<i>Docynia delavayi</i> polyphenols enhance short-chain fatty acid synthesis <i>via</i> the chlorogenic acid-caffeic acid-protocatechuic acid pathway: insights from <i>in vitro</i> digestion-fermentation.

ABSTRACT: Docynia delavayi fruit polyphenols (DDP) demonstrate potential for enhancing short-chain fatty acid (SCFA) synthesis; however, underlying mechanisms remain poorly understood. This study utilized an in vitro digestion-fermentation model combined with multi-omics analyses to explore these mechanisms. The in vitro model revealed notable alterations in both 1,1'-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging capacities, as well as in total phenolic and flavonoid content, accompanied by increased production of acetic, propionic, and butyric acids. Metagenomic indicated that DDP stimulated Bifidobacterium adolescentis, Bifidobacterium pseudocatenulatum, Bifidobacterium longum, and Bifidobacteriu

SUBMITTER: Zhang T 

PROVIDER: S-EPMC12807836 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature