Effect of High-Pressure Processed Apples on Phenolic Metabolites, Short-Chain Fatty Acids, and Human Gut Microbiota...

Area of Science:

• Food Science
• Microbiology
• Human Health

Background:

• Apples possess anti-inflammatory and antioxidant properties due to their phenolic compounds.
• High-pressure processing (HPP) can enhance the bioaccessibility and colonic delivery of apple phenolics.
• Understanding the impact of HPP-treated apple ingredients on gut microbiota metabolism is crucial for health benefits.

Purpose of the Study:

• To investigate the effect of an HPP-apple ingredient on human gut microbiota metabolism.
• To analyze phenolic metabolite production across different regions of the colon.
• To assess the impact on bacterial populations and short-chain fatty acid (SCFA) production.

Main Methods:

• Apples were treated with HPP (400 MPa/5 min) and lyophilized into a powder.
• An in vitro dynamic simulator of gastrointestinal digestion and colonic fermentation (GID-CF) was used for continuous intake studies over 14 days.
• Principal component analysis (PCA) was employed to differentiate colon regions based on phenolic profiles.

Main Results:

• Significant accumulation of phenolic metabolites, including phloroglucinol and various hydroxyphenylpropionic acids, was observed, primarily in the descending colon (DC).
• Distinct phenolic profiles were identified for the ascending (AC), transverse (TC), and descending (DC) colon regions.
• The HPP-apple ingredient led to increased populations of Bifidobacterium and Lactobacillus species and elevated butyric acid levels.

Conclusions:

• The HPP-apple ingredient demonstrates significant health benefits by modulating gut microbiota composition and activity.
• The study highlights a potential prebiotic-like effect of the HPP-apple ingredient.
• HPP treatment enhances the beneficial impact of apple phenolics on the gut microbiome.