发酵菊花茎叶通过调节肠道微生物群和屏障功能改善肠道健康的研究

Abstract

Chrysanthemum stems and leaves are abundant agricultural byproducts that remain underutilized despite their rich phytochemical composition. In this study, a food-grade fermentation strategy using Ligilactobacillus plantarum was applied to enhance the intestinal health–supporting potential of chrysanthemum stems and leaves. Fermentation-induced compositional changes were characterized by UPLC–MS–based metabolomics, and the functional effects of the fermented product (FCSL) were evaluated in a dextran sulfate sodium (DSS)-induced colitis mouse model.Metabolomic analysis revealed significant changes in the phytochemical profile of chrysanthemum stems and leaves, particularly in flavonoids and phenolic acids. Dietary supplementation with FCSL alleviated DSS-associated intestinal injury, as evidenced by reduced disease activity index, attenuation of colon shortening, and improved histopathological features. These effects were associated with modulation of inflammatory responses, including reduced pro-inflammatory cytokines and increased IL-10 expression.FCSL supplementation preserved goblet cell abundance, upregulated MUC2 expression, and enhanced intestinal barrier integrity through increased expression of tight junction proteins. Gut microbiota analysis demonstrated that FCSL reshaped microbial community composition, characterized by enrichment of Ligilactobacillus and reduced abundance of Prevotella . Fecal microbiota transplantation further supported a contributory role of microbiota modulation in the observed intestinal benefits. In addition, fecal metabolomic analysis indicated partial normalization of DSS-associated metabolic disturbances, particularly in lipid metabolism pathways. Overall, these findings demonstrate that lactic acid bacteria fermentation is a promising strategy to enhance the functional value of chrysanthemum stem–leaf biomass, supporting its potential as a functional food ingredient for intestinal health and sustainable agricultural byprod