In vitro digestive properties and the bioactive effect of walnut green husk on human gut microbiota
文献类型： 外文期刊
作者： Zhao, Xiaolan 1 ; Ying, Jiabao 1 ; Wang, Zhuochen 3 ; Wang, Yulu 1 ; Li, Zhen 1 ; Gu, Tianyi 1 ; Liu, Shujun 1 ; Li, Yulong 1 ; Liu, Bing 2 ; Xin, Fengjiao 1 ; Wen, Boting 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Lab Biomfg & Food Engn, Beijing, Peoples R China
2.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Key Lab Food Nutr & Safety, Tianjin, Peoples R China
3.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei, Peoples R China
4.Chinese Acad Agr Sci CAAS, Inst Agr Prod Proc & Nutr Hlth, Lab Biomfg & Food Engn, Cangzhou, Peoples R China
关键词： walnut green husk; in vitro digestion; in vitro fermentation; gut microbiota; metabolism
期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：4.5； 五年影响因子：5.2 ）
ISSN：
年卷期： 2024 年 15 卷
页码：
收录情况： SCI
摘要：
Introduction Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health. Methods This study conducted in vitro digestion and fermentation experiments to study the bioactive effect of WGH. Results Microbial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 +/- 0.01 mg VcE/g DW, 3.47 +/- 0.01 mmol TE/g DW, and 0.96 +/- 0.07 mmol FeSO4
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