Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property
Meng Jia, Dengdeng Li, Rui Wang, Anqi Wang, Pádraig Strappe, Qinghai Wu, Wenting Shang, Xuanyu Wang, Min Zhuang, Christopher Blanchard, Zhongkai Zhou
Abstract
was found to be significantly negatively correlated with chlorogenic acid. More importantly, this study revealed that the presence of phenolic compounds generated more propionate, followed by acetate, but not butyrate after gut microbiota fermentation.
Topics & Concepts
FirmicutesFood scienceCaffeic acidFerulic acidBacteroidesFermentationSyringic acidChlorogenic acidGut floraBacteroidetesPhenolic acidChemistryBiologyBiochemistryBacteriaAntioxidantGallic acid16S ribosomal RNAGeneGeneticsTea Polyphenols and EffectsGABA and Rice ResearchGut microbiota and health