Structural, in vitro digestion, and fermentation characteristics of lotus leaf flavonoids
文献类型： 外文期刊
作者： Feng, Jicai 1 ; Wang, Jian 1 ; Bu, Tingting 1 ; Ge, Zhiwei 3 ; Yang, Kai 1 ; Sun, Peilong 1 ; Wu, Liehong 4 ; Cai, Ming 1 ;
作者机构： 1.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China
2.Zhejiang Univ Technol, Key Lab Food Macromol Resources Proc Technol Res, China Natl Light Ind, Hangzhou, Peoples R China
3.Zhejiang Univ, Anal Ctr Agrobiol & Environm Sci, Hangzhou, Peoples R China
4.Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China
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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