Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota

By Yamei Yan, Yujia Peng, Jilong Tang, J. Mi, Lu Lu, Xiaoying Li, Linwu Ran, Xiaoxiong Zeng, You-Long Cao. Journal of Functional Foods, 2018

84 citations recorded by the source corpus.

Abstract Simulated digestion and fermentation in vitro by human intestinal microbiota of anthocyanins from Lycium ruthenicum Murray were investigated in this study. It was shown that the anthocyanins from L. ruthenicum were not digested in simulated saliva, gastric and small intestine fluids. Under fermentation in vitro, the anthocyanins from L. ruthenicum interacted with intestinal microbiota and promoted the production of short-chain fatty acids (SCFAs) due to microbial fermentation. The anthocyanins from L. ruthenicum significantly increased the relative abundances of Bifidibacterium and Allisonella, and reduced the relative abundances of Prevotella, Dialister, Megamonas and Clostridium. Moreover, the anthocyanins from L. ruthenicum not only exhibited similar effect as inulin on the production of SCFAs (promoting the formation of acetic, propionic and butyric acids), but also showed a dynamic and multiple regulatory effects on intestinal microbiota. Therefore, the anthocyanins from L. ruthenicum might have a positive role in maintaining intestinal health.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/df330dec8aa1999f00b7870120ca7e1cd545741a