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Effect of β-Glucan and Black Tea in a Functional Bread on Short Chain Fatty Acid Production by the Gut Microbiota in a Gut Digestion/Fermentation Model
Article

Impact of Fermentable Fibres on the Colonic Microbiota Metabolism of Dietary Polyphenols Rutin and Quercetin

Human Nutrition, School of Medicine, Dentistry and Nursing, College of Medical Veterinary and Life Sciences, University of Glasgow, Glasgow G31 2ER, UK
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Int. J. Environ. Res. Public Health 2019, 16(2), 292; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16020292
Received: 30 November 2018 / Revised: 9 January 2019 / Accepted: 11 January 2019 / Published: 21 January 2019
(This article belongs to the Special Issue Gut Microbiome and Health)
Dietary fibre and polyphenols are both metabolised to short-chain fatty acids (SCFAs) and phenolic acids (PA) by the colonic microbiota. These may alter microbiota growth/diversity, but their interaction is not understood. Interactions between rutin and raftiline, ispaghula or pectin were investigated in human faecal batch cultures (healthy participants; 19–33 years, 4 males, 6 females, BMI 18.4–27.4) after a low (poly)phenol diet three days prior to study. Phenolic acids were measured by gas chromatography-mass spectrometry and SCFAs by gas chromatography-flame ionisation after 2, 4, 6, and 24 h. Rutin fermentation produced Phenyl acetic acid (PAA), 4-Hydroxy benzoic acid (4-OHBA), 3-Hydroxy phenyl acetic acid (3-OHPAA), 4-Hydroxy phenyl acetic acid (4-OHPAA), 3,4-Dihydroxy phenyl acetic acid (3,4-diOHPAA), 3-Hydroxy phenyl propionic acid (3-OHPPA), and 4-Hydroxy phenyl propionic acid (4-OHPPA). 3,4-DiOHPAA and 3-OHPAA were predominant at 6 h (1.9 ± 1.8 µg/mL, 2.9 ± 2.5 µg/mL, and 0.05 ± 0.0 µg/mL, respectively) and 24 h (5.5 ± 3.3 µg/mL, 3.1 ± 4.2 µg/mL, and 1.2 ± 1.6 µg/mL). Production of all PA except 3-OHPPA and 4-OHPPA was reduced by at least one fibre. Inhibition of PA was highest for rutin (8-fold, p < 0.01), then pectin (5-fold, p < 0.01), and ispaghula (2-fold, p = 0.03). Neither rutin nor quercetin had a detectable impact on SCFA production. These interactions should be considered when assessing dietary polyphenols and potential health benefits. View Full-Text
Keywords: fibre; fermentation; microbiome; colon; microbiota; short-chain fatty acids; polyphenols; rutin; quercetin; phenolic acids fibre; fermentation; microbiome; colon; microbiota; short-chain fatty acids; polyphenols; rutin; quercetin; phenolic acids
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MDPI and ACS Style

Mansoorian, B.; Combet, E.; Alkhaldy, A.; Garcia, A.L.; Edwards, C.A. Impact of Fermentable Fibres on the Colonic Microbiota Metabolism of Dietary Polyphenols Rutin and Quercetin. Int. J. Environ. Res. Public Health 2019, 16, 292. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16020292

AMA Style

Mansoorian B, Combet E, Alkhaldy A, Garcia AL, Edwards CA. Impact of Fermentable Fibres on the Colonic Microbiota Metabolism of Dietary Polyphenols Rutin and Quercetin. International Journal of Environmental Research and Public Health. 2019; 16(2):292. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16020292

Chicago/Turabian Style

Mansoorian, Bahareh, Emilie Combet, Areej Alkhaldy, Ada L. Garcia, and Christine A. Edwards 2019. "Impact of Fermentable Fibres on the Colonic Microbiota Metabolism of Dietary Polyphenols Rutin and Quercetin" International Journal of Environmental Research and Public Health 16, no. 2: 292. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16020292

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