Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property

Meng, Jian; Li, Dengdeng; Wang, Rui; Wang, Anqi; Strappe, Pádraig; Wu, Qinghai; Zhou, Zhongkai; Wang, Xuanyu; Zhuang, Min; Blanchard, Chris; Dai, Zhen

doi:10.1039/d2fo01678h

Cited by 13 publications

(8 citation statements)

References 25 publications

(58 reference statements)

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“…This trend could be attributed to a plausible relationship between microbiota formation of propionate and an enhancement of this formation in the presence of phenolic acids. Jia et al 53 have also reported a similar trend. High percentages of formic and propionic acids were part of mixed OAs in a basal diet of corn-soybean meal that enhanced broiler chickens’ immune function and antioxidative properties 54 .…”

Section: Resultsmentioning

confidence: 59%

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Kewuyemi,

Adebo

2024

Sci Rep

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Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, l-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.

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Section: Resultsmentioning

confidence: 59%

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Kewuyemi,

Adebo

2024

Sci Rep

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“…Escherichia–Shigella , as a typical intestinal pathogen, was increased in fecal samples of ulcerative colitis patients with any neoplasia 54 . It has been reported that chlorogenic acid, caffeic acid, and p ‐coumaric acid could significantly inhibit Escherichia–Shigella during in vitro fermentation 55 . Thus, released phenolic acids from PSPP‐Es accounted for the decreased Escherichia–Shigella abundance.…”

Section: Resultsmentioning

confidence: 99%

“…54 It has been reported that chlorogenic acid, caffeic acid, and p-coumaric acid could significantly inhibit Escherichia-Shigella during in vitro fermentation. 55 Thus, released phenolic acids from PSPP-Es accounted for the decreased Escherichia-Shigella abundance. Results from the current study showed that PSPP-Es could regulate gut microbiota homeostasis by increasing the abundance of probiotics and inhibiting the growth of pathogens, which demonstrated that PSPP-Es could exhibit prebiotic activities.…”

Section: Modulatory Effect Of Pspp-es On Gut Microbiotamentioning

confidence: 98%

In vitro digestion and colonic fermentation characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions

Ye,

Hu,

Wang

et al. 2024

J Sci Food Agric

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BACKGROUNDSPickering emulsion stabilized by multi‐component particles have attracted increasing attention. Researches on characterizing the digestion and health benefit effects of these emulsions in the human gastrointestinal tract are quite limited. This work aimed to reveal the digestive characteristics of media milled purple sweet potato particle‐stabilized Pickering emulsions (PSPP‐Es) during in vitro digestion and colonic fermentation.RESULTSMedia milling process improved the in vitro digestibility and fermentability of PSPP‐Es by reaching free fatty acids (FFAs) released rate of 43.11 ± 4.61% after gastrointestinal digestion and total phenolic content (TPC) release of 101.00 ± 1.44 μg GAE/mL after fermentation. In addition, PSPP‐Es exhibited good antioxidative activity (DPPH and FRAP assays), α‐glucosidase inhibitory activity (IC50 = 6.70%, v/v), and prebiotic effects reaching total short‐chain fatty acids (SCFAs) production of 9.90 M ± 0.12 M, boosting the growth of Akkermansia, Bifidobacterium, Blautia and inhibiting the growth of Escherichia‐shigella.CONCLUSIONSThese findings indicate that media milling process enhances the potential health benefits of purple sweet potato particle‐stabilized Pickering emulsions, which is beneficial for their application as bioactive component delivery system in the food and pharmaceutical products.This article is protected by copyright. All rights reserved.

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“…The presence of these metabolites promoted the presence of Prevotella , Megamonas, and Bifidobacterium , while the presence of Escherichia-Shigella was inhibited. Moreover, the authors observed changes in short-chain fatty acids (SCFAs), revealing that phenolic compounds generated more propionate and acetate but not butyrate [ 46 ].…”

Section: Polyphenols and Microbiota–gut–brain Axismentioning

confidence: 99%

Neuro-Nutraceutical Polyphenols: How Far Are We?

et al. 2023

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The brain, composed of billions of neurons, is a complex network of interacting dynamical systems controlling all body functions. Neurons are the building blocks of the nervous system and their impairment of their functions could result in neurodegenerative disorders. Accumulating evidence shows an increase of brain-affecting disorders, still today characterized by poor therapeutic options. There is a strong urgency to find new alternative strategies to prevent progressive neuronal loss. Polyphenols, a wide family of plant compounds with an equally wide range of biological activities, are suitable candidates to counteract chronic degenerative disease in the central nervous system. Herein, we will review their role in human healthcare and highlight their: antioxidant activities in reactive oxygen species-producing neurodegenerative pathologies; putative role as anti-acetylcholinesterase inhibitors; and protective activity in Alzheimer’s disease by preventing Aβ aggregation and tau hyperphosphorylation. Moreover, the pathology of these multifactorial diseases is also characterized by metal dyshomeostasis, specifically copper (Cu), zinc (Zn), and iron (Fe), most important for cellular function. In this scenario, polyphenols’ action as natural chelators is also discussed. Furthermore, the critical importance of the role exerted by polyphenols on microbiota is assumed, since there is a growing body of evidence for the role of the intestinal microbiota in the gut–brain axis, giving new opportunities to study molecular mechanisms and to find novel strategies in neurological diseases.

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Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property

Abstract: The influence of phenolic compounds extracts from three colored rice cultivars on gut microbiota was investigated. The results revealed that protocatechuic acid, chlorogenic acid, caffeic acid and p-coumaric acid were...

Cited by 13 publications

References 25 publications

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

In vitro digestion and colonic fermentation characteristics of media‐milled purple sweet potato particle‐stabilized Pickering emulsions

Neuro-Nutraceutical Polyphenols: How Far Are We?

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