Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana

Low, Dorrain Y., Hodson, Mark P., Williams, Barbara A., D'Arcy, Bruce R. and Gidley, Michael J. (2016) Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana. Food Chemistry, 207 214-222. doi:10.1016/j.foodchem.2016.03.108


Author Low, Dorrain Y.
Hodson, Mark P.
Williams, Barbara A.
D'Arcy, Bruce R.
Gidley, Michael J.
Title Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana
Formatted title
Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2016-09-15
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.03.108
Open Access Status Not Open Access
Volume 207
Start page 214
End page 222
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Language eng
Formatted abstract
Mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were fermented in vitro for 48 h. For both fruits, flavonoids and phenolic acids were liberated and underwent microbial metabolism involving ring fission, dehydroxylation and decarboxylation. UHPLC-PDA/Q-ToF-MS profiles revealed rapid degradation (72–78%) of most intact precursors (epicatechin and several unidentified compounds) within 10 h, before the exponential phase of the cumulative gas production. Concomitant formation of catabolites (e.g. 4-hydroxyphenylacetic acid) occurred within 4–8 h, while metabolism of catechin derivative and 3-(4-hydroxyphenyl)propanoic acid continued slowly for at least 48 h, suggesting intact plant cell walls can be a controlling factor in microbial susceptibility. Untargeted PCA and OPLS-DA demonstrated clear classifications in the compositional fruit type and compound profiles as a function of time. Clusters and distinct discriminating compounds were recognised, which could lead to subsequent biomarker identification for establishing differences in polyphenol microbial metabolism of various fruit matrices.
Keyword Colonic fermentation
Dietary flavonoids
Dietary phenolic acids
Microbial metabolites
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 3 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 26 Apr 2016, 10:12:12 EST by System User on behalf of Learning and Research Services (UQ Library)