■核桃青皮(WGH)是核桃行业的废物副产品。然而,它对人体肠道健康的生物活性作用并不为人所知。
■本研究进行了体外消化和发酵实验,以研究WGH的生物活性作用。
■微生物发酵是有效释放酚类和类黄酮的主要机制,导致更优异的抗氧化能力(DPPH,ABTS,和FRAP测定),达到最大值,为14.82±0.01mgVcE/gDW,3.47±0.01mmolTE/gDW,和0.96±0.07mmolFeSO4·7H2O/gDW,分别。微生物发酵后,WGH的表面微观结构变得松散和破碎。肠道菌群的分析结果表明,WGH可以显着增加门水平的变形杆菌和属水平的相低温杆菌的相对丰度,而某些促炎细菌(例如梭状芽孢杆菌_sensu_stricto_1,Dorea,Alistipes,和双歧杆菌)被抑制。此外,在283个KEGG途径中鉴定并富集了1,373个差异代谢物。其中一些代谢物显著上调,包括阿魏酸,绿原酸,伞形酮,斯科波林,嗜酸,等等。
■这些结果表明,WGH在人体肠道中具有抗氧化和抗炎活性,这可以提高WGH在食品工业中的经济价值。
UNASSIGNED: Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health.
UNASSIGNED: This study conducted in vitro digestion and fermentation experiments to study the bioactive effect of WGH.
UNASSIGNED: Microbial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 ± 0.01 mmol TE/g DW, and 0.96 ± 0.07 mmol FeSO4·7H2O/g DW, respectively. The surface microstructure of WGH became loose and fragmented after microbial fermentation. The analytical results of gut microbiota demonstrated that WGH could significantly increase the relative abundance of Proteobacteria in phylum level and Phascolarctobacterium in genus level while certain pro-inflammatory bacteria (such as Clostridium_sensu_stricto_1, Dorea, Alistipes, and Bilophila) was inhibited. Additionally, 1,373 differential metabolites were identified and enriched in 283 KEGG pathways. Of which some metabolites were significantly upregulated including ferulic acid, chlorogenic acid, umbelliferone, scopolin, muricholic acid, and so forth.
UNASSIGNED: These results indicated that WGH could have antioxidant and anti-inflammatory activities in the human gut, which could improve the economical value of WGH in the food industry.