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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/51716
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dc.contributor.authorSánchez-Patán, Fernando-
dc.contributor.authorCueva, Carolina-
dc.contributor.authorMonagas Juan, María Josefina-
dc.contributor.authorMartín-Álvarez, Pedro J.-
dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.contributor.authorBartolomé, Begoña-
dc.date.accessioned2012-06-18T09:21:27Z-
dc.date.available2012-06-18T09:21:27Z-
dc.date.issued2012-
dc.identifierdoi: 10.1016/j.foodchem.2011.08.011-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 131(1): 337-347 (2012)-
dc.identifier.urihttp://hdl.handle.net/10261/51716-
dc.descriptionEl pdf del artículo es la versión pre-print.-- et al.-
dc.description.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.-
dc.description.sponsorshipThis work has been funded by the Spanish Ministry for Science and Innovation (AGL2009-13361-C02-01, AGL2010-17499 and CSD2007-00063 Consolider Ingenio 2010 FUN-C-FOOD Projects), Comunidad de Madrid (ALIBIRD P2009/AGR-1469 Project), and Spanish Research Council (CSIC) (Programa Intramural Especial 200470E641). F. Sánchez-Patán is the recipient of a contract from the JAE-Doc Program (CSIC) and C. Cueva is the recipient of fellowships from the FPI-MEC Programme.-
dc.language.isoeng-
dc.publisherElsevier-
dc.relationS2009/AGR-1469/ALIBIRD-
dc.rightsopenAccess-
dc.titleGut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodchem.2011.08.011-
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2011.08.011-
dc.date.updated2012-06-18T09:21:28Z-
dc.description.versionPeer Reviewed-
dc.contributor.funderMinisterio de Ciencia e Innovación (España)-
dc.contributor.funderComunidad de Madrid-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100012818es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
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