葡萄酒干物质和花色苷对人体肠道菌群的影响：基于体外模拟发酵法

本实验将葡萄酒花色苷和二甲花翠素-3-O-葡萄糖苷与人体肠道菌群进行体外模拟发酵，通过16S rRNA测序，比较肠道菌群物种丰度、多样性和功能基因等方面的差异，分析肠道菌群结构与功能的变化，探究葡萄酒花色苷对肠道菌群的影响。结果表明，高浓度葡萄酒花色苷和二甲花翠素-3-O-葡萄糖苷均可降低Firmicutes/Bacteroidetes（F/B）值，在0～24 h内降幅分别为32.98%和60.43%。葡萄酒花色苷还可有效延缓放线菌门（Actinobacteria）和乳杆菌属（Lactobacillus）相对丰度降低的速率；降低有害菌大肠埃氏菌属-志贺氏菌属（Escherichia-Shigella）和克雷伯氏菌（Klebsiella）的相对丰度，在0～24 h内降幅分别为66.36%和33.33%。同时葡萄酒花色苷和二甲花翠素-3-O-葡萄糖苷均能提高肠道菌群与新陈代谢相关基因的表达，尤其是脂质代谢和能量代谢。红葡萄酒花色苷可促进肠道益生菌的生长，抑制部分有害菌增殖，调节肠道菌群结构和功能，提高人体肠道新陈代谢能力。

In Vitro Simulated Fermentation Evaluation of Effects of Dry Matter and Anthocyanins in Red Wine on Intestinal Microbiota

The effects of anthocyanins in red wine on the human intestinal microbiota in vitro were investigated in this study. By 16S rRNA gene sequencing, the changes in the abundance, diversity and functional genes of the intestinal microbiota were investigated after being cultured in vitro for up to 24 h in the presence of freeze-dried red wine or malvidin-3-O-glucoside as the major anthocyanin in red wine. The structure and function of the intestinal microbiota were also analyzed. The results showed that high concentration of anthocyanins and malvidin-3-O-glucoside in wine could reduce the Firmicutes/Bacteroidetes (F/B) ratio by 32.98% and 60.43% between zero and 24 h of culture, respectively. Anthocyanins in wine could also effectively delay the reduction in the relative abundance of Actinobacteria and Lactobacillus and reduce the relative abundance of the harmful bacteria Escherichia-Shigella and Klebsiella by 66.36% and 33.33% between zero and 24 h, respectively. Furthermore, both anthocyanins and malvidin-3-O-glucoside in wine enhanced the expression of metabolism-related genes in the intestinal microbiota, especially for lipid metabolism and energy metabolism. Conclusion: Anthocyanins in red wine can regulate the structure and composition of the intestinal microbiota through promoting the growth of probiotics and inhibiting the growth of pathogenic bacteria, and consequently improve human intestinal metabolism.