Production of flavonoid and lignan aglycones from flaxseed and soy extracts by Bifidobacterium strains

Abstract

Flaxseed and soybean are an important source of phytochemical compounds, mainly lignans and isoflavones, but also of flavones, flavanones and flavonols. These compounds appear mainly glycosylated in plant food and are converted into aglycones by the intestinal microbiota, increasing their bioavailability. In this work, we analyse the ability of Bifidobacterium strains (n = 25) to produce lignan and flavonoids aglycones from flaxseed and soybean extracts. Most of the Bifidobacterium strains increased the concentrations of secoisolariciresinol, daidzein, genistein, naringenin, eriodyctiol, luteolin and apigenin. Moreover, Bifidobacterium pseudocatenulatum and Bifidobacterium breve strains showed high production of herbacetin, increased the kaempferol concentration and produced quercetin and quercetagetin. B. pseudocatenulatum INIA P815 and B. breve INIA P367 produced 32.37 AE 2.81 and 28.64 AE 3.36 mg respectively of herbacetin g À1 of lignan extract. Bifidobacterium strains transformed the glycosides of a wide range of flavonoids into their aglycones, increasing the antioxidant activity and improving their bioavailability. Metabolism of flavonoids by bifidobacteria A. Peirot en et al. 2123 102.6 AE 57.6 139.4 AE 32.4 141.5 AE 21.7 B. pseudocatenulatum INIA P846 152.8 AE 22.1 158.4 AE 12.0 168.2 AE 18.8 B. pseudocatenulatum INIA P946 204.2 AE 35.3 154.8 AE 6.4 195.7 AE 11.1 B. pseudolongum INIA P2 13.6 AE 4.4 65.4 AE 2.3 73.2 AE 15.2 B. pseudolongum INIA P120 16.8 AE 7.5 46.7 AE 2.6 69.5 AE 11.7 B. pseudolongum INIA P977 15.8 AE 4.4 62.1 AE 16.9 101.6 AE 8.0 Metabolism of flavonoids by bifidobacteria A. Peirot en et al. †Units are expressed as equivalents of Trolox or Gallic acid expressed as mg mL À1 of fermentation media. Metabolism of flavonoids by bifidobacteriaA. Peirot en et al.

Biomarkers and Utility of the Antioxidant Potential of Probiotic Lactobacilli and Bifidobacteria as Representatives of the Human Gut Microbiota

“…Several studies have linked improvements in gut health with the increase in gastrointestinal AO capacity following intake of AOs such as polyphenols and tocopherols [137]. Polyphenols such as lignans and flavonoids-both products of fermentation of plant components by bifidobacteria-possess an AO effect [138,139]. In the study of Braune and Blaut, the ability of Bifidobacterium strains (n = 25) to produce lignan and flavonoids aglycones from flaxseed and soybean extracts were examined [140].…”

Flavone, flavanone and flavonol metabolism from soybean and flaxseed extracts by the intestinal microbiota of adults and infants

“…However, similar experiments carried out using strains of bifidobacteria with soybean and flaxseed extracts showed very different results to those observed in the present study with respect to antioxidant activity and the concentration of phenolic compounds, with most of the Bifidobacterium strains showing an increase in antioxidant activity and the concentration of phenolic compounds. 4 Bifidobacterium strains did not appear to be involved in the catabolism of phenolic compounds.…”

“…Thus, their bioavailability requires their conversion into aglycones via the action of ⊎-glycosidases to produce quercetin, kaempferol, naringenin, herbacetin, quercetagetin, myricetin and eriodictyol in the case of flavones, flavanones and flavonols. 16 Previously, Peirotén et al 4 observed that Bifidobacterium strains transformed the glycosides of a wide range of flavonoids and lignans, increasing the concentrations of SECO, daidzein, genistein, naringenin, eriodyctiol and apigenin. Moreover, Bifidobacterium pseudocatenulatum and Bifidobacterium breve strains produced a large amount of herbacetin in addition to quercetin and quercetagetin, and increased the kaempferol concentration.…”

“…2,3 However, both soybean and flaxseed also contain other flavonoids, such as flavones, flavanones and flavonols, which are mainly in a glycosylated form. 4 Previous studies reported that the major flavonols in soybean were kaempferol and quercetin glycosides, being richer in the first. 5 In addition, the flavones apigenin and luteolin and the flavanones erioctyol and naringenin glycosides were also identified in soybean.…”

“…6,7 On the other hand, herbacetin diglucoside was found as a constituent of the lignan macromolecule from flaxseed hull and quercetagentin was found after incubation of flaxseed extracts with Bifidobacterium strains. 4,8 After consumption, flavonoids pass through the gastrointestinal tract and a considerable fraction of these flavonoids, which is neither hydrolyzed, nor absorbed by the small intestine, reaches the colon together with an amount that is excreted into the small intestine through enterohepatic circulation. Following this, the fraction of flavonoids, which escapes excretion in the faeces, is transformed by the intestinal microbiota.…”