高压加工果对类代谢物,短链脂肪酸和人类肠道微生物群的影响,使用动态体外结肠发酵系统

高压加工果对类代谢物,短链脂肪酸和人类肠道微生物群的影响,使用动态体外结肠发酵系统

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Begoña de Ancos¹, Irene Fernández-Jalao², Claudia Balderas³

¹Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain.

Metabolites

|December 24, 2025

概括

果的高压加工 (HPP) 通过增加有益的代谢物和促进Bifidobacterium和Lactobacillus等好细菌的生长,提高了肠道健康. 这种HPP-果成分显示出作为益生菌的潜力.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
人类健康人类健康人类健康

背景情况:

果具有抗炎和抗氧化特性,这是由于它们的类化合物.
高压加工 (HPP) 可以提高果的生物可访问性和结肠输送.
了解HPP处理的果成分对肠道微生物群代谢的影响对于健康益处至关重要.

研究的目的:

为了研究HPP果成分对人类肠道微生物群代谢的影响.
分析结肠不同区域的代谢物产量.
评估对细菌群和短链脂肪酸 (SCFA) 生产的影响.

主要方法:

果用HPP (400MPa/5分钟) 处理并冷解成粉末.
在14天的连续摄入研究中使用了胃肠道消化和结肠发酵 (GID-CF) 的体外动态模拟器.
主要成分分析 (PCA) 用于根据样区分结肠区域.

主要成果:

观察到大量的代谢物积累,包括醇和各种基烯酸,主要在下降结肠 (DC).
在上升 (AC),横向 (TC) 和下降 (DC) 结肠区域中确定了不同的样.
果的HPP成分导致了Bifidobacterium和Lactobacillus物种的种群增加和黄油酸水平升高.

结论:

该HPP-果成分通过调节肠道微生物群的组成和活性,显示出显著的健康益处.
这项研究强调了HPP-果成分的潜在益生菌效应.
治疗HPP增强了果基对肠道微生物群的有益影响.

关键词:

果果果果是什么意思我们的肠道微生物群.高压加工 (HPP) 是一种结肠发酵的体外动态模型.类代谢产物的代谢产物短链脂肪酸 (SCFA) 是一种

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