Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 211 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039339

Study on regulation of kidney bean and haskap composite fermentation broth on gut microbiota via in vitro fermentation model

  • WANG Jia ,
  • WANG Xi ,
  • ZHOU Fang ,
  • AN Yu ,
  • ZHANG Zhihui ,
  • LI Sinan ,
  • XU Kaiyuan ,
  • YUAN Peng ,
  • WANG Ying ,
  • ZHANG Lu
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  • 1(College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(China National Research Institute of Food & Fermentation Industries Co.Ltd., Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease, Beijing 100015, China)
    3(National Coarse Cereals Engineering Center, Daqing 163319, China)

Received date: 2024-03-24

  Revised date: 2024-05-17

  Online published: 2025-05-28

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Abstract

In this study, kidney bean-haskap compound fermentation broth (FKBH), kidney bean fermentation broth (FKB), and haskap fermentation broth (FH) were prepared by compound lactic acid bacteria fermentation.The basic physicochemical properties and antioxidant properties of different fermentation broths from raw materials were investigated, as well as their regulatory effects on gut microbiota were evaluated by in vitro fermentation model, respectively.Results showed that FKBH significantly increased the content of flavonoids and tannins compared with FKB, and the DPPH free radical scavenging ability of FKBH was significantly better than that of FKB, and the analysis of its regulatory effects on the gut microbiota by in vitro fermentation model indicated that FKBH significantly increased the relative abundance of beneficial bacteria, such as Lactobacillus and Bifidobacterium compared with that of FH, and furthermore, FKBH, FKB, and FH could reduce the relative abundance of harmful bacteria such as Escherichia Shigella.In summary, the compound fermentation of kidney beans and haskap has good antioxidant activity and displays a regulatory effect on gut microbiota.This study can provide a theoretical basis for the development and application of composite fermentation products of miscellaneous grains and small berries.

Key words： kidney bean; haskap; in vitro fermentation model; gut microbiota

Cite this article

WANG Jia , WANG Xi , ZHOU Fang , AN Yu , ZHANG Zhihui , LI Sinan , XU Kaiyuan , YUAN Peng , WANG Ying , ZHANG Lu . Study on regulation of kidney bean and haskap composite fermentation broth on gut microbiota via in vitro fermentation model[J]. Food and Fermentation Industries, 2025 , 51(8) : 211 -218 . DOI: 10.13995/j.cnki.11-1802/ts.039339

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