Abstract
A daily consumption of cranberry juice (CJ) is linked to many beneficial health effects due to its richness in polyphenols but could also awake some intestinal discomforts due to its organic acid content and possibly lead to intestinal inflammation. Additionally, the impact of such a juice on the gut microbiota is still unknown. Thus, this study aimed to determine the impacts of a daily consumption of CJ and its successive deacidification on the intestinal inflammation and on the gut microbiota in mice. Four deacidified CJs (DCJs) (deacidification rates of 0, 40, 60, and 80%) were produced by electrodialysis with bipolar membrane (EDBM) and administered to C57BL/6J mice for four weeks, while the diet (CHOW) and the water were ad libitum. Different parameters were measured to determine intestinal inflammation when the gut microbiota was profiled. Treatment with a 0% DCJ did not induce intestinal inflammation but increased the gut microbiota diversity and induced a modulation of its functions in comparison with control (water). The effect of the removal of the organic acid content of CJ on the decrease of intestinal inflammation could not be observed. However, deacidification by EDBM of CJ induced an additional increase, in comparison with a 0% DCJ, in the Lachnospiraceae family which have beneficial effects and functions associated with protection of the intestine: the lower the organic acid content, the more bacteria of the Lachnospiraceae family and functions having a positive impact on the gut microbiota.
Highlights
Over the past years, there has been a growing interest in cranberry juice (CJ) due to its composition
The initial conductivity of the CJ was 2 409.00 ± 5.00 μS/cm and statistically decreased during the electrodialytic process, by 22, 18, and 24%, respectively, for the 40, 60, and 80% deacidified CJ (DCJ) (p < 0.0001)
Three major organic acids were detected in the 0% DCJ, the most abundant was citric acid (11.59 ± 0.20 g/L), quinic acid (10.35 ± 0.31 g/L) and malic acid (6.03 ± 0.10 g/L)
Summary
There has been a growing interest in cranberry juice (CJ) due to its composition This type of juice is rich in polyphenols and more in anthocyanins and proanthocyanidins (PACs). Between 2 and 29% of withdrawal were reported in some clinical studies carried out on the beneficial health effects of CJ daily consumed [18,19,20,21,22,23] It has been demonstrated in vitro, that the content in citric acid of CJ was responsible for the disruption of intestinal Caco-2 cell barrier integrity [7,24]. Our previous pilot study indicated that a daily consumption of a concentrated (14◦ B) and a 1:1 (7◦ B) CJ induced symptoms of intestinal inflammation in a
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