The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability

, an edible food and medicinal plant, is a rich source of bioactive components. In this study, a polyphenol-rich extract was isolated from . Puerarin was identified, and the high antioxidant bioactivity of the extract was evaluated using the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), and hydroxyl free radical scavenging ratio. Additionally, the IC values of DPPH, ABTS, and hydroxyl radical scavenging activities were 50.8, 13.9, and 100.4 μg/ml, respectively. Then, the extract was administered to C57Bl/6J mice and confirmed to have a superior effect on enhancing the antioxidant status including improving superoxide dismutase activity, glutathione peroxidase peroxide activity, total antioxidant capacity activity, and malondialdehyde contents . Furthermore, the extract had beneficial and prebiotic effects on the composition and structure of gut microbiota. Results showed that the extract significantly increased the abundance of beneficial bacteria, involving and , and decreased the abundance of , , and . Overall, our results provided a basis for using the extract as a promising and potential functional ingredient for the food industry.