de Paulo Farias David, de Araújo Fábio Fernandes, Huyan Zongyao, Villasante Juliana, Ranpatabendi Thisun, Fogliano Vincenzo, Pastore Glaucia Maria
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
Food Chem. 2025 Oct 1;488:144819. doi: 10.1016/j.foodchem.2025.144819. Epub 2025 May 20.
This study evaluated the effect of colonic fermentation of uvaia seed and uvaia pulp on the phenolic compounds produced in the lumen and on the gut microbiota composition. Fermentation of uvaia pulp increased epigallocatechin, hippuric acid, ellagic acid, epicatechin gallate, and procyanidins in proximal colon (PC). The microbiota action on uvaia seed decreased hesperetin and quercetin in descending colon (DC). Fecal fermentation of uvaia pulp fraction showed the highest production of acetate (1469.82-5860.10 mg/L), propionate (543.72-3039.37 mg/L), and butyrate (8.58-2225 mg/L). Firmicutes decreased its overabundance after fermentation of both uvaia fractions. Feeding with uvaia seed reduced Veillonella in all the colon compartments and increased Akkermansia in DC. These results suggest that uvaia consumption can increase polyphenol concentrations in the gut lumen, primarily through the release of bound phenolic compounds from the plant cell wall during colonic fermentation, which in turn modifies the composition of the gut microbiota.
本研究评估了乌瓦亚种子和乌瓦亚果肉的结肠发酵对肠腔中产生的酚类化合物以及肠道微生物群组成的影响。乌瓦亚果肉的发酵增加了近端结肠（PC）中的表没食子儿茶素、马尿酸、鞣花酸、表儿茶素没食子酸酯和原花青素。微生物对乌瓦亚种子的作用降低了降结肠（DC）中的橙皮素和槲皮素。乌瓦亚果肉部分的粪便发酵显示乙酸盐（1469.82 - 5860.10毫克/升）、丙酸盐（543.72 - 3039.37毫克/升）和丁酸盐（8.58 - 2225毫克/升）的产量最高。在两种乌瓦亚部分发酵后，厚壁菌门减少了其过量存在。用乌瓦亚种子喂食可降低所有结肠段中的韦荣氏菌，并增加降结肠中的阿克曼氏菌。这些结果表明，食用乌瓦亚可以增加肠腔中的多酚浓度，主要是通过结肠发酵过程中从植物细胞壁释放结合的酚类化合物，这反过来又会改变肠道微生物群的组成。
