Ran Junjian, Wang Meiying, Su Yiwei, Tang Yuhan, Jiao Lingxia, Li Yongchao, Zhao Ruixiang
School of Food Science, Henan Institute of Science and Technology, Key Lab Breeding Base of College of Henan Province, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang 453003, China.
School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang 453003, China.
Food Chem X. 2025 May 11;28:102539. doi: 10.1016/j.fochx.2025.102539. eCollection 2025 May.
Apple () polyphenols possess functional properties; however, their human body absorption is impeded. To enhance their absorption, apple polyphenols were fermented using zrx01. Gastrointestinal digestion and metabolomics analyses were conducted. The results showed that the polyphenol content decreased significantly to 1.12 mg/mL ( < 0.05) in fermentation group and increased to 2.01 mg/mL in non-fermentation group; 6 differential metabolites such as ferulic acid (log₂ FC = -3.28) and p-hydroxybenzoic acid (log FC = -2.80) were identified by metabolomics, among which epicatechin (VIP = 2.54) and chlorogenic acid (VIP = 2.40) were significantly increased. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that differential metabolites were significantly enriched in 10 metabolic pathways, including phosphatidylinositol 3 kinase-protein kinase signaling pathway ( = 0.00029), fluid shear stress, and atherosclerosis pathway ( = 0.00327). The research shows fermentation converts macromolecular polyphenols into small molecules deglycosylation, altering postdigestive metabolite profiles and providing evidence for bioavailability mechanisms and functional development of apple polyphenols.
苹果（）多酚具有功能特性；然而，它们在人体中的吸收受到阻碍。为了提高其吸收率，使用zrx01对苹果多酚进行发酵。进行了胃肠道消化和代谢组学分析。结果表明，发酵组中多酚含量显著降低至1.12毫克/毫升（<0.05），未发酵组中增加至2.01毫克/毫升；代谢组学鉴定出阿魏酸（log₂FC = -3.28）和对羟基苯甲酸（logFC = -2.80）等6种差异代谢物，其中表儿茶素（VIP = 2.54）和绿原酸（VIP = 2.40）显著增加。京都基因与基因组百科全书（KEGG）通路分析表明，差异代谢物在10条代谢通路中显著富集，包括磷脂酰肌醇3激酶-蛋白激酶信号通路（ = 0.00029）、流体剪切应力和动脉粥样硬化通路（ = 0.00327）。该研究表明，发酵通过去糖基化将大分子多酚转化为小分子，改变消化后代谢物谱，为苹果多酚的生物利用度机制和功能开发提供了证据。
