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| 苦丁茶冬青苦丁茶提取物与3,5-双咖啡酰奎尼酸对肠道微生物体外发酵的影响 | |
| 引用本文： | 谢旻皓,王晴川,徐冬兰,刘天囡,孙 怡,曾晓雄. 苦丁茶冬青苦丁茶提取物与3,5-双咖啡酰奎尼酸对肠道微生物体外发酵的影响[J]. 食品科学, 2015, 36(17): 124-129. DOI: 10.7506/spkx1002-6630-201517024 |
| 作者姓名： | 谢旻皓 王晴川 徐冬兰 刘天囡 孙 怡 曾晓雄 |
| 作者单位： | 南京农业大学食品科技学院，江苏 南京 210095 |
| 摘 要： | 制备苦丁茶冬青苦丁茶的水提物和醇提物，并通过HP-20大孔树脂层析和半制备色谱分离纯化得到苦丁茶多酚中含量较高的3,5-双咖啡酰奎尼酸（3,5-dicaffeoylquinic acid，3,5-diCQA）组分。运用体外厌氧发酵和荧光原位杂交技术，探究了苦丁茶提取物和3,5-diCQA对肠道微生物菌群的影响，并测定了发酵体系中短链脂肪酸和乳酸的含量。结果表明，苦丁茶冬青苦丁茶水提物、醇提物和3,5-diCQA能促进双歧杆菌、乳酸菌/肠球菌的生长，同时抑制溶组织梭状菌、普雷沃勒氏菌的生长；与空白对照相比，它们还能促进甲酸、乙酸和丙酸的生成，但对丁酸的合成没有影响。因此，苦丁茶冬青苦丁茶及3,5-diCQA具有一定的调节肠道微生态的作用。 |
| 关 键 词： | 苦丁茶冬青苦丁茶 多酚 3 5-双咖啡酰奎尼酸 肠道微生物 |
Comparative Study of the Effects on Colonic Microbiota Fermentation in vitro of Extracts from Ilex kudingcha C.J.Tseng and 3,5-Dicaffeoylquinic Acid |
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| XIE Minhao,WANG Qingchuan,XU Donglan,LIU Tiannan,SUN Yi,ZENG Xiaoxiong. Comparative Study of the Effects on Colonic Microbiota Fermentation in vitro of Extracts from Ilex kudingcha C.J.Tseng and 3,5-Dicaffeoylquinic Acid[J]. Food Science, 2015, 36(17): 124-129. DOI: 10.7506/spkx1002-6630-201517024 | |
| Authors: | XIE Minhao WANG Qingchuan XU Donglan LIU Tiannan SUN Yi ZENG Xiaoxiong |
| Affiliation: | College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
| Abstract: | We prepared aqueous and ethanolic Kudingcha extracts from Ilex kudingcha C.J. Tseng and 3,5-dicaffeoylquinic acid, the main fraction of Kudingcha polyphenols, purified from the aqueous extract by HP-20 macroporous resin chromatography and semi-preparative chromatography. Anaerobic fermentation technology and fluorescence in situ hybridization were employed to investigate the effects of the Kudingcha extracts and 3,5-diCQA on fermentation characteristics in vitro of the human gut mictobiota, and the production of short-chain fatty acids and latic acid during the culture were also examined. The results showed that both Kudingcha extracts and 3,5-diCQA could promote the growth of Bifidobacterium spp. and Lactobacillus/Enterococcus spp., and inhibit Bacteroides-Prevotella spp. and Clostridium histolyticum group. The concentrations of formic, acetic and proponic acids in cultures with Kudingch extracts were relatively higher than those of the control, but there was no difference in butyric acid. The results suggest that both Kudingcha from I. kudingcha C.J. Tseng and its polyphenol 3,5-diCQA have potential prebiotic-like activity by modulating the intestinal microbiota. |
| Keywords: | Kudingcha polyphenol 3 5-dicaffeoylquinic acid (3 5-diCQA) colonic microbiota |
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