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

61 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

Keywords

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

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