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Title

Gut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products

AuthorsSánchez-Patán, Fernando ; Cueva, Carolina ; Monagas Juan, María Josefina ; Martín-Álvarez, Pedro J. ; Moreno-Arribas, M. Victoria ; Bartolomé, Begoña
Issue Date2012
PublisherElsevier
CitationFood Chemistry 131(1): 337-347 (2012)
AbstractIn vitro batch culture fermentations were conducted with grape seed polyphenols and human faecal microbiota, in order to monitor both changes in precursor flavan-3-ols and the formation of microbial-derived metabolites. By the application of UPLC-DAD-ESI-TQ MS, monomers, and dimeric and trimeric procyanidins were shown to be degraded during the first 10 h of fermentation, with notable inter-individual differences being observed between fermentations. This period (10 h) also coincided with the maximum formation of intermediate metabolites, such as 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone and 4-hydroxy-5-(3′,4′-dihydroxyphenyl)-valeric acid, and of several phenolic acids, including 3-(3,4-dihydroxyphenyl)-propionic acid, 3,4-dihydroxyphenylacetic acid, 4-hydroxymandelic acid, and gallic acid (5-10 h maximum formation). Later phases of the incubations (10-48 h) were characterised by the appearance of mono- and non-hydroxylated forms of previous metabolites by dehydroxylation reactions. Of particular interest was the detection of γ-valerolactone, which was seen for the first time as a metabolite from the microbial catabolism of flavan-3-ols. Changes registered during fermentation were finally summarised by a principal component analysis (PCA). Results revealed that 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone was a key metabolite in explaining inter-individual differences and delineating the rate and extent of the microbial catabolism of flavan-3-ols, which could finally affect absorption and bioactivity of these compounds. © 2011 Elsevier Ltd. All rights reserved.
DescriptionEl pdf del artículo es la versión pre-print.-- et al.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2011.08.011
URIhttp://hdl.handle.net/10261/51716
DOI10.1016/j.foodchem.2011.08.011
Identifiersdoi: 10.1016/j.foodchem.2011.08.011
issn: 0308-8146
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