Study on the Interaction between Four Typical Carotenoids and Human Gut Microflora Using an in Vitro Fermentation Model
文献类型： 外文期刊
作者： Dai, Zhuqing 1 ; Li, Zhixian 1 ; Shi, Enjuan 1 ; Nie, Meimei 1 ; Feng, Lei 1 ; Chen, Guijie 3 ; Gao, Ruichang 2 ; Zeng, Xiaoxiong 3 ; Li, Dajing 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
3.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
关键词： carotenoids; structure; gut micro flora; interaction effect; structure-activity relationship
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.895； 五年影响因子：6.048 ）
ISSN： 0021-8561
年卷期： 2022 年 70 卷 42 期
页码：
收录情况： SCI
摘要： Recent studies indicated a strong relationship between carotenoids and gut microflora. However, their structure-activity relationship remains unclear. This study evaluated the interaction between four typical carotenoids (beta-carotene, lutein, lycopene, and astaxanthin) and gut microflora using an in vitro fermentation model. After 24 h of fermentation, the retention rates of the four carotenoids were 1.40, 1.38, 1.46, and 5.63 times lower than those of their without gut microflora control groups, respectively. All four carotenoid treated groups significantly increased total short-chain fatty acids (SCFAs) production. All carotenoid supplements significantly promoted the abundance of Roseburia and Parasutterella and inhibited the abundance of Collinsella, while beta-carotene, lutein, lycopene, and astaxanthin significantly promoted the abundance of Ruminococcus, Sutterella, Subdoligranulum, and Megamonas, respectively. Furthermore, xanthophylls have a more significant impact on gut microflora than carotenes. This study provides a new way to understand how carotenoids work in the human body with the existing gut microflora.
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