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
Y1 - 2021/5
N2 - 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.
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 -