【摘要】 桑椹营养丰富，具有食用及药用价值，但活性成分的作用机制尚不明确。文中采用人体肠道微生态系统模拟装置考察结肠发酵后桑椹酚类物质含量和抗氧化活性的变化，同时分析桑椹对肠道菌群组成和主要代谢产物短链脂肪酸(short-chain fatty acid, SCFA)的影响。经体外结肠发酵后，桑椹总酚含量提高46.43%、抗氧化活性也显著提高，但总黄酮和总花色苷含量显著下降。测序分析结果表明，桑椹的添加显著提高了肠道菌群多样性，促进了乳酸杆菌属、双歧杆菌属等有益菌的生长，并有效抑制克雷伯菌、Lachnoclostridium菌和巨球型菌等有害菌的生长。桑椹可促进肠道菌群产生丁酸、戊酸、异丁酸和异戊酸等SCFA,其中丁酸浓度提高了2.52倍，占发酵液SCFA总量的56.51%。综上，结肠发酵可通过桑椹活性成分转化进而促进其抗氧化活性的提高，对肠道菌群有明显的调节作用，促进了肠道SCFA等活性代谢物的产生。本研究结果可为研究桑椹健康效应发挥的物质基础和作用途径提供参考。更多还原

【Abstract】 Mulberry fruits are rich in nutrients with edible and medicinal values, but the mechanism of the bioactive ingredients is not clear yet. In this paper, a human gut microecosystem modelling device was applied to investigate the changes in phenolic profiles and antioxidant activities of mulberry fruits after colonic fermentation. Simultaneously, the effects of mulberry fruits on the composition of gut microbiota and the main metabolites of short chain fatty acid(SCFA) were analyzed. Results showed that after in vitro colonic fermentation, the total phenolic content of mulberry fruits increased by 46.43% and the antioxidant activity was significantly increased as well, but total flavonoid and total anthocyanin contents were significantly decreased. The results of sequencing analysis showed that the addition of mulberry fruit significantly increased the diversity of intestinal flora, promoted the growth of beneficial bacteria such as Lactobacillus and Bifidobacterium, and effectively inhibited the growth of harmful bacteria such as Klebsiella, Lachnoclostridium and Macrococcus. Mulberry fruit promoted the production of SCFA including butyrate, valerate, isobutyrate and isovalerate by the gut microbiota. Among them, the concentration of butyric acid increased by 2.52-fold, accounting for 56.51% of the total SCFA in the final fermentation broth. In conclusion, colonic fermentation of mulberry could promote the increase of antioxidant activity by transforming the active components of mulberry, positively regulate the gut microbiota, and improve the production of active metabolites of SCFA. The findings provide a reference for understanding the material basis and action pathways of the beneficial health effects exerted by consumption of mulberry fruits.更多还原