基于鼠李糖乳杆菌发酵的沙田柚果实黄酮组成及肠道稳态调节效应

doi:10.3864/j.issn.0578-1752.2026.15.013

中国农业科学 ›› 2026, Vol. 59 ›› Issue (15): 3412-3423.doi: 10.3864/j.issn.0578-1752.2026.15.013

基于鼠李糖乳杆菌发酵的沙田柚果实黄酮组成及肠道稳态调节效应

马晓妮¹^,³(), 汪建明¹, 张名位³, 张琳², 罗广怡³, 张瑞芬¹^,³, 邓梅²()

¹ 天津科技大学，天津 300457
² 华南农业大学食品学院/广东省食品质量与安全重点实验室，广州 510642
³ 广东省农业科学院蚕业与农产品加工研究所/农业农村部功能食品重点实验室/广东省农产品加工重点实验室，广州 510610

收稿日期:2025-12-29 接受日期:2026-04-24 出版日期:2026-08-01 发布日期:2026-08-03
通信作者:
邓梅，E-mail：monaelegant@foxmail.com
联系方式: 马晓妮，E-mail：16629068511@163.com。
基金资助:
国家自然科学基金(32230085); 国家自然科学基金青年科学基金(32302089); 广东省自然科学基金(2024A1515011050)

Flavonoid Composition and Gut Homeostasis-Modulatory Effects of Shatianyu (Citrus grandis L. Osbeck) Whole Fruit Fermented by Lactobacillus rhamnosus

MA XIAONI¹^,³(), WANG JIANMING¹, ZHANG MINGWEI³, ZHANG LIN², LUO GUANGYI³, ZHANG RUIFEN¹^,³, DENG MEI²()

¹ College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457
² College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Food Quality and Safety, Guangzhou 510642
³ Sericultura & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610

Received:2025-12-29 Accepted:2026-04-24 Published:2026-08-01 Online:2026-08-03

摘要/Abstract

摘要：

【目的】阐明沙田柚全果经鼠李糖乳杆菌发酵脱苦前、后的黄酮组成及肠道稳态调节效应差异，为沙田柚的精准营养加工提供理论依据。【方法】以鼠李糖乳杆菌发酵脱苦前、后的沙田柚全果粉（Shatianyu whole fruit powder，SWFP）为材料，采用高效液相色谱法分析果粉中黄酮组成及含量差异，进而采用体外粪便菌群分别酵解发酵脱苦前果粉（SWFP）和脱苦后果粉（Lactobacillus rhamnosus-fermented SWFP，F-SWFP）24 h，采用气相色谱法测定各酵解液中短链脂肪酸（SCFAs）含量，采用脂多糖酶联免疫分析（ELISA）试剂盒检测酵解体系脂多糖（LPS）的含量，采用16S rRNA测序技术分析各酵解组粪便菌群结构，采用Pearson相关性分析探讨菌群相对丰度与酵解液SCFAs以及LPS含量的相关性。【结果】从SWFP与F-SWFP中均检测到8种单体黄酮，分别为新圣草次苷、柚皮苷、麦利他汀、cigranoside B、cigranoside A、cigranoside C、野漆树苷和橙皮苷。其中，柚皮苷、麦利他汀及cigranoside B为主要黄酮组分，约占检出黄酮总含量的85%。鼠李糖乳杆菌发酵显著降低SWFP总黄酮含量，其中cigranoside B、新圣草次苷、野漆树苷、橙皮苷及麦利他汀为主要降解黄酮，降解率介于28.1%—78.5%。经粪便菌群酵解24 h后，SWFP和F-SWFP均显著降低肠道菌群中厚壁菌门/拟杆菌门（Bacillota/Bacteroidota）相对丰度比值，且F-SWFP的作用更为显著。SWFP特异性诱导双歧杆菌（Bifidobacterium）和地中海杆菌属（Mediterraneibacter）等菌群增殖，而F-SWFP除了特异性诱导塞加特拉菌属（Segatella）及g_norank_f_Prevotellaceae等菌群增殖，还能抑制柯林斯菌属（Collinsella）、布劳特氏菌属（Blautia）、副拟杆菌属（Parabacteroides）及小杆菌属（Dialister）的增殖。此外，SWFP经粪便菌群酵解24 h显著提高酵解体系乙酸、丙酸和丁酸含量，降低其中LPS含量；F-SWFP经粪便菌群酵解则更显著提高上述SCFAs含量并降低LPS含量，其中F-SWFP酵解组丁酸和LPS含量分别为SWFP组的1.2和0.7倍。相关性分析进一步表明，SWFP酵解组特征微生物与SCFAs含量显著正相关；F-SWFP酵解组特征微生物与SCFAs含量正相关，与LPS含量显著负相关。【结论】与未发酵沙田柚全果粉相比，发酵脱苦后的果粉总黄酮含量降低，但其在促进肠道菌群产丁酸并抑制菌群产LPS方面的效果更显著。鉴于丁酸和LPS在肥胖相关代谢性疾病中的关键作用，发酵脱苦后的沙田柚全果粉可作为改善肥胖相关代谢性疾病的功能配料，用于健康食品开发。

关键词: 沙田柚全果, 鼠李糖乳杆菌发酵, 粪便微生物发酵, 短链脂肪酸, 内毒素

Abstract:

【Objective】This study aimed to elucidate the differences in flavonoid composition and gut homeostasis-regulating effects of Shatianyu (Citrus grandis L. Osbeck) whole fruit before and after debittering by Lactobacillus rhamnosus fermentation, thereby providing the theoretical foundation for the precise nutritional processing of Shatianyu.【Method】Shatianyu whole fruit powder (SWFP) and Lactobacillus rhamnosus-fermented Shatianyu whole fruit powder (F-SWFP) were used as test materials. High-performance liquid chromatography (HPLC) was adopted to analyze the differences in flavonoid composition and content between the above-mentioned fruit powder. Subsequently, SWFP and F-SWFP were subjected to in vitro fecal microbiota fermentation for 24 h, respectively. Gas chromatography (GC) and a lipopolysaccharide (LPS) enzyme-linked immunosorbent assay (ELISA) kit were employed to determine the content of short-chain fatty acids (SCFAs) and LPS in each fermentation system, respectively. 16S rRNA sequencing was adopted to determine the structure of fecal microbiota. The correlation between the relative abundance of fecal microbiota among SCFAs and LPS contents was revealed by Pearson correlation analysis.【Result】Eight monomeric flavonoids, namely neoeriocitrin, naringin, melitidin, cigranoside B, cigranoside A, cigranoside C, rhoifolin, and hesperidin, were detected in both SWFP and F-SWFP. Naringin, melitidin, and cigranoside B were the major flavonoid components, accounting for approximately 85% of the total content of detected flavonoids. Fermentation with Lactobacillus rhamnosus significantly reduced the total flavonoid content in SWFP, cigranoside B, neoeriocitrin, rhoifolin, hesperidin and melitidin were the main degraded flavonoids in F-SWFP, with the degradation rates ranging from 28.1% to 78.5%. After 24 h-fecal microbiota fermentation, both SWFP and F-SWFP significantly reduced the relative abundance ratio of Bacillota to Bacteroidota in fecal microbiota, with F-SWFP exhibiting a more pronounced effect. SWFP specifically induced the proliferation of Bifidobacterium and Mediterraneibacter, whereas F-SWFP not only specifically promoted the proliferation of Segatella and g_norank_f_Prevotellaceae, but also inhibited the growth of Collinsella, Blautia, Parabacteroides, and Dialister. 24 h-fecal microbiota fermentation of SWFP or F-SWFP all significantly increased acetic, propionic, and butyric acid content but reduced LPS content in the fermentation system. Notably, F-SWFP fermentation group showed higher SCFAs but lower LPS content than those of SWFP fermentation group, also, the butyric acid and LPS content in F-SWFP group was 1.2 and 0.7 times those of SWFP group, respectively. Correlation analysis revealed that the characteristic microbes in SWFP group were significantly positively correlated with SCFAs content, whereas those in F-SWFP group were not only positively correlated with SCFAs content, but also negatively correlated with LPS content.【Conclusion】Compared with SWFP, F-SWFP showed a lower total flavonoid content, but exhibited greater efficacy in promoting butyrate production while inhibiting LPS production by fecal microbiota. Given the key roles of butyrate and LPS in obesity-related metabolic diseases, F-SWFP serves as a functional ingredient for ameliorating obesity-related metabolic diseases and is suitable for use in the development of healthy foods.

Key words: Citrus grandis L. Osbeck, Lactobacillus rhamnosus fermentation, fecal microbiota fermentation, SCFAs, lipopolysaccharide (LPS)

马晓妮, 汪建明, 张名位, 张琳, 罗广怡, 张瑞芬, 邓梅. 基于鼠李糖乳杆菌发酵的沙田柚果实黄酮组成及肠道稳态调节效应[J]. 中国农业科学, 2026, 59(15): 3412-3423.

MA XIAONI, WANG JIANMING, ZHANG MINGWEI, ZHANG LIN, LUO GUANGYI, ZHANG RUIFEN, DENG MEI. Flavonoid Composition and Gut Homeostasis-Modulatory Effects of Shatianyu (Citrus grandis L. Osbeck) Whole Fruit Fermented by Lactobacillus rhamnosus[J]. Scientia Agricultura Sinica, 2026, 59(15): 3412-3423.

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单体黄酮 Monomer flavonoid	沙田柚全果粉 SWFP (mg·g^-1 DW)	鼠李糖乳杆菌发酵沙田柚全果粉 F-SWFP (mg·g^-1 DW)
新圣草次苷 Neoeriocitrin	1.97±0.14	0.86±0.01^*
柚皮苷 Naringin	20.65±1.19	17.88±0.33^*
麦利他汀Melitidin	13.58±1.61	9.77±0.19^*
Cigranoside B	10.36±0.66	2.23±0.04^**
Cigranoside A	1.91±0.10	1.49±0.03^*
Cigranoside C	2.70±0.35	2.07±0.15
野漆树苷 Rhoifolin	0.71±0.03	0.33±0.01^*
橙皮苷 Hesperidin	1.17±0.16	0.67±0.01^*
总黄酮 Total flavone	53.05±3.40	35.29±0.59^*

基于鼠李糖乳杆菌发酵的沙田柚果实黄酮组成及肠道稳态调节效应

Flavonoid Composition and Gut Homeostasis-Modulatory Effects of Shatianyu (Citrus grandis L. Osbeck) Whole Fruit Fermented by Lactobacillus rhamnosus

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