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Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent

FA van Dorsten, S Peters, G Gross, V Gomez-Roldan, M Klinkenberg, RC de Vos, EE Vaughan, JP van Duynhoven, Sam Possemiers (UGent) , Tom Van de Wiele (UGent) , et al.
(2012) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 60(45). p.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.
Keywords
catechins, Flavonoids, phenolic acids, gut microbiota, metabolism, metabolomics, CHAIN FATTY-ACIDS, DIETARY POLYPHENOLS, PHENOLIC-ACIDS, INTESTINAL MICROBIOTA, FERMENTATION PRODUCTS, FECAL MICROFLORA, FOOD SOURCES, FLAVONOIDS, DEGRADATION, IDENTIFICATION

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Citation

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MLA
van Dorsten, FA, et al. “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, 2012, pp. 11331–42, doi:10.1021/jf303165w.
APA
van Dorsten, F., Peters, S., Gross, G., Gomez-Roldan, V., Klinkenberg, M., de Vos, R., … Jacobs, D. (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, 60(45), 11331–11342. https://doi.org/10.1021/jf303165w
Chicago author-date
Dorsten, FA van, S Peters, G Gross, V Gomez-Roldan, M Klinkenberg, RC de Vos, EE Vaughan, et al. 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 60 (45): 11331–42. https://doi.org/10.1021/jf303165w.
Chicago author-date (all authors)
van Dorsten, FA, S Peters, G Gross, V Gomez-Roldan, M Klinkenberg, RC de Vos, EE Vaughan, JP van Duynhoven, Sam Possemiers, Tom Van de Wiele, and DM Jacobs. 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 60 (45): 11331–11342. doi:10.1021/jf303165w.
Vancouver
1.
van Dorsten F, Peters S, Gross G, Gomez-Roldan V, Klinkenberg M, de Vos R, et al. 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. 2012;60(45):11331–42.
IEEE
[1]
F. van Dorsten et al., “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, 2012.
@article{3141715,
  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.}},
  author       = {{van Dorsten, FA and Peters, S and Gross, G and Gomez-Roldan, V and Klinkenberg, M and de Vos, RC and Vaughan, EE and van Duynhoven, JP and Possemiers, Sam and Van de Wiele, Tom and Jacobs, DM}},
  issn         = {{0021-8561}},
  journal      = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
  keywords     = {{catechins,Flavonoids,phenolic acids,gut microbiota,metabolism,metabolomics,CHAIN FATTY-ACIDS,DIETARY POLYPHENOLS,PHENOLIC-ACIDS,INTESTINAL MICROBIOTA,FERMENTATION PRODUCTS,FECAL MICROFLORA,FOOD SOURCES,FLAVONOIDS,DEGRADATION,IDENTIFICATION}},
  language     = {{eng}},
  number       = {{45}},
  pages        = {{11331--11342}},
  title        = {{Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent}},
  url          = {{http://doi.org/10.1021/jf303165w}},
  volume       = {{60}},
  year         = {{2012}},
}
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