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首页> 外文期刊>The Journal of Nutritional Biochemistry >Pea polyphenolics and hydrolysis processing alter microbial community structure and early pathogen colonization in mice
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Pea polyphenolics and hydrolysis processing alter microbial community structure and early pathogen colonization in mice

机译：豌豆多酚和水解加工改变小鼠微生物群落结构及早期病原体殖民

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Health benefits associated with pea consumption have been attributed to the fiber and polyphenolic content concentrated within the pea seed coat. However, the amount of pea polyphenols can vary between cultivars, and it has yet to be studied whether pea polyphenols impact the intestinal microbiota. We hypothesized that pea polyphenols promote a healthy microbiome that supports intestinal integrity and pathogen colonization resistance. To investigate the effects of pea polyphenols, pea cultivars rich and poor in proanthocyanidins were supplemented in raw or acid hydrolyzed form to an isocaloric diet in mice. Acid hydrolysis increases the absorption of pea polyphenols by cleaving polymeric proanthocyanidins to their readily absorbable anthocyanidin monomers. After 3 weeks of diet, mice were challenged with Citrobacter rodentium and pathogen colonization and inflammation were assessed. Counter to our hypothesis, pea seed coat fraction supplementation, especially the non-hydrolyzed proanthocyanidin-rich fraction diet adversely increased C. rodentium pathogen load and inflammation. Heal, cecal and colon microbial communities were notably distinct between pea seed cultivar and hydrolysis processing. The consumption of intact proanthocyanidins decreased microbial diversity indicating that proanthocyanidins have antimicrobial properties. Together our results indicate supplementation of raw pea seed coat rich in proanthocyanidins adversely affect intestinal integrity. However, acid hydrolysis processing restored community structure and colonization resistance, and the anthocyanidin-rich fractions reduced weight gain on a high fat diet. Establishing a clear understanding of the effects of pea fiber and polyphenolic form on health will help to develop research-based pea products and dietary recommendations. (C) 2019 Elsevier Inc. All rights reserved.
机译：与豌豆消耗相关的健康益处归因于纤维和多酚含量浓缩在豌豆种子涂层内。然而，豌豆多酚的量可以在品种之间变化，并且尚未研究豌豆多酚是否会影响肠道微生物。我们假设豌豆多酚促进了一种支持肠道完整性和病原体定植抗性的健康微生物组。为了探讨豌豆多酚的影响，原花青素中富含脾脏和差的豌豆品种以原料或酸水解形式补充到小鼠中的异蜂理饮食中。酸性水解通过将聚合物原花青素裂解到其容易吸收的花青素单体中，增加豌豆多酚的吸收。饮食3周后，小鼠用柠檬孢杆菌诱惑挑战，并评估病原体殖民化和炎症。反击我们的假设，豌豆种子涂层分数补充剂，特别是非水解的原花蛋白的少量饮食不利地增加了C.鼠李病原体载荷和炎症。豌豆和结肠微生物社区愈合，宫廷和结肠微生物群落在豌豆种子栽培品种和水解加工之间存在明显。完整原花青素的消耗降低了微生物多样性，表明原花青素具有抗微生物性质。我们的结果表明，富含原花青素的原料豌豆种子的补充不利地影响肠完整性。然而，酸性水解处理恢复群落结构和定植抗性，富含花青素的馏分减轻了高脂饮食的重量增益。建立清楚地了解豌豆纤维和多酚形式对健康的影响将有助于开发基于研究的PEA产品和饮食建议。 （c）2019 Elsevier Inc.保留所有权利。

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