Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota - 16/03/22
, Maria Daglia a, e, ⁎ Bienvenue sur EM-consulte, la référence des professionnels de santé.
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Abstract |
Introduction |
A large body of evidence suggests that propolis exerts antioxidant, anti-inflammatory, and antimicrobial activities, mostly ascribed to its polyphenol content. Growing evidence suggests that propolis could modulate gut microbiota exerting a positive impact on several pathological conditions. The aim of this study was to determine the in vitro impact of a poplar-type propolis extract with a standardized polyphenol content, on the composition and functionality of gut microbiota obtained from fecal material of five different donors (healthy adults, and healthy, obese, celiac, and food allergic children).
Methods |
The standardized polyphenol mixture was submitted to a simulated in vitro digestion-fermentation process, designed to mimic natural digestion in the human oral, gastric, and intestinal chambers. The antioxidant profile of propolis before and after the digestion-fermentation process was determined. 16 S rRNA amplicon next-generation sequencing (NGS) was used to test the effects on the gut microbiota of propolis extract. The profile of the short-chain fatty acids (SCFA) produced by the microbiota was also investigated through a chromatographic method coupled with UV detection.
Results |
In vitro digestion and fermentation induced a decrease in the antioxidant profile of propolis (i.e., decrease of total polyphenol content, antiradical and reducing activities). Propolis fermentation exhibited a modulatory effect on gut microbiota composition and functionality of healthy and diseased subjects increasing the concentration of SCFA.
Conclusions |
Overall, these data suggest that propolis might contribute to gut health and could be a candidate for further studies in view of its use as a prebiotic ingredient.
Le texte complet de cet article est disponible en PDF.Graphical Abstract |
Highlights |
• | Propolis is rich in polyphenolic compounds. |
• | In vitro digestion and fermentation resulted in a decrease of the antioxidant profile of propolis. |
• | Propolis fermentation resulted in gut microbial modulation in healthy and diseased subjects. |
• | Propolis fermentation increased the SCFAs concentration. |
Abbreviations : ALT, ANOVA, ASD, AST, BMI, DPPH, FRAP, HPLC–MSn, M.E.D., NGS, PCA, PCoA, SCFA, TEAC, TPTZ, URTI, UV
Keywords : Poplar-type propolis, Multi dynamic extraction, In vitro digestion , In vitro fermentation , Antioxidant capacity, Gut microbiota, Short-chain fatty acids
Plan
Vol 148
Article 112759- avril 2022 Retour au numéro
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