Changes in polyphenol fractions and bacterial composition after in vitrofermentation of apple peel polyphenol by gut microbiota. (25th April 2022)

• Record Type: Journal Article
• Authors: He, Ziqian; Deng, Na; Zheng, Bisheng; Li, Tong; Liu, Rui Hai; Yuan, Ling; Li, Wenzhi
• Is Part Of: International journal of food science & technology. Volume 57:Number 7(2022)
• Page Start: 4268
• Page End: 4276
• Publication Date: 2022-04-25
• Subjects: Apple peel -- correlation analysis -- intestinal flora -- phytochemical -- short chain fatty acids; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15751
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: The changes in polyphenol fractions after in vitro fermentation of apple peel polyphenol (APP) by gut microbiota as well as the effects of APP on the growth, pH value, short‐chain fatty acids (SCFAs) production and intestinal flora composition of gut microbiota fermentation were firstly explored in this study. The relative abundance of Lactobacillus in the APP group was 49.55% with an increment of 49.40% compared with the blank group, while that of Bifidobacterium was 13.32%. Moreover, the flora produced 37.093 ± 0.478 mM of SCFAs including acetic acid, propionic acid, butyric acid and valeric acid during the process of fermentation, thus reduced the environmental pH value. In addition, polyphenol fractions in APP were altered by gut microbiota fermentation to some extent, for example, glycosides were hydrolysed to aglycones. These findings suggested APP as a potential prebiotic agent to alleviate the disorder of intestinal flora. Abstract : Apple peel polyphenol has been shown to regulate the composition of the intestinal flora and promote the production of short‐chain fatty acids through in vitro fermentation by gut microbiota.