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 ORCID:

Wei CHEN

https://orcid.org/0000-0002-2373-2437

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Journal of Zhejiang University SCIENCE B 2021 Vol.22 No.5 P.397-409

http://doi.org/10.1631/jzus.B2000754


Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage


Author(s):  Tao BAO, Ming ZHANG, Yuanqing ZHOU, Wei CHEN

Affiliation(s):  Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   zjuchenwei@zju.edu.cn

Key Words:  Jujube, Gut microbiota fermentation, Polyphenols, Ethyl carbamate, Antioxidant activity


Tao BAO, Ming ZHANG, Yuanqing ZHOU, Wei CHEN. Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage[J]. Journal of Zhejiang University Science B, 2021, 22(5): 397-409.

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author="Tao BAO, Ming ZHANG, Yuanqing ZHOU, Wei CHEN",
journal="Journal of Zhejiang University Science B",
volume="22",
number="5",
pages="397-409",
year="2021",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B2000754"
}

%0 Journal Article
%T Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage
%A Tao BAO
%A Ming ZHANG
%A Yuanqing ZHOU
%A Wei CHEN
%J Journal of Zhejiang University SCIENCE B
%V 22
%N 5
%P 397-409
%@ 1673-1581
%D 2021
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B2000754

TY - JOUR
T1 - Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage
A1 - Tao BAO
A1 - Ming ZHANG
A1 - Yuanqing ZHOU
A1 - Wei CHEN
J0 - Journal of Zhejiang University Science B
VL - 22
IS - 5
SP - 397
EP - 409
%@ 1673-1581
Y1 - 2021
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B2000754


Abstract: 
ObjectiveTo evaluate the composition of bioactive substances and the antioxidant effects of jujube fruit under gut microbiota fermentation (GMF), and the inhibitory effect on cytotoxicity caused by ethyl carbamate (EC).
MethodsChanges in the contents of flavonoids, polyphenols, total sugars, and reducing sugars of jujube fruit after GMF (0, 2, 6, 12, 24, and 48 h) were determined. The oxidation resistance of fermented jujube fruits (from 0 to 48 h fermentation) was evaluated using in vitro 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and ferric reducing antioxidant power (FRAP) assays. Inhibitory effects of 48 h-fermented jujube fruit at various concentrations (0.25, 0.50, 1.00, and 2.00 mg/mL) on EC-treated toxicity and DNA damage of Caco-2 cells were estimated using 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) and nuclear staining assays, respectively. Effects of different concentrations of jujube fruit on EC-treated Caco-2 cells’ intracellular reactive oxygen species (ROS), glutathione (GSH) levels, and mitochondrial membrane potential (MMP) were also evaluated.
Resultsjujube fruit has rich bioactive components after GMF and shows strong antioxidant capacity. Fermented jujube fruit can inhibit the cytotoxicity and DNA damage of Caco-2 cells caused by EC and reduce intracellular ROS generation, as well as restoring GSH and MMP.
ConclusionsFermented jujube fruit extracts produced by GMF still contain biologically active substances which retain biological activity and antioxidation capabilities.

肠道菌群酵解对红枣多酚及其保护氨基甲酸乙酯所致氧化损伤的影响

目的:研究红枣在肠道菌群酵解作用下的生物活性物质组成和抗氧化功效,以及其对氨基甲酸乙酯诱导细胞毒性的保护作用,为红枣在肠道菌群酵解后发挥抗氧化作用提供新思路。
创新点:首次研究了肠道菌群酵解对红枣中生物活性物质组成和抗氧化能力的影响及其对氨基甲酸乙酯诱导细胞毒性的保护作用。
方法:红枣模拟肠道菌群酵解(0~48 h)后,采用比色法和高效液相色谱法分析黄酮、多酚、总糖和还原糖在发酵过程中的含量变化;采用体外抗氧化活性评价方法研究红枣发酵代谢产物抗氧化活性;采用MTT法和Hoechst 33258荧光探针研究不同浓度(0.25、0.50、1.00和2.00 mg/mL)红枣发酵48 h代谢产物对氨基甲酸乙酯诱导Caco-2细胞的细胞活力和DNA损伤的影响;分别采用6-羧基-2’,7’-二氯二氢荧光素二乙酸酯(DCFH-DA)和萘-2,3-二甲醛(NDA)荧光探针检测不同浓度(0.25、0.50和1.00 mg/mL)红枣发酵48 h代谢产物对氨基甲酸乙酯诱导Caco-2细胞内活性氧(ROS)和谷胱甘肽(GSH)水平;采用RH123荧光探针检测不同浓度(0.25、0.50和1.00 mg/mL)红枣发酵48h代谢产物对氨基甲酸乙酯诱导Caco-2细胞内线粒体膜电位的影响。
结论:红枣经肠道菌群酵解后含有丰富的生物活性成分,具有很强的抗氧化能力。红枣发酵代谢物可抑制氨基甲酸乙酯诱导的Caco-2细胞活力下降和DNA损伤,减少细胞内ROS生成,恢复GSH水平和线粒体膜电位,抑制氨基甲酸乙酯诱导的细胞氧化损伤。

关键词:红枣;肠道菌群酵解;酚类物质;氨基甲酸乙酯;抗氧化活性

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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