Effects of long-term intake of anthocyanins from Lycium ruthenicum Murray on the organism health and gut microbiota in vivo

文献类型： 外文期刊

第一作者： Peng, Yujia

作者： Peng, Yujia;Wan, Peng;Dong, Wei;Huang, Kaiyin;Zeng, Xiaoxiong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong;Ran, Linwu

作者机构：

关键词： Lycium ruthenicum Murray; Anthocyanins; Gut microbiota; Organism health

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2020 年 130 卷

页码：

收录情况： SCI

摘要： The relationship between diet, especially polyphenols, and health has been receiving increasing attention. Polyphenols were degraded by gut microbiota into metabolites and acted on the body to exert many bioactivities from several targets such as antioxidative stress, anti-inflammation, intestinal barrier and gut microbiota modulation. After long-term treatment of mice with anthocyanins from Lycium ruthenicum Murray (ACN), antioxidant status in liver (T-AOC, T-SOD, CAT, GSH and GSH-Px were increased and AST, ALT, ALP and MDA were decreased), anti-inflammatory status in colon (the expression of mRNA of iNos, Cox-2, Tnf-alpha, eta-6, Il-1 beta and Ifn-gamma were significantly reduced), intestinal barrier (the expression of mRNA of Zo-1 , Occludin, Claudin-1 and Mud were significantly increased) and gut microbiota (Barnesiella, Alistipes, Eisenbergiella, Coprobacter and Odorthacter were proliferated) were all regulated in ACN group. Meanwhile, the content of short-chain fatty acids in cecal contents and feces were increased. Taken together, long-term intake of ACN could promote organism healthy and these results have important implications for the development of ACN as a functional food ingredient.

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