Subbiah Vigasini, Ebrahimi Faezeh, Agar Osman Tuncay, Legione Alistair R, Dunshea Frank R, Barrow Colin J, Suleria Hafiz A R
Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC, 3217, Australia.
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC, 3010, Australia.
Sci Rep. 2025 Jul 1;15(1):20954. doi: 10.1038/s41598-025-04689-8.
Seaweed phenolics are increasingly recognized for their health-promoting potential, but their bioavailability and interaction with gut microbiota remain insufficiently understood. This study examined the effects of seaweed phenolics on gut microbiota, short-chain fatty acid production and characterized phenolics during colonic fermentation over 48 h. Results showed that Durvillaea potatorum exhibited the highest total phenolic content (3.14 mg GAE/g) after 8 h of fermentation, while Phyllospora comosa showed peak flavonoid content at 0 h (0.73 mg QE/g). Phlorotannin content was notably elevated in D. potatorum at 12 and 48 h. Antioxidant capacity peaked in Cystophora siliquosa at 48 h (FRAP: 0.14 mg TE/g; TAC: 0.62 mg TE/g), whereas radical scavenging activity was highest in Sargassum fallax and P. comosa at 18 and 24 h, respectively (DPPH: 1.15 mg TE/g; ABTS: 0.36 mg TE/g). In this study, seaweed supplementation modulated the microbiota, resulting in alteration in microbial community structure and diversity. Additionally, short chain fatty acids (SCFAs), including acetic acid, butyric acid, isovaleric acid and total fatty acids were significantly elevated in P. comosa at 12 h. These findings suggest that seaweed-derived phenolics may modulate microbial composition and enhancing SCFAs production.
海藻酚类因其促进健康的潜力而越来越受到认可，但其生物利用度以及与肠道微生物群的相互作用仍未得到充分了解。本研究考察了海藻酚类对肠道微生物群、短链脂肪酸产生的影响，并对48小时结肠发酵过程中的酚类进行了表征。结果表明，发酵8小时后，杜氏藻的总酚含量最高（3.14毫克没食子酸当量/克），而孔叶藻在0小时时黄酮含量达到峰值（0.73毫克槲皮素当量/克）。12小时和48小时时，杜氏藻中的间苯三酚单宁含量显著升高。48小时时，囊叶藻的抗氧化能力达到峰值（铁还原抗氧化能力：0.14毫克 Trolox 当量/克；总抗氧化能力：0.62毫克 Trolox 当量/克），而18小时和24小时时，狐尾藻和孔叶藻的自由基清除活性分别最高（二苯基苦味酰基自由基：1.15毫克 Trolox 当量/克；2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸：0.36毫克 Trolox 当量/克）。在本研究中，添加海藻可调节微生物群，导致微生物群落结构和多样性发生改变。此外，12小时时，孔叶藻中的短链脂肪酸（包括乙酸、丁酸、异戊酸和总脂肪酸）显著升高。这些发现表明，海藻衍生的酚类可能调节微生物组成并提高短链脂肪酸的产生。
