Jiang Li, Xie Minhao, Chen Guijie, Qiao Jiangtao, Zhang Hongcheng, Zeng Xiaoxiong
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
College of Food Science, Nanjing Agricultural University, Nanjing 210095, China.
Evid Based Complement Alternat Med. 2020 Feb 26;2020:6432942. doi: 10.1155/2020/6432942. eCollection 2020.
Intestinal microbiota plays an important role in human health. The aim of this paper is to determine the impact of the phenolics and carbohydrate in buckwheat honey on human intestinal microbiota. We investigated the phenolics and carbohydrate compositions of eight buckwheat honey samples using high-performance liquid chromatography and ion chromatography. The human intestinal microbes were cultured in a medium supplemented with eight buckwheat honey samples or the same concentration of fructooligosaccharides. The bacterial 16S rDNA V4 region sequence of DNA extraction was determined by the Illumina MiSeq platform. 12 phenolics and 4 oligosaccharides were identified in almost all buckwheat honey samples, namely, protocatechuic acid, 4-hydroxy benzoic acid, vanillin, gallic acid, -coumaric acid, benzoic acid, isoferulic acid, methyl syringate, -abscisic acid, -abscisic acid, ferulic acid, 4-hydroxybenzaldehyde, kestose, isomaltose, isomaltotriose, and panose. Most notably, this is the first study to reveal the presence of 4-hydroxybenzaldehyde in buckwheat honey. 4-Hydroxybenzaldehyde seems to be a land marker of buckwheat honey. Our results indicate that buckwheat honey can provide health benefits to the human gut by selectively supporting the growth of indigenous and restraining the pathogenic bacterium in the gut tract. We infer that buckwheat honey may be a type of natural intestinal-health products.
肠道微生物群在人类健康中发挥着重要作用。本文旨在确定荞麦蜂蜜中的酚类物质和碳水化合物对人类肠道微生物群的影响。我们使用高效液相色谱法和离子色谱法研究了八个荞麦蜂蜜样品的酚类物质和碳水化合物组成。将人类肠道微生物在添加了八个荞麦蜂蜜样品或相同浓度低聚果糖的培养基中培养。通过Illumina MiSeq平台测定DNA提取的细菌16S rDNA V4区域序列。在几乎所有荞麦蜂蜜样品中鉴定出12种酚类物质和4种低聚糖，即原儿茶酸、4-羟基苯甲酸、香草醛、没食子酸、对香豆酸、苯甲酸、异阿魏酸、丁香酸甲酯、脱落酸、脱落酸、阿魏酸、4-羟基苯甲醛、潘糖、异麦芽糖、异麦芽三糖和棉子糖。最值得注意的是，这是首次揭示荞麦蜂蜜中存在4-羟基苯甲醛的研究。4-羟基苯甲醛似乎是荞麦蜂蜜的一个标志性成分。我们的结果表明，荞麦蜂蜜可以通过选择性地支持肠道原生菌的生长和抑制肠道中的病原菌，为人类肠道提供健康益处。我们推断荞麦蜂蜜可能是一种天然的肠道健康产品。
