Improvement of intestinal microbial structure in patients with cerebral infarction through in vitro fermentation of anthocyanins from Lycium ruthenicum Murray.

Qiu, Jun; Ye, Bin; Feng, Lei

Anthocyanins in Lycium ruthenicum Murray can be degraded into metabolites by intestinal microorganisms and have a wide range of biological functions. However, there are limited studies on the effect of anthocyanins on the intestinal flora structure in patients with cerebral infarction. To explore the new probiotic effects of ACN, the gut microbiota present in fecal samples obtained from healthy volunteers and patients with acute cerebral infarction underwent in vitro fermentation analysis. The in vitro fermentation product of ACN with L. ruthenicum Murray can significantly increase the diversity of the gut flora in patients with cerebral infarction. It can also promote beneficial bacteria (e.g., Bifidobacterium) in the guts of patients with acute cerebral infarction (e.g. Bifidobacterium, Allisonella, and Prevotell), reduce the growth of potentially harmful bacteria (Dialister, Megamonas, and Clostridium), and increase the levels of SCFAs. This investigation demonstrated the capability of ACN in vitro fermentation to improve the gut microbiota structure in patients with cerebral infarction. This, in turn, furnishes new theoretical underpinnings for its potential development as a functional food component.

CEREBRAL infarction; GUT microbiota; ANTHOCYANINS; BOTANY; FUNCTIONAL foods; BIFIDOBACTERIUM

Food Science & Nutrition, 2024, Vol 12, Issue 10, p7481

2048-7177

Academic Journal

10.1002/fsn3.4263