Mechanism of Solid-State Fermentation of Bran with Clostridium butyricum for the Release of Phenolic Compounds, Enhancement of Antioxidant Capacity and Alleviation of Ulcerative Colitis in Mice
Description
This study investigated the effects of solid-state fermentation with Clostridium butyricum on the microstructure of wheat bran, release of dietary fibre and phenolic compounds and antioxidant capacity. The active components in the culture of C. butyricum were evaluated using a mouse colitis model, and their anti-inflammatory mechanisms were explored from the perspectives of inflammatory response, barrier function and gut microbiota. Compared with unfermented wheat bran, insoluble dietary fibre and phytic acid content decreased, whereas soluble dietary fibre and water-extractable arabinoxylan content increased in C. butyricum culture. Because of the increased release of phenolic compounds, such as ferulic acid and apigenin as well as organic acids, such as isobutyric acid, the antioxidant capacity of the culture was considerably improved. Furthermore, the culture of C. butyricum treated with dextran sulfate sodium-induced ulcerative colitis in mice enhanced the expression of intestinal mucus and tight junction proteins, modulating the gut microbiota structure, increasing the levels of short-chain fatty acids in the intestine and restoring the essential functions of the gut microbiota. These anti-inflammatory effects stemmed from the combined action of various effective components.