不同代谢类型的潜在存在，需要在试图将酸樱桃消费与健康联系起来的研究中加以考虑。
