{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T00:45:09Z","timestamp":1760921109305,"version":"build-2065373602"},"reference-count":69,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2025,5,9]],"date-time":"2025-05-09T00:00:00Z","timestamp":1746748800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:italic>Camellia oleifera<\/jats:italic> shells (COS) are a by\u2010product of camellia oil processing and are rich in polyphenols. To date, the polyphenols extracted from COS have not been fully developed. In this study, two polyphenol fractions, referred to as 20P and 40P, were obtained by sequentially eluting the COS crude extract from an AB\u20108 macroporous resin column using ethanol at concentrations of 20% and 40% with different polarities. In addition, the biotransformation processes of these two polyphenols and their effects on the gut microbiota were studied.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The results of <jats:italic>in vitro<\/jats:italic> digestion showed that at the end of the intestinal digestion stage the total phenolic content (TPC) content (0.34\u2009\u00b1\u20090.050\u2009mg gallic acid equivalent (GAE)\u2009mg<jats:sup>\u22121<\/jats:sup> dry weight (DW)) and antioxidant activity (0.53\u2009\u00b1\u20090.0076\u2009mg vitamin C (Vc)\u2009mg<jats:sup>\u22121<\/jats:sup> DW) of the 20P component were significantly higher than those of the 40P component (0.19\u2009\u00b1\u20090.020\u2009mg GAE\u2009mg<jats:sup>\u22121<\/jats:sup> DW; 0.39\u2009\u00b1\u20090.016\u2009mg Vc\u2009mg<jats:sup>\u22121<\/jats:sup> DW). In addition, the experiment also found that the phenolic composition and transformation process of 20P and 40P components were significantly different, and the TPC content (0.30\u2009\u00b1\u20090.058\u2009mg GAE\u2009mg<jats:sup>\u22121<\/jats:sup> DW) and antioxidant capacity (0.73\u2009\u00b1\u20090.034\u2009mg Vc\u2009mg<jats:sup>\u22121<\/jats:sup> DW) of the 40P component were significantly higher than that of the 20P (0.13\u2009\u00b1\u20090.035\u2009mg GAE\u2009mg<jats:sup>\u22121<\/jats:sup> DW); (0.19\u2009\u00b1\u20090.013\u2009mg Vc\u2009mg<jats:sup>\u22121<\/jats:sup> DW) component during <jats:italic>in vitro<\/jats:italic> fermentation. This may be related to the types of compounds extracted by solvents with different polarities. In addition, both 20P and 40P components significantly regulated the gut microbiota and promoted the production of short\u2010chain fatty acids.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results indicate that polyphenols from different polar sources of COS can serve as valuable bioactive compounds with potential health\u2010regulating properties. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14344","type":"journal-article","created":{"date-parts":[[2025,5,9]],"date-time":"2025-05-09T06:33:52Z","timestamp":1746772432000},"page":"5962-5972","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Bioavailability and gut microbiota modulation of polyphenol from <scp><i>Camellia oleifera<\/i><\/scp> shells during digestion and fermentation <scp><i>in vitro<\/i><\/scp>"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-5204-0656","authenticated-orcid":false,"given":"Yanan","family":"Hu","sequence":"first","affiliation":[{"name":"National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization Anhui Agricultural University  Hefei China"},{"name":"College of Food and Nutrition Anhui Agricultural University  Hefei China"},{"name":"Joint Research Center for Food Nutrition and Health of IHM Anhui Agricultural University  Hefei China"},{"name":"Anhui Provincial Joint Construction Key Laboratory of Industrial New\u2010Style Tea Beverage Green Manufacturing Anhui Agricultural University  Hefei China"},{"name":"Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control  Hefei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fuqing","family":"Bai","sequence":"additional","affiliation":[{"name":"National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization Anhui Agricultural University  Hefei China"},{"name":"College of Food and Nutrition Anhui Agricultural University  Hefei China"},{"name":"Joint Research Center for Food Nutrition and Health of IHM Anhui Agricultural University  Hefei China"},{"name":"Anhui Provincial Joint Construction Key Laboratory of Industrial New\u2010Style Tea Beverage Green Manufacturing Anhui Agricultural University  Hefei China"},{"name":"Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control  Hefei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wei","family":"Guo","sequence":"additional","affiliation":[{"name":"National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization Anhui Agricultural University  Hefei China"},{"name":"College of Food and Nutrition Anhui Agricultural University  Hefei China"},{"name":"Joint Research Center for Food Nutrition and Health of IHM Anhui Agricultural University  Hefei 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