Investigating the impact of astaxanthin yogurt on gut microbiota and microbiota-mediated astaxanthin conversion using the SHIME® model.

Abstract

The aim of this research was to evaluate the effect of astaxanthin yogurt on gut microbiota using the Simulator of Human Intestinal Microbial Ecosystem (SHIME®) in a long-term experiment. Astaxanthin yogurt treatment increased the beneficial bacteria including Mitsuokella, Parasutterella, and Lachnoclostridium in the colon, while suppressing the proliferation of potentially harmful bacteria such as Escherichia_shigella and Stenotrophomonas. Additionally, the astaxanthin yogurt facilitated an increase in the production of short-chain fatty acids (SCFAs). Notably, a progressive decrease in astaxanthin concentration was observed in both the ascending colon (AC) and transverse colon (TC) throughout the digestive process, implying that the human gut microbiota might have the potential to metabolize astaxanthin and that supplementation with astaxanthin yogurt could promote the production of beneficial metabolites in the ascending colon, such as N-arachidonoyl dopamine (NADA), a bioactive endocannabinoid-like molecule. Collectively, these results suggest that astaxanthin yogurt could offer novel insights for the development of functional foods with the potential to exert beneficial effects on human health.