Impact of Clarified Apple Juices with Different Processing Methods on Gut Microbiota and Metabolomics of Rats

文献类型： 外文期刊

第一作者： Xu, Lei

作者： Xu, Lei;Yang, Shini;Wang, Kewen;Wang, Xue;Xu, Zhenzhen;Xu, Lei;Yang, Shini;Wang, Kewen;Lu, Anjing

作者机构：

关键词： clarified apple juices; food processing degree; gut microbiota; metabolomics; rats

期刊名称：NUTRIENTS （ 影响因子：6.706； 五年影响因子：7.185 ）

ISSN：

年卷期： 2022 年 14 卷 17 期

页码：

收录情况： SCI

摘要： The consumption of processed foods has increased compared to that of fresh foods in recent years, especially due to the coronavirus disease 2019 pandemic. Here, we evaluated the health effects of clarified apple juices (CAJs, devoid of pectin and additives) processed to different degrees, including not-from-concentrate (NFC) and from-concentrate (FC) CAJs. A 56-day experiment including a juice-switch after 28 days was designed. An integrated analysis of 16S rRNA sequencing and untargeted metabolomics of cecal content were performed. In addition, differences in the CAJs tested with respect to nutritional indices and composition of small-molecule compounds were analyzed. The NFC CAJ, which showed a higher phenolic content resulting from the lower processing degree, could improve microbiota diversity and influence its structure. It also reduced bile acid and bilirubin contents, as well as inhibited the microbial metabolism of tryptophan in the gut. However, we found that these effects diminished with time by performing experiment extension and undertaking juice-switching. Our study provides evidence regarding the health effects of processed foods that can potentially be applied to public health policy decision making. We believe that NFC juices with a lower processing degree could potentially be healthier than FC juice.

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