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

doi:10.1016/j.foodres.2021.110301

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

Microbiological (FSE)

Research output: Contribution to journal › Article › Academic › peer-review

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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 language	English
Article number	110301
Number of pages	11
Journal	Food Research International
Volume	143
DOIs	https://doi.org/10.1016/j.foodres.2021.110301
Publication status	Published - 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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Sayago-Ayerdi, S. G., Venema, K., Tabernero, M., Sarria, B., Bravo, L., & Mateos, R. (2021). 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. Food Research International, 143, Article 110301. https://doi.org/10.1016/j.foodres.2021.110301

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title = "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",

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.",

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",

author = "Sayago-Ayerdi, {S. G.} and K. Venema and M. Tabernero and B. Sarria and L. Bravo and R. Mateos",

year = "2021",

month = may,

doi = "10.1016/j.foodres.2021.110301",

language = "English",

volume = "143",

journal = "Food Research International",

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Sayago-Ayerdi, SG, Venema, K, Tabernero, M, Sarria, B, Bravo, L & Mateos, R 2021, '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', Food Research International, vol. 143, 110301. https://doi.org/10.1016/j.foodres.2021.110301

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. / Sayago-Ayerdi, S. G.; Venema, K.; Tabernero, M. et al.
In: Food Research International, Vol. 143, 110301, 05.2021.

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - 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

AU - Sayago-Ayerdi, S. G.

AU - Venema, K.

AU - Tabernero, M.

AU - Sarria, B.

AU - Bravo, L.

AU - Mateos, R.

PY - 2021/5

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AB - 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.

KW - Hibiscus sabdariffa

KW - Agave tequilana fructans

KW - TIM-2

KW - Bioconversion

KW - Colonic fermentation

KW - HPLC-ESI-QTof-MS

KW - PHENOLIC-COMPOUNDS

KW - DIETARY FIBER

KW - ANTIOXIDANT CAPACITY

KW - BIOAVAILABILITY

KW - IDENTIFICATION

KW - METABOLISM

KW - VARIETIES

KW - PRODUCTS

KW - KEY

U2 - 10.1016/j.foodres.2021.110301

DO - 10.1016/j.foodres.2021.110301

M3 - Article

C2 - 33992321

SN - 0963-9969

VL - 143

JO - Food Research International

JF - Food Research International

M1 - 110301

ER -

Sayago-Ayerdi SG, Venema K, Tabernero M, Sarria B, Bravo L, Mateos R. 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. Food Research International. 2021 May;143:110301. doi: 10.1016/j.foodres.2021.110301