Inside Front Cover: Role of Gut Microbiota in the Anti‐Colitic Effects of Anthocyanin‐Containing Potatoes. Issue 24 (15th December 2021)

• Record Type: Journal Article
• Authors: Li, Shiyu; Wang, Tianmin; Fu, Wenyi; Kennett, Mary; Cox, Abigail D.; Lee, Dale; Vanamala, Jairam K. P.; Reddivari, Lavanya
• Is Part Of: Molecular nutrition & food research. Volume 65:Issue 24(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-12-15
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.202170065
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Mol. Nutr. Food Res . 2021, 65, 202100152 DOI: 10.1002/mnfr.202100152 The consumption of anthocyanin‐containing color‐fleshed potatoes ameliorates DSS‐induced colitis and concomitantly suppresses colonic inflammation, enhances gut barrier function as well as protects from colonic damage. However, these beneficial effects are only observed in mice with intact gut microbiota indicating that the intestinal microbiota is essential for the anti‐colitic activity of purple and red‐fleshed potatoes in mice. This is reported by Lavanya Reddivari and co‐workers in article number 2100152 .