Structural, in vitro digestion, and fermentation characteristics of lotus leaf flavonoids

Structural Characterization and In Vitro Fermentation Characteristics of Enzymatically Extracted Black Mulberry Polysaccharides

(2022) Jian Ai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial Activity of Quercetin: An Approach to Its Mechanistic Principle

(2022) Thi Lan Anh Nguyen et al.   MOLECULES

Development and Validation of a Method for Determining the Quercetin-3-O-glucuronide and Ellagic Acid Content of Common Evening Primrose (Oenothera biennis) by HPLC-UVD

(2021) Tae Heon Kim et al.   MOLECULES

Identification of Specific Glycosyltransferases Involved in Flavonol Glucoside Biosynthesis in Ginseng Using Integrative Metabolite Profiles, DIA Proteomics, and Phylogenetic Analysis

(2021) Qinggang Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Studies to Assess the α-Glucosidase Inhibitory Activity and Insulin Secretion Effect of Isorhamnetin 3-O-Glucoside and Quercetin 3-O-Glucoside Isolated from Salicornia herbacea

(2021) Dahae Lee et al.   Processes

Alterations in fecal short chain fatty acids (SCFAs) and branched short-chain fatty acids (BCFAs) in men with benign prostatic hyperplasia (BPH) and metabolic syndrome (MetS)

(2021) Weronika Ratajczak et al.   Aging-US

Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner

(2021) Zixin Yang et al.   Foods

Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice

(2021) Zhibin Liu et al.   FOOD CHEMISTRY

In vitro digestion of the whole blackberry fruit: bioaccessibility, bioactive variation of active ingredients and impacts on human gut microbiota

(2021) Zuman Dou et al.   FOOD CHEMISTRY

Changes in the Content and Bioavailability of Onion Quercetin and Grape Resveratrol During In Vitro Human Digestion

(2020) Seung Yun Lee et al.   Foods

Study on the interaction of hyperoside and human serum albumin in V C and V C ‐free environments by spectroscopic and molecular docking techniques

(2020) Xiulan Xin et al.   LUMINESCENCE

Dynamic changes of structural characteristics of snow chrysanthemum polysaccharides during in vitro digestion and fecal fermentation and related impacts on gut microbiota

(2020) Ding-Tao Wu et al.   FOOD RESEARCH INTERNATIONAL

Effect of food matrix on the content and bioavailability of flavonoids

(2020) Senem Kamiloglu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lotus leaf as solar water evaporation devices

(2019) Yulong Liao et al.   MATERIALS LETTERS

Intestinal gases: influence on gut disorders and the role of dietary manipulations

(2019) Kourosh Kalantar-Zadeh et al.   Nature Reviews Gastroenterology & Hepatology

Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation

(2019) Yanfang Yu et al.   Journal of Functional Foods

A comparison of the absorption and metabolism of the major quercetin in brassica, quercetin-3-O-sophoroside, to that of quercetin aglycone, in rats

(2019) Yanling Wang et al.   FOOD CHEMISTRY

Mutual Interaction of Phenolic Compounds and Microbiota: Metabolism of Complex Phenolic Apigenin-C- and Kaempferol-O-Derivatives by Human Fecal Samples

(2018) Maren Vollmer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simulated Digestion and Fermentation in Vitro by Human Gut Microbiota of Polysaccharides from Bee Collected Pollen of Chinese Wolfberry

(2018) Wangting Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory kinetics and mechanism of flavonoids from lotus (Nelumbo nucifera Gaertn.) leaf against pancreatic α-amylase

(2018) Mengting Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Co-supplementation of isomalto-oligosaccharides potentiates metabolic health benefits of polyphenol-rich cranberry extract in high fat diet-fed mice via enhanced gut butyrate production

(2017) Dhirendra Pratap Singh et al.   EUROPEAN JOURNAL OF NUTRITION

Gastrointestinal stability of dihydromyricetin, myricetin, and myricitrin: an in vitro investigation

(2017) Dong Xiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

(2017) Isabel Juániz et al.   Journal of Functional Foods

Lotus leaf alkaloid fraction can strongly inhibit CYP2D6 isoenzyme activity

(2016) Lin-Hu Ye et al.   JOURNAL OF ETHNOPHARMACOLOGY

Different Flavonoids Can Shape Unique Gut Microbiota ProfileIn Vitro

(2016) Jiacheng Huang et al.   JOURNAL OF FOOD SCIENCE

Simultaneous qualitative and quantitative analysis of flavonoids and alkaloids from the leaves ofNelumbo nuciferaGaertn. using high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry

(2016) Yujie Guo et al.   JOURNAL OF SEPARATION SCIENCE

Review article: insights into colonic protein fermentation, its modulation and potential health implications

(2015) C. K. Yao et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Dietary Fiber-Induced Improvement in Glucose Metabolism Is Associated with Increased Abundance of Prevotella

(2015) Petia Kovatcheva-Datchary et al.   Cell Metabolism

Reshaping faecal gut microbiota composition by the intake of trans-resveratrol and quercetin in high-fat sucrose diet-fed rats

(2015) U. Etxeberria et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Human intestinal gas measurement systems: in vitro fermentation and gas capsules

(2015) Jian Zhen Ou et al.   TRENDS IN BIOTECHNOLOGY

Identification of in vivo components in rats after oral administration of lotus leaf flavonoids using ultra fast liquid chromatography with tandem mass spectrometry

(2014) Lin-Hu Ye et al.   Analytical Methods

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Gut bacterial microbiota and obesity

(2013) M. Million et al.   CLINICAL MICROBIOLOGY AND INFECTION

Antioxidant activity of aqueous extract of passion fruit (Passiflora edulis) leaves: In vitro and in vivo study

(2013) Juliana Kelly da Silva et al.   FOOD RESEARCH INTERNATIONAL

Effects of dietary fibers and their mixtures on short chain fatty acids and microbiota in mice guts

(2013) Xichun Peng et al.   Food & Function

Effects of Flavonoids on Rumen Fermentation Activity, Methane Production, and Microbial Population

(2013) Ehsan Oskoueian et al.   Biomed Research International

Selective carbohydrate utilization by lactobacilli and bifidobacteria

(2012) D. Watson et al.   JOURNAL OF APPLIED MICROBIOLOGY

Contributions of the microbial hydrogen economy to colonic homeostasis

(2012) Franck Carbonero et al.   Nature Reviews Gastroenterology & Hepatology

Intestinal luminal nitrogen metabolism: Role of the gut microbiota and consequences for the host

(2012) Anne-Marie Davila et al.   PHARMACOLOGICAL RESEARCH

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa

(2010) C. De Filippo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Hepatoprotective and antioxidant activity of ethanolic extracts of edible lotus (Nelumbo nucifera Gaertn.) leaves

(2009) Bo Huang et al.   FOOD CHEMISTRY

Nondigestible Saccharides Suppress the Bacterial Degradation of Quercetin Aglycone in the Large Intestine and Enhance the Bioavailability of Quercetin Glucoside in Rats

(2009) Noriko Matsukawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY