Impact of Fermentable Fibres on the Colonic Microbiota Metabolism of Dietary Polyphenols Rutin and Quercetin - PubMed (original) (raw)

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

Bahareh Mansoorian et al. Int J Environ Res Public Health. 2019.

Abstract

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.

Keywords: colon; fermentation; fibre; microbiome; microbiota; phenolic acids; polyphenols; quercetin; rutin; short-chain fatty acids.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1

Figure 1

Impact of raftiline (a), ispaghula (b), and pectin (c) on total phenolic acid (PA) production from rutin incubation with human faecal bacteria. The inhibitory impact of raftiline, ispaghula, and pectin across time are demonstrated as mean (± SD). FS: Faecal slurry, R: Rutin, RAF: Raftiline, RR: Raftiline + Rutin, ISP: Ispaghulla, ISP+R: Ispaghula + Rutin, Pec: Pectin, PEC+R: Pectin + Rutin. Rutin and FS only incubations were matched for all groups.

Figure 1

Figure 1

Impact of raftiline (a), ispaghula (b), and pectin (c) on total phenolic acid (PA) production from rutin incubation with human faecal bacteria. The inhibitory impact of raftiline, ispaghula, and pectin across time are demonstrated as mean (± SD). FS: Faecal slurry, R: Rutin, RAF: Raftiline, RR: Raftiline + Rutin, ISP: Ispaghulla, ISP+R: Ispaghula + Rutin, Pec: Pectin, PEC+R: Pectin + Rutin. Rutin and FS only incubations were matched for all groups.

Figure 2

Figure 2

Production of 3,4-diOHPAA from the degradation of 3-OHPAA. The plateauing of 3,4-DiOHPAA at 6 h concomitantly to the increase in production of 3-OHPAA at 6 h is demonstrated as mean (± SD).

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