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Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion

Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during i...

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Autores principales: Ma, Huiqin, Hou, Aixiang, Tang, Jiaojiao, Zhong, Aiai, Li, Ke, Xiao, Yu, Li, Zongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455166/
https://www.ncbi.nlm.nih.gov/pubmed/36076800
http://dx.doi.org/10.3390/foods11172615
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author Ma, Huiqin
Hou, Aixiang
Tang, Jiaojiao
Zhong, Aiai
Li, Ke
Xiao, Yu
Li, Zongjun
author_facet Ma, Huiqin
Hou, Aixiang
Tang, Jiaojiao
Zhong, Aiai
Li, Ke
Xiao, Yu
Li, Zongjun
author_sort Ma, Huiqin
collection PubMed
description Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion.
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spelling pubmed-94551662022-09-09 Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion Ma, Huiqin Hou, Aixiang Tang, Jiaojiao Zhong, Aiai Li, Ke Xiao, Yu Li, Zongjun Foods Article Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion. MDPI 2022-08-29 /pmc/articles/PMC9455166/ /pubmed/36076800 http://dx.doi.org/10.3390/foods11172615 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
Ma, Huiqin
Hou, Aixiang
Tang, Jiaojiao
Zhong, Aiai
Li, Ke
Xiao, Yu
Li, Zongjun
Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
title Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
title_full Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
title_fullStr Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
title_full_unstemmed Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
title_short Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion
title_sort antioxidant activity of vitis davidii foex seed and its effects on gut microbiota during colonic fermentation after in vitro simulated digestion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455166/
https://www.ncbi.nlm.nih.gov/pubmed/36076800
http://dx.doi.org/10.3390/foods11172615
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