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Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota

AuthorsSánchez-Patán, Fernando ; Barroso, Elvira ; Wiele, Tom van de; Jiménez-Girón, Ana ; Martín-Álvarez, Pedro J. ; Moreno-Arribas, M. Victoria ; Martínez-Cuesta, M. Carmen ; Peláez, Carmen ; Requena, Teresa ; Bartolomé, Begoña
Issue Date2015
CitationFood Chemistry 183: 273-282 (2015)
AbstractIn this study, we have assessed the phenolic metabolism of a cranberry extract by microbiota obtained from the ascending colon and descending colon compartments of a dynamic gastrointestinal simulator (SHIME). For comparison, parallel fermentations with a grape seed extract were carried out. Extracts were used directly without previous intestinal digestion. Among the 60 phenolic compounds targeted, our results confirmed the formation of phenylacetic, phenylpropionic and benzoic acids as well as phenols such as catechol and its derivatives from the action of colonic microbiota on cranberry polyphenols. Benzoic acid (38.4 μg/ml), 4-hydroxy-5-(3′-hydroxyphenyl)-valeric acid (26.2 μg/ml) and phenylacetic acid (19.5 μg/ml) reached the highest concentrations. Under the same conditions, microbial degradation of grape seed polyphenols took place to a lesser extent compared to cranberry polyphenols, which was consistent with the more pronounced antimicrobial effect observed for the grape seed polyphenols, particularly against Bacteroides, Prevotella and Blautia coccoides-Eubacterium rectale.
Identifiersdoi: 10.1016/j.foodchem.2015.03.061
issn: 0308-8146
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