Majchrzak Marta, Paterson Samuel, Gutiérrez-Corral Javier, Gómez-Garre Dulcenombre, Ortega-Hernández Adriana, de la Fuente Miguel Ángel, Hernández-Ledesma Blanca, Gómez-Cortés Pilar
Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
Department of Applied Physical Chemistry, Autonoma University of Madrid, Francisco Tomás and Valiente 7, 28049 Madrid, Spain.
Foods. 2025 Jun 16;14(12):2106. doi: 10.3390/foods14122106.
is a microalga commercialized because of its richness in health-beneficial molecules. Previous studies have profusely demonstrated the biological properties of compounds isolated from , but data are not yet available on the impact that gastrointestinal digestion could exert. This article describes the passage of through the gastrointestinal tract, combining the INFOGEST procedure and in vitro colonic fermentation to examine potential effects on the human colonic microflora composition and its metabolic activity. Microbial plate counting was conducted to determine the different groups of microorganisms. Amplification of the 16S ribosomal RNA gene was performed via polymerase chain reaction to examine in detail the main genera of bacteria, and its metabolic activity was evaluated by measuring of short-chain fatty acids (SCFAs) by gas chromatography. The presence of modified the fecal microbiota. Although the evolution of lactic acid bacteria and spp. content during 72 h showed that the use of compared to fructopolysaccharides such as inulin, would not provide nutritional advantages, the microalgae extract contributed to a significant decrease in and . Furthermore, increased the relative abundance of and , genera considered highly beneficial. In correlation with the presence of these microorganisms, the results show that the presence of favored the release of SCFA, such as acetic (20 mM), propionic (>5 mM), isovaleric (0.3 mM), isobutyric (0.15 mM), and, mainly, butyric (>2 mM), after 72 h colonic fermentation, being indicators of gut health. These findings suggest that has potential as a functional ingredient for promoting health through its modulatory effects on the intestinal microbiota.
是一种因其富含对健康有益的分子而实现商业化的微藻。先前的研究大量证明了从 中分离出的化合物的生物学特性，但关于胃肠道消化可能产生的影响的数据尚未可得。本文描述了 通过胃肠道的过程，结合INFOGEST程序和体外结肠发酵来研究对人类结肠微生物群组成及其代谢活性的潜在影响。进行微生物平板计数以确定不同的微生物组。通过聚合酶链反应对16S核糖体RNA基因进行扩增，以详细检查主要细菌属，并通过气相色谱法测量短链脂肪酸（SCFA）来评估其代谢活性。 的存在改变了粪便微生物群。尽管72小时内乳酸菌和 属含量的变化表明，与菊粉等果聚糖相比，使用 不会提供营养优势，但微藻提取物导致 和 显著减少。此外， 增加了被认为非常有益的 属和 属的相对丰度。与这些微生物的存在相关，结果表明， 的存在有利于结肠发酵72小时后SCFA的释放，如乙酸（20 mM）、丙酸（>5 mM）、异戊酸（0.3 mM）、异丁酸（0.15 mM），主要是丁酸（>2 mM），这些都是肠道健康的指标。这些发现表明， 通过对肠道微生物群的调节作用，有潜力作为促进健康的功能性成分。
