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Nutrients
Volume 15
Issue 24
10.3390/nu15245112
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Article

Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro

by
Yifan Cui
1,2,
Yingzhuo Zhou
1,
Yan Li
1,
Jieying Wang
1,
Daotong Li
1 and
Fang Chen
1,*
1
National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
2
Nutritional Biology, Division of Human Nutrition, Wageningen University & Research, 6708 WE Wageningen, The Netherlands
*
Author to whom correspondence should be addressed.
Nutrients 2023, 15(24), 5112; https://doi.org/10.3390/nu15245112
Submission received: 1 November 2023 / Revised: 30 November 2023 / Accepted: 6 December 2023 / Published: 14 December 2023
(This article belongs to the Special Issue Diet, Nutrition and Metabolic Health)
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Abstract

As a medicinal and edible plant, Chinese yam (CY) can promote the enrichment of intestinal probiotics. Mucilage polysaccharides, diosgenin and taxifolin are the dominant components of CY. The purpose of this study was to investigate whether the impact of Chinese yam on gut microbiome structure and metabolism is attributable to its components. In the in vitro gastrointestinal digestion and colon fermentation system, the changes in gut microbiota composition and function were determined by 16S rRNA sequencing, and the levels of bacterial metabolites including short-chain fatty acids (SCFAs) and indole-like metabolites were detected by gas chromatography and an enzyme-linked immunoassay. The results show that CY, mucilage polysaccharides, diosgenin and taxifolin could increase the microbial diversity index. Furthermore, probiotics including Lactobacillus and Bacteroides were significantly increased, while harmful bacteria such as Escherichia and Proteus declined. CY could increase the production of SCFAs including acetic acid and butyric acid. Of note, CY and diosgenin displayed similar impacts on enhancing the abundance of Clostridium and promoting the production of indole-3-lactic acid and lactic acid. These findings provide evidence supporting Chinese yam as a natural food to regulate intestinal health. Diosgenin as a component of CY contributes mostly to the impact on regulating intestinal flora.
Keywords: Chinese yam; diosgenin; in vitro fermentation; gut microbiota; indole-like metabolites Chinese yam; diosgenin; in vitro fermentation; gut microbiota; indole-like metabolites

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MDPI and ACS Style

Cui, Y.; Zhou, Y.; Li, Y.; Wang, J.; Li, D.; Chen, F. Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro. Nutrients 2023, 15, 5112. https://doi.org/10.3390/nu15245112

AMA Style

Cui Y, Zhou Y, Li Y, Wang J, Li D, Chen F. Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro. Nutrients. 2023; 15(24):5112. https://doi.org/10.3390/nu15245112

Chicago/Turabian Style

Cui, Yifan, Yingzhuo Zhou, Yan Li, Jieying Wang, Daotong Li, and Fang Chen. 2023. "Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro" Nutrients 15, no. 24: 5112. https://doi.org/10.3390/nu15245112

APA Style

Cui, Y., Zhou, Y., Li, Y., Wang, J., Li, D., & Chen, F. (2023). Chinese Yam and Its Active Components Regulate the Structure of Gut Microbiota and Indole-like Metabolites in Anaerobic Fermentation In Vitro. Nutrients, 15(24), 5112. https://doi.org/10.3390/nu15245112

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