Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent

The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.

 

Authors: 
F.A. van Dorsten, S. Peters, G. Gross, V. Gomez-Roldan, M. Klinkenberg, R.C.H. de Vos, E.E. Vaughan, J.P. van Duynhoven, S. Possemiers, T. van de Wiele, D.M. Jacobs
DOI: 
10.1021/jf303165w
Pages: 
2-12; 60, 11331-11342
Published in: 
Journal of Agricultural and Food Chemistry
Date of publication: 
November, 2012
Status of the publication: 
Published/accepted