期刊
NUTRIENTS
卷 12, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/nu12061577
关键词
colonic metabolism; flavonols; gas chromatography mass spectrometry; gut microbiome; phenolic acids; dietary fibre
资金
- BBSRC [BB/M027724/1]
- BBSRC [BB/M027724/1] Funding Source: UKRI
Polyphenols are often ingested alongside dietary fibres. They are both catabolised by, and may influence, the intestinal microbiota; yet, interactions between them and the impact on their resultant microbial products are poorly understood. Dietary fibres (inulin, pectin, psyllium, pyrodextrin, wheat bran, cellulose-three doses) were fermented in vitro with human faeces (n= 10) with and without rutin (20 mu g/mL), a common dietary flavonol glycoside. Twenty-eight phenolic metabolites and short chain fatty acids (SCFA) were measured over 24 h. Several phenolic metabolites were produced during fibre fermentation, without rutin. With rutin, 3,4-dihydroxyphenylacetic acid (3,4diOHPAA), 3-hydroxyphenylacetic acid (3OHPAA), 3-(3 hydroxyphenyl)propionic acid (3OHPPA) and 3-(3,4-dihydroxyphenyl)propionic acid (3,4diOHPPA; DOPAC) were produced, with 3,4diOHPAA the most abundant, confirmed by fermentation of(13)C labelled quercetin. The addition of inulin, wheat bran or pyrodextrin increased 3,4diOHPAA 2 2.5-fold over 24 h (p< 0.05). Rutin affected SCFA production, but this depended on fibre, fibre concentration and timepoint. With inulin, rutin increased pH at 6 h from 4.9 to 5.6 (p= 0.01) but increased propionic, butyric and isovaleric acid (1.9, 1.6 and 5-fold,p< 0.05 at 24 h). Interactions between fibre and phenolics modify production of phenolic acids and SCFA and may be key in enhancing health benefits.
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