Ma Huiqin, Hou Aixiang, Tang Jiaojiao, Zhong Aiai, Li Ke, Xiao Yu, Li Zongjun
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
Foods. 2022 Aug 29;11(17):2615. doi: 10.3390/foods11172615.
Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as and , increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion.
葡萄整籽（VWS）是葡萄产品加工过程中的一种副产品，富含生物活性化合物，在食品工业中具有巨大潜力。本研究测定了VWS的生物活性化合物和抗氧化活性，并在VWS进行体外模拟消化后，研究了其在体外结肠发酵过程中的动态变化。结果表明，VWS富含多酚（23.67±0.52毫克没食子酸当量/克）、黄酮类化合物（13.13±1.22毫克芦丁当量/克）和原花青素（8.36±0.14毫克儿茶素当量/克）。它还具有良好的DPPH和ABTS自由基清除活性，在1000微克/毫升时分别达到82.10%和76.10%。随着发酵时间的延长，体外发酵24小时期间抗氧化活性的变化趋势与多酚等生物活性物质含量的变化趋势一致。生物活性化合物和抗氧化活性呈现先增加后降低的趋势，在8小时时达到最高值。对VWS对肠道微生物调节作用的高通量测序分析表明，VWS影响肠道微生物群的多样性。与对照组相比，发酵24小时后，有益微生物群如 和 的相对丰度分别增加了4.1倍和1.65倍。它还使 降低了11.23%，有效减轻了宿主炎症，同时增加了乙酸、丙酸等代谢产物的含量。综上所述，这些结果揭示了VWS的利用价值，并为VWS的营养和微生物群调节作用提供了新的见解，因此VWS可作为促进健康的营养保健品成分。
