Phenolics and Carbohydrates in Buckwheat Honey Regulate the Human Intestinal Microbiota

Li Jiang, Minhao Xie, Guijie Chen, Jiangtao Qiao, Hongcheng Zhang, Xiaoxiong Zeng, Li Jiang, Minhao Xie, Guijie Chen, Jiangtao Qiao, Hongcheng Zhang, Xiaoxiong Zeng

Abstract

Intestinal microbiota plays an important role in human health. The aim of this paper is to determine the impact of the phenolics and carbohydrate in buckwheat honey on human intestinal microbiota. We investigated the phenolics and carbohydrate compositions of eight buckwheat honey samples using high-performance liquid chromatography and ion chromatography. The human intestinal microbes were cultured in a medium supplemented with eight buckwheat honey samples or the same concentration of fructooligosaccharides. The bacterial 16S rDNA V4 region sequence of DNA extraction was determined by the Illumina MiSeq platform. 12 phenolics and 4 oligosaccharides were identified in almost all buckwheat honey samples, namely, protocatechuic acid, 4-hydroxy benzoic acid, vanillin, gallic acid, p-coumaric acid, benzoic acid, isoferulic acid, methyl syringate, trans,trans-abscisic acid, cis,trans-abscisic acid, ferulic acid, 4-hydroxybenzaldehyde, kestose, isomaltose, isomaltotriose, and panose. Most notably, this is the first study to reveal the presence of 4-hydroxybenzaldehyde in buckwheat honey. 4-Hydroxybenzaldehyde seems to be a land marker of buckwheat honey. Our results indicate that buckwheat honey can provide health benefits to the human gut by selectively supporting the growth of indigenous Bifidobacteria and restraining the pathogenic bacterium in the gut tract. We infer that buckwheat honey may be a type of natural intestinal-health products.

Conflict of interest statement

The authors declare that there are no conflicts of interest.

Copyright © 2020 Li Jiang et al.

Figures

Figure 1
Figure 1
Flow diagram of anaerobic fermentation in vitro and DNA extraction.
Figure 2
Figure 2
HPLC profile of buckwheat honey samples. Note. (1) protocatechuic acid, (2) 4-hydroxy benzoic acid, (3) 4-hydroxybenzaldehyde, (4) vanillin, (5) gallic acid, (6) p-coumaric acid, (7) benzoic acid, (8) ferulic acid, (9) isoferulic acid, (10) methyl syringate, (11) trans,trans-abscisic acid,(12) cis,trans-abscisic acid. (a) Sample 1, (b) sample 2, (c) sample 3, (d) sample 4, (e) sample 5, (f) sample 6, (g) sample 7, (h) sample 8.
Figure 3
Figure 3
The PCA (a), NMDS (b), and RDA (c) analysis. Note: In (a) and (b), S1A, S1B, and S1C represent the fermentation triplicate of buckwheat honey sample S1. FOSA, FOSB, and FOSC represent the fermentation triplicate of positive control fructooligosaccharides. BLKA, BLKB, and BLKC represent the fermentation triplicate of blank control. ORIA, ORIB, and ORIC represent the fermentation triplicate of the human original microbes. (c): 1. protocatechuic acid; 2. 4-hydroxy benzoic acid; 3. 4-hydroxybenzaldehyde; 4. vanilin; 5. gallic acid; 6. p-coumaric acid; 7. benzoic acid; 8. ferulic acid; 9. isoferulic acid; 10. methyl syringate; 11. trans,trans-abscisic acid; 12. cis,trans-abscisic acid. a. fructose; b. glucose; c. kestose; d. isomaltose; e. isomaltotriose; f. panose.
Figure 4
Figure 4
The heatmap of major gut microbiota relative abundance in genus level. Note. S1A, S1B, and S1C represent the fermentation triplicate of buckwheat honey sample S1. FOSA, FOSB, and FOSC represent the fermentation triplicate of positive control fructooligosaccharides. BLKA, BLKB, and BLKC represent the fermentation triplicate of blank control. ORIA, ORIB, and ORIC represent the fermentation triplicate of the human original microbes.

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