Chen Xiaowei, Xu Hanting, Xu Yujuan, Wu Jijun, Zou Bo, Li Lu, Yu Yuanshan, Hu Tenggen
Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street., Dongguanzhuang road, Tianhe District, Guangzhou 510610, China.
Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street., Dongguanzhuang road, Tianhe District, Guangzhou 510610, China.
Food Chem. 2025 Jun 24;491:145322. doi: 10.1016/j.foodchem.2025.145322.
The dietary fiber present in litchi pomace is abundant in bound phenolics, which are advantageous for human health. In this study, the interaction between litchi pomace soluble dietary fiber (SDF) and bound phenolics on in vitro colonic fermentation properties, intestinal flora metabolism and anti-inflammatory activity was investigated. The results indicated that litchi pomace SDF group displayed higher total phenolic, total flavonoids content, short-chain fatty acids (SCFAs) content and higher antioxidant activity than the dephenolized SDF (SDF-DF) group. Furthermore, litchi pomace SDF could enrich beneficial bacteria and inhibit harmful bacteria, with the SDF group was superior to the SDF-DF group. Metabolomics analysis revealed significant up-regulation of polyphenolic compounds, indole and its derivatives, and nicotinic acid in the SDF 24 h group compared to the SDF-DF 24 h group. Additionally, the SDF group was more effective than the SDF-DF group in inhibiting the production of NO and inflammatory factors by RAW264.7 macrophages. Collectively, these results suggest that bound phenolic contribute significantly to the intestinal regulation and anti-inflammatory functional properties of litchi pomace SDF, providing a scientific basis for high-value utilization of litchi pomace SDF.
荔枝果渣中存在的膳食纤维富含结合酚类物质，这对人体健康有益。本研究考察了荔枝果渣可溶性膳食纤维（SDF）与结合酚类物质在体外结肠发酵特性、肠道菌群代谢及抗炎活性方面的相互作用。结果表明，荔枝果渣SDF组的总酚、总黄酮含量、短链脂肪酸（SCFAs）含量及抗氧化活性均高于脱酚SDF（SDF-DF）组。此外，荔枝果渣SDF能富集有益菌并抑制有害菌，SDF组优于SDF-DF组。代谢组学分析显示，与SDF-DF 24小时组相比，SDF 24小时组的多酚类化合物、吲哚及其衍生物和烟酸显著上调。此外，SDF组在抑制RAW264.7巨噬细胞产生NO和炎症因子方面比SDF-DF组更有效。总体而言，这些结果表明结合酚类物质对荔枝果渣SDF的肠道调节和抗炎功能特性有显著贡献，为荔枝果渣SDF的高值化利用提供了科学依据。
