Digestive Properties and the Bioactive Effect of Walnut Green Husk on Human Gut Microbiota

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2024 Sep 3

PMID 39224223

Authors

Xiaolan Zhao

Jiabao Ying

Zhuochen Wang

Yulu Wang

Zhen Li

Tianyi Gu

Shujun Liu

Yulong Li

Bing Liu

Fengjiao Xin

Boting Wen

Affiliations

Soon will be listed here.

Abstract

Introduction: Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health.

Methods: This study conducted digestion and fermentation experiments to study the bioactive effect of WGH.

Results: Microbial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 ± 0.01 mmol TE/g DW, and 0.96 ± 0.07 mmol FeSO·7HO/g DW, respectively. The surface microstructure of WGH became loose and fragmented after microbial fermentation. The analytical results of gut microbiota demonstrated that WGH could significantly increase the relative abundance of Proteobacteria in phylum level and in genus level while certain pro-inflammatory bacteria (such as , , and ) was inhibited. Additionally, 1,373 differential metabolites were identified and enriched in 283 KEGG pathways. Of which some metabolites were significantly upregulated including ferulic acid, chlorogenic acid, umbelliferone, scopolin, muricholic acid, and so forth.

Discussion: These results indicated that WGH could have antioxidant and anti-inflammatory activities in the human gut, which could improve the economical value of WGH in the food industry.

Citing Articles

Revealing the nutritious treasures: an extensive investigation of health benefits of cultured dairy foods.

Thillapudi J, Mendonce K, Palani N, Bhowmik S, Rajadesingu S Arch Microbiol. 2024; 207(1):12.

PMID: 39652203 DOI: 10.1007/s00203-024-04210-1.

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