Abstract
The interplay between food components and gut microbiota has been considered an important factor affecting the functionality of health-promoting foods. In this study, the effects of the probiotic Lactobacillus paracasei A221 on the functionality and bioavailability of kaempferol-3-o-sophroside (KP3S), a kaempferol-glucoside contained in kale, were investigated in vitro and in vivo. Unlike the type strain NBRC15889, the A221 strain converted standard KP3S as well as the kaempferol-glucosides in kale extract into kaempferol (KP). Using an intestinal barrier model, treatment with A221 significantly improved the effects of kale extract on the barrier integrity in vitro. KP, but not KP3S, clearly induced similar effects, suggesting that KP contributes to the functional improvement of the kale extract by A221. Pharmacokinetics analyses revealed that the co-administration of A221 and KP3S significantly enhanced the amount of deconjugated KP in murine plasma samples at 3 h post-administration. Finally, the oral administration of KP to Sod1-deficinet mice, which is a good mouse model of age-related disease, clearly ameliorated various pathologies, including skin thinning, fatty liver and anemia. These findings suggest that Lactobacillus paracasei A221 is effective for enhancing the anti-aging properties of kaempferol-glucosides by modulating their functionality and bioavailability through the direct bioconversion.
Highlights
Recent studies on the health-promoting functionality of food have shown the importance of the interplay between the gut microbiota and several classes of food components, such as polyphenols or saponins[1,2,3,4]
We investigated the need for the bioconversion of flavonoid glucosides by intestinal bacteria
Co-incubation of this flavonoid glucoside with Lactobacillus paracasei A221 for 72 h showed a specific peak at 19.5 min, which corresponded to the peak of the aglycone KP (Fig. 1b)
Summary
Recent studies on the health-promoting functionality of food have shown the importance of the interplay between the gut microbiota and several classes of food components, such as polyphenols or saponins[1,2,3,4]. Lactobacillus paracasei A221, a probiotic strain, was first isolated from a fermented food and found to be able to improve ginseng’s benefits[13,14] This strain is unique in its Rb1-hydrolyzing ability and can produce M1 without the help of other strains. A Brassica species, is a common vegetable consumed by Japanese people in their daily lives and is reported to contain several flavonoid glucosides, such as kaempferol-3-o-sophroside (KP3S) and kaempferol3-o-sophoroside-7-o-glcuoside (KP3S7G)[16,17,18] Since these components are glucosylated, there may be hidden functional potentials in these phytochemicals, and biological activities may be induced by the gut microbiota as well as by certain types of unique probiotics
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