Gut microbial metabolites of dietary polyphenols and their potential role in human health and diseases

Gade, Anushree; Kumar, Maushmi S.

doi:10.1007/s13105-023-00981-1

Cited by 10 publications

(5 citation statements)

References 156 publications

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“…demethylation. An acetate moiety is removed from the side chain along with decarboxylation to form catechol (Gade & Kumar, 2023). It has also been shown that dihydro FA, the major microbial metabolite of FA, forms vanillic acid in the colon by β-oxidation (Koistinen et al, 2017).…”

Section: The Form Of Fa Different Sites Along the Gi Tract Pathways R...mentioning

confidence: 99%

The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

Chen,

Teng,

Wang

et al. 2024

Food Frontiers

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Ferulic acid (FA) is a hydroxycinnamic acid known for its strong antioxidant activity and potential benefits for intestinal health. However, its poor water solubility and instability limit its effectiveness. To address these issues, different ways have been explored to protect FA against degradation and further exert its potential benefits. This review discusses the absorption and metabolism of FA in the gut, as well as its potential impact on intestinal health. It also compares different intestinal delivery systems, such as nanoparticles, electrospun nanofibers, microcapsules, cross‐linked polymer gels, and Pickering emulsions, which can improve the solubility, stability, and bioavailability of FA in the gastrointestinal tract. This comprehensive review provides valuable insights for using FA in food, pharmaceutical, and nutraceuticals products.

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Section: The Form Of Fa Different Sites Along the Gi Tract Pathways R...mentioning

confidence: 99%

The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

Chen,

Teng,

Wang

et al. 2024

Food Frontiers

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“…Caffeic acid can be found in rye, corn and triticale [91], millet and sorghum [95], and quinoa [ Hydroxybenzoic acids are phytochemicals found in various diets. It should be noted that the circulating hydroxybenzoic acids in humans can be the absorbed products of bacterially mediated polyphenol metabolism in the lower intestine [105,106]. This section discusses the widely discovered hydroxybenzoic acids in grains, namely p-hydroxybenzoic acid, gallic acid, vanillic acid, and syringic acid.…”

Section: Syringic Acid Och3 Oh Och3mentioning

confidence: 99%

“…Its presence has not been reported in quinoa, and the greatest amount among grains was found in triticale, at 333.7 µg/g. Vanillic acid has been detected in rye, corn, and triticale [91], sorghum [105], millet [103], and quinoa [100]. The average concentration varies from 10.3 µg/g in corn to 446.0 µg/g in triticale.…”

Section: Syringic Acid Och3 Oh Och3mentioning

confidence: 99%

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

Khan,

Gul,

Rashid

et al. 2024

Nutrients

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Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.

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“…Since the amounts of phenolic compounds in the blood after consumption are greatly affected by several circumstances, the bioavailability of polyphenols poses a significant barrier to the investigations into their efficacy in both allergic animal models and humans with allergic conditions [ 18 , 20 ]. Polyphenol bioavailability is limited by weak chemical stability, quick and widespread metabolism in the liver and intestinal epithelium, and the kind of dietary source, all of which affect polyphenol absorption in the intestines [ 270 ]. The breakdown of polyphenols into their microbial derivatives by the gut microbiota further complicates their absorption, bioavailability, and bioactivity, which may vary from the parent molecule [ 271 ].…”

Section: Future Challenges and Restrictionsmentioning

confidence: 99%

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

Farhan,

Rizvi,

Aatif

et al. 2024

Pharmaceuticals

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Given the ongoing rise in the occurrence of allergic disorders, alterations in dietary patterns have been proposed as a possible factor contributing to the emergence and progression of these conditions. Currently, there is a significant focus on the development of dietary therapies that utilize natural compounds possessing anti-allergy properties. Dietary polyphenols and plant metabolites have been intensively researched due to their well-documented anti-inflammatory, antioxidant, and immunomodulatory characteristics, making them one of the most prominent natural bioactive chemicals. This study seeks to discuss the in-depth mechanisms by which these molecules may exert anti-allergic effects, namely through their capacity to diminish the allergenicity of proteins, modulate immune responses, and modify the composition of the gut microbiota. However, further investigation is required to fully understand these effects. This paper examines the existing evidence from experimental and clinical studies that supports the idea that different polyphenols, such as catechins, resveratrol, curcumin, quercetin, and others, can reduce allergic inflammation, relieve symptoms of food allergy, asthma, atopic dermatitis, and allergic rhinitis, and prevent the progression of the allergic immune response. In summary, dietary polyphenols and plant metabolites possess significant anti-allergic properties and can be utilized for developing both preventative and therapeutic strategies for targeting allergic conditions. The paper also discusses the constraints in investigating and broad usage of polyphenols, as well as potential avenues for future research.

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Gut microbial metabolites of dietary polyphenols and their potential role in human health and diseases

Cited by 10 publications

References 156 publications

The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review

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