Biotransformation of polyphenols in a dynamic multistage gastrointestinal model
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- 作者：Shima Sadeghi Ekbatana ; shima.sadeghi@mail.mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Lekha Slenob ; sleno.lekha@uqam.ca" class="auth_mail" title="E-mail the corresponding author ; Kebba Saballya ; kebba.sabally@mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Joelle Khairallaha ; joelle.khairallah@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Behnam Azadia ; behnam.azadi@mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Laetitia Rodesc ; laetitia.rodes@mail.mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Satya Prakashc ; satya.prakash@mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Danielle J. Donnellyd ; danielle.donnelly@mcgill.ca" class="auth_mail" title="E-mail the corresponding author ; Stan Kubowa ; stan.kubow@mcgill.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Antioxidant capacity ; Caffeic acid ; Chlorogenic acid ; Digestion ; Ferulic acid ; Rutin ; Short chain fatty acids
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 August 2016
- 年：2016
- 卷：204
- 期：Complete
- 页码：453-462
- 全文大小：1122 K
文摘
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Four common dietary polyphenols underwent in vitro human gastrointestinal digestion.
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Colonic microbial biotransformation decreased the concentration of pure polyphenolic compounds.
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Microbial metabolites included dihydrocaffeic, phenylpropionic, phenylacetic and vanillic acids.
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Polyphenols increased antioxidant capacity and colonic short chain fatty acids (SCFA) concentrations.
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Microbial metabolites and SCFA showed differing profiles in each of the colonic compartments.