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Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries
Berries are fairly favored by consumers. Phenolic compounds are the major phytochemicals in berries, among which anthocyanins are one of the most studied. Phenolic compounds are reported to have prebiotic-like effects. In the present study, we identified the anthocyanin profiles, evaluated and compa...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137550/ https://www.ncbi.nlm.nih.gov/pubmed/35624885 http://dx.doi.org/10.3390/antiox11051020 |
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author | Chen, Jiebiao Shu, Yichen Chen, Yanhong Ge, Zhiwei Zhang, Changfeng Cao, Jinping Li, Xian Wang, Yue Sun, Chongde |
author_facet | Chen, Jiebiao Shu, Yichen Chen, Yanhong Ge, Zhiwei Zhang, Changfeng Cao, Jinping Li, Xian Wang, Yue Sun, Chongde |
author_sort | Chen, Jiebiao |
collection | PubMed |
description | Berries are fairly favored by consumers. Phenolic compounds are the major phytochemicals in berries, among which anthocyanins are one of the most studied. Phenolic compounds are reported to have prebiotic-like effects. In the present study, we identified the anthocyanin profiles, evaluated and compared the antioxidant capacities and gut microbiota modulatory effects of nine common berries, namely blackberry, black goji berry, blueberry, mulberry, red Chinese bayberry, raspberry, red goji berry, strawberry and white Chinese bayberry. Anthocyanin profiles were identified by UPLC-Triple-TOF/MS. In vitro antioxidant capacity was evaluated by four chemical assays (DPPH, ABTS, FRAP and ORAC). In vivo antioxidant capacity and gut microbiota modulatory effects evaluation was carried out by treating healthy mice with different berry extracts for two weeks. The results show that most berries could improve internal antioxidant status, reflected by elevated serum or colonic T-AOC, GSH, T-SOD, CAT, and GSH-PX levels, as well as decreased MDA content. All berries significantly altered the gut microbiota composition. The modulatory effects of the berries were much the same, namely by the enrichment of beneficial SCFAs-producing bacteria and the inhibition of potentially harmful bacteria. Our study shed light on the gut microbiota modulatory effect of different berries and may offer consumers useful consumption guidance. |
format | Online Article Text |
id | pubmed-9137550 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91375502022-05-28 Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries Chen, Jiebiao Shu, Yichen Chen, Yanhong Ge, Zhiwei Zhang, Changfeng Cao, Jinping Li, Xian Wang, Yue Sun, Chongde Antioxidants (Basel) Article Berries are fairly favored by consumers. Phenolic compounds are the major phytochemicals in berries, among which anthocyanins are one of the most studied. Phenolic compounds are reported to have prebiotic-like effects. In the present study, we identified the anthocyanin profiles, evaluated and compared the antioxidant capacities and gut microbiota modulatory effects of nine common berries, namely blackberry, black goji berry, blueberry, mulberry, red Chinese bayberry, raspberry, red goji berry, strawberry and white Chinese bayberry. Anthocyanin profiles were identified by UPLC-Triple-TOF/MS. In vitro antioxidant capacity was evaluated by four chemical assays (DPPH, ABTS, FRAP and ORAC). In vivo antioxidant capacity and gut microbiota modulatory effects evaluation was carried out by treating healthy mice with different berry extracts for two weeks. The results show that most berries could improve internal antioxidant status, reflected by elevated serum or colonic T-AOC, GSH, T-SOD, CAT, and GSH-PX levels, as well as decreased MDA content. All berries significantly altered the gut microbiota composition. The modulatory effects of the berries were much the same, namely by the enrichment of beneficial SCFAs-producing bacteria and the inhibition of potentially harmful bacteria. Our study shed light on the gut microbiota modulatory effect of different berries and may offer consumers useful consumption guidance. MDPI 2022-05-22 /pmc/articles/PMC9137550/ /pubmed/35624885 http://dx.doi.org/10.3390/antiox11051020 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chen, Jiebiao Shu, Yichen Chen, Yanhong Ge, Zhiwei Zhang, Changfeng Cao, Jinping Li, Xian Wang, Yue Sun, Chongde Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries |
title | Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries |
title_full | Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries |
title_fullStr | Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries |
title_full_unstemmed | Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries |
title_short | Evaluation of Antioxidant Capacity and Gut Microbiota Modulatory Effects of Different Kinds of Berries |
title_sort | evaluation of antioxidant capacity and gut microbiota modulatory effects of different kinds of berries |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137550/ https://www.ncbi.nlm.nih.gov/pubmed/35624885 http://dx.doi.org/10.3390/antiox11051020 |
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