Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model
β-Carotene, a typical non-oxygenated carotenoid, is the most efficient source of retinol (VA). The low bio-availability of β-carotene lead to large accumulation in colon; however, the relationship between β-carotene and gut microflora remains unclear. This study intends to explore the interaction be...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-07-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200249X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569033131556864 |
|---|---|
| author | Zhixian Li Zhuqing Dai Enjuan Shi Peng Wan Guijie Chen Zhongyuan Zhang Yayuan Xu Ruichang Gao Xiaoxiong Zeng Dajing Li |
| author_facet | Zhixian Li Zhuqing Dai Enjuan Shi Peng Wan Guijie Chen Zhongyuan Zhang Yayuan Xu Ruichang Gao Xiaoxiong Zeng Dajing Li |
| author_sort | Zhixian Li |
| collection | DOAJ |
| description | β-Carotene, a typical non-oxygenated carotenoid, is the most efficient source of retinol (VA). The low bio-availability of β-carotene lead to large accumulation in colon; however, the relationship between β-carotene and gut microflora remains unclear. This study intends to explore the interaction between β-carotene and gut microflora using an in vitro fermentation model. After 24 h fermentation, the degradation rate of β-carotene was (64.28 ± 6.23)%, which was 1.46 times that of the group without gut microflora. Meanwhile, the production of VA was nearly 2 times that of the group without gut microflora, indicating that the gut microflora can metabolize β-carotene into VA. β-Carotene also influences the production of short-chain fatty acids (SCFAs), the production of total SCFAs in 0.5 mg/mL β-carotene (BCM) group was (44.00 ± 1.16) mmol/L, which was 2.26 times that of the blank control (BLK) group. Among them, the production of acetic acid in BCM group was (19.06 ± 0.82) mmol/L, which was 2.64 time that of the BLK group. Furthermore, β-carotene significantly affected the structure and composition of gut microflora, increasing the abundance of Roseburia, Parasutterella and Lachnospiraceae, and decreasing the abundance of Dialister, Collinsella and Enterobacter (P < 0.05). This study provides a new way to understand how β-carotene works in human body with gut microflora. |
| format | Article |
| id | doaj-art-1b5bc01dd5d343dab5366d3b238b41bd |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-1b5bc01dd5d343dab5366d3b238b41bd2025-02-02T23:25:37ZengTsinghua University PressFood Science and Human Wellness2213-45302023-07-0112413691378Study on the interaction between β-carotene and gut microflora using an in vitro fermentation modelZhixian Li0Zhuqing Dai1Enjuan Shi2Peng Wan3Guijie Chen4Zhongyuan Zhang5Yayuan Xu6Ruichang Gao7Xiaoxiong Zeng8Dajing Li9School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Fax: +86-025-84390188School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaInstitute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Fax: +86-025-84390188β-Carotene, a typical non-oxygenated carotenoid, is the most efficient source of retinol (VA). The low bio-availability of β-carotene lead to large accumulation in colon; however, the relationship between β-carotene and gut microflora remains unclear. This study intends to explore the interaction between β-carotene and gut microflora using an in vitro fermentation model. After 24 h fermentation, the degradation rate of β-carotene was (64.28 ± 6.23)%, which was 1.46 times that of the group without gut microflora. Meanwhile, the production of VA was nearly 2 times that of the group without gut microflora, indicating that the gut microflora can metabolize β-carotene into VA. β-Carotene also influences the production of short-chain fatty acids (SCFAs), the production of total SCFAs in 0.5 mg/mL β-carotene (BCM) group was (44.00 ± 1.16) mmol/L, which was 2.26 times that of the blank control (BLK) group. Among them, the production of acetic acid in BCM group was (19.06 ± 0.82) mmol/L, which was 2.64 time that of the BLK group. Furthermore, β-carotene significantly affected the structure and composition of gut microflora, increasing the abundance of Roseburia, Parasutterella and Lachnospiraceae, and decreasing the abundance of Dialister, Collinsella and Enterobacter (P < 0.05). This study provides a new way to understand how β-carotene works in human body with gut microflora.http://www.sciencedirect.com/science/article/pii/S221345302200249Xβ-CaroteneGut microfloraRetinolShort-chain fatty acids |
| spellingShingle | Zhixian Li Zhuqing Dai Enjuan Shi Peng Wan Guijie Chen Zhongyuan Zhang Yayuan Xu Ruichang Gao Xiaoxiong Zeng Dajing Li Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model Food Science and Human Wellness β-Carotene Gut microflora Retinol Short-chain fatty acids |
| title | Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model |
| title_full | Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model |
| title_fullStr | Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model |
| title_full_unstemmed | Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model |
| title_short | Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model |
| title_sort | study on the interaction between β carotene and gut microflora using an in vitro fermentation model |
| topic | β-Carotene Gut microflora Retinol Short-chain fatty acids |
| url | http://www.sciencedirect.com/science/article/pii/S221345302200249X |
| work_keys_str_mv | AT zhixianli studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT zhuqingdai studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT enjuanshi studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT pengwan studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT guijiechen studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT zhongyuanzhang studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT yayuanxu studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT ruichanggao studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT xiaoxiongzeng studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel AT dajingli studyontheinteractionbetweenbcaroteneandgutmicroflorausinganinvitrofermentationmodel |