Proanthocyanins and anthocyanins in chestnut (Castanea mollissima) shell extracts: biotransformation in the simulated gastrointestinal model and interaction with gut microbiota in vitro

Abstract

BACKGROUND Chestnut (Castanea mollissima) shell is rich in flavonoids and our previous studies showed that proanthocyanins and anthocyanins were the two markedly varied flavonoids in chestnut shell extracts (CSE) during digestion. Here, the biotransformation of proanthocyanins and anthocyanins in a simulated gastrointestinal model, and the interactions between non‐absorption CSE (NACSE) and gut microbiota in vitro, were investigated by ultra‐high‐performance liquid chromatography combined with triple‐quadrupole mass spectrometry and 16S rRNA sequencing. RESULTS Chestnut shell was richer in proanthocyanins and anthocyanins, while the loss of proanthocyanins was greater after digestion. Additionally, the content of anthocyanin decreased after gastric digestion but increased after intestinal digestion and remained stable after fermentation. After fermentation, delphinidin‐3‐O‐sambubioside and pelargonidin‐3‐O‐galactoside were newly formed. Furthermore, microbiome profiling indicated that NACSE promoted the proliferation of beneficial bacteria, while inhibiting pathogenic bacteria. CONCLUSION All these data suggest that CSE may be a promising candidate to protect gut health. © 2023 Society of Chemical Industry.

Bioactive Compounds and Industrial Peeling Applications of Inner and Outer Shells of Chestnuts (Castanea spp.)

“…Additionally, chestnuts are a good source of dietary fiber due to the presence of indigestible components in the shell (Blaiotta et al, 2013). With these properties, chestnut shell promotes the proliferation of beneficial bacteria, while inhibiting pathogenic bacteria (Xie et al 2023).…”