Modulation of Gut Microbiota Composition and Short-Chain Fatty Acid Synthesis by Mogroside V in an In Vitro Incubation System

Abstract

Mogroside V (MV), a sweetener, is one of the major components inSiraitia grosvenorii. In our research, after in vitro incubation with MV for 24 h, the human gut microbiota diversity changed, with an enrichment of the genera Bacteroides, Lactobacillus, Prevotella, Megasphaera, and Olsenella and the inhibition of Clostridium XlVa, Dorea, and Desulfovibrio. Moreover, the synthesis of short-chain fatty acids, such as acetate, propionate, and butyrate, was increased by gut microbiota. According to ultraperformance liquid chromatography-mass spectrometry (UPLC-MS) analysis, MV was decomposed into secondary mogrosides, such as mogroside II/I and mogrol, by gut microbiota. Enhanced antioxidant abilities of the metabolites were found in the broth. The results suggested that MV, as a potential prebiotic, could benefit human health through its interaction with gut microbiota.

Figure 1

Transformation of MV and 11-O-mogroside V by the gut microbiota. (A) Components in 0 h incubation broth. (B) Metabolites of MV after 24 h of incubation. (C) Metabolites of 11-O-mogroside V after 24 h of incubation. Compounds marked in red reflect the major components in the broth.

Figure 2

(A) Relative abundance of gut microbiota at the phylum level. (B) Absolute abundance (copy number) of gut microbiota at the phylum level. (C) Heat map of gut microbiota at the genus level. FOS.

Figure 3

Differences of absolute abundance of gut microbiota at genus level between MV, FOS, and control.

Figure 4

Differences between the antioxidant activities of MV and MVMs in (A) DPPH radical scavenging rate, (B) ABTS radical scavenging rate, (C) superoxide radical scavenging rate, (D) hydroxyl radical scavenging rate, (E) Fe²⁺ chelating rate, and (F) reducing power.