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Abstract：
Health benefits associated with pea consumption have been attributed to the fiber and polyphenolic content concentrated within the pea seed coat. However, the amount of pea polyphenols can vary between cultivars, and it has yet to be studied whether pea polyphenols impact the intestinal microbiota. We hypothesized that pea polyphenols promote a healthy microbiome that supports intestinal integrity and pathogen colonization resistance. To investigate the effects of pea polyphenols, pea cultivars rich and poor in proanthocyanidins were supplemented in raw or acid hydrolyzed form to an isocaloric diet in mice. Acid hydrolysis increases the absorption of pea polyphenols by cleaving polymeric proanthocyanidins to their readily absorbable anthocyanidin monomers. After 3 weeks of diet, mice were challenged with Citrobacter rodentium and pathogen colonization and inflammation were assessed. Counter to our hypothesis, pea seed coat fraction supplementation, especially the non-hydrolyzed proanthocyanidin-rich fraction diet adversely increased C. rodentium pathogen load and inflammation. Ileal, cecal and colon microbial communities were notably distinct between pea seed cultivar and hydrolysis processing. The consumption of intact proanthocyanidins decreased microbial diversity indicating that proanthocyanidins have antimicrobial properties. Together our results indicate supplementation of raw pea seed coat rich in proanthocyanidins adversely affect intestinal integrity. However, acid hydrolysis processing restored community structure and colonization resistance, and the anthocyanidin-rich fractions reduced weight gain on a high fat diet. Establishing a clear understanding of the effects of pea fiber and polyphenolic form on health will help to develop research-based pea products and dietary recommendations.
摘要：
与豌豆消费相关的健康益处归因于豌豆种皮中浓缩的纤维和多酚含量。然而,豌豆多酚的含量可以在不同品种之间变化，还有待研究豌豆多酚是否会影响肠道微生物群。我们假设豌豆多酚促进健康的微生物组，支持肠道完整性和病原体定植抗性。为了研究豌豆多酚的作用，富含和贫乏原花青素的豌豆品种以原始或酸水解的形式补充到小鼠的等热量饮食中。酸水解通过将聚合的原花色素裂解成其易于吸收的花色素单体来增加豌豆多酚的吸收。经过3周的饮食，用柠檬酸杆菌啮齿动物攻击小鼠,并评估病原体定植和炎症。与我们的假设相反，豌豆种皮部分补充，特别是富含非水解原花青素的部分饮食不利地增加了啮齿动物病原体负荷和炎症。回肠，豌豆种子品种和水解过程之间的盲肠和结肠微生物群落显着不同。完整原花青素的消耗降低了微生物多样性，表明原花青素具有抗菌性能。我们的结果共同表明，补充富含原花青素的生豌豆种皮会对肠道完整性产生不利影响。然而,酸水解处理恢复了群落结构和定殖抗性，富含花青素的部分减少了高脂肪饮食的体重增加。建立对豌豆纤维和多酚形式对健康的影响的清晰了解将有助于开发基于研究的豌豆产品和饮食建议。
