Structural, in vitro digestion, and fermentation characteristics of lotus leaf flavonoids

文献类型： 外文期刊

第一作者： Feng, Jicai

作者： Feng, Jicai;Wang, Jian;Bu, Tingting;Yang, Kai;Sun, Peilong;Cai, Ming;Feng, Jicai;Wang, Jian;Bu, Tingting;Yang, Kai;Sun, Peilong;Cai, Ming;Ge, Zhiwei;Wu, Liehong

作者机构：

关键词： Lotus leaf flavonoids; In vitro digestion; In vitro fermentation; Short -chain fatty acids; Gut microbiota

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 406 卷

页码：

收录情况： SCI

摘要： Bioaccessibility and bioactivity of flavonoids in lotus leaves are related to their characteristics in gastrointestinal digestion and colonic fermentation. The aim of this study is to investigate the stability of lotus leaf flavonoids (LLF) in simulated gastrointestinal digestion, and its modulation on gut microbiota in vitro fermentation. Results showed that LLF mainly consisted of quercetin-3-O-galactoside, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, and kaempferol-3-O-glucoside. These flavonoids kept stability with only a small fraction degraded in simulated gastric and intestinal fluids. In vitro fermentation, LLF stimulated the growth of Actinobacteria and Firmicutes, inhibited the growth of Proteobacteria, and induced the production of fermentation gases and short -chain fatty acids. Interestingly, supplementation of soluble starch significantly improved the utilization of LLF by the intestinal flora. These results revealed that LLF shaped a unique biological web with Lactobacillus and Bifidobacterium spp. as the core of the biological network, which would be more beneficial to gut health.

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