Qiu Jun, Ye Bin, Feng Lei
Stroke Center The Third People's Hospital of Bengbu Bengbu Anhui China.
Department of Neurosurgery The First People's Hospital of Jining Jining Shandong China.
Food Sci Nutr. 2024 Jul 28;12(10):7481-7491. doi: 10.1002/fsn3.4263. eCollection 2024 Oct.
Anthocyanins in Murray can be degraded into metabolites by intestinal microorganisms and have a wide range of biological functions. However, there are limited studies on the effect of anthocyanins on the intestinal flora structure in patients with cerebral infarction. To explore the new probiotic effects of ACN, the gut microbiota present in fecal samples obtained from healthy volunteers and patients with acute cerebral infarction underwent in vitro fermentation analysis. The in vitro fermentation product of ACN with Murray can significantly increase the diversity of the gut flora in patients with cerebral infarction. It can also promote beneficial bacteria (e.g., Bifidobacterium) in the guts of patients with acute cerebral infarction (e.g. Bifidobacterium, Allisonella, and Prevotell), reduce the growth of potentially harmful bacteria (Dialister, Megamonas, and Clostridium), and increase the levels of SCFAs. This investigation demonstrated the capability of ACN in vitro fermentation to improve the gut microbiota structure in patients with cerebral infarction. This, in turn, furnishes new theoretical underpinnings for its potential development as a functional food component.
杨梅中的花青素可被肠道微生物降解为代谢产物，并具有广泛的生物学功能。然而，关于花青素对脑梗死患者肠道菌群结构影响的研究有限。为了探索花青素的新益生菌作用，对从健康志愿者和急性脑梗死患者获得的粪便样本中的肠道微生物群进行了体外发酵分析。花青素与杨梅的体外发酵产物可显著增加脑梗死患者肠道菌群的多样性。它还可以促进急性脑梗死患者肠道中的有益细菌（如双歧杆菌）（如双歧杆菌、Allisonella和普雷沃氏菌属）的生长，减少潜在有害细菌（戴氏菌属、巨单胞菌属和梭菌属）的生长，并提高短链脂肪酸的水平。这项研究证明了花青素体外发酵改善脑梗死患者肠道微生物群结构的能力。这反过来又为其作为功能性食品成分的潜在开发提供了新的理论基础。
