Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple corn accession AREQ-084 on probiotic lactic acid bacteria such as Lactobacillus helveticus and Bifidobacterium longum and the gastric cancer-related pathogen Helicobacter pylori was evaluated. The free and bound phenolic composition was also determined by ultra-performance liquid chromatography. Anthocyanins were the major phenolic compounds (310.04 mg cyanidin-3-glucoside equivalents/100 g dry weight, DW) in the free phenolic fraction along with hydroxycinnamic acids such as p-coumaric acid derivatives, followed by caffeic and ferulic acid derivatives. The bound phenolic form had only hydroxycinnamic acids such as ferulic acid, p-coumaric acid, and a ferulic acid derivative with ferulic acid being the major phenolic compound (156.30 mg/100 g DW). These phenolic compounds were compatible with beneficial probiotic lactic acid bacteria such as L. helveticus and B. longum as these bacteria were not inhibited by the free and bound phenolic fractions at 10 to 50 mg/mL and 10 mg/mL of sample doses, respectively. However, the pathogenic H. pylori was also not inhibited by both purple corn phenolic forms at same above sample doses. This study provides the preliminary base for the characterization of phenolic compounds of Peruvian purple corn biodiversity and its potential health benefits relevant to improving human gut health. PRACTICAL APPLICATION This study provides insights that Peruvian purple corn accession AREQ-084 can be targeted as a potential source of health-relevant phenolic compounds such as anthocyanins along with hydroxycinnamic acids linked to its dietary fiber fraction. Additionally, these phenolic fractions did not affect the gut health associated beneficial bacteria nor the pathogenic H. pylori. Purple corn can be targeted for design of probiotic functional foods integrated with their anthocyanin linked-coloring properties.

中文翻译：

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来自秘鲁紫玉米 (Zea mays L.) 的酚类成分和游离和结合酚类组分的抗菌活性评估

富含酚类生物活性物质的食物对整体肠道健康的有益影响可能是由于它们对肠道益生菌的调节和对病原菌的抗菌活性。基于这一基本原理，评估了秘鲁紫玉米加入 AREQ-084 中游离和结合的酚类组分对益生菌乳酸菌（如瑞士乳杆菌和长双歧杆菌）和胃癌相关病原体幽门螺杆菌的影响。还通过超高效液相色谱法测定游离和结合的酚类成分。花青素是游离酚类组分中的主要酚类化合物（310.04 mg cyanidin-3-glucoside 当量/100 g 干重，DW）以及羟基肉桂酸如对香豆酸衍生物，其次是咖啡酸和阿魏酸衍生物。结合的酚类形式只有羟基肉桂酸，例如阿魏酸、对香豆酸和阿魏酸衍生物，其中阿魏酸是主要的酚类化合物 (156.30 mg/100 g DW)。这些酚类化合物与有益的益生菌乳酸菌（如瑞士乳杆菌和长双歧杆菌）相容，因为这些细菌在 10 至 50 mg/mL 和 10 mg/mL 的样品剂量下不受游离和结合的酚类组分的抑制，分别. 然而，致病性幽门螺杆菌也没有被两种紫玉米酚形式在相同的上述样品剂量下抑制。本研究为表征秘鲁紫玉米生物多样性的酚类化合物及其对改善人类肠道健康的潜在健康益处提供了初步基础。实际应用 本研究提供的见解表明，秘鲁紫玉米加入 AREQ-084 可以作为与健康相关的酚类化合物的潜在来源，例如花青素以及与其膳食纤维部分相关的羟基肉桂酸。此外，这些酚类成分不会影响与肠道健康相关的有益细菌，也不会影响致病性幽门螺杆菌。紫玉米可用于设计与其花青素相关的着色特性相结合的益生菌功能食品。