{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,29]],"date-time":"2025-11-29T05:22:43Z","timestamp":1764393763759,"version":"3.46.0"},"reference-count":61,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T00:00:00Z","timestamp":1764201600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research and Development Program of China","award":["2023YFF1104204"],"award-info":[{"award-number":["2023YFF1104204"]}]},{"name":"Guangdong Basic and Applied Basic Research Foundation of the Natural Science Foundation of Guangdong Province","award":["2023A1515011151","2023A1515012801"],"award-info":[{"award-number":["2023A1515011151","2023A1515012801"]}]},{"name":"Special projects in key areas of general colleges and universities in Guangdong Province","award":["2023ZDZX2064"],"award-info":[{"award-number":["2023ZDZX2064"]}]},{"name":"Guangdong Provincial Key Construction Discipline Research Ability Enhancement Project","award":["2022ZDJS026"],"award-info":[{"award-number":["2022ZDJS026"]}]},{"DOI":"10.13039\/501100015956","name":"Key Research and Development Program of Guangdong Province","doi-asserted-by":"crossref","award":["2023B0202050001"],"award-info":[{"award-number":["2023B0202050001"]}],"id":[{"id":"10.13039\/501100015956","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fructus mume (FM), the processed product of Prunus mume (PM), is a traditional Chinese medicine. The release characteristics and bioactivities of phenolics from PM and FM were compared in the present study. In oral and gastric digestion, both the total polyphenols content released and the antioxidant activities of PM were much higher than those of FM, whereas the opposite trend was observed in intestinal digestion and colonic fermentation. Specifically, during colonic fermentation, the total polyphenols content released of FM was 1.43-fold higher than that of PM, with corresponding antioxidant activities (DPPH and ABTS) of FM being 1.41- and 2.91-fold higher, respectively. Twenty-four individual phenolics were found after gastrointestinal digestions with neochlorogenic acid and chlorogenic acid as the predominant ones. During colonic fermentation, a comparatively higher content of cryptochlorogenic acid and benzoic acid was detected in FM, while a higher content of 3-(3,4-dihydroxyphenyl) propionic acid was detected in PM. Notably, FM has a better effect on regulating the gut microbiota composition than PM, as evidenced by a greater enrichment of beneficial bacteria such as Bifidobacterium and Megamonas, along with a stronger suppression of the pathogenic Escherichia\u2013Shigella. These results provided insights into the digestive properties of polyphenols from PM and FM, indicating that processing of PM into FM potentially enhance its health-improving effects on the colon.<\/jats:p>","DOI":"10.3390\/foods14234067","type":"journal-article","created":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T11:50:13Z","timestamp":1764244213000},"page":"4067","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Bioaccessibility and Gut Microbiota Modulation of Phenolics in Prunus mume vs. Fructus mume"],"prefix":"10.3390","volume":"14","author":[{"given":"Qingzhuang","family":"Xie","sequence":"first","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhaolun","family":"Tan","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bangyan","family":"You","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-3514-2243","authenticated-orcid":false,"given":"Jinxin","family":"Luo","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wei","family":"Huang","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ruili","family":"Yang","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3942-0515","authenticated-orcid":false,"given":"Wu","family":"Li","sequence":"additional","affiliation":[{"name":"School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1002\/ece3.5894","article-title":"Association between Blooming Time and Climatic Adaptation in Prunus mume","volume":"10","author":"Shi","year":"2020","journal-title":"Ecol. 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