Exploring the mechanism of probiotics in enhancing the utilization of chemical components (or polyphenols) of grape seed extract
文献类型： 外文期刊
作者： Xu, Lei 1 ; Liao, Jiahao 3 ; Li, Xiaoqiong 1 ; Zhu, Liying 1 ; Wang, Xin 1 ; Xu, Benhong 4 ; Li, Liang 4 ; Ze, Xiaolei 4 ; Sun, Haibiao 2 ; Li, Jinjun 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
2.Shanxi Med Univ, Dept Orthoped, Hosp 1, Taiyuan 030000, Peoples R China
3.Shanxi Agr Univ, Coll Anim Sci, Taigu 030801, Peoples R China
4.BYHEALTH Inst Nutr & Hlth, Guangzhou 510663, Peoples R China
关键词： In vitro fermentation; Grape seed extract; Gut microbiota; Compound probiotics; High-performance liquid chromatography; 16S rRNA sequencing
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： 2024 年 438 卷
页码：
收录情况： SCI
摘要： Fecal samples from 20 healthy adults were collected for in vitro fermentation experiments to investigate the effects of combined probiotics on the utilization of grape seed extract in humans. After fermenting for 24 h, shortchain fatty acids, metabolites, and gut microbiota composition were analyzed. Short-chain fatty acids in the grape seed extract probiotics group were significantly higher than those in the grape seed extract group. Probiotics significantly enhanced the conversion and utilization of catechins and epicatechins in grape seed extract group and increased the production of 3-hydroxyphenylacetic acid. The 16S rRNA sequencing results revealed that compound probiotics significantly increased the relative abundance of Lacticaseibacillus, HT002, Bifidobacterium, and Lactobacillus and reduced that of Escherichia-Shigella. Our findings showed considerable individual variability in the metabolic utilization of grape seed extract in humans. The consumption of probiotics appears to significantly enhance the utilization.
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