Study on the interaction between ?-carotene and gut microflora using an in vitro fermentation model

文献类型： 外文期刊

第一作者： Li, Zhixian

作者： Li, Zhixian;Dai, Zhuqing;Shi, Enjuan;Gao, Ruichang;Li, Dajing;Li, Zhixian;Dai, Zhuqing;Shi, Enjuan;Zhang, Zhongyuan;Xu, Yayuan;Li, Dajing;Wan, Peng;Chen, Guijie;Zeng, Xiaoxiong

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关键词： β -Carotene; Gut microflora; Retinol; Short-chain fatty acids

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.0； 五年影响因子：8.3 ）

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年卷期： 2023 年 12 卷 4 期

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收录情况： SCI

摘要： /3-Carotene, a typical non-oxygenated carotenoid, is the most efficient source of retinol (VA). The low bio-availability of /3-carotene lead to large accumulation in colon; however, the relationship between /3-carotene and gut microflora remains unclear. This study intends to explore the interaction between /3-carotene and gut microflora using an in vitro fermentation model. After 24 h fermentation, the degradation rate of /3-carotene was (64.28 +/- 6.23)%, which was 1.46 times that of the group without gut microflora. Meanwhile, the production of VA was nearly 2 times that of the group without gut microflora, indicating that the gut microflora can metabolize /3-carotene into VA. /3-Carotene also influences the production of short-chain fatty acids (SCFAs), the production of total SCFAs in 0.5 mg/mL /3-carotene (BCM) group was (44.00 +/- 1.16) mmol/L, which was 2.26 times that of the blank control (BLK) group. Among them, the production of acetic acid in BCM group was (19.06 +/- 0.82) mmol/L, which was 2.64 time that of the BLK group. Furthermore, /3-carotene significantly affected the structure and composition of gut microflora, increasing the abundance of Roseburia, Parasutterella and Lachnospiraceae, and decreasing the abundance of Dialister, Collinsella and Enterobacter (P < 0.05). This study provides a new way to understand how /3-carotene works in human body with gut microflora.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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