Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice

• Published in: Food Chemistry: X 2023-10, Vol.19, p.100765-100765, Article 100765
• Main Authors: Li, Wenfeng, Zhang, Wanjie, Fan, Xin, Xu, Hai, Yuan, Hong, Wang, Yimeng, Yang, Rui, Tian, Hua, Wu, Yinmei, Yang, Hongyan
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Bioavailability; Fructo-oligosaccharide; Gut microbiota; Red radish anthocyanins
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.100765

•FOS increases anthocyanins of red radish bioavailability.•Co-ingestion of FOS and ARR show higher antioxidant activity than ingestion alone.•FOS promotes anthocyanins hydrolyzing as anthocyanidins.•Bacteroides plays an important role in FOS increasing ARR bioavailability. The anthocyanins from red radish (ARR) rich in polyglycosylated pelargonidin glucosides were used as pigment. However, bioavailability of anthocyanins was considered at low level. This work examined the intensive effects of fructo-oligosaccharide (FOS) on ARR bioavailability. Pelargonidin, cyanidin and pelargonidin-3-glucoside showed higher level in serum of mice fed with FOS together with ARR for 8 weeks than that fed with only ARR. Co-ingestion of FOS and ARR more effectively elevated the hepatic antioxidant activity by increase in total antioxidant capacity and activities of superoxide dismutase and glutathione peroxidase when compared with intake of ARR. FOS also markedly increased pelargonidin level in cecum of mice. 16S RNA sequencing found that Bacteroides genus play an important role in FOS elevating bioavailability of ARR. Fecal bacteria transplantation verified the positive effects of FOS on ARR bioavailability. These results suggested that combined ingestion of FOS and ARR is effective strategy for bioactivity of ARR.