Effects of gut microbiota and time of treatment on tissue levels of green tea polyphenols in mice. (8th May 2018)

• Record Type: Journal Article
• Authors: Liu, Anna B.; Tao, Siyao; Lee, Mao‐Jung; Hu, Qi; Meng, Xiaofeng; Lin, Yong; Yang, Chung S.
• Is Part Of: BioFactors. Volume 44:Number 4(2018)
• Page Start: 348
• Page End: 360
• Publication Date: 2018-05-08
• Subjects: tea catechins -- bioavailability -- gut microbiota -- antibiotics; Vitamins -- Physiological effect -- Periodicals; Trace elements -- Physiological effect -- Periodicals; Growth factors -- Physiological effect -- Periodicals; Plant growth promoting substances -- Physiological effect -- Periodicals; Biochemistry -- Periodicals; Nutritional Physiological Phenomena -- Periodicals; Trace Elements -- metabolism -- Periodicals; Vitamins -- metabolism -- Periodicals; Molecular Biology -- Periodicals; 612.399
• DOI: 10.1002/biof.1430
• Languages: English
• ISSNs: 0951-6433

Abstract

Abstract: The previous studies have shown that tea polyphenols are metabolized by gut microbiota. This study investigated the effect of gut microbiota on the bioavailability, tissue levels, and degradation of tea polyphenols. Mice were treated with antibiotics (ampicillin/sulfamethoxazole/trimethoprim) in drinking water and the control mice received water for 11 days, and they were given an AIN93M diet enriched with 0.32% of Polyphenon E. The levels of catechins and their metabolites (if present) in the serum, liver, urine, and fecal samples were determined by high‐performance liquid chromatography. The results showed that treatment with antibiotics significantly increased the levels of the major polyphenol, (–)‐epigallocatechin‐3‐gallate (EGCG), in serum and liver samples. Antibiotics also raised the levels of some catechins in urine and fecal samples but decreased the levels of their metabolites. These results suggest that antibiotics eliminated gut microbes and increased the bioavailabilities of these tea catechins. In a second study, mice were given different concentrations of green tea infusions as the drinking fluid. The plasma levels of EGCG and (–)‐epicatechin‐3‐gallate (ECG) at day 112 were significantly lower than those at day 5. The urine levels of EGCG and ECG increased in the first 4 or 5 days, and then decreased to much lower levels at day 23 and beyond. In contrast, the levels of (–)‐epigallocatechin and (–)‐epicatechin showed a trend of increase during the 112‐day experiment, likely owing to microbial hydrolysis of EGCG and ECG. Both sets of experiments support the idea that the degradation of EGCG and ECG by gut microbiota decreases their bioavailabilities. © 2018 BioFactors, 44(4):348–360, 2018