A comparison of the absorption and metabolism of the major quercetin in brassica, quercetin-3-O-sophoroside, to that of quercetin aglycone, in rats. (1st May 2020)

• Record Type: Journal Article
• Authors: Wang, Yanling; Berhow, Mark A.; Black, Molly; Jeffery, Elizabeth H.
• Is Part Of: Food chemistry. Volume 311(2020)
• Publication Date: 2020-05-01
• Subjects: Quercetin sophoroside -- Flavonol absorption -- Metabolism -- Microbial catabolism; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125880
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Quercetin sophoroside was isolated and characterized from Apocynum venetum. Quercetin sophoroside was absorbed intact, methylated and sulfated at the jejunum. Quercetin sophoroside was catabolized to 11 phenolic acids by cecal microbiota. Abstract: Although flavonoid sophorosides are common glycosides in brassica vegetables, red raspberries and other food plants, there is a lack of studies of absorption and metabolism of any sophoroside. The aim of this study was to characterize the absorption, phase II metabolism and microbial catabolism of quercetin-3- O -sophoroside, compared to that of quercetin aglycone. Quercetin-3- O -sophoroside was purified from Apocynum venetum and characterized by MS 2, 1 H and 13 C NMR. Using an in situ rat gut model, we found intact, methylated, sulfated and both methylated and sulfated quercetin sophoroside in the plasma following jejunal introduction of the sophoroside; we found derivatives of benzoic acid, phenylacetic acid, and phenyl propionic acid in the cecal contents following cecal introduction. This novel finding, that quercetin sophoroside was absorbed intact, without deglycosylation, points to a possible role for the terminal sugar and/or the type of linkage among glycosidic moieties in the mechanism of absorption of flavonoid glycosides.