The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability Original paper
Researched by:
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Karen Pendergrass
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Karen Pendergrass
Karen Pendergrass is a microbiome researcher specializing in microbiome-targeted interventions (MBTIs). She systematically analyzes scientific literature to identify microbial patterns, develop hypotheses, and validate interventions. As the founder of the Microbiome Signatures Database, she bridges microbiome research with clinical practice. In 2012, based on her own investigative research, she became the first documented case of FMT for Celiac Disease—four years before the first published case study.
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Karen Pendergrass
Researched by:
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Karen Pendergrass
ID
Karen Pendergrass
Microbiome Signatures identifies and validates condition-specific microbiome shifts and interventions to accelerate clinical translation. Our multidisciplinary team supports clinicians, researchers, and innovators in turning microbiome science into actionable medicine.
Karen Pendergrass
What Was Studied?
This study examined the effects of a polyphenol-rich extract derived from Pueraria lobata (commonly known as kudzu root) on gut microbiota composition and antioxidant activity in both in vitro and in vivo models. Using antioxidant assays and high-throughput sequencing, the researchers investigated the extract’s ability to modulate oxidative stress and alter microbial populations in the gut.
Who Was Studied?
The in vivo experiments involved male C57BL/6 mice divided into control and experimental groups. The experimental group received a daily dose of 200 mg/kg of the P. lobata extract for 30 days, while the control group received water. Fecal samples were collected for gut microbiota analysis, and liver tissue was assessed for oxidative stress markers.
What Were the Most Important Findings?
The study demonstrated that the Pueraria lobata extract significantly improved antioxidant status and gut microbiota composition in mice. It enhanced key antioxidant enzyme activities, such as superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), and reduced markers of oxidative stress like malondialdehyde (MDA). In terms of gut microbiota, the extract increased beneficial taxa (e.g., Lactobacillaceae, Bacteroidetes, and Rikenellaceae) while suppressing harmful families (e.g., Ruminococcaceae, Prevotellaceae, and Burkholderiaceae). These changes included favorable shifts in the Firmicutes-to-Bacteroidetes ratio, a crucial metric for metabolic and immune health. Functional analyses predicted alterations in cellular and neurological health pathways, underscoring the systemic effects of gut microbiota modulation by the extract.
Antioxidant Effects of P. lobata Extract
| Parameter | Change Observed |
|---|---|
| Superoxide dismutase (SOD) | Increased by 25.7% |
| Glutathione peroxidase (GSH-Px) | Increased by 21.6% |
| Total antioxidant capacity (T-AOC) | Increased by 13.6% |
| Malondialdehyde (MDA) | Reduced by 33.9% |
Gut Microbiota Effects of P. lobata Extract
| Taxa | Change Observed |
|---|---|
| Lactobacillaceae | Increased 1.64-fold |
| Bacteroidetes | Increased 3.96-fold |
| Rikenellaceae | Increased 2.02-fold |
| Ruminococcaceae | Decreased by 66.8% |
| Prevotellaceae | Decreased by 23.3% |
| Burkholderiaceae | Decreased by 73.6% |
| Erysipelotrichaceae | Markedly reduced (>90%) |
| Akkermansiaceae | Markedly reduced (>90%) |
What Are the Greatest Implications of This Study?
The findings suggest that Pueraria lobata extract could serve as a natural antioxidant and prebiotic, offering potential applications in managing oxidative stress-related conditions and gut dysbiosis. Its ability to selectively enhance beneficial microbes and suppress harmful ones makes it a promising candidate for developing functional foods or therapeutic interventions for chronic diseases such as metabolic syndrome, obesity, and neurodegenerative disorders. Additionally, the observed dual benefits of antioxidative and gut microbiota modulation highlight its multifaceted therapeutic potential.