Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota
文献类型： 外文期刊
作者： Yan, Yamei 1 ; Peng, Yujia 2 ; Tang, Jilong 2 ; Mi, Jia 1 ; Lu, Lu 1 ; Li, Xiaoying 1 ; Ran, Linwu 3 ; Zeng, Xiaoxiong 2 ; Cao, Youlong 1 ;
作者机构： 1.Natl Wolfberry Engn Res Ctr, Ningxia 750002, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
3.Ningxia Med Univ, Lab Anim Ctr, Ningxia 750004, Peoples R China
关键词： Lycium ruthenicum Murray; Anthocyanins; Digestion; Fermentation; Intestinal microbiota; Short-chain fatty acids
期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：5.223； 五年影响因子：5.178 ）
ISSN： 1756-4646
年卷期： 2018 年 48 卷
页码：
收录情况： SCI
摘要： Simulated digestion and fermentation in vitro by human intestinal microbiota of anthocyanins from Lycium ruthenicum Murray were investigated in this study. It was shown that the anthocyanins from L. ruthenicum were not digested in simulated saliva, gastric and small intestine fluids. Under fermentation in vitro, the anthocyanins from L. ruthenicum interacted with intestinal microbiota and promoted the production of short-chain fatty acids (SCFAs) due to microbial fermentation. The anthocyanins from L. ruthenicum significantly increased the relative abundances of Bifidibacterium and Allisonella, and reduced the relative abundances of Prevotella, Dialister, Megamonas and Clostridium. Moreover, the anthocyanins from L. ruthenicum not only exhibited similar effect as inulin on the production of SCFAs (promoting the formation of acetic, propionic and butyric acids), but also showed a dynamic and multiple regulatory effects on intestinal microbiota. Therefore, the anthocyanins from L. ruthenicum might have a positive role in maintaining intestinal health.
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