Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth
Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth
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DOI：
10.1021/jf3002153
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发表时间：
2012-04-18
影响因子：
6.1
通讯作者：
de Pascual-Teresa, Sonia
中科院分区：
文献类型：
--
作者：
Hidalgo, Maria;Oruna-Concha, M. Jose;de Pascual-Teresa, Sonia
食用花色苷与有益健康有关。然而，生物利用度研究表明，血浆和尿液中的花青素浓度较低。在这项研究中，我们使用了一个反映人类大肠末端条件的pH控制、搅拌、分批培养的发酵系统，研究了Malvidin-3-葡萄糖苷、没食子酸和花青素混合物的细菌依赖代谢。大部分花色苷在培养5h后消失，而没食子酸在前5h保持不变，并在发酵24h后几乎完全降解。大黄素-3-葡萄糖苷与粪便细菌孵育主要产生丁香酸，而花色苷混合物则导致没食子酸、丁香酸和p-香豆酸的形成。所有供试花色苷均能显著促进双歧杆菌的生长。和乳杆菌-肠球菌属。这些结果表明，花青素及其代谢产物可能对肠道细菌数量起到积极的调节作用。
Consumption of anthocyanins has been related with beneficial health effects. However, bioavailability studies have shown low concentration of anthocyanins in plasma and urine. In this study, we have investigated the bacterial-dependent metabolism of malvidin-3-glucoside, gallic acid and a mixture of anthoc-yanins using a pH-controlled, stirred, batch-culture fermentation system reflective of the distal human large intestine conditions. Most anthocyanins have disappeared after 5 h incubation while gallic acid remained constant through the first 5 h and was almost completely degraded following 24 h of fermentation. Incubation of malvidin-3-glucoside with fecal bacteria mainly resulted in the formation of syringic acid, while the mixture of anthocyanins resulted in formation of gallic, syringic and p-coumaric acids. All the anthocyanins tested enhanced significantly the growth of Bifidobacterium spp. and Lactobacillus-Enterococcus spp. These results suggest that anthocyanins and their metabolites may exert a positive modulation of the intestinal bacterial population.