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Effect of nanoemulsion loading finger citron (Citrus medica L. var. Sarcodactylis) essential oil on human gut microbiota

文献类型： 外文期刊

作者： Liu, Wei 1 ; Li, Zehua 2 ; Yang, Kai 2 ; Sun, Peilong 2 ; Cai, Ming 2 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Plant Protect & Microbiol, State Key Lab Qual & Safety Agroprod, Hangzhou 310021, Peoples R China

2.Zhejiang Univ Technol, Dept Food Sci & Technol, Hangzhou 310014, Zhejiang, Peoples R China

3.Zhejiang Inst Food & Drug Control, Hangzhou 310052, Zhejiang, Peoples R China

关键词： Finger citron essential oil; Nanoemulsion; Fermentation in vitro; Intestinal microbiota

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

ISSN： 1756-4646

年卷期： 2021 年 77 卷

页码：

收录情况： SCI

摘要： Finger citron essential oil (FCEO) is a potential resource in pharmaceutical and food industries. FCEO encapsulated by nanoemulsion can overcome its insoluble and unstable disadvantages, and prolong its digestion in the colon. This study investigated the effects of FCEO on human gut microbiota by in vitro fermentation. The results showed supplementation with low concentration of FCEO nanoemulsion significantly increased the production of acetate, CO2 and H-2 as end products in basal medium containing starch as sole carbon source, while the high concentration of FCEO significantly inhibited the gas production. In addition, FCEO nanoemulsion promoted the degradation of starch. Furthermore, FCEO nanoemulsion modified gut microbiota community after 24 h anaerobic incubation that promoted the growth of Lactobacillus, Lactococcus and the other probiotic bacteria, while suppressing the pathogenic Bilophila genus. This study indicated the dietary FCEO could be considered as a potential candidate in the food preservation application.

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