Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China; Centre for Eye and Vision Research (CEVR), 17W Hong Kong Science Park, Hong Kong, China.
Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Hong Kong, China; School of Data Science, City University of Hong Kong, Hong Kong, China.
Food Chem. 2023 Mar 15;404(Pt B):134644. doi: 10.1016/j.foodchem.2022.134644. Epub 2022 Oct 18.
Polyphenols, ubiquitous in plant-originated foods, exhibit multifarious health benefits but are notorious for their low bioavailability. As the majority of polyphenols enter the colon where they are metabolized into the more bioavailable metabolites with multifarious bioactivities, gut microbiota composition is critical for realizing the health benefits of polyphenols. Black raspberries (BRB) are highly abundant in health-promoting but poorly absorbable polyphenols, primarily ellagitannins and anthocyanins. This study aimed to dissect the bilateral interactions between polyphenols and gut microbiotas of diverse origins. Using an optimized extraction procedure, BRB polyphenols were first comprehensively characterized by UHPLC-QTOF-MS/MS. Next, in vitro anaerobic fermentations with microbiota from human adults, infants, rats, and mice were conducted for comparison of phenolic profile (by metabolomics) and microbiota composition (by 16S rDNA sequencing) before and after fermentation. Bioinformatics analysis further revealed unique polyphenol-microbiota interactions and identified several bacterial species that could potentially produce bioactive and bioavailable phenolic metabolites following BRB consumption.
多酚广泛存在于植物性食物中，具有多种健康益处，但生物利用度低却是其臭名昭著的特点。由于大部分多酚进入结肠后会被代谢成更具生物活性和生物利用度的代谢物，因此肠道微生物群组成对于实现多酚的健康益处至关重要。黑莓（BRB）富含具有促进健康但吸收不良的多酚，主要是鞣花单宁和花青素。本研究旨在剖析多酚与来源不同的肠道微生物群之间的双向相互作用。使用优化的提取程序，首先通过 UHPLC-QTOF-MS/MS 对 BRB 多酚进行全面表征。接下来，进行来自成年人、婴儿、大鼠和小鼠的微生物群的体外厌氧发酵，以比较发酵前后的酚类谱（通过代谢组学）和微生物群组成（通过 16S rDNA 测序）。生物信息学分析进一步揭示了独特的多酚-微生物群相互作用，并鉴定了几种细菌物种，这些细菌物种在食用 BRB 后可能会产生具有生物活性和生物利用度的酚类代谢物。
