Molecules, Vol. 30, Pages 3986: Coupled Impact of Anthocyanin and Mineral Concentrations in Cranberry Juice on Gut Microbiota and Function Modulation: A First Demonstration

Molecules doi: 10.3390/molecules30193986

Authors:
Eva Revellat
Joanie Dupont-Morissette
Thibault V. Varin
Geneviève Pilon
André Marette
Laurent Bazinet

Cranberry juice (CJ), a natural source of anthocyanins, may provide additional health benefits when enriched, as anthocyanins have been shown to influence gut microbiota composition. This study investigated the effects of varying anthocyanin and mineral concentrations in CJ on gut microbiota in mice. Using electrodialysis with filtration membranes (EDFM), five CJ samples with different anthocyanin/mineral enrichment levels (0/0, −31/−85%, −19/−70%, 26/−32%, and 44/−60%) were produced and administered to C57BL/6J mice for four weeks. Gut microbiota composition was analyzed via 16S rRNA sequencing, and inflammation was determined in macroscopic observations of intestinal tissues. While α and β diversity remained unchanged, differential abundance analysis revealed that gut microbiota changes were influenced by anthocyanin and mineral concentrations. Synergistic trends were observed for Colidextribacter and Oscillibacter (increasing with both compounds) and for Turicibacter, Romboutsia, Enterorhabdus, and Bifidobacterium (decreasing with both compounds). Antagonistic trends emerged for Dubosiella, Acetatifactor, A2, Ruminococcus, and Intestinimonas (decreasing with anthocyanins and increasing with minerals), and the reverse was found for Ligilactobacillus. The most significant microbiota shifts occurred with the −31/−85% CJ, suggesting a strong effect of its low anthocyanin and mineral content. But further analysis is needed to assess their metabolic effects and impact on intestinal health.

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