Related Experiment Video

Updated: Jun 24, 2026

Establishing Pollination Requirements in Japanese Plum by Phenological Monitoring, Hand Pollinations, Fluorescence Microscopy and Molecular Genotyping
07:03

Establishing Pollination Requirements in Japanese Plum by Phenological Monitoring, Hand Pollinations, Fluorescence Microscopy and Molecular Genotyping

Published on: November 9, 2020

3.4K

Bioaccessibility and Gut Microbiota Modulation of Phenolics in Prunus mume vs. Fructus mume

Qingzhuang Xie1, Zhaolun Tan1, Bangyan You1

  • 1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Foods (Basel, Switzerland)
|December 11, 2025
PubMed

Insights

Processing Prunus mume (PM) into Fructus mume (FM) enhances polyphenol release and antioxidant activity in the colon. FM also improves gut microbiota composition, suggesting increased health benefits for the colon.

Area of Science:

  • Pharmacology and Traditional Medicine
  • Nutritional Science
  • Microbiology

Background:

  • Prunus mume (PM) and its processed form, Fructus mume (FM), are utilized in traditional Chinese medicine.
  • Understanding the differential release and bioactivity of phenolics from PM and FM is crucial for their medicinal applications.

Purpose of the Study:

  • To compare the release characteristics and bioactivities of phenolics from PM and FM throughout simulated gastrointestinal digestion.
  • To evaluate the impact of PM and FM on gut microbiota composition.

Main Methods:

  • Simulated oral, gastric, intestinal digestion, and colonic fermentation models were employed.
  • Polyphenol content, antioxidant activities (DPPH, ABTS), individual phenolic profiles, and gut microbiota composition were analyzed.

Main Results:

  • PM showed higher polyphenol release and antioxidant activity in oral/gastric stages, while FM excelled in intestinal/colonic stages.
  • FM exhibited significantly higher total polyphenol release (1.43-fold) and antioxidant activities (DPPH 1.41-fold, ABTS 2.91-fold) during colonic fermentation compared to PM.
  • FM demonstrated superior modulation of gut microbiota, enriching beneficial bacteria (Bifidobacterium, Megamonas) and suppressing pathogens (Escherichia-Shigella).

Conclusions:

  • Processing PM into FM enhances colonic polyphenol bioavailability and antioxidant capacity.
  • FM possesses a greater potential to positively regulate gut microbiota and improve colon health compared to PM.
Keywords:
Fructus mumePrunus mumecolonic fermentationgut microbiotain vitro digestionphenolics

More Related Videos

Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults14:39

Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults

Published on: April 22, 2022

4.3K
Comparative Study on the Polysaccharide Contents and Antioxidant Activities of Hippophae rhamnoides subsp. sinensis and Hippophae gyantsensis10:03

Comparative Study on the Polysaccharide Contents and Antioxidant Activities of Hippophae rhamnoides subsp. sinensis and Hippophae gyantsensis

Published on: August 15, 2025

574

Related Concept Videos

Microbial Interactions: Mutualism01:25

Microbial Interactions: Mutualism

Mutualism is a symbiotic interaction in which all participating organisms benefit. These relationships can be obligate or facultative and are fundamental to ecosystem functions across diverse biological systems.Plant–Fungi MutualismOne well-known example is the association between plant roots and mycorrhizal fungi, such as Rhizophagus species. The fungal hyphae penetrate the root hairs and the epidermis, forming an extensive hyphal network that establishes a symbiotic association. Through this...
Microbe-Plant Interactions01:09

Microbe-Plant Interactions

Microbe-plant interactions represent a dynamic spectrum of associations shaped by intricate chemical signaling. These interactions can be neutral, beneficial, or detrimental, and profoundly influence plant physiology, growth, and ecosystem function. The plant microbiome, comprising bacteria, fungi, archaea, protists, and viruses, plays a pivotal role in mediating these effects through surface colonization, internal colonization, or systemic symbiosis.Mutualistic associations, particularly with...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
iChip01:24

iChip

The cultivation of environmental microorganisms has long been hindered by the inability to replicate complex native conditions in vitro. The isolation chip (iChip) addresses this limitation by facilitating the growth of previously uncultivable microorganisms through in situ incubation. Designed for high-throughput microbial cultivation, the iChip comprises hundreds of microchambers, each capable of housing a single microbial cell. These microchambers are loaded with a mixture of molten agar and...