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Beneficial health effects of polyphenols metabolized by fermentation
Aldrine Kilua,Ryuji Nagata,Kyu Ho Han,Michihiro Fukushima 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.8
High daily intake of polyphenol-rich meal in some countries could be regarded as a healthy meal. However, the knowledge about the bioavailability and functionality of the exiting amounts of polyphenol into the large intestine needs to be elucidated, particularly the beneficial health effects and its fermentation characteristics during fermentation. Thus, this review focuses on the influence of polyphenols metabolized by fermentation and elucidates their health attributes. Besides, it also summarized the potential benefits of polyphenols and discussed the need for further research to fully understand the health attributes of polyphenols.
Ryuji Nagata,Shun Sato,Aldrine Kilua,Naoki Fukuma,Yasunori Nakayama,Eiichi Kitazono,Toshiaki Aoyama,Kyu Ho Han,Michihiro Fukushima 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.11
BARLEYmax, a barley variety, and cocoapolyphenols (CPPs) have been reported to affect bacterialmetabolites in the colon. This study aimed to evaluate thecombined effects of BARLEYmax and CPPs supplementationon fecal microbiota in vitro using pig feces for 48 h. The relative abundances of the family Clostridiaceae andthe genus Clostridium and ammonia–nitrogen productionwere decreased by both BARLEYmax and CPP supplementation,and there was a positive correlation betweentheir abundances and the ammonia–nitrogen concentration. Although acetate and n-butyrate production was decreasedby CPP supplementation, their concentrations were maintainedat a higher level in the BARLEYmax ? CPP groupthan in the cellulose (control) and cellulose ? CPP groups. Therefore, this study demonstrated that a combination ofBARLEYmax and CPPs may be beneficial in maintaininghigher short-chain fatty acid production and the eliminationof potentially harmful factors.