Diverse metabolic pathways in the degradation of phenylalkanoic acids and their monohydroxylated derivatives in Cupriavidus sp. strain ST-14

Wholegrain fermentation affects gut microbiota composition, phenolic acid metabolism and pancreatic beta cell function in a rodent model of type 2 diabetes

“…In contrast, the total PA content of fermented supernatants was significantly lower in the HFHFr WW group compared to controls after 6 h, while this difference was no longer seen at 24 h. In addition, a significant decrease in specific PAs was observed, in particular 3OH-benzoic acid, 4OH-benzoic acid, FA, IFA, and 4OH-benzaldehyde, with levels at 6 h significantly reduced in samples from HFHFr mice compared to controls, as well as a delayed appearance of caffeic acid, suggesting a lag in the production and/or release of key metabolites in this group. Consistently, 4OHbenzoic acid levels were negatively associated with the relative abundance of Cupriavidus, a bacterial genus predominant in the microbiota of HFHFr mice and previously reported to interfere in the conversion of propionic acid to 4OHbenzoic acid (Basu et al, 2018). Furthermore, the relative abundance of Lactobacillus, dramatically reduced in HFHFr samples, was negatively correlated with levels of isovanillic acid, a phenolic product known to promote muscle uptake of glucose in differentiated human myoblasts, suggesting a direct involvement in stimulating glucose uptake and metabolism, both of which are critical in the context of T2D (Houghton et al, 2019).…”