Impact of Clarified Apple Juices with Different Processing Methods on Gut Microbiota and Metabolomics of Rats

The consumption of processed foods has increased compared to that of fresh foods in recent years, especially due to the coronavirus disease 2019 pandemic. Here, we evaluated the health effects of clarified apple juices (CAJs, devoid of pectin and additives) processed to different degrees, including...

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Bibliographic Details
Published in:Nutrients 2022-08, Vol.14 (17), p.3488
Main Authors: Xu, Lei, Yang, Shini, Wang, Kewen, Lu, Anjing, Wang, Xue, Xu, Zhenzhen
Format: Article
Language:English
Subjects:
Additives
Beverages
Bile acids
Bilirubin
Biomarkers
Cardiovascular disease
Cecum
clarified apple juices
Coronavirus infections
Coronaviruses
COVID-19
Decision making
Diabetes
Energy
Evaluation
Food
Food consumption
Food processing
food processing degree
Fruit juices
Glucose
gut microbiota
Health policy
High density lipoprotein
Intestinal microflora
Juices
Lipids
Lipoproteins
Medical policy
Metabolism
Metabolomics
Methods
Microbiota
Microbiota (Symbiotic organisms)
Microorganisms
Nutrition assessment
Obesity
Pectin
Phenolic compounds
Phenols
Polyethylene terephthalate
Processed foods
Public health
rats
RNA
rRNA 16S
Tryptophan
Weight control
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Summary:The consumption of processed foods has increased compared to that of fresh foods in recent years, especially due to the coronavirus disease 2019 pandemic. Here, we evaluated the health effects of clarified apple juices (CAJs, devoid of pectin and additives) processed to different degrees, including not-from-concentrate (NFC) and from-concentrate (FC) CAJs. A 56-day experiment including a juice-switch after 28 days was designed. An integrated analysis of 16S rRNA sequencing and untargeted metabolomics of cecal content were performed. In addition, differences in the CAJs tested with respect to nutritional indices and composition of small-molecule compounds were analyzed. The NFC CAJ, which showed a higher phenolic content resulting from the lower processing degree, could improve microbiota diversity and influence its structure. It also reduced bile acid and bilirubin contents, as well as inhibited the microbial metabolism of tryptophan in the gut. However, we found that these effects diminished with time by performing experiment extension and undertaking juice-switching. Our study provides evidence regarding the health effects of processed foods that can potentially be applied to public health policy decision making. We believe that NFC juices with a lower processing degree could potentially be healthier than FC juice.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu14173488