Comprehensive metabolomics based exploration of in vitro digestive characteristics of Lacticaseibacillus rhamnosus biotransformed apple polyphenols

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102539

Junjian Ran , Meiying Wang , Yiwei Su , Yuhan Tang , Lingxia Jiao , Yongchao Li , Ruixiang Zhao

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引用次数: 0

Abstract

Apple (Malus domestica) polyphenols possess functional properties; however, their human body absorption is impeded. To enhance their absorption, apple polyphenols were fermented using Lacticaseibacillus rhamnosus zrx01. Gastrointestinal digestion and metabolomics analyses were conducted. The results showed that the polyphenol content decreased significantly to 1.12 mg/mL (p < 0.05) in fermentation group and increased to 2.01 mg/mL in non-fermentation group; 6 differential metabolites such as ferulic acid (log₂ FC = -3.28) and p-hydroxybenzoic acid (log₂ FC = -2.80) were identified by metabolomics, among which epicatechin (VIP = 2.54) and chlorogenic acid (VIP = 2.40) were significantly increased. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that differential metabolites were significantly enriched in 10 metabolic pathways, including phosphatidylinositol 3 kinase-protein kinase signaling pathway (p = 0.00029), fluid shear stress, and atherosclerosis pathway (p = 0.00327). The research shows fermentation converts macromolecular polyphenols into small molecules via deglycosylation, altering postdigestive metabolite profiles and providing evidence for bioavailability mechanisms and functional development of apple polyphenols.

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基于综合代谢组学的鼠李糖乳杆菌生物转化苹果多酚体外消化特性研究

苹果（Malus domestica）多酚具有功能性；然而，它们的人体吸收受到阻碍。为提高苹果多酚的吸收，采用鼠李糖乳杆菌zrx01发酵苹果多酚。进行胃肠消化和代谢组学分析。结果表明，多酚含量显著降低至1.12 mg/mL (p <；发酵组为0.05)，非发酵组增至2.01 mg/mL；代谢组学鉴定出阿魏酸（log2 FC = -3.28）和对羟基苯甲酸（log2 FC = -2.80）等6种差异代谢物，其中表儿茶素（VIP = 2.54）和绿原酸（VIP = 2.40）显著增加。京都基因与基因组百科（KEGG）通路分析显示，在磷脂酰肌醇3激酶-蛋白激酶信号通路（p = 0.00029）、流体剪切应力和动脉粥样硬化途径（p = 0.00327）等10条代谢途径中差异代谢产物显著富集。研究表明，发酵通过去糖基化将大分子多酚转化为小分子，改变了苹果多酚的消化后代谢谱，为苹果多酚的生物利用度机制和功能发育提供了证据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.