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Liu Z, Luo S, Liu C, Hu X. Tannic acid delaying metabolism of resistant starch by gut microbiota during in vitro human fecal fermentation. Food Chem 2024; 440:138261. [PMID: 38150905 DOI: 10.1016/j.foodchem.2023.138261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 12/29/2023]
Abstract
This work investigated the effect of tannic acid on the fermentation rate of resistant starch. It was found that 1.0 and 1.5 μmol/L tannic acid decreased the rate of producing gas and short-chain fatty acids (SCFAs) from fermentation of resistant starch, and 1.5 μmol/mL tannic acid had a more profound effect, which confirmed that tannic acid delayed the metabolism of resistant starch. Moreover, tannic acid significantly inhibited the α-amylase activity during fermentation. On the other hand, tannic acid delayed the enrichment of some starch-degrading bacteria. Besides, fermentation of the resistant starch/tannic acid mixtures resulted in more SCFAs, particularly butyrate, and higher abundance of beneficial bacteria, including Bifidobacterium, Faecalibacterium, Blautia and Dorea, than fermentation of resistant starch after 48 h. Thus, it was inferred that tannic acid could delay the metabolism of resistant starch, which was due to its inhibitory effect on the α-amylase activity and regulatory effect on gut microbiota.
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Affiliation(s)
- Zijun Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang 330200, Jiangxi, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang 330200, Jiangxi, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang 330200, Jiangxi, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang 330200, Jiangxi, China.
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2
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Duysburgh C, Miclotte L, Green JB, Watts KT, Sardi MI, Chakrabarti A, Khafipour E, Marzorati M. Saccharomyces cerevisiae derived postbiotic alters gut microbiome metabolism in the human distal colon resulting in immunomodulatory potential in vitro. Front Microbiol 2024; 15:1358456. [PMID: 38410391 PMCID: PMC10895063 DOI: 10.3389/fmicb.2024.1358456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Accepted: 01/22/2024] [Indexed: 02/28/2024] Open
Abstract
The yeast-based postbiotic EpiCor is a well-studied formulation, consisting of a complex mixture of bioactive molecules. In clinical studies, EpiCor postbiotic has been shown to reduce intestinal symptoms in a constipated population and support mucosal defense in healthy subjects. Anti-inflammatory potential and butyrogenic properties have been reported in vitro, suggesting a possible link between EpiCor's gut modulatory activity and immunomodulation. The current study used a standardized in vitro gut model, the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), to obtain a deeper understanding on host-microbiome interactions and potential microbiome modulation following repeated EpiCor administration. It was observed that EpiCor induced a functional shift in carbohydrate fermentation patterns in the proximal colon environment. Epicor promoted an increased abundance of Bifidobacterium in both the proximal and distal colon, affecting overall microbial community structure. Co-occurrence network analysis at the phylum level provided additional evidence of changes in the functional properties of microbial community promoted by EpiCor, increasing positive associations between Actinobacteria with microbes belonging to the Firmicutes phylum. These results, together with a significant increase in butyrate production provide additional support of EpiCor benefits to gut health. Investigation of host-microbiome interactions confirmed the immunomodulatory potential of the applied test product. Specific microbial alterations were observed in the distal colon, with metabotyping indicating that specific metabolic pathways, such as bile acid and tryptophan metabolism, were affected following EpiCor supplementation. These results, especially considering many effects were seen distally, further strengthen the position of EpiCor as a postbiotic with health promoting functionality in the gut, which could be further assessed in vivo.
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Affiliation(s)
| | | | | | | | | | | | | | - Massimo Marzorati
- ProDigest BV, Ghent, Belgium
- Center of Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
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Cai M, Feng J, Wang J, Chen P, Ge Z, Liu W, Sun P, Wu L, Wu J. Characterization of Various Noncovalent Polyphenol-Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2250-2262. [PMID: 38235718 DOI: 10.1021/acs.jafc.3c09327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
This study explores the structural characterization of six noncovalent polyphenol-starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol-SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol-SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol-SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.
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Affiliation(s)
- Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jicai Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jian Wang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Peng Chen
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Zhiwei Ge
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Wei Liu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Liehong Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Jianyong Wu
- Department of Food Science & Nutrition, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong 999077, People's Republic of China
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Vojvodić Cebin A, Bunić M, Mandura Jarić A, Šeremet D, Komes D. Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics. Polymers (Basel) 2024; 16:259. [PMID: 38257059 PMCID: PMC10818720 DOI: 10.3390/polym16020259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/12/2024] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.
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Affiliation(s)
| | | | | | | | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.V.C.); (M.B.); (D.Š.)
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Shen S, Hong T, Liu Z, Liu S, Ni H, Jiang Z, Yang Y, Zheng M. In vitro-simulated intestinal flora fermentation of Porphyra haitanensis polysaccharides obtained by different assisted extractions and their fermented products against HT-29 human colon cancer cells. Food Funct 2023; 14:10747-10758. [PMID: 37975749 DOI: 10.1039/d3fo04421a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Herein, we studied the in vitro-simulated intestinal flora fermentation of Porphyra haitanensis polysaccharides (PHPs) with microwave, ultrasonic, ultra-high pressure-assisted extraction and the protective effect of their fermented products against HT-29 human colon cancer cells. The results showed that PHPs were largely degraded at the 18 h stage of ascending colon fermentation, further greatly increasing the contents of reducing sugars and short-chain fatty acids (p < 0.05). Particularly, the PHPs subjected to ultra-high pressure-assisted extraction (UHP-PHP) showed the highest reducing sugar content of 1.68 ± 0.01 mg mL-1 and butyric acid content of 410.77 ± 7.99 mmol mL-1. Moreover, UHP-PHP showed a better effect in increasing the ratio of Bacteroidetes/Firmicutes and decreasing the abundance of Proteobacteria and Escherichia coli. PHPs could protect against HT-29 cells by increasing the ROS levels in a concentration-dependent manner, especially UHP-PHP fermented in a descending colon for 24 h. This was related to the up-regulated apoptosis-related genes (Bax and Bak), down-regulated protein expression of Bcl-2 and activation of the p-AKT protein, thereby promoting the apoptosis of HT-29 cells. Our results can facilitate the modification of PHPs and their practical application in the development of intestinal health improving products.
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Affiliation(s)
- Shiqi Shen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
| | - Tao Hong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Zhiyu Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
| | - Shuji Liu
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
- Xiamen Ocean Vocational College, Xiamen 361021, Fujian, China
| | - Zedong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Yuanfan Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
| | - Mingjing Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
- Fisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing, Xiamen, 361013, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China
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Lee ZJ, Xie C, Ng K, Suleria HAR. Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37991467 DOI: 10.1080/10408398.2023.2274453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Seaweed is rich in many unique bioactive compounds such as polyphenols and sulfated polysaccharides that are not found in terrestrial plant. The discovery of numerous biological activities from seaweed has made seaweed an attractive functional food source with the potential to be exploited for human health benefits. During food processing and digestion, cell wall polysaccharide and polyphenols commonly interact, and this may influence the nutritional properties of food. Interactions between cell wall polysaccharide and polyphenols in plant-based system has been extensively studied. However, similar interactions in seaweed have received little attention despite the vast disparity between the structural and chemical composition of plant and seaweed cell wall. This poses a challenge in extracting seaweed bioactive compounds with intact biological properties. This review aims to summarize the cell wall polysaccharide and polyphenols present in brown, red and green seaweed, and current knowledge on their potential interactions. Moreover, this review gives an overview of the gut modulation effect of seaweed polysaccharide and polyphenol.
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Affiliation(s)
- Zu Jia Lee
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Cundong Xie
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Ken Ng
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Hafiz A R Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
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Liu Z, Deng N, Luo S, Liu C, Hu X. Fermentation of resistant starch from the starch-ferulic acid inclusion complex compared with high-amylose corn starch. Int J Biol Macromol 2023; 246:125647. [PMID: 37394221 DOI: 10.1016/j.ijbiomac.2023.125647] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/12/2023] [Accepted: 06/29/2023] [Indexed: 07/04/2023]
Abstract
Fermentation of resistant starch from the starch-ferulic acid inclusion complex, one representative of the starch-polyphenol inclusion complex, was investigated in this study. It was found that this complex-based resistant starch, high-amylose corn starch and the mixture of ferulic acid and high-amylose corn starch were mainly utilized at the initial 6 h as indicated by the gas production and pH. Besides, the supplement of high-amylose corn starch, the mixture and the complex promoted production of short-chain fatty acids (SCFAs), reduced the ratio of Firmicutes/Bacteroidetes (F/B) and selectively stimulated the proliferation of some beneficial bacteria. Specifically, the production of SCFAs in the control and high-amylose starch, mixture and complex groups was 29.33 mM, 140.82 mM, 144.12 mM, and 167.4 mM after fermentation for 48 h, respectively. Moreover, the F/B ratio of those groups was 1.78, 0.78, 0.8 and 0.69, respectively. These results suggested that the supplement of the complex-based resistant starch led to the most SCFAs and the lowest F/B ratio (P < 0.05). Moreover, the complex group had the largest abundance of beneficial bacteria, including Bacteroides, Bifidobacterium and Lachnospiraceae_UCG-001 (P < 0.05). In summary, the resistant starch from the starch-ferulic acid inclusion complex exhibited stronger prebiotic activity than high-amylose corn starch and the mixture.
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Affiliation(s)
- Zijun Liu
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Nan Deng
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shunjing Luo
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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8
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Wang ZY, Yin Y, Li DN, Zhao DY, Huang JQ. Biological Activities of p-Hydroxycinnamic Acids in Maintaining Gut Barrier Integrity and Function. Foods 2023; 12:2636. [PMID: 37444374 DOI: 10.3390/foods12132636] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/02/2023] [Accepted: 07/05/2023] [Indexed: 07/15/2023] Open
Abstract
It is well established that p-Hydroxycinnamic acids (HCAs), including ferulic, caffeic, sinapic, and p-coumaric acids, possess a characteristic phenylpropanoid C6-C3 backbone and account for about one-third of the phenolic compounds in our diet. HCAs are typically associated with various plant cell wall components, including mono-, di-, and polysaccharides, sterols, polyamines, glycoproteins, and lignins. Interestingly, enzymes produced by intestinal microbes liberate HCAs from these associations. HCAs are completely absorbed in their free form upon ingestion and undergo specific reactions upon absorption in the small intestine or liver. The gut epithelium, composed of intestinal epithelial cells (IECs), acts as a physical barrier against harmful bacteria and a site for regulated interactions between bacteria and the gut lumen. Thus, maintaining the integrity of the epithelial barrier is essential for establishing a physiochemical environment conducive to homeostasis. This review summarizes the protective effects of HCAs on the intestinal barrier, achieved through four mechanisms: preserving tight junction proteins (TJPs), modulating pro-inflammatory cytokines, exerting antioxidant activity, and regulating the intestinal microbiota.
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Affiliation(s)
- Zi-Ying Wang
- Interdisciplinary Institute for Personalized Medicine in Brain Disorders, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Ying Yin
- Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, Formula-Pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Dong-Ni Li
- Interdisciplinary Institute for Personalized Medicine in Brain Disorders, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Dan-Yue Zhao
- Department of Food Science and Nutrition, Faculty of Science, The Hong Kong Polytechnic University, Hong Kong SAR, China
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hong Kong SAR, China
| | - Jun-Qing Huang
- Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, Formula-Pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
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Hitache Z, Al-Dalali S, Pei H, Cao X. Review of the Health Benefits of Cereals and Pseudocereals on Human Gut Microbiota. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03069-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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10
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Ávila PF, de Mélo AH, Goldbeck R. Cello-oligosaccharides production from multi-stage enzymatic hydrolysis by lignocellulosic biomass and evaluation of prebiotic potential. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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11
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Jin L, Dang H, Wu J, Yuan L, Chen X, Yao J. Supplementation of Weizmannia coagulans BC2000 and Ellagic Acid Inhibits High-Fat-Induced Hypercholesterolemia by Promoting Liver Primary Bile Acid Biosynthesis and Intestinal Cholesterol Excretion in Mice. Microorganisms 2023; 11:microorganisms11020264. [PMID: 36838229 PMCID: PMC9964488 DOI: 10.3390/microorganisms11020264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/13/2023] [Accepted: 01/17/2023] [Indexed: 01/20/2023] Open
Abstract
The probiotic Weizmannia coagulans (W. coagulans) BC2000 can increase the abundance of intestinal transforming ellagic acid (EA) bacteria and inhibit metabolic disorders caused by hyperlipidemia by activating liver autophagy. This study aimed to investigate the inhibitory effects of W. coagulans BC2000 and EA on hyperlipidemia-induced cholesterol metabolism disorders. C57BL/6J mice (n = 10 in each group) were fed a low-fat diet, high-fat diet (HFD), HFD supplemented with EA, HFD supplemented with EA and W. coagulans BC77, HFD supplemented with EA, and W. coagulans BC2000. EA and W. coagulans BC2000 supplementation prevented HFD-induced hypercholesterolemia and promoted fecal cholesterol excretion. Transcriptome analysis showed that primary bile acid biosynthesis in the liver was significantly activated by EA and W. coagulans BC2000 treatments. EA and W. coagulans BC2000 treatment also significantly increased the intestinal Eggerthellaceae abundance and the liver EA metabolites, iso-urolithin A, Urolithin A, and Urolithin B. Therefore, W. coagulans BC2000 supplementation promoted the intestinal transformation of EA, which led to the upregulation of liver bile synthesis, thus preventing hypercholesterolemia.
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Affiliation(s)
- Long Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of University of Science and Technology of China, Hefei 230026, China
- Probiotics Institute, Hefei 230031, China
| | - Hongyang Dang
- College Life Science & Technology, Xinjiang University, Urumqi 830046, China
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Correspondence: (X.C.); (J.Y.)
| | - Jianming Yao
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of University of Science and Technology of China, Hefei 230026, China
- Correspondence: (X.C.); (J.Y.)
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12
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Bauer-Estrada K, Sandoval-Cuellar C, Rojas-Muñoz Y, Quintanilla-Carvajal MX. The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food. Food Funct 2023; 14:32-55. [PMID: 36515144 DOI: 10.1039/d2fo02723b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The gut microbiota can be a determining factor of the health status of the host by its association with some diseases. It is known that dietary intake can modulate this microbiota through the consumption of compounds like essential oils, unsaturated fatty acids, non-digestible fiber, and probiotics, among others. However, these kinds of compounds can be damaged in the gastrointestinal tract as they pass through it to reach the intestine. This is due to the aggressive and changing conditions of this tract. For this reason, to guarantee that compounds arrive in the intestine at an adequate concentration to exert a modulatory effect on the gut microbiota, encapsulation should be sought. In this paper, we review the current research on compounds that modulate the gut microbiota, the encapsulation techniques used to protect the compounds through the gastrointestinal tract, in vitro models of this tract, and how these encapsulates interact with the gut microbiota. Finally, an overview of the regulatory status of these encapsulates is presented. The key findings are that prebiotics are the best modulators of gut microbiota fermentation metabolites. Also, probiotics promote an increase of beneficial gut microorganisms, which in some cases promotes their fermentation metabolites as well. Spray drying, freeze drying, and electrodynamics are notable encapsulation techniques that permit high encapsulation efficiency, high viability, and, together with wall materials, a high degree of protection against gastrointestinal conditions, allowing controlled release in the intestine and exerting a modulatory effect on gut microbiota.
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13
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Liu X, Cao R, Xu Y. Acidic hydrolyzed xylo-oligosaccharides bioactivity on the antioxidant and immune activities of macrophage. Food Res Int 2023; 163:112152. [PMID: 36596103 DOI: 10.1016/j.foodres.2022.112152] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 11/09/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022]
Abstract
Xylo-oligosaccharides (XOS) prepared by the acetic acid hydrolysis of corncob were adulterated with many impurities including pigments, salts, and monosaccharides. Monosaccharides, acids, and most of the pigment were removed by a combination of decolorization, bipolar membrane electrodialysis and catalysis by Gluconobacter oxydans. These steps retain 90% of XOS in the acidolysis slurry. In this study, the effects of purified-XOS (PXOS) and crude XOS (CXOS) on the antioxidant and immune activities of macrophage were compared to verify the bioactivity of acidic hydrolyzed XOS, mainly focusing on the benefits of the purification process. PXOS was more effective in increasing superoxide dismutase activity and reducing malondialdehyde content, and thus had more potent antioxidant activity. In addition, PXOS could more efficiently promote the secretion of tumor necrosis factor-α, interleukin-6, nitric oxide, and interleukin-1β by macrophage. All these data, suggest that the purification process contributed to improve the immunomodulatory activity of XOS from acidolysis slurry.
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Affiliation(s)
- Xinlu Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China
| | - Rou Cao
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China
| | - Yong Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, People's Republic of China; Jiangsu Province Key Laboratory of Green Biomass-based Fuels and Chemicals, Nanjing 210037, People's Republic of China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, People's Republic of China.
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14
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Duque-Soto C, Quintriqueo-Cid A, Rueda-Robles A, Robert P, Borrás-Linares I, Lozano-Sánchez J. Evaluation of Different Advanced Approaches to Simulation of Dynamic In Vitro Digestion of Polyphenols from Different Food Matrices-A Systematic Review. Antioxidants (Basel) 2022; 12:101. [PMID: 36670962 PMCID: PMC9854833 DOI: 10.3390/antiox12010101] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
Phenolic compounds have become interesting bioactive antioxidant compounds with implications for obesity, cancer and inflammatory gastrointestinal pathologies. As the influence of digestion and gut microbiota on antioxidant behavior is yet to be completely elucidated, and due to limitations associated to in vivo studies, dynamic in vitro gastrointestinal models have been promoted. A systematic review was conducted of different databases (PubMed, Web of Science and Scopus) following PRISMA guidelines to assess different dynamic digestion models and assay protocols used for phenolic compound research regarding bioaccesibility and interaction with colonic microbiota. Of 284 records identified, those including dynamic multicompartmental digestion models for the study of phenolic compound bioaccesibility, bioactivity and the effects of microbiota were included, with 57 studies meeting the inclusion criteria. Different conditions and experimental configurations as well as administered doses, sample treatments and microbiological assays of dynamic digestion studies on polyphenols were recorded and compared to establish their relevance for the dynamic in vitro digestion of phenolic compounds. While similarities were observed in certain experimental areas, a high variability was found in others, such as administered doses. A description of considerations on the study of the digestion of phenolic compounds is proposed to enhance comparability in research.
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Affiliation(s)
- Carmen Duque-Soto
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, 18071 Granada, Spain
| | - Alejandra Quintriqueo-Cid
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, 18071 Granada, Spain
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380492, Chile
| | - Ascensión Rueda-Robles
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, 18071 Granada, Spain
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380492, Chile
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Science, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Farmacy, University of Granada, 18071 Granada, Spain
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15
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Combining autohydrolysis with xylanase hydrolysis for producing xylooligosaccharides from Jiuzao. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Brewers’ spent grain or BSG is a fiber and protein rich food-grade side stream that has remained underutilized due to its poor technological and sensory characteristics. In this study, BSG was fermented with Weissella confusa A16 in presence of sucrose to induce the synthesis of dextran and maltosyl-isomaltooligosaccharides. Fermented BSG with or without the above polysaccharides was used as ingredient in wheat bread. Digestion of BSG breads was simulated in vitro with Simulator of Human Intestinal Microbial Ecosystem, and levels of fecal metabolites were analyzed. Enrichment of BSG breads with in situ dextran and maltosyl-isomaltooligosaccharides improved the baking quality compared to native BSG. Metabolism of free amino acids and synthesis of short chain fatty acids varied at different stages and parts of colon. The increase in butyric acid was similar in both the proximal and distal colon. In situ dextran and maltosyl-isomaltooligosaccharides, and higher content of proteins and fiber in BSG breads had a positive influence towards gut microbiota functionality. Along with several essential amino acids, an increase in amount of γ-aminobutyric acid was also observed after simulated digestion. BSG breads had a significant effect on the gut metabolome during in vitro digestion, showing increased production of microbial metabolites with potential health benefits.
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17
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Beterams A, De Paepe K, Maes L, Wise IJ, De Keersmaecker H, Rajkovic A, Laukens D, Van de Wiele T, Calatayud Arroyo M. Versatile human in vitro triple coculture model coincubated with adhered gut microbes reproducibly mimics pro-inflammatory host-microbe interactions in the colon. FASEB J 2021; 35:e21992. [PMID: 34719821 DOI: 10.1096/fj.202101135r] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/23/2021] [Accepted: 10/01/2021] [Indexed: 12/21/2022]
Abstract
The colonic epithelial barrier is vital to preserve gut and host health by maintaining the immune homeostasis between host and microbes. The mechanisms underlying beneficial or harmful host-microbe interactions are poorly understood and impossible to study in vivo given the limited accessibility and ethical constraints. Moreover, existing in vitro models lack the required cellular complexity for the routine, yet profound, analysis of the intricate interplay between different types of host and microbial cells. We developed and characterized a broadly applicable, easy-to-handle in vitro triple coculture model that combines chemically-induced macrophage-like, goblet and epithelial cells covered by a mucus layer, which can be coincubated with complex human-derived gut microbiota samples for 16 h. Comparison with a standard epithelial monolayer model revealed that triple cocultures produce thicker mucus layers, morphologically organize in a network and upon exposure to human-derived gut microbiota samples, respond via pro-inflammatory cytokine production. Both model systems, however, were not suffering from cytotoxic stress or different microbial loads, indicating that the obtained endpoints were caused by the imposed conditions. Addition of the probiotic Lactobacillus rhamnosus GG to assess its immunomodulating capacity in the triple coculture slightly suppressed pro-inflammatory cytokine responses, based on transcriptomic microarray analyses. TNF conditioning of the models prior to microbial exposure did not cause shifts in cytokines, suggesting a strong epithelial barrier in which TNF did not reach the basolateral side. To conclude, the triple coculture model is tolerable towards manipulations and allows to address mechanistic host-microbe research questions in a stable in vitro environment.
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Affiliation(s)
- Annelore Beterams
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
| | - Kim De Paepe
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
| | - Laure Maes
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium.,Department of Internal Medicine and Pediatrics, Ghent University, Ghent, Belgium
| | - India Jane Wise
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
| | | | - Andreja Rajkovic
- Laboratory of Food Microbiology and Food Preservation, Ghent University, Ghent, Belgium
| | - Debby Laukens
- Department of Internal Medicine and Pediatrics, Ghent University, Ghent, Belgium
| | - Tom Van de Wiele
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
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18
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Liu Y, Chandran Matheyambath A, Ivusic Polic I, LaPointe G. Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104735] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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19
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Akkermansia muciniphila fermentation culture based on a novel bionic large intestine dynamic digestion model. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Formation, structure and properties of the starch-polyphenol inclusion complex: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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21
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Özcan E, Rozycki MR, Sela DA. Cranberry Proanthocyanidins and Dietary Oligosaccharides Synergistically Modulate Lactobacillus plantarum Physiology. Microorganisms 2021; 9:microorganisms9030656. [PMID: 33810188 PMCID: PMC8004764 DOI: 10.3390/microorganisms9030656] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 11/30/2022] Open
Abstract
Plant-based foods contain bioactive compounds such as polyphenols that resist digestion and potentially benefit the host through interactions with their resident microbiota. Based on previous observations, we hypothesized that the probiotic Lactobacillus plantarum interacts with cranberry polyphenols and dietary oligosaccharides to synergistically impact its physiology. In this study, L. plantarum ATCC BAA-793 was grown on dietary oligosaccharides, including cranberry xyloglucans, fructooligosaccharides, and human milk oligosaccharides, in conjunction with proanthocyanidins (PACs) extracted from cranberries. As a result, L. plantarum exhibits a differential physiological response to cranberry PACs dependent on the carbohydrate source and polyphenol fraction introduced. Of the two PAC extracts evaluated, the PAC1 fraction contains higher concentrations of PACs and increased growth regardless of the oligosaccharide, whereas PAC2 positively modulates its growth during xyloglucan metabolism. Interestingly, fructooligosaccharides (FOS) are efficiently utilized in the presence of PAC1, as this L. plantarum strain does not utilize this substrate typically. Relative to glucose, oligosaccharide metabolism increases the ratio of secreted acetic acid to lactic acid. The PAC2 fraction differentially increases this ratio during cranberry xyloglucan fermentation compared with PAC1. The global transcriptome links the expression of putative polyphenol degradation genes and networks and metabolic phenotypes.
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Affiliation(s)
- Ezgi Özcan
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (E.Ö.); (M.R.R.)
| | - Michelle R. Rozycki
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (E.Ö.); (M.R.R.)
| | - David A. Sela
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (E.Ö.); (M.R.R.)
- Department of Microbiology & Physiological Systems, University of Massachusetts Medical School, Worcester, MA 01003, USA
- Correspondence: ; Tel.: +1-(413)-545-1010
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22
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Luo J, Lin X, Bordiga M, Brennan C, Xu B. Manipulating effects of fruits and vegetables on gut microbiota – a critical review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14927] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jing Luo
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
| | - Xian Lin
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
- Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Sericultural & Agri‐Food Research Institute Guangdong China
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale ‘A. Avogadro’ Novara Italy
| | - Charles Brennan
- Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
| | - Baojun Xu
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
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23
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Álvarez C, González A, Alonso JL, Sáez F, Negro MJ, Gullón B. Xylooligosaccharides from steam-exploded barley straw: Structural features and assessment of bifidogenic properties. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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24
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Rodríguez-Daza MC, Roquim M, Dudonné S, Pilon G, Levy E, Marette A, Roy D, Desjardins Y. Berry Polyphenols and Fibers Modulate Distinct Microbial Metabolic Functions and Gut Microbiota Enterotype-Like Clustering in Obese Mice. Front Microbiol 2020; 11:2032. [PMID: 32983031 PMCID: PMC7479096 DOI: 10.3389/fmicb.2020.02032] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 07/31/2020] [Indexed: 12/12/2022] Open
Abstract
Berries are rich in polyphenols and plant cell wall polysaccharides (fibers), including cellulose, hemicellulose, arabinans and arabino-xyloglucans rich pectin. Most of polyphenols and fibers are known to be poorly absorbed in the small intestine and reach the colon where they interact with the gut microbiota, conferring health benefits to the host. This study assessed the contribution of polyphenol-rich whole cranberry and blueberry fruit powders (CP and BP), and that of their fibrous fractions (CF and BF) on modulating the gut microbiota, the microbial functional profile and influencing metabolic disorders induced by high-fat high-sucrose (HFHS) diet for 8 weeks. Lean mice-associated taxa, including Akkermansia muciniphila, Dubosiella newyorkensis, and Angelakisella, were selectively induced by diet supplementation with polyphenol-rich CP and BP. Fiber-rich CF also triggered polyphenols-degrading families Coriobacteriaceae and Eggerthellaceae. Diet supplementation with polyphenol-rich CP, but not with its fiber-rich CF, reduced fat mass depots, body weight and energy efficiency in HFHS-fed mice. However, CF reduced liver triglycerides in HFHS-fed mice. Importantly, polyphenol-rich CP-diet normalized microbial functions to a level comparable to that of Chow-fed controls. Using multivariate association modeling, taxa and predicted functions distinguishing an obese phenotype from healthy controls and berry-treated mice were identified. The enterotype-like clustering analysis underlined the link between a long-term diet intake and the functional stratification of the gut microbiota. The supplementation of a HFHS-diet with polyphenol-rich CP drove mice gut microbiota from Firmicutes/Ruminococcus enterotype into an enterotype linked to healthier host status, which is Prevotella/Akkermansiaceae. This study highlights the prebiotic role of polyphenols, and their contribution to the compositional and functional modulation of the gut microbiota, counteracting obesity.
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Affiliation(s)
- Maria-Carolina Rodríguez-Daza
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Marcela Roquim
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Stéphanie Dudonné
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Plant Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Geneviève Pilon
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Medicine, Faculty of Medicine, Cardiology Axis of Quebec Heart and Lung Institute, Laval University, Québec, QC, Canada
| | - Emile Levy
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - André Marette
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Medicine, Faculty of Medicine, Cardiology Axis of Quebec Heart and Lung Institute, Laval University, Québec, QC, Canada
| | - Denis Roy
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
- Department of Plant Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
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25
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Ma G, Chen Y. Polyphenol supplementation benefits human health via gut microbiota: A systematic review via meta-analysis. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103829] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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