Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro.

Jing Wang,Luyun Cai,Xiaosong Hu,Fang Chen,Yong Chen,Fengqin Feng

doi:10.3390/nu12103194

Abstract

The beneficial effects of ginger polyphenols have been extensively reported. However, their metabolic characteristics and health effects on gut microbiota are poor understood. The purpose of this study was to investigate the digestion stability of ginger polyphenols and their prebiotic effects on gut microbiota by simulating digestion and fermentation in vitro. Following simulated digestion in vitro, 85% of the polyphenols were still detectable, and the main polyphenol constituents identified in ginger extract are 6-, 8-, and 10-gingerols and 6-shogaol in the digestive fluids. After batch fermentation, the changes in microbial populations were measured by 16S rRNA gene Illumina MiSeq sequencing. In mixed-culture fermentation with fecal inoculate, digested ginger extract (GE) significantly modulated the fecal microbiota structure and promoted the growth of some beneficial bacterial populations, such as Bifidobacterium and Enterococcus. Furthermore, incubation with GE could elevate the levels of short-chain fatty acids (SCFAs) accompanied by a decrease in the pH value. Additionally, the quantitative PCR results showed that 6-gingerol (6G), as the main polyphenol in GE, increased the abundance of Bifidobacterium significantly. Therefore, 6G is expected to be a potential prebiotic that improves human health by promoting gut health.

Highlights

Ginger is the rhizome of Zingiber officinale Roscoe (Zingiberaceae) and is commonly consumed as spice or flavoring agent
This study aimed to evaluate the stability of ginger extract (GE), which is rich in polyphenols and its beneficial effects on gut microbial using an in vitro model
The results show that no significant difference in total bacterial copy numbers was found between the 6G group and the control group, while the copy numbers of Bifidobacterium were higher in the 6G group throughout the fermentation period, which is consistent with the potential positive effects of 6G on the gut microbiota

Summary

Introduction

Ginger is the rhizome of Zingiber officinale Roscoe (Zingiberaceae) and is commonly consumed as spice or flavoring agent. Ginger is widely used in making beverages and foods all over the world [1]. As a medicinal and edible plant, ginger has strong pharmacological activity and has been used as a Chinese herbal medicine for more than 2500 years. The health-related applications of ginger have been widely studied, especially in various diseases, such as cancer [2], nausea and vomiting [3,4], gastrointestinal disease [5], osteoarthritis [6], and metabolic syndromes [7]. The nutritional and pharmacological activities of ginger mainly come from its bioactive polyphenols, especially the pungent principles gingerols and shogaols [8].

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