Metabolic profile and dynamic characteristic of rhubarb during the vitro biotransformation by human gut microbiota

Abstract

Rhubarb is a popular food in the world with laxative effects and steamed pieces of rhubarb (SP) have been widely applied to treatment of constipation in China due to its safety and effectiveness. In the study, metabolism in vitro was conducted to study influence of gut microbiota between raw pieces of rhubarb (RP) and SP. The results showed obvious classifications in metabolic profile between RP and SP were revealed by chemometric analysis, and prompted gut microbiota affected metabolism of rhubarb. Furthermore, 16 characteristic components were identified to distinguish the differences in metabolism. Finally, quantitative analysis of 14 components were verified the regulation of gut microbiota on rhubarb and discovered concentration of components affected the rate of metabolism. The study indicated regulation by gut microbiota could be probably responsible for differences of laxative effects between RP and SP, providing new perspective for exploring mechanisms of effectiveness in clinical application for SP.

Keywords: Human gut microbiota; In vitro biotransformation; Laxative effects; Quantitative analysis; Raw rhubarb; Steamed rhubarb.