Acylation of Anthocyanins from Black Rice and Probiotic Effect of the Product on Intestinal Microflor
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Abstract:
In this study, cyanidin-3-O-glucoside (C3G) from black rice was enzymatically modified with capric acid as the acyl donor. Semi-preparative high performance liquid chromatography (Semi-HPLC) was used to purify the product, and mass spectrometry (MS) was used to identify the structure of the product. The results indicated that the acylation occurred to the glucoside of C3G, and the monoacylated product was cyanidin-3-O-(6" decanoyl) glucoside (ACD). The in vitro simulated digestion was used to examine the stabilityof ACD indigestion. Moreover, through in vitro fermentation, its regulation of intestinal microflora and effects on the production of short-chain fatty acids (SCFAs) and lactate were investigated. The results indicated that ACD was hardly digested in the simulated saliva, stomach and small intestinal fluid. After 24 h of in vitro fermentation, the total content of ACD decreased from 96.83 mg/L to 23.20 mg/L. ACD significantly increased the relative abundance of Bifidobacterium and Arisonia, decreased the relative abundance of Prevotella, Bacteroides, Macromonas and Clostridium, and promoted the production of SCFAs. It not only exhibited better dynamic and multiple regulatory effects on the intestinal microflora compared with C3G, but also exhibited similar effects to inulin in promoting the production of SCFAs (acetate, propionate, and butyrate), which provides a theoretical basis for the application of acylated anthocyanins as prebiotics in food.
