Gut microbial fermentation metabolites of cashew leaves associated with depression: Insights through in vitro and in silico analyses

Information from the abstract

ABSTRACT Major depressive disorder (MDD) has been associated with alterations in gut microbiota composition and microbial metabolism. Young cashew leaves (CL), which are consumed in some ASEAN countries, contain dietary fiber and phenolic compounds that may undergo microbial transformation in the gut. However, their effects on MDD-associated gut microbial profiles and fermentation metabolites remain insufficiently characterized. This study compared the digestibility of red and yellow CL and investigated their effects on fecal microbiota and microbial metabolites using an in vitro fermentation model with pooled fecal inocula from healthy and MDD donors. Simulated upper gastrointestinal digestion resulted in the release of aglycones from conjugated phenolic compounds. Subsequent fecal fermentation was associated with changes in microbial community profiles and short- and branched-chain fatty acid concentrations. Metabolomic analysis identified phenolic compounds and putative microbial transformation products, while in silico functional prediction suggested changes in selected microbial metabolic pathways. Differences between red and yellow CL were also observed in their chemical composition and fermentation profiles. These findings provide preliminary evidence that cashew leaf constituents interact with gut microbial communities and metabolism under in vitro conditions. However, the use of pooled fecal inocula, the absence of an untreated fermentation control, and the lack of clinical outcomes limit causal interpretation and the extrapolation of these findings to MDD. Further studies using independent donor samples and appropriate in vivo or clinical models are needed to establish their physiological and clinical relevance.

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Related topics: Gut microbiota and health · Probiotics and Fermented Foods · Medicinal Plant Extracts Effects