Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana. (15th September 2016)

• Record Type: Journal Article
• Authors: Low, Dorrain Y.; Hodson, Mark P.; Williams, Barbara A.; D'Arcy, Bruce R.; Gidley, Michael J.
• Is Part Of: Food chemistry. Volume 207(2016)
• Page Start: 214
• Page End: 222
• Publication Date: 2016-09-15
• Subjects: 5-Caffeoylquinic acid (PubChem CID: 12310830) -- Ferulic acid (PubChem CID: 445858) -- Quinic acid (PubChem CID: 6508) -- 3-(4-Hydroxyphenyl)propionic acid (PubChem CID: 10394) -- 4-Hydroxyphenylacetic acid (PubChem CID: 127) -- Epicatechin (PubChem CID: 72276) -- Catechin (PubChem CID: 73160); Dietary flavonoids -- Dietary phenolic acids -- Colonic fermentation -- Microbial metabolites; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.03.108
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Polyphenol biotransformations investigated during in vitro colonic fermentation. Mango and banana flavonoids and phenolic acids catabolised within 10 h. Solid chewed fruit matrices may be a controlling factor in polyphenol catabolism. Multivariate LCMS analysis used to depict compound profiles as a function of time. Abstract: Mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were fermented in vitro for 48 h. For both fruits, flavonoids and phenolic acids were liberated and underwent microbial metabolism involving ring fission, dehydroxylation and decarboxylation. UHPLC-PDA/Q-ToF-MS profiles revealed rapid degradation (72–78%) of most intact precursors (epicatechin and several unidentified compounds) within 10 h, before the exponential phase of the cumulative gas production. Concomitant formation of catabolites (e.g. 4-hydroxyphenylacetic acid) occurred within 4–8 h, while metabolism of catechin derivative and 3-(4-hydroxyphenyl)propanoic acid continued slowly for at least 48 h, suggesting intact plant cell walls can be a controlling factor in microbial susceptibility. Untargeted PCA and OPLS-DA demonstrated clear classifications in the compositional fruit type and compound profiles as a function of time. Clusters and distinct discriminating compounds were recognised, which could lead to subsequent biomarker identification for establishing differences in polyphenol microbial metabolism of various fruit matrices.