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Pueraria lobata , an edible food and medicinal plant, is a rich source of bioactive components. In this study, a polyphenol-rich extract was isolated from  P. lobata . Puerarin was identified, and the high antioxidant bioactivity of the  P. lobata  extract was evaluated using the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), and hydroxyl free radical scavenging ratio. Additionally, the IC 50  values of DPPH, ABTS, and hydroxyl radical scavenging activities were 50.8, 13.9, and 100.4 μg/ml, respectively. Then, the  P. lobata  extract was administered to C57Bl/6J mice and confirmed to have a superior effect on enhancing the antioxidant status including improving superoxide dismutase activity, glutathione peroxidase peroxide activity, total antioxidant capacity activity, and malondialdehyde contents  in vivo . Furthermore, the  P. lobata  extract had beneficial and prebiotic effects on the composition and structure of gut microbiota. Results showed that the  P. lobata  extract significantly increased the abundance of beneficial bacteria, involving  Lactobacillaceae  and  Bacteroidetes , and decreased the abundance of  Ruminococcaceae ,  Prevotellaceae , and  Burkholderiaceae . Overall, our results provided a basis for using the  P. lobata  extract as a promising and potential functional ingredient for the food industry.

The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability