植物乳杆菌ATCC14917发酵苹果多酚对AGEs损伤的保护作用和机制

前期研究发现，苹果多酚的主要成分根皮素、根皮苷能够在体外模型中显著抑制晚期糖基化终末产物（Advanced glycation end products，AGEs）诱导的细胞损伤。但是越来越多的证据表明，多酚体内健康功效的发挥并不是直接以多酚的形式体现的，而是多酚的肠道微生物代谢产物在起作用。本研究通过植物乳杆菌ATCC14917对苹果多酚进行体外发酵，利用代谢组学技术分析苹果多酚的代谢机制，为后续复杂肠道环境内的研究提供理论基础。借助AGEs损伤的肾细胞模型，筛选具有高生物活性的关键代谢产物，依托高通量转录组测序和分子生物学技术确定关键代谢产物的作用靶点；在食源性AGEs损伤的C57BL/6J小鼠体内对未发酵/发酵过的苹果多酚进行喂养评价，探讨AGEs损伤和益生菌代谢后的膳食组分之间的内在关联。本研究创新性地将益生菌发酵引入AGEs的研究领域，并为开发健康植物性发酵食品提供理论支撑。

Previous studies have demonstrated that apple polyphenols (e.g., phloretin, phlorizin) can inhibit advanced glycation end products (AGEs)-induced harmful effects in vitro. However, increasingly more evidence have exemplified that it is the metabolites of gut microbiota which have health benefits in vivo other than polyphenols themselves. In this study, apple polyphenols will be fermented to low molecular metabolites by Lactobacillus plantarum ATCC14917 with metabolomics to analyze its underlying mechanism. Except that, in vitro renal cell model will be used to screen bioactive metabolites against AGEs exposure, followed by examining their intracellular uptake. RNA sequencing will be adopted to comprehensively examine the action targets/signaling pathway of metabolites, which will be further verified by molecular biological techniques. Moreover, dietary AGEs-injured mice model will be set up to evaluate the effect of unfermented/fermented apple polyphenols and to investigate the relationship between AGEs damage and the metabolites. The present study innovatively introduces probiotics fermentation into the research field of AGEs and offers theoretical support for the development of plant fermented foods.