Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals
This study aimed to assess the impact of radish sprouts on the gut microbiota of healthy individuals. Radish sprout additives, subjected to short-term storage and steam treatment, were used to intervene in an in vitro culture of human gut microbiota. The influence of radish sprouts on the gut microb...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/170 |
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| author | Ru Li Xuehong Chen Cong Shi Yi Zhu |
| author_facet | Ru Li Xuehong Chen Cong Shi Yi Zhu |
| author_sort | Ru Li |
| collection | DOAJ |
| description | This study aimed to assess the impact of radish sprouts on the gut microbiota of healthy individuals. Radish sprout additives, subjected to short-term storage and steam treatment, were used to intervene in an in vitro culture of human gut microbiota. The influence of radish sprouts on the gut microbiota was evaluated by monitoring short-chain fatty acid (SCFA) content and proportion in the fermentation broth, and microbial diversity was assessed using 16S rDNA amplicon sequencing. The results indicated that the gut microbiota produced a substantial amount of SCFA within 48 h of fermentation, with a right-skewed distribution across all groups. The addition of both digestates enhanced <i>Firmicutes</i> diversity, while <i>Bacteroidetes</i> and <i>Proteobacteria</i> diversity remained stable between the control and fresh sprout groups. The 30 s steam treatment group showed an increase in <i>Bacteroidetes</i> and a decrease in <i>Proteobacteria</i> diversity. The abundance of <i>Bacilli</i>, <i>Bacillaceae</i>, and <i>Bacillus</i> was significantly higher in both the fresh and steam-treated groups compared to the control. Both fresh and steam-treated radish sprout digestates enriched gut microbiota diversity, with steam treatment showing superior effects. These findings suggest that radish sprout consumption may positively influence gut microbiota, with steam treatment potentially enhancing these benefits. |
| format | Article |
| id | doaj-art-a96fa4c31fb1423faaca80a2a23dbeb9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a96fa4c31fb1423faaca80a2a23dbeb92025-01-24T13:32:44ZengMDPI AGFoods2304-81582025-01-0114217010.3390/foods14020170Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy IndividualsRu Li0Xuehong Chen1Cong Shi2Yi Zhu3College of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221018, ChinaCollege of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221018, ChinaCollege of Food and Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221018, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaThis study aimed to assess the impact of radish sprouts on the gut microbiota of healthy individuals. Radish sprout additives, subjected to short-term storage and steam treatment, were used to intervene in an in vitro culture of human gut microbiota. The influence of radish sprouts on the gut microbiota was evaluated by monitoring short-chain fatty acid (SCFA) content and proportion in the fermentation broth, and microbial diversity was assessed using 16S rDNA amplicon sequencing. The results indicated that the gut microbiota produced a substantial amount of SCFA within 48 h of fermentation, with a right-skewed distribution across all groups. The addition of both digestates enhanced <i>Firmicutes</i> diversity, while <i>Bacteroidetes</i> and <i>Proteobacteria</i> diversity remained stable between the control and fresh sprout groups. The 30 s steam treatment group showed an increase in <i>Bacteroidetes</i> and a decrease in <i>Proteobacteria</i> diversity. The abundance of <i>Bacilli</i>, <i>Bacillaceae</i>, and <i>Bacillus</i> was significantly higher in both the fresh and steam-treated groups compared to the control. Both fresh and steam-treated radish sprout digestates enriched gut microbiota diversity, with steam treatment showing superior effects. These findings suggest that radish sprout consumption may positively influence gut microbiota, with steam treatment potentially enhancing these benefits.https://www.mdpi.com/2304-8158/14/2/170radish sproutssimulated gastrointestinal digestionin vitro fermentationshort-chain fatty acidsgut microbiota |
| spellingShingle | Ru Li Xuehong Chen Cong Shi Yi Zhu Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals Foods radish sprouts simulated gastrointestinal digestion in vitro fermentation short-chain fatty acids gut microbiota |
| title | Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals |
| title_full | Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals |
| title_fullStr | Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals |
| title_full_unstemmed | Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals |
| title_short | Study on the Effect of Radish Sprouts on Short-Chain Fatty Acids and Gut Microbial Diversity in Healthy Individuals |
| title_sort | study on the effect of radish sprouts on short chain fatty acids and gut microbial diversity in healthy individuals |
| topic | radish sprouts simulated gastrointestinal digestion in vitro fermentation short-chain fatty acids gut microbiota |
| url | https://www.mdpi.com/2304-8158/14/2/170 |
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