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

FA van Dorsten, S Peters, G Gross, V Gomez-Roldan, M Klinkenberg, RC de Vos, EE Vaughan, JP van Duynhoven, Sam Possemiers, Tom Van de Wiele UGent, et al. (2012) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 60(45). p.11331-11342
abstract
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
catechins, Flavonoids, phenolic acids, gut microbiota, metabolism, metabolomics, CHAIN FATTY-ACIDS, DIETARY POLYPHENOLS, PHENOLIC-ACIDS, INTESTINAL MICROBIOTA, FERMENTATION PRODUCTS, FECAL MICROFLORA, FOOD SOURCES, FLAVONOIDS, DEGRADATION, IDENTIFICATION
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
60
issue
45
pages
11331 - 11342
Web of Science type
Article
Web of Science id
000311192600018
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.906 (2012)
JCR rank
1/56 (2012)
JCR quartile
1 (2012)
ISSN
0021-8561
DOI
10.1021/jf303165w
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
3141715
handle
http://hdl.handle.net/1854/LU-3141715
date created
2013-02-25 11:40:03
date last changed
2016-12-19 15:43:47
@article{3141715,
  abstract     = {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.},
  author       = {van Dorsten, FA and Peters, S and Gross, G and Gomez-Roldan, V and Klinkenberg, M and de Vos, RC and Vaughan, EE and van Duynhoven, JP and Possemiers, Sam and Van de Wiele, Tom and Jacobs, DM},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {catechins,Flavonoids,phenolic acids,gut microbiota,metabolism,metabolomics,CHAIN FATTY-ACIDS,DIETARY POLYPHENOLS,PHENOLIC-ACIDS,INTESTINAL MICROBIOTA,FERMENTATION PRODUCTS,FECAL MICROFLORA,FOOD SOURCES,FLAVONOIDS,DEGRADATION,IDENTIFICATION},
  language     = {eng},
  number       = {45},
  pages        = {11331--11342},
  title        = {Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent},
  url          = {http://dx.doi.org/10.1021/jf303165w},
  volume       = {60},
  year         = {2012},
}

Chicago
van Dorsten, FA, S Peters, G Gross, V Gomez-Roldan, M Klinkenberg, RC de Vos, EE Vaughan, et al. 2012. “Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/grape Juice Is Source-specific and Colon-region Dependent.” Journal of Agricultural and Food Chemistry 60 (45): 11331–11342.
APA
van Dorsten, F., Peters, S., Gross, G., Gomez-Roldan, V., Klinkenberg, M., de Vos, R., Vaughan, E., et al. (2012). Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(45), 11331–11342.
Vancouver
1.
van Dorsten F, Peters S, Gross G, Gomez-Roldan V, Klinkenberg M, de Vos R, et al. Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2012;60(45):11331–42.
MLA
van Dorsten, FA, S Peters, G Gross, et al. “Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/grape Juice Is Source-specific and Colon-region Dependent.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60.45 (2012): 11331–11342. Print.