Influence of polyphenol rich seabuckthorn berries juice on release of polyphenols and colonic microbiota on exposure to simulated human digestion model

Attri, Sampan; Goel, Gunjan

doi:10.1016/j.foodres.2018.05.045

Cited by 41 publications

(21 citation statements)

References 50 publications

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“…However, at 30 µg/mL CA, lower Bifidobacterium was reported, which may be due to CA's inhibitory action against it at higher concentrations. These conclusions were incongruent to the research led by Attri and Goel (2018), as they found a weak correlation between CA and Bifidobacterium or Bacteroides populations in the Seabuckthorn berry juice‐human digestion model. Instead, the authors found a strong positive correlation ( r >0.94) between FA and Bifidobacterium , and CGA with Bacteriodes/Prevotella strains.…”

Section: Effect Of Hca On Gut Microbiota and Functioncontrasting

confidence: 60%

Hydroxycinnamic acids on gut microbiota and health

Leonard

Zhang

Ying

et al. 2020

Comp Rev Food Sci Food Safe

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Hydroxycinnamic acids (HCAs) are a major class of phenolic acids with the characteristic phenylpropanoid C6‐C3 backbone. Its typically conjugated status with plant cell wall components and liberation by limited enzymes might be the reason for its neglect by researchers compared to flavonoid‐type polyphenols. The polyphenol–gut microbiota interactions and their impact on human health have captured the interest of researchers recently. In addition, there has been a significant progress over the past few years in understanding the gut microbiota‐modulating effect of HCA using animal model studies. This review discusses the metabolism of HCA in the digestive tract, HCA–gut microbiota interactions, and its link to colorectal cancer, inflammatory bowel diseases, mental‐cognitive impairments, nonalcoholic liver disease, and obesity. The effects of food matrix and processing technologies on HCA bioavailability and HCA–gut microbiota interactions, and HCA safety concerns are also featured in this review. This paper has provided an in‐depth insight on HCA–gut microbiota relationship and identified the current literature gaps for future research.

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Section: Effect Of Hca On Gut Microbiota and Functioncontrasting

confidence: 60%

Hydroxycinnamic acids on gut microbiota and health

Leonard

Zhang

Ying

et al. 2020

Comp Rev Food Sci Food Safe

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“…Numerous phenolic compounds of plant origin have been shown to alleviate inflammation and improve intestinal permeability due to their anti-inflammatory and antioxidant ability [17][18][19][20][21]. SA is a well-known phenolic acid that is found in various herbal materials, fruits, and grains, as well as in some vegetables [22,23].…”

Section: Introductionmentioning

confidence: 99%

Sinapic Acid Alleviated Inflammation-Induced Intestinal Epithelial Barrier Dysfunction in Lipopolysaccharide- (LPS-) Treated Caco-2 Cells

Lan

Zhang

et al. 2021

Mediators of Inflammation

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The integrity and permeability of the intestinal epithelial barrier are important indicators of intestinal health. Impaired intestinal epithelial barrier function and increased intestinal permeability are closely linked to the onset and progression of various intestinal diseases. Sinapic acid (SA) is a phenolic acid that has anti-inflammatory, antihyperglycemic, and antioxidant activities; meanwhile, it is also effective in the protection of inflammatory bowel disease (IBD), but the specific mechanisms remain unclear. Here, we evaluated the anti-inflammatory of SA and investigated its potential therapeutic activity in LPS-induced intestinal epithelial barrier and tight junction (TJ) protein dysfunction. SA improved cell viability; attenuated epithelial permeability; restored the protein and mRNA expression of claudin-1, ZO-1, and occludin; and reversed the redistribution of the ZO-1 and claudin-1 proteins in LPS-treated Caco-2 cells. Moreover, SA reduced the inflammatory response by downregulating the activation of the TLR4/NF-κB pathway and attenuated LPS-induced intestinal barrier dysfunction by decreasing the activation of the MLCK/MLC pathway. This study demonstrated that SA has strong anti-inflammatory activity and can alleviate the occurrence of high intercellular permeability in Caco-2 cells exposed to LPS.

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“…Some polyphenols are able to inhibit the multiplication of microbiota exhibiting a probiotic potential; in most cases, they demonstrate prebiotic characteristics. According to the research conducted by Attri, Goel [81], polyphenols derived from sea buckthorn, during 10-day supplementation, may increase the multiplication of lactic acid bacteria 1.18-fold. Despite the initial nearly 20%, inhibition of bacteria multiplication, after a 48-h incubation period, lactic bacteria adapt to environmental conditions.…”

mentioning

confidence: 99%

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

Piekarska-Radzik

Klewicka

2020

Eur Food Res Technol

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This paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the environment, many pathogenic microorganisms are unable to grow, which in turn cause a significant reduction in their pathogenic potential. These processes include primarily the induction of ruptures in the cell membrane and disturbance of cell respiration. Often, the lack of integrity of cell membranes also leads to the disturbance of intracellular homeostasis and leakage of cellular components, such as proteins, ATP molecules or intracellular ions. Autoxidizing polyphenols also act as pro-oxidative substances. Hydrogen peroxide formed in the process of oxidation of polyphenolic compounds acts as a bactericidal substance (by induction of DNA breaks). With regard to intestinal microbiota, polyphenols are considered prebiotic substances that increase the number of commensal bacteria. They can positively influence the growth of Lactobacillus bacteria, which have the ability to metabolize undigested antioxidants in the digestive tract of humans and animals. Depending on the pH of the environment and the presence of ions, plant polyphenols in the human digestive tract can act as substances with antioxidant potential or become pro-oxidants. Thus, combining functional food with polyphenols and Lactobacillus bacteria not only protects food products against the development of undesirable and pathogenic microbiota, but also has a positive effect on human health. The paper also describes the possibility of changes in the genome of Lactobacillus bacteria (under the influence of polyphenols) and the influence of Lactobacillus spp. bacteria on the antimicrobial properties of polyphenols. The enzymatic abilities of bacteria of the genus Lactobacillus, which influence the transformation of polyphenolic compounds, were also described.

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Influence of polyphenol rich seabuckthorn berries juice on release of polyphenols and colonic microbiota on exposure to simulated human digestion model

Cited by 41 publications

References 50 publications

Hydroxycinnamic acids on gut microbiota and health

Hydroxycinnamic acids on gut microbiota and health

Sinapic Acid Alleviated Inflammation-Induced Intestinal Epithelial Barrier Dysfunction in Lipopolysaccharide- (LPS-) Treated Caco-2 Cells

Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

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