Study on the Interaction between Four Typical Carotenoids and Human Gut Microflora Using an in Vitro Fermentation Model

• Published in: Journal of agricultural and food chemistry Vol. 70; no. 42; pp. 13592 - 13601
• Main Authors: Dai, Zhuqing, Li, Zhixian, Shi, Enjuan, Nie, Meimei, Feng, Lei, Chen, Guijie, Gao, Ruichang, Zeng, Xiaoxiong, Li, Dajing
• Format: Journal Article
• Language: English
• Published: American Chemical Society 26-10-2022
• Subjects: Bioactive Constituents, Metabolites, and Functions; gut microflora; structure−activity relationship; interaction effect; carotenoids; structure
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.2c03464

Recent studies indicated a strong relationship between carotenoids and gut microflora. However, their structure–activity relationship remains unclear. This study evaluated the interaction between four typical carotenoids (β-carotene, lutein, lycopene, and astaxanthin) and gut microflora using an in vitro fermentation model. After 24 h of fermentation, the retention rates of the four carotenoids were 1.40, 1.38, 1.46, and 5.63 times lower than those of their without gut microflora control groups, respectively. All four carotenoid treated groups significantly increased total short-chain fatty acids (SCFAs) production. All carotenoid supplements significantly promoted the abundance of Roseburia and Parasutterella and inhibited the abundance of Collinsella, while β-carotene, lutein, lycopene, and astaxanthin significantly promoted the abundance of Ruminococcus, Sutterella, Subdoligranulum, and Megamonas, respectively. Furthermore, xanthophylls have a more significant impact on gut microflora than carotenes. This study provides a new way to understand how carotenoids work in the human body with the existing gut microflora.