Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 33 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039431

Regulatory effect of apple fermentation on gut microbiota of mice with ulcerative colitis

  • REN Luting ,
  • XIA Manying ,
  • LUO Ruilin ,
  • HE Yushu ,
  • ZHANG Yinghan ,
  • ZHANG Hua ,
  • BAI Xucheng ,
  • PENG Xiaoli
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  • 1(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
    2(Shaanxi Tianjiao Group Co.Ltd., Weinan 714000, China)
    3(Xi’an Nutrition Society, Xi’an 710003, China)

Received date: 2024-04-02

  Revised date: 2024-04-26

  Online published: 2024-08-21

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Abstract

Ulcerative colitis (UC) is a common chronic inflammatory bowel disease with rising incidence worldwide.In the present study, the in vitro antioxidant activity of apple fermentation and the in vivo intervention effect on dextran sulfate sodium (DSS)-induced colitis in mice were investigated.The results showed that compared to apple pulp, the SOD activity of apple fermentation increased by 36.59%, and the DPPH and ABTS cation radical scavenging capacity of 0.1 g/mL apple fermentation was 1.19- and 1.31- fold of that of the apple pulp respectively.In animal experiments, apple fermentation effectively maintained the mobility and appetite of UC mice, and alleviated their pathological features such as weight loss, diarrhea, and blood in feces. Meanwhile, histopathological analysis showed that apple fermentation maintained a relatively intact structure of colon.Moreover, apple fermentation modulated the gut microbiota in UC mice, including the improvement of species diversity, the decrease of relative abundance of the pathogenic bacterium Streptococcus, and the increase of relative abundances of several beneficial bacteria such as Lactobacillus, Veillonella, and Bacteroides.Compared to UC mice, the acetic acid, propionic acid and total short-chain fatty acids content in mice feces respectively increased by 60%, 104%, and 65% after the intervention.Taken over, the apple fermentation showed highly in vitro antioxidant activity, and alleviated DSS-induced intestinal inflammation by improving the diversity of gut microbiota, modulating the flora structure and short-chain fatty acids content, which demonstrated its potential for the prevention and treatment of UC.

Key words： apple fermentation; antioxidant activity; ulcerative colitis; 16S rRNA; gut microbiota

Cite this article

REN Luting , XIA Manying , LUO Ruilin , HE Yushu , ZHANG Yinghan , ZHANG Hua , BAI Xucheng , PENG Xiaoli . Regulatory effect of apple fermentation on gut microbiota of mice with ulcerative colitis[J]. Food and Fermentation Industries, 2024 , 50(15) : 33 -40 . DOI: 10.13995/j.cnki.11-1802/ts.039431

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