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Author:

Guo, Bingbing (Guo, Bingbing.) | Zhang, Weihao (Zhang, Weihao.) | Zhou, Yonghui (Zhou, Yonghui.) | Zhang, Jingyi (Zhang, Jingyi.) | Zeng, Chengchu (Zeng, Chengchu.) | Sun, Peipei (Sun, Peipei.) | Liu, Bin (Liu, Bin.)

Indexed by:

EI Scopus SCIE

Abstract:

Fucoxanthin, a carotenoid exclusively derived from algae, exerts its bioactivities with the modulation of the gut microbiota in mice. However, mechanisms through which fucoxanthin regulates the gut microbiota and its derived metabolites/metabolism in humans remain unclear. In this study, we investigated the effects of fucoxanthin on the gut microbiota and metabolism of non-obese individuals using an in vitro simulated digestion-fermentation cascade model. The results showed that about half of the fucoxanthin was not absorbed in the intestine, thus reaching the colon. The gut microbiota from fecal samples underwent significant changes after 48 or 72 hours in vitro fermentation. Specifically, fucoxanthin significantly enhanced the relative abundance of Bacteroidota and Parabacteroides, leading to improved functions of the gut microbiota in its development, glycan biosynthesis and metabolism as well as in improving the digestive system, endocrine system and immune system. The recovery of fucoxanthin during fermentation showed a decreasing trend with the slight bio-conversion of fucoxanthinol. Notably, fucoxanthin supplementation significantly altered metabolites, especially bile acids and indoles in the simulated human gut ecosystem. Correlation analysis indicated the involvement of the gut microbiota in the manipulation of these metabolites by fucoxanthin. Moreover, all these altered metabolites revealed the improvement in the capacity of fucoxanthin in manipulating gut metabolism, especially lipid metabolism. Overall, fucoxanthin determinedly reshaped the gut microbiota and metabolism, implying its potential health benefits in non-obese individuals.

Keyword:

Author Community:

  • [ 1 ] [Guo, Bingbing]Beijing Univ Technol, Coll Chem & Life Sci, Beijing 100124, Peoples R China
  • [ 2 ] [Zhang, Weihao]Beijing Univ Technol, Coll Chem & Life Sci, Beijing 100124, Peoples R China
  • [ 3 ] [Zhou, Yonghui]Beijing Univ Technol, Coll Chem & Life Sci, Beijing 100124, Peoples R China
  • [ 4 ] [Zhang, Jingyi]Beijing Univ Technol, Coll Chem & Life Sci, Beijing 100124, Peoples R China
  • [ 5 ] [Zeng, Chengchu]Beijing Univ Technol, Coll Chem & Life Sci, Beijing 100124, Peoples R China
  • [ 6 ] [Sun, Peipei]Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
  • [ 7 ] [Liu, Bin]Shenzhen Univ, Inst Innovat Dev Food Ind, Coll Chem & Environm Engn, Dept Food Sci & Engn,Shenzhen Key Lab Food Nutr &, Shenzhen, Peoples R China

Reprint Author's Address:

  • [Liu, Bin]Shenzhen Univ, Inst Innovat Dev Food Ind, Coll Chem & Environm Engn, Dept Food Sci & Engn,Shenzhen Key Lab Food Nutr &, Shenzhen, Peoples R China

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Source :

FOOD & FUNCTION

ISSN: 2042-6496

Year: 2024

Issue: 9

Volume: 15

6 . 1 0 0

JCR@2022

Cited Count:

WoS CC Cited Count: 3

SCOPUS Cited Count: 3

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 5

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