Epigallocatechin gallate (EGCG) slows fructooligosaccharides fermentation via inulinase suppression and promotes beneficial gut bacteria in vitro

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-03-24 DOI:10.1016/j.fbio.2025.106436

Bo Cheng , Hongyan Feng , Tingting Chen , Fei Jia , Cheng Li , Xiaowei Zhang

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Abstract

Fructooligosaccharides (FOS) have emerged as a preferred option to promote gut microbiota health. However, rapid fermentation of FOS can lead to an excessive accumulation of gas and short-chain fatty acids (SCFAs), resulting in symptoms such as flatulence and proximal colon intolerance. In the present study, we investigated the potential delaying effects and mechanisms of epigallocatechin gallate (EGCG) at varying concentrations on the FOS fermentation rate. The results revealed that EGCG exhibits a dose-dependent inhibitory effect on FOS fermentation. The addition of EGCG significantly reduced the activity of inulinase, an enzyme responsible for FOS degradation. Furthermore, the inclusion of 0.1 % EGCG was found to enhance gut microbiota diversity, promote the growth of butyrate-producing bacteria such as Blautia and Eubacterium rectale ATCC 33656, and inhibit the growth of obesity-related bacteria Megamonas. Our results suggest a novel approach to improve the fermentation characteristics of FOS and highlight the effects of EGCG on FOS fermentation.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.