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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引用次数: 0

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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表没食子儿茶素没食子酸酯（EGCG）通过抑制菊粉酶减缓低聚果糖发酵，促进体外有益肠道细菌

低聚果糖（FOS）已成为促进肠道微生物群健康的首选选择。然而，果寡糖的快速发酵会导致气体和短链脂肪酸（SCFAs）的过度积累，导致胀气和近端结肠不耐受等症状。在本研究中，我们研究了不同浓度的表没食子儿茶素没食子酸酯（EGCG）对果寡糖发酵速率的潜在延缓作用及其机制。结果表明，EGCG对FOS发酵的抑制作用呈剂量依赖性。添加EGCG显著降低了菊粉酶的活性，菊粉酶是一种负责FOS降解的酶。此外，添加0.1% EGCG可增强肠道菌群多样性，促进产丁酸菌Blautia和直肠真杆菌ATCC 33656的生长，抑制肥胖相关菌Megamonas的生长。本研究结果为改善果寡糖发酵特性提供了新的途径，并强调了EGCG对果寡糖发酵的影响。

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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.