Changes of the Bioactive Components of Mulberry Fruit and Their Influences on Gut Microbiota Based on in Vitro Colonic Fermenta-tion
Mulberry fruits are rich in nutrients with edible and medicinal values, but the mechanism of the bioactive ingredients is not clear yet. In this paper, a human gut microecosystem modelling device was applied to investi-gate the changes in phenolic profiles and antioxidant activ-ities of mulberry fruits after colonic fermentation. Simultane-ously, the effects of mulberry fruits on the composition of gut microbiota and the main metabolites of short chain fatty acid ( SCFA) were analyzed. Results showed that af-ter in vitro colonic fermentation, the total phenolic content of mulberry fruits increased by 46. 43％and the antioxidant activity was significantly increased as well, but total flavonoid and total anthocyanin contents were significantly decreased. The results of sequencing analysis showed that the addition of mulberry fruit significantly increased the diversity of intestinal flora, promoted the growth of beneficial bacteria such as Lactobacillus and Bifidobacterium, and effectively inhibited the growth of harmful bacteria such as Klebsiella, Lachno-clostridium and Macrococcus. Mulberry fruit promoted the production of SCFA including butyrate, valerate, isobutyrate and isovalerate by the gut microbiota. Among them, the concentration of butyric acid increased by 2. 52-fold, accounting for 56. 51％of the total SCFA in the final fermentation broth. In conclusion, colonic fermentation of mulberry could promote the increase of antioxidant activity by transforming the active components of mulberry, positively regulate the gut microbi-ota, and improve the production of active metabolites of SCFA. The findings provide a reference for understanding the material basis and action pathways of the beneficial health effects exerted by consumption of mulberry fruits.
万方数据
维普
