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Different Flavonoids Can Shape Unique Gut Microbiota Profile In Vitro
Author(s) -
Huang Jiacheng,
Chen Long,
Xue Bin,
Liu Qianyue,
Ou Shiyi,
Wang Yong,
Peng Xichun
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13411
Subject(s) - puerarin , quercetin , catechin , bifidobacterium , flavonoid , biology , food science , gut flora , polyphenol , biochemistry , chemistry , microbiology and biotechnology , botany , lactobacillus , antioxidant , medicine , alternative medicine , pathology , fermentation
The impact of flavonoids has been discussed on the relative viability of bacterial groups in human microbiota. This study was aimed to compare the modulation of various flavonoids, including quercetin, catechin and puerarin, on gut microbiota culture in vitro , and analyze the interactions between bacterial species using fructo‐oligosaccharide (FOS) as carbon source under the stress of flavonoids. Three plant flavonoids, quercetin, catechin, and puerarin, were added into multispecies culture to ferment for 24 h, respectively. The bacterial 16S rDNA amplicons were sequenced, and the composition of microbiota community was analyzed. The results revealed that the tested flavonoids, quercetin, catechin, and puerarin, presented different activities of regulating gut microbiota; flavonoid aglycones, but not glycosides, may inhibit growth of certain species. Quercetin and catechin shaped unique biological webs. Bifidobacterium spp. was the center of the biological web constructed in this study.

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