In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability
Dietary polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial polyphenol bioconversion from 10 healthy human sub...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-09, Vol.58 (18), p.10236-10246 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Gross, Gabriele Jacobs, Doris M Peters, Sonja Possemiers, Sam van Duynhoven, John Vaughan, Elaine E van de Wiele, Tom |
| description | Dietary polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects. |
| doi_str_mv | 10.1021/jf101475m |
| format | Article |
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After ingestion, most polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf101475m</identifier><identifier>PMID: 20726519</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Adult ; Beverages - analysis ; Biological and medical sciences ; biotransformation ; black tea ; Coffee, tea and other stimulative beverage industries ; Feces - microbiology ; Female ; Fermentation ; Fermented food industries ; Flavonoids - chemistry ; Flavonoids - metabolism ; Food industries ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; grape juice ; Humans ; in vitro studies ; interindividual variation ; intestinal microorganisms ; Kinetics ; Male ; Molecular Nutrition ; nutrition physiology ; Phenols - chemistry ; Phenols - metabolism ; Polyphenols ; red wines ; Reproducibility of Results ; Tea - chemistry ; Vitis - chemistry ; Wine - analysis ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 2010-09, Vol.58 (18), p.10236-10246</ispartof><rights>Copyright © 2010 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a469t-d0f94b965f650ae789a396e73040e1b95afdb3759ad21a0004cba0060dcbf2523</citedby><cites>FETCH-LOGICAL-a469t-d0f94b965f650ae789a396e73040e1b95afdb3759ad21a0004cba0060dcbf2523</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf101475m$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf101475m$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23227136$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20726519$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gross, Gabriele</creatorcontrib><creatorcontrib>Jacobs, Doris M</creatorcontrib><creatorcontrib>Peters, Sonja</creatorcontrib><creatorcontrib>Possemiers, Sam</creatorcontrib><creatorcontrib>van Duynhoven, John</creatorcontrib><creatorcontrib>Vaughan, Elaine E</creatorcontrib><creatorcontrib>van de Wiele, Tom</creatorcontrib><title>In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Dietary polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects.</description><subject>Adult</subject><subject>Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>biotransformation</subject><subject>black tea</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>Feces - microbiology</subject><subject>Female</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Flavonoids - chemistry</subject><subject>Flavonoids - metabolism</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grape juice</subject><subject>Humans</subject><subject>in vitro studies</subject><subject>interindividual variation</subject><subject>intestinal microorganisms</subject><subject>Kinetics</subject><subject>Male</subject><subject>Molecular Nutrition</subject><subject>nutrition physiology</subject><subject>Phenols - chemistry</subject><subject>Phenols - metabolism</subject><subject>Polyphenols</subject><subject>red wines</subject><subject>Reproducibility of Results</subject><subject>Tea - chemistry</subject><subject>Vitis - chemistry</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0c1u1DAQB3ALgei2cOAFwBeEOITaTuwkx7aUdlERiH5wjMaOXbw4drCTSnkTHhfDLu2F0xz803_GMwi9oOQdJYwebgwltKr58AitKGek4JQ2j9GK5Mei4YLuof2UNoSQhtfkKdpjpGaC03aFfq09vrFTDPjYBhX8nY7JBo-DwV-CW8bv2geXsIlhwMcO1A98pQGD7_FX3eNv1uvDswijxh9nqzSWCz6fB_B47SedJuvB4U9WxSBtmAC_t2l0sCR8mTv6278qWt_bO9vPmd5AtCCts9PyDD0x4JJ-vqsH6PrD6dXJeXHx-Wx9cnRRQCXaqeiJaSvZCm4EJ6DrpoWyFbouSUU0lS0H08uy5i30jELeQKVkLoL0ShrGWXmA3mxzxxh-znnmbrBJaefA6zCnruaciuybLN9uZf5OSlGbbox2gLh0lHR_7tDd3yHbl7vUWQ66v5f_Fp_B6x2ApMCZCF7Z9OBKxmpaiuxebZ2B0MFtzOb6khFaEtq0ouTVQxKo1G3CHPPO039G-g3L96aY</recordid><startdate>20100922</startdate><enddate>20100922</enddate><creator>Gross, Gabriele</creator><creator>Jacobs, Doris M</creator><creator>Peters, Sonja</creator><creator>Possemiers, Sam</creator><creator>van Duynhoven, John</creator><creator>Vaughan, Elaine E</creator><creator>van de Wiele, Tom</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100922</creationdate><title>In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability</title><author>Gross, Gabriele ; Jacobs, Doris M ; Peters, Sonja ; Possemiers, Sam ; van Duynhoven, John ; Vaughan, Elaine E ; van de Wiele, Tom</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a469t-d0f94b965f650ae789a396e73040e1b95afdb3759ad21a0004cba0060dcbf2523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Adult</topic><topic>Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>biotransformation</topic><topic>black tea</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>Feces - microbiology</topic><topic>Female</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Flavonoids - chemistry</topic><topic>Flavonoids - metabolism</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grape juice</topic><topic>Humans</topic><topic>in vitro studies</topic><topic>interindividual variation</topic><topic>intestinal microorganisms</topic><topic>Kinetics</topic><topic>Male</topic><topic>Molecular Nutrition</topic><topic>nutrition physiology</topic><topic>Phenols - chemistry</topic><topic>Phenols - metabolism</topic><topic>Polyphenols</topic><topic>red wines</topic><topic>Reproducibility of Results</topic><topic>Tea - chemistry</topic><topic>Vitis - chemistry</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gross, Gabriele</creatorcontrib><creatorcontrib>Jacobs, Doris M</creatorcontrib><creatorcontrib>Peters, Sonja</creatorcontrib><creatorcontrib>Possemiers, Sam</creatorcontrib><creatorcontrib>van Duynhoven, John</creatorcontrib><creatorcontrib>Vaughan, Elaine E</creatorcontrib><creatorcontrib>van de Wiele, Tom</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gross, Gabriele</au><au>Jacobs, Doris M</au><au>Peters, Sonja</au><au>Possemiers, Sam</au><au>van Duynhoven, John</au><au>Vaughan, Elaine E</au><au>van de Wiele, Tom</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-09-22</date><risdate>2010</risdate><volume>58</volume><issue>18</issue><spage>10236</spage><epage>10246</epage><pages>10236-10246</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Dietary polyphenols in tea and wine have been associated with beneficial health effects. After ingestion, most polyphenols are metabolized by the colonic microbiota. The current study aimed at exploring the interindividual variation of gut microbial polyphenol bioconversion from 10 healthy human subjects. In vitro fecal batch fermentations simulating conditions in the distal colon were performed using polyphenols from black tea and a mixture of red wine and grape juice. Microbial bioconversion was monitored by NMR- and GC-MS-based profiling of diverse metabolites and phenolics. The complex polyphenol mixtures were degraded to a limited number of key metabolites. Each subject displayed a specific metabolite profile differing in composition and time courses as well as levels of these metabolites. Moreover, clear differences depending on the polyphenol sources were observed. In conclusion, varying metabolite pathways among individuals result in different metabolome profiles and therefore related health effects are hypothesized to differ between subjects.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20726519</pmid><doi>10.1021/jf101475m</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Beverages - analysis Biological and medical sciences biotransformation black tea Coffee, tea and other stimulative beverage industries Feces - microbiology Female Fermentation Fermented food industries Flavonoids - chemistry Flavonoids - metabolism Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology grape juice Humans in vitro studies interindividual variation intestinal microorganisms Kinetics Male Molecular Nutrition nutrition physiology Phenols - chemistry Phenols - metabolism Polyphenols red wines Reproducibility of Results Tea - chemistry Vitis - chemistry Wine - analysis Wines and vinegars |
| title | In Vitro Bioconversion of Polyphenols from Black Tea and Red Wine/Grape Juice by Human Intestinal Microbiota Displays Strong Interindividual Variability |
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