Effects of polyphenols from Areca seed on intestinal microbes in vitro

Authors

CHENG Huan, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
WANG Yuanliang, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Key Laboratory of Food Science and Technology, Changsha, Hunan 410128, China

Abstract

This study aimed to investigating the effects of the polyphenols from Areca seeds on young men’ s intestinal microbes in vitro through intermittent static anaerobic fermentation technology. The feces of 24 years healthy young men are taken as starter. The substrates of the control group (group C) and the experimental group (group P) with a purity of 74.09% were fermented in vitro at 2, 6, 12 and 24 h. pH value, polyphenol composition, short chain fatty acid (SCFAs) and microorganism index were measured by gas chromatography and high-throughput sequencing. The results showed that the polyphenols of the Areca-nut polyphenols had little effect on the change of pH in the intestinal microenvironment of young healthy men, but it reduced the content of SCFAs. In terms of intestinal flora, it could improve the species diversity level of its intestinal flora, reduce the relative abundance of Proteobacteria, and improve the relative abundance of Firmicutes. Among them, the largest increase is Faecalibacterium, while the relative abundance of Bacteroides and Bifidobacterium was also slightly increased. The above results showed that betel nut polyphenols could change the structure of intestinal flora, but no similar health effects was found.

Publication Date

1-28-2019

First Page

41

Last Page

46

DOI

10.13652/j.issn.1003-5788.2019.01.008

Recommended Citation

Huan, CHENG and Yuanliang, WANG (2019) "Effects of polyphenols from Areca seed on intestinal microbes in vitro," Food and Machinery: Vol. 35: Iss. 1, Article 8.
DOI: 10.13652/j.issn.1003-5788.2019.01.008
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/8

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