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苹果和梨品种对人粪便微生物群体外发酵的影响

The Effect of Apple and Pear Cultivars on In Vitro Fermentation with Human Faecal Microbiota.

作者信息

Hoogeveen Anna M E, Butts Christine A, Kim Caroline C, Jobsis Carel M H, Parkar Shanthi G, Stoklosinski Halina M, Sutton Kevin H, Davis Patricia, Hedderley Duncan I, Johnston Jason, Gopal Pramod K

机构信息

The New Zealand Institute for Plant and Food Research Limited (Plant & Food Research), Private Bag 11600, Palmerston North 4442, New Zealand.

The New Zealand Institute for Plant and Food Research Limited (Plant & Food Research), Private Bag 4707, Christchurch 8140, New Zealand.

出版信息

Microorganisms. 2025 Aug 11;13(8):1870. doi: 10.3390/microorganisms13081870.

DOI:10.3390/microorganisms13081870
PMID:40871374
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12388040/
Abstract

Apples and pears are among the most popular and frequently consumed fruits worldwide. The polyphenol and dietary fibre components of these fruits are known to influence the gut microbiota and the subsequent human health outcomes. This study investigated the effects of New Zealand grown apples and pears with differing polyphenol contents on the structure and function of the human gut microbiota. Five apple and two pear cultivars underwent in vitro human digestion and microbial fermentation. Samples taken at 0 and 18 h were analysed for changes in pH, microbial composition, and organic acid production. The change in pH after faecal fermentation was influenced by the type of fruit (apple or pear), with lower pH being observed in the apples. Significant apple or pear cultivar effects were observed for the gut microbiome and organic acid production. The apple cultivar 'Golden Hornet' produced the least butyrate and the greatest microbial alpha diversity, while the pear 'PremP009' showed greater butyrate production with increases in a butyrogenic species (). Further studies are needed to investigate the effect of cultivar and type of fruit on nutrient absorption and microbial fermentation and the impact of these on human health.

摘要

苹果和梨是全球最受欢迎且食用频率最高的水果之一。已知这些水果中的多酚和膳食纤维成分会影响肠道微生物群以及随后的人体健康状况。本研究调查了新西兰种植的、多酚含量不同的苹果和梨对人体肠道微生物群结构和功能的影响。对五个苹果品种和两个梨品种进行了体外人体消化和微生物发酵实验。分析了在0小时和18小时采集的样本的pH值变化、微生物组成和有机酸产生情况。粪便发酵后的pH值变化受水果类型（苹果或梨）影响，苹果发酵后的pH值较低。在肠道微生物群和有机酸产生方面观察到了显著的苹果或梨品种效应。苹果品种“金胡蜂”产生的丁酸盐最少，微生物α多样性最大，而梨品种“PremP009”丁酸盐产量更高，一种产丁酸菌的数量增加。需要进一步研究以调查水果品种和类型对营养吸收和微生物发酵的影响，以及这些对人体健康的影响。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/96e7ea9f1fd8/microorganisms-13-01870-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/0ecdedf2d0f4/microorganisms-13-01870-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/e1f36f7e065d/microorganisms-13-01870-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/f167660c9dec/microorganisms-13-01870-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/2df293f5fef0/microorganisms-13-01870-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/fe3cf0d54e55/microorganisms-13-01870-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/3b36b7d30887/microorganisms-13-01870-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/895a90ffb2d8/microorganisms-13-01870-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/6d172ddb9624/microorganisms-13-01870-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/96e7ea9f1fd8/microorganisms-13-01870-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/0ecdedf2d0f4/microorganisms-13-01870-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/e1f36f7e065d/microorganisms-13-01870-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/f167660c9dec/microorganisms-13-01870-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/2df293f5fef0/microorganisms-13-01870-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/fe3cf0d54e55/microorganisms-13-01870-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/3b36b7d30887/microorganisms-13-01870-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/895a90ffb2d8/microorganisms-13-01870-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/6d172ddb9624/microorganisms-13-01870-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/66f7/12388040/96e7ea9f1fd8/microorganisms-13-01870-g009.jpg

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本文引用的文献

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Nat Rev Gastroenterol Hepatol. 2025 Jul 2. doi: 10.1038/s41575-025-01092-6.
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Impact of pectin structural diversity on gut microbiota: A mechanistic exploration through in vitro fermentation.果胶结构多样性对肠道微生物群的影响：通过体外发酵进行的机制探索
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不同果胶化学结构-功能效应及其对胃肠道免疫屏障系统的影响。
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