Bioconversion of polyphenols and organic acids by gut microbiota of predigested Hibiscus sabdariffa L. calyces and Agave (A. tequilana Weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon

S. G. Sayago-Ayerdi*, K. Venema, M. Tabernero, B. Sarria, L. Bravo, R. Mateos*

*Corresponding author for this work

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Abstract

The present work aimed at understanding gut microbiota bioconversion of phenolic compounds (PC) and organic acids in predigested Hibiscus sabdariffa (Hb) calyces and the mixture of Hb and Agave (Agave tequilana Weber) fructans (AF). With this purpose, dried Hb and Hb/AF were predigested with enzymatic treatment, and then fermented in a dynamic in vitro model of the human colon (TIM-2). After HPLC-ESI-QToF-MS analysis of samples taken at 0, 24, 48 and 72 h of fermentation, it was observed that hydroxycinnamic acids, flavanols, flavonols, and anthocyanins were mainly transformed into derivatives of hydroxyphenylpropionic, hydroxyphenylacetic and hydroxybenzoic acids. Moreover, organic acids, such as hydroxycitric and hibiscus acids, were formed along with unidentified lactones and reduced compounds. Interestingly, no differences were observed between microbialderived metabolites formed after the fermentation of Hb and Hb/AF. In conclusion, colonic fermentation of polyphenol-rich Hb yields a wide range of microbial phenolic metabolites with potential effects on health.

Original languageEnglish
Article number110301
Number of pages11
JournalFood Research International
Volume143
DOIs
Publication statusPublished - May 2021

Keywords

  • Hibiscus sabdariffa
  • Agave tequilana fructans
  • TIM-2
  • Bioconversion
  • Colonic fermentation
  • HPLC-ESI-QTof-MS
  • PHENOLIC-COMPOUNDS
  • DIETARY FIBER
  • ANTIOXIDANT CAPACITY
  • BIOAVAILABILITY
  • IDENTIFICATION
  • METABOLISM
  • VARIETIES
  • PRODUCTS
  • KEY

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