In vitrocolonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth

Abstract

Coffee is a relatively rich source of chlorogenic acids (CGA), which, as other polyphenols, have been postulated to exert preventive effects against CVD and type 2 diabetes. As a considerable proportion of ingested CGA reaches the large intestine, CGA may be capable of exerting beneficial effects in the large gut. Here, we utilise a stirred, anaerobic, pH-controlled, batch culture fermentation model of the distal region of the colon in order to investigate the impact of coffee and CGA on the growth of the human faecal microbiota. Incubation of coffee samples with the human faecal microbiota led to the rapid metabolism of CGA (4 h) and the production of dihydrocaffeic acid and dihydroferulic acid, while caffeine remained unmetabolised. The coffee with the highest levels of CGA (P, 0·05, relative to the other coffees) induced a significant increase in the growth of Bifidobacterium spp. relative to the control vessel at 10 h after exposure (P, 0·05). Similarly, an equivalent quantity of CGA (80·8 mg, matched with that in high-CGA coffee) induced a significant increase in the growth of Bifidobacterium spp. (P, 0·05). CGA alone also induced a significant increase in the growth of the Clostridium coccoides -Eubacterium rectale group (P,0·05). This selective metabolism and subsequent amplification of specific bacterial populations could be beneficial to host health.

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

“…Additionally, there is evidence that colon bacteria can convert phenolic compounds into several derivatives. For example, the CQAs can be converted into caffeic acid and dihydrocaffeic derivatives (Mills, Tzounis, Mottram, Gibson, & Spencer, 2015). The colon bacteria can also be involved in other reactions such as sulfation and glucuronidation (Del Rio, Stalmach, Calani, & Crozier, 2010;Stalmach et al, 2010).…”

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

“…Because of their antioxidant and antimicrobial properties, commercially available polyphenols and plant extracts rich in polyphenols might be useful for preserving meat/meat products from oxidative deterioration, bacterial spoilage, and the growth of pathogens. In the last decade, it has been shown that plant polyphenols have a positive impact on human health, reduce oxidative processes, inhibit growth of many pathogens [such as bacteria (Nakayama and others ; Song and others ), viruses (Shin and Chung ; Kohda and others ; Nantz and others ), and fungi (Park and others )], stimulate the growth of commensal and beneficial bacteria (Cardona and others ; Duda‐Chodak and others ; Mills and others ), and prevent chronic diseases (Yang and Hong ), including cancer (Casado and others ). For these reasons, polyphenols are increasingly being used in the meat industry as an alternative to chemical antioxidants and antimicrobials.…”

Influence of 2-Weeks Ingestion of High Chlorogenic Acid Coffee on Mood State, Performance, and Postexercise Inflammation and Oxidative Stress: A Randomized, Placebo-Controlled Trial

“…CQA metabolites absorbed through the small intestine are conjugated and have an early appearance in the plasma at low concentrations (∼1-2 hours), with CQA metabolites formed by intestinal microflora appearing late (>6 hours) at high concentrations and persisting in the plasma, but with wide variation between individuals (Lang et al, 2013;Renouf et al, 2014). CQAs act as prebiotics in the colon due to the selective metabolism and expansion of specific bacterial populations related to human health (Mills et al, 2015).…”