Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent

F.A. van Dorsten, S. Peters, G. Gross, V. Gomez-Roldan, M. Klinkenberg, Ric de Vos, E.E. Vaughan, J.P.M. van Duynhoven, S. Possemiers, T. van der Wiele, D.M. Jacobs

Research output: Contribution to journalArticleAcademicpeer-review

50 Citations (Scopus)

Abstract

The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.
Original languageEnglish
Pages (from-to)11331-11342
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number45
DOIs
Publication statusPublished - 2012

Fingerprint

wine grapes
grape juice
black tea
Wine
Vitis
Polyphenols
Tea
red wines
intestinal microorganisms
Metabolism
colon
polyphenols
Colon
metabolism
Volatile Fatty Acids
extracts
Degradation
Gallic Acid
Liquid chromatography
short chain fatty acids

Keywords

  • chain fatty-acids
  • dietary polyphenols
  • phenolic-acids
  • intestinal microbiota
  • fermentation products
  • fecal microflora
  • food sources
  • flavonoids
  • degradation
  • identification

Cite this

van Dorsten, F.A. ; Peters, S. ; Gross, G. ; Gomez-Roldan, V. ; Klinkenberg, M. ; de Vos, Ric ; Vaughan, E.E. ; van Duynhoven, J.P.M. ; Possemiers, S. ; van der Wiele, T. ; Jacobs, D.M. / Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent. In: Journal of Agricultural and Food Chemistry. 2012 ; Vol. 60, No. 45. pp. 11331-11342.
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abstract = "The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.",
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author = "{van Dorsten}, F.A. and S. Peters and G. Gross and V. Gomez-Roldan and M. Klinkenberg and {de Vos}, Ric and E.E. Vaughan and {van Duynhoven}, J.P.M. and S. Possemiers and {van der Wiele}, T. and D.M. Jacobs",
year = "2012",
doi = "10.1021/jf303165w",
language = "English",
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van Dorsten, FA, Peters, S, Gross, G, Gomez-Roldan, V, Klinkenberg, M, de Vos, R, Vaughan, EE, van Duynhoven, JPM, Possemiers, S, van der Wiele, T & Jacobs, DM 2012, 'Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent', Journal of Agricultural and Food Chemistry, vol. 60, no. 45, pp. 11331-11342. https://doi.org/10.1021/jf303165w

Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent. / van Dorsten, F.A.; Peters, S.; Gross, G.; Gomez-Roldan, V.; Klinkenberg, M.; de Vos, Ric; Vaughan, E.E.; van Duynhoven, J.P.M.; Possemiers, S.; van der Wiele, T.; Jacobs, D.M.

In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 45, 2012, p. 11331-11342.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent

AU - van Dorsten, F.A.

AU - Peters, S.

AU - Gross, G.

AU - Gomez-Roldan, V.

AU - Klinkenberg, M.

AU - de Vos, Ric

AU - Vaughan, E.E.

AU - van Duynhoven, J.P.M.

AU - Possemiers, S.

AU - van der Wiele, T.

AU - Jacobs, D.M.

PY - 2012

Y1 - 2012

N2 - The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.

AB - The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.

KW - chain fatty-acids

KW - dietary polyphenols

KW - phenolic-acids

KW - intestinal microbiota

KW - fermentation products

KW - fecal microflora

KW - food sources

KW - flavonoids

KW - degradation

KW - identification

U2 - 10.1021/jf303165w

DO - 10.1021/jf303165w

M3 - Article

VL - 60

SP - 11331

EP - 11342

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 45

ER -