C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota

Chen, Wanbing; Zhu, Xiaoling; Lu, Qun; Zhang, Li; Wang, Xiliang; Liu, Rui

doi:10.1016/j.foodres.2020.109271

Cited by 55 publications

(40 citation statements)

References 33 publications

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“…The appearance of this compound was marked by a gradual decrease in epigallocatechin, which disappeared completely after 24 h of incubation ( Table 4 ). Epicatechin can be further transformed into 5-(hydroxyphenyl)-γ-valerolactones and phenylhydroxyvaleric acid derivatives by dihydroxylation and ring fission transformations [ 41 ], but none of these catabolites were detected in our study.…”

Section: Resultsmentioning

confidence: 71%

In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols

Ordóñez-Díaz

Moreno-Ortega

Roldán-Guerra

et al. 2020

Foods

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Mango (Mangifera indica L.), a fruit with sensorial attractiveness and extraordinary nutritional and phytochemical composition, is one of the most consumed tropical varieties in the world. A growing body of evidence suggests that their bioactive composition differentiates them from other fruits, with mango pulp being an especially rich and diverse source of polyphenols. In this study, mango pulp polyphenols were submitted to in vitro gastrointestinal digestion and colonic fermentation, and aliquots were analyzed by HPLC-HRMS. The main phenolic compounds identified in the mango pulp were hydroxybenzoic acid-hexoside, two mono-galloyl-glucoside isomers and vanillic acid. The release of total polyphenols increased after the in vitro digestion, with an overall bioaccessibility of 206.3%. Specifically, the most bioaccessible mango polyphenols were gallic acid, 3-O-methylgallic acid, two hydroxybenzoic acid hexosides, methyl gallate, 3,4-dihydroxybenzoic acid and benzoic acid, which potentially cross the small intestine reaching the colon for fermentation by the resident microbiota. After 48 h of fecal fermentation, the main resultant mango catabolites were pyrogallol, gallic and 3,4-dihydroxybenzoic acids. This highlighted the extensive transformation of mango pulp polyphenols through the gastrointestinal tract and by the resident gut microbiota, with the resultant formation of mainly simple phenolics, which can be considered as biomarkers of the colonic metabolism of mango.

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Section: Resultsmentioning

confidence: 71%

In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols

Ordóñez-Díaz

Moreno-Ortega

Roldán-Guerra

et al. 2020

Foods

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“…The short survival time of catechins observed in this study was in line with the observations reported by Chen et al that EC and catechin were both rapidly degraded within 12 h by rat fecal microbiota. 9 This indicates that, in vivo , green tea catechins only remain intact for a short period of time upon entering the colon.…”

Section: Resultsmentioning

confidence: 99%

“…For example, it was reported that the catechin C-ring opening product 1-(3′,4′-dihydroxyphenyl)-3-(2″,4″,6″-trihydroxyphenyl)propan-2-ol had higher antioxidant activity than intact catechin. 9 …”

Section: Introductionmentioning

confidence: 99%

Reciprocal Interactions between Epigallocatechin-3-gallate (EGCG) and Human Gut Microbiota In Vitro

Liu

Bruijn

Bruins

et al. 2020

J. Agric. Food Chem.

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Interaction of tea phenolics with gut microbiota may play an integral role in the health benefits of these bioactive compounds, yet this interaction is not fully understood. Here, the metabolic fate of epigallocatechin-3-gallate (EGCG) and its impact on gut microbiota were integrally investigated via in vitro fermentation. As revealed by ultrahigh performance liquid chromatography hybrid quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap-MS), EGCG was promptly degraded into a series of metabolites, including 4-phenylbutyric acid, 3-(3′,4′-dihydroxyphenyl)propionic acid, and 3-(4′-hydroxyphenyl)propionic acid, through consecutive ester hydrolysis, C-ring opening, A-ring fission, dehydroxylation, and aliphatic chain shortening. Microbiome profiling indicated that, compared to the blank, EGCG treatment resulted in stimulation of the beneficial bacteria Bacteroides , Christensenellaceae , and Bifidobacterium . Additionally, the pathogenic bacteria Fusobacterium varium , Bilophila , and Enterobacteriaceae were inhibited. Furthermore, changes in concentrations of metabolites, including 4-phenylbutyric acid and phenylacetic acid, were strongly correlated with changes in the abundance of specific gut microbiota. These reciprocal interactions between EGCG and gut microbiota may collectively contribute to the health benefits of EGCG.

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“…Their results showed that A. niger and A. tubingensis produced eriodictyol, while A. japonicus and A. aculeatus produced taxifolin and catechin. These phenolic compounds have several health benefits: eriodictyol is a flavonoid with broad biological and pharmacological effects [231], including anti-inflammatory effect in osteoarthritis [232], cardioprotective effect [233], control of blood vessels permeability [234] and anti-allergic effect [235]; taxifolin is also a flavonoid with biological activities at different levels, showing antioxidant [236], antibacterial, anti-inflammatory [237] and antiviral [238] activities, improving microcirculation and regulating immunity, being used for treatment of atherosclerosis, dyslipidemia, cardiovascular diseases and other chronic diseases [239,240]; catechin, again in the class of flavonoids, has proven beneficial in cardiovascular health and showing several effects on the human body [241], like antioxidant [242], antihypertensive [243], anti-inflammatory [244], antiproliferative [245] and anti-hyperlipidemic [246].…”

Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota

Cited by 55 publications

References 33 publications

In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols

In Vitro Gastrointestinal Digestion and Colonic Catabolism of Mango (Mangifera indica L.) Pulp Polyphenols

Reciprocal Interactions between Epigallocatechin-3-gallate (EGCG) and Human Gut Microbiota In Vitro

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

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