摘要
为了探究不同植物多酚作为潜在益生元的作用,本研究比较了茶多酚、苹果多酚、葡萄籽多酚和花生衣多酚对于有害微生物的抑制能力;进一步通过体外模拟发酵,研究4种植物多酚对肠道菌群的调节作用。结果表明,茶多酚和苹果多酚对有害菌抑制作用更为明显,其中1.25 mg/mL的茶多酚或2.5 mg/mL的苹果多酚可以显著抑制指示菌生长。此外,茶多酚和苹果多酚在体外模拟肠道发酵中表现出相对较高的抗氧化活性,经过肠道微生物发酵后,茶多酚和苹果多酚的DPPH自由基清除能力分别提高了7.00%和7.69%。在短链脂肪酸的生成方面,苹果多酚、葡萄籽多酚和花生衣多酚显著增加了丙酸和正丁酸的浓度(分别为阴性对照的118%~125%和115%~123%)(P<0.05)。菌群结构分析结果表明,茶多酚、苹果多酚和葡萄籽多酚能够降低大肠杆菌志贺菌属丰度,同时促进特定有益菌群的生长,如茶多酚和苹果多酚处理提高了消化链球菌等菌属丰度,葡萄籽多酚特异性地影响了梭菌等丰度。综上所述,不同来源的植物多酚在抑菌、抗氧化和菌群调节方面展现出各自独特的优势,尤其是茶多酚表现出显著的益生作用。本研究可为植物多酚类益生元的筛选和复合产品的开发提供重要的理论依据。
To explore the potential prebiotic effects of plant-derived polyphenols,this study compared the inhibitory effects of tea polyphenols,apple polyphenols,grape seed polyphenols,and peanut skin polyphenols on foodborne pathogenic bacteria.Furthermore,in vitro simulated fermentation was conducted to evaluate their modulation effects on gut microbiota.The results revealed that tea polyphenols and apple polyphenols exhibited stronger inhibitory activity against pathogenic bacteria,with 1.25 mg/mL of tea polyphenols or 2.5 mg/mL of apple polyphenols significantly suppressing the growth of tested foodborne pathogens.Additionally,both tea and apple polyphenols showed relatively high antioxidant activity during in vitro simulated fermentation,with their DPPH radical scavenging capacities increasing by 7.00%and 7.69%,respectively.Regarding short-chain fatty acids(SCFAs)production,apple polyphenols,grape seed polyphenols,and peanut skin polyphenols notably elevated propionic and n-butyric acid concentrations(118%to 125%and 115%to 123%of the negative control,respectively)(P<0.05).Gut microbiota analysis revealed that tea polyphenols,apple polyphenols,and grape seed polyphenols reduced the abundance of Escherichia-Shigella while promoting the growth of beneficial bacterial taxa.Specifically,tea and apple polyphenols increased the abundance of Peptostreptococcus,whereas grape seed polyphenols uniquely modulated Clostridium levels.In conclusion,plant-derived polyphenols from different sources displayed distinct advantages in anti-bacterial activity,antioxidant capacity,and microbiota modulation.Notably,tea polyphenols showed particularly remarkable prebiotic properties.This study provides critical theoretical insights for the screening of plant polyphenol-based prebiotics and the development of synergistic formulations.
作者
余雅婷
赵亮
郝彦玲
翟征远
YU Yating;ZHAO Liang;HAO Yanling;ZHAI Zhengyuan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Department of Nutritional and Health,China Agricultural University,Beijing 100193,China;Food Laboratory of Zhongyuan,Luohe 462300,China)
出处
《食品工业科技》
北大核心
2025年第23期190-201,共12页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2022YFF1100102)。
关键词
益生元
植物多酚
肠道微生物
短链脂肪酸
抗氧化活性
抑菌能力
prebiotics
plant polyphenols
gut microorganisms
short-chain fatty acids
antioxidant activity
antibacterial capacity
