红皮洋葱烹调方法对酚类化合物代谢转化和肠道菌群变化的影响,Food & Function

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红皮洋葱烹调方法对酚类化合物代谢转化和肠道菌群变化的影响
Food & Function ( IF 5.1 ) Pub Date : 2023-03-22 , DOI: 10.1039/d3fo00085k
Alice Cattivelli ₁ , Lorenzo Nissen _{2,

3,

4} , Flavia Casciano ₂ , Davide Tagliazucchi ₁ , Andrea Gianotti _{2,

3,

4}

Affiliation

在此，我们研究了不同烹制的红皮洋葱 (RSO) 中酚类物质的稳定性和生物可及性，以及它们对肠道微生物群和酚类物质代谢的影响。事实上，用于烹饪蔬菜的不同过程可以改变和重新排列生物活性化合物的分子结构，例如富含酚类蔬菜中的酚类化合物，如 RSO。将油炸和烤制的 RSO 与生 RSO 和空白对照进行比较，并进行口胃肠消化和随后的结肠发酵。对于上肠道消化，使用 INFOGEST 方案，对于下肠道发酵，使用短期批处理模型，即 MICODE（多单元体外结肠肠道模型），被雇用。在此过程中，进行了酚类化合物概况（通过高分辨率质谱法）和结肠微生物组学（14 个核心分类群的 qPCR）分析。根据结果，由结肠微生物驱动的 RSO 黄酮醇降解导致三种主要代谢物的积累，即3- (3'-羟苯基)丙酸、3-(3'-羟苯基)乙酸和 3- (3',4'-二羟基苯基)乙酸。此外，生洋葱的结肠发酵导致有益类群显着增加，与热处理洋葱相比，其数量更大，尤其是乳杆菌和有益梭状芽胞杆菌。此外，生洋葱样品对机会性细菌的抑制水平更高，即产气荚膜梭菌群和大肠杆菌。因此，我们的结果表明，RSO，尤其是生的 RSO，是一种极好的黄酮醇膳食来源，可被肠道细菌强烈代谢，并能积极调节肠道微生物群。尽管还需要进行额外的体内研究，但这项工作是探索用不同烹饪方法处理的 RSO 如何对人类大肠中的酚类代谢和微生物群组成产生不同影响，从而微调食物的抗氧化性质的首批工作之一。

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Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes

Herein, we investigated the stability and bioaccessibility of phenolics in differently cooked red-skinned onion (RSO) and consequently their impact on the gut microbiota and metabolism of phenolics. In fact, the different processes used to cook vegetables can modify and re-arrange the molecular profiles of bioactive compounds, such as phenolics in phenolic-rich vegetables, such as RSO. Fried and grilled RSO were compared to raw RSO and a blank control and subjected to oro-gastro-intestinal digestion and subsequent colonic fermentation. For upper gut digestion, the INFOGEST protocol was used, and for lower gut fermentation, a short-term batch model, namely, MICODE (multi-unit in vitro colon gut model), was employed. During the process, phenolic compound profile (through high-resolution mass spectrometry) and colon microbiomics (qPCR of 14 core taxa) analyses were performed. According to the results, the degradation driven by the colon microbiota of RSO flavonols resulted in the accumulation of three main metabolites, i.e., 3-(3′-hydroxyphenyl)propanoic acid, 3-(3′-hydroxyphenyl)acetic acid and 3-(3′,4′-dihydroxyphenyl)acetic acid. Also, colonic fermentation of raw onions resulted in a substantial increase in beneficial taxa, which was larger compared to the heat-treated onions, particularly Lactobacillales and beneficial clostridia. Also, a higher level of inhibition of opportunistic bacteria was seen for the raw onion samples, namely, Clostridium perfringens group and Escherichia coli. Thus, our results showed that RSO, and especially the raw one, is an excellent dietary source of flavonols that are strongly metabolized by gut bacteria and can positively modulate the gut microbiota. Although additional in vivo studies are necessary, this work is one of the first to explore how RSO processed with different cooking methods can differently impact the phenolic metabolism and microbiota composition in the large intestine of humans, fine-tuning the antioxidant nature of foods.

更新日期：2023-03-22

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