The digestion and absorption characteristics of mulberry leaf polyphenols (MLPP), polysaccharides (MLPS), and polyphenol-polysaccharide complex (PPPS) were compared and the changes in short chain fatty acids (SCFAs) were analyzed during the fermentation process. The impact of PPPS on the structural composition of intestinal microbiota was investigated based on 16S rDNA gene sequencing. The digestibility rates of polyphenols in MLPP and PPPS were 59.48% and 79.95%, respectively, while no free monosaccharide were detected in MLPS and PPPS, indicating that polysaccharides promoted the digestion of polyphenols in PPPS, while the existence of polyphenols had no effect on the digestion of polysaccharides in terms of the monosaccharide release. The production of intestinal microbiota SCFAs in PPPS group was significantly higher in the amounts of acetic acid, propionic acid, valeric acid and butyric acid during the 0–12 h fermentation process accompanied with sharp decrease in pH value, while more isobutytic acid and isovaleric acid were produced in MLPS group at the 12–24 h fermentation stage. PPPS increased the relative abundance of , while decreased the relative abundance of s, , and Lachnospiraceae in gut microbiota significantly, which might contribute to the synergistic effect of polyphenol and polysaccharide in regulating lipid metabolism.

中文翻译：

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桑叶多酚与多糖在消化和结肠发酵过程中的相互作用

比较了桑叶多酚（MLPP）、多糖（MLPS）和多酚-多糖复合物（PPPS）的消化吸收特性，并分析了发酵过程中短链脂肪酸（SCFA）的变化。基于 16S rDNA 基因测序研究了 PPPS 对肠道微生物群结构组成的影响。MLPP和PPPS中多酚的消化率分别为59.48%和79.95%，而MLPS和PPPS中未检测到游离单糖，说明多糖促进了PPPS中多酚的消化，而多酚的存在对多酚的消化没有影响。就单糖释放而言，多糖的消化。PPPS组肠道菌群SCFA的产生量在0~12 h发酵过程中乙酸、丙酸、戊酸和丁酸的含量显着较高，同时pH值急剧下降，而异丁酸和异戊酸的含量较多MLPS组在12-24小时发酵阶段产生。PPPS显着增加了肠道菌群中 s、 和 Lachnospiraceae 的相对丰度，同时显着降低了 s、 和 Lachnospiraceae 的相对丰度，这可能有助于多酚和多糖在调节脂质代谢中的协同作用。