In vivo absorption and excretion in rats and in vitro digestion and fermentation by the human intestinal microbiota of 2-O-β-d -glucopyranosyl-l -ascorbic acid from the fruits of Lycium barbarum L
文献类型： 外文期刊
第一作者： Dong, Wei
作者： Dong, Wei;Peng, Yujia;Xu, Weiqi;Zhou, Wangting;Zeng, Xiaoxiong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong;Yan, Yamei;Mi, Jia;Lu, Lu;Cao, Youlong
作者机构：
期刊名称：FOOD & FUNCTION （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN： 2042-6496
年卷期： 2024 年 15 卷 16 期
页码：
收录情况： SCI
摘要： 2-O-beta-d-Glucopyranosyl-l-ascorbic acid (AA-2 beta G) from Lycium barbarum fruits has diverse bioactivities, yet its absorption and digestion are poorly understood. Therefore, the in vivo absorption of AA-2 beta G in rats was investigated in the present study. After oral administration to SD rats, AA-2 beta G was absorbed intact, reaching a peak plasma concentration of 472.32 +/- 296.64 nM at 90 min, with fecal excretion peaking at 4-8 h and decreasing rapidly by 12-24 h, indicating a prolonged intestinal presence. Furthermore, the digestibility under simulated gastrointestinal conditions and the impact on the gut flora through in vitro fermentation of AA-2 beta G were investigated. The results reveal that AA-2 beta G resisted in in vitro simulated digestion, indicating potential interactions with the gut microbiota. The results of in vitro fermentation showed that AA-2 beta G regulated the composition of the gut microbiota by promoting Oscillospiraceae, Faecalibacterium, Limosilactobacillus, and Fusicatenibacter, while inhibiting Enterococcus, Phocaeicola, Bacteroides, and Streptococcus. Furthermore, at the species level, AA-2 beta G promoted the growth of Limosilactobacillus mucosae and Faecalibacterium prausnitzii, and inhibited the growth of Enterococcus. F. prausnitzii is a major producer of n-butyric acid, and the results of short-chain fatty acids also demonstrated a significant promotion of n-butyric acid. Therefore, the study on the absorption, excretion, and regulatory effects of AA-2 beta G on the gut microbiota supported its potential development as a functional food additive to enhance intestinal health and prevent diseases.
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