Bioactivity and influence on colonic microbiota of polyphenols from noni (Morinda citrifolia L.) fruit under simulated gastrointestinal digestion

Juanyun Chen; Xiaoai Chen; Yanjun Zhang; Zhen Feng; Kexue Zhu; Fei Xu; Chunhe Gu

doi:10.1016/j.fochx.2023.101076

Bioactivity and influence on colonic microbiota of polyphenols from noni (Morinda citrifolia L.) fruit under simulated gastrointestinal digestion

Food Chem X. 2023 Dec 16:21:101076. doi: 10.1016/j.fochx.2023.101076. eCollection 2024 Mar 30.

Authors

Juanyun Chen^{1

2

3}, Xiaoai Chen^{1

2}, Yanjun Zhang^{1

2}, Zhen Feng^{1

2}, Kexue Zhu^{1

2}, Fei Xu^{1

2}, Chunhe Gu^{1

2}

Affiliations

¹ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China.
² Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China.
³ College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.

Abstract

Noni (Morinda citrifolia L.) is a tropical fruit rich in bioactive compounds. Little is known about its polyphenol composition at different ripeness levels and digestive characteristics. Here, we studied changes in polyphenols and antioxidant activity as noni ripened. Rutin and kaempferol-3-O-rutinoside were found in high amounts in noni, with antioxidant capacity increasing as it ripened. Under simulated digestion, polyphenols were gradually released from the oral to gastrointestinal phases, partially decomposing in the small intestine due to their instability. Conversely, fiber-bound phenols were released during colonic fermentation, leading to high bioaccessible antioxidant activity. Additionally, noni consumption affected the intestinal microbiome by reducing the Firmicutes/Bacteroidetes ratio and increasing bacteria with prebiotic properties like Prevotella and Ruminococcus. These findings demonstrate that polyphenols significantly contribute to the health benefits of noni fruit by providing absorbable antioxidants and improving the structure of the intestinal microbiome.

Keywords: Antioxidant activity; Gut microbiome; Noni fruit; Polyphenol; Ripeness level.