Walnut kernel pellicle polyphenols: subcritical water extraction, digestive characteristics, and their effect on gut microbiota and metabolites

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-18 DOI:10.1016/j.fochx.2025.103020

Xinyu Yuan , Qiqi Feng , Qing Wang , Tao Wang , Zhu Qiao , Hongyu Pan , Yujie Zhong , Yongliang Zhuang

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Abstract

Walnut kernel pellicle, a by-product of the walnut industry, is rich in polyphenols. However, research on walnut kernel pellicle polyphenols (WPP) remains limited, and the composition and bioactivity of WPP are influenced by extraction methods, gastrointestinal digestion, and colonic fermentation. Therefore, this study aimed to optimize subcritical water extraction (SWE) and NKA-9 resin purification of WPP. Next, the changes in WPP throughout simulated gastrointestinal digestion and colonic fermentation were evaluated. The results demonstrated that SWE achieved higher polyphenol yield compared to ultrasound-assisted extraction, with ellagic acid and ellagitannins as the main components. Although digestion and fermentation reduced WPP contents and antioxidant activities, they facilitated the biotransformation of ellagic acid and ellagitannins into urolithins. Meanwhile, WPP modulated the gut microbiota by promoting beneficial bacteria. Additionally, WPP enhanced beneficial microbial metabolites, including short-chain fatty acids and indole derivatives. These findings highlighted the potential of WPP as a functional ingredient for gut health.

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核桃仁皮膜多酚：亚临界水提取、消化特性及其对肠道微生物群和代谢物的影响

核桃仁皮是核桃业的副产品，含有丰富的多酚。然而，对核桃仁皮膜多酚（WPP）的研究仍然有限，WPP的组成和生物活性受到提取方法、胃肠道消化和结肠发酵的影响。因此，本研究旨在优化亚临界水萃取（SWE）和NKA-9树脂纯化WPP的工艺。接下来，评估模拟胃肠道消化和结肠发酵过程中WPP的变化。结果表明，以鞣花酸和鞣花单宁为主要成分的SWE提取比超声辅助提取获得更高的多酚收率。虽然消化和发酵降低了WPP含量和抗氧化活性，但促进了鞣花酸和鞣花单宁向尿石素的生物转化。同时，WPP通过促进有益菌来调节肠道菌群。此外，WPP增强了有益微生物代谢物，包括短链脂肪酸和吲哚衍生物。这些发现突出了WPP作为肠道健康功能性成分的潜力。

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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.