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Updated: Oct 26, 2026
Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
Published on: April 22, 2022
Persimmon peel polyphenols modulate the flavonoid biosynthesis pathway to exert prebiotic effects: implications for
Xu Zhou1, Chen Zhang1, Bowen Tian1
1College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Hebei Province Key Laboratory of Sustainable Utilization and Development of Forest Food Resources, Beijing Forestry University, Beijing, 100083, China.
Abstract:
Persimmon (Diospyros kaki 'Fuping Jianshi') peel is a by-product of persimmon processing, which is rich in polyphenols. In this study, the ultrasound-assisted ethanol extraction and purification of persimmon peel polyphenols (PPP) were optimized, and the PPP with yielding a final total phenolic content (TPC) of 287.52 ± 4.10 mg GAE/g of 287.52 ± 4.10 mg GAE/g was obtained. Using UPLC-MS/MS, 796 compounds were identified from PPP, which were primarily phenolic acids. PPP significantly promoted the growth of Lactobacillus acidophilus NCFM and exhibited prebiotic activity. In vitro colonic fermentation showed that PPP promoted Firmicutes and Bacteroidetes, inhibited Proteobacteria and Escherichia-Shigella, and significantly increased Short-Chain Fatty Acids (SCFAs) production. Multi-omics analysis elucidated that the biotransformation of PPP is closely associated with a reciprocal feedback loop with gut microbiota, potentially modulated by the specific enrichment of flavonoid biosynthetic pathways. These results indicated that PPP possesses strong antioxidant and gut regulatory properties, supporting its value as a functional food ingredient or nutritional component, and promoting the valorization of persimmon peel.
