Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota

Sánchez-Patán, Fernando; Barroso, Elvira; Wiele, Tom Van de; Jiménez-Girón, Ana; Martín-Álvarez, Pedro J.; Moreno‐Arribas, M. Victoria; Martínez-Cuesta, M. Carmen; Peláez, Carmen; Requena, Teresa; Bartolomé, Begoña

doi:10.1016/j.foodchem.2015.03.061

Cited by 84 publications

(68 citation statements)

References 29 publications

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Section: Impacts Of Proanthocyanidins On Gut Microbiotamentioning

confidence: 99%

“…Three kinds of apple proanthocyanidins were incubated with colonic microbiota in a batch culture model, and these apples proanthocyanidins significantly enhanced the relative abundance of Actinobacteria (Koutsos et al, 2017). Cranberry extract (CE) and grape seed extract (GSE) have a significant antimicrobial effect particularly against Bacteroides, Prevotella, and Blautia coccoides-Eubacterium rectale (Sanchez-Patan et al, 2015). Lee et al did research about the relationship between tea polyphenols and 28 microbiota species, and revealed that tea polyphenols benefit the host by inhibiting the growth of pathogens and regulating commensal bacteria, including probiotics (Lee et al, 2006).…”

Section: Impacts Of Proanthocyanidins On Gut Microbiotamentioning

confidence: 99%

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Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Tao

Zhang

Shen

et al. 2019

Comp Rev Food Sci Food Safe

101

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Proanthocyanidins, as the oligomers or polymers of flavan‐3‐ol, are widely discovered in plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary polyphenols. Although proanthocyanidins exert several types of bioactivities, such as antioxidant, antimicrobial, cardioprotective, and neuroprotective activity, their exact mechanisms remain unclear. Due to the complexity of the structure of proanthocyanidins, such as their various monomers, different linkages and isomers, investigation of their bioavailability and metabolism is limited, which further hinders the explanation of their bioactivities. Since the large molecular weight and degree of polymerization limit the bioavailability of proanthocyanidins, the major effective site of proanthocyanidins is proposed to be in the gut. Many studies have revealed the effects of proanthocyanidins from different sources on changing the composition of gut microbiota based on in vitro and in vivo models and the bioactivities of their metabolites. However, the metabolic routes of proanthocyanidins by gut microbiota and their mutual interactions are still sparse. Thus, this review summarizes the chemistry, absorption, and metabolic pathways of proanthocyanidins ranging from monomers to polymers, as well as the mutual interactions between proanthocyanidins and gut microbiota, in order to better understand how proanthocyanidins exert their health‐promoting functions.

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Section: Impacts Of Proanthocyanidins On Gut Microbiotamentioning

confidence: 99%

Section: Impacts Of Proanthocyanidins On Gut Microbiotamentioning

confidence: 99%

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Tao

Zhang

Shen

et al. 2019

Comp Rev Food Sci Food Safe

101

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“…These compounds possess an aromatic ring bearing one or more hydroxyl groups, and their structures vary from a simple phenolic molecule to a complex polymer (Balasundram, Sundram, & Samman, ). Polyphenols are associated with a wide range of physiological properties, including anti‐inflammatory (Chien, Yang, Lin, & Mau, ), anti‐microbial (Sanchez‐Patan et al, ), and antioxidant activities (Lachowicz, Kolniak‐Ostek, Oszmiański, & Wiśniewski, ).…”

Section: Introductionmentioning

confidence: 99%

“…Polyphenols are associated with a wide range of physiological properties, including anti-inflammatory (Chien, Yang, Lin, & Mau, 2016), anti-microbial (Sanchez-Patan et al, 2015), and antioxidant activities (Lachowicz, Kolniak-Ostek, Oszmia nski, & Wi sniewski, 2016).…”

mentioning

confidence: 99%

Using chromatography and mass spectrometry to monitor isomerization of catechin in alkaline aqueous with thermal processing

Chen

Liang

2017

J Food Process Preserv

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Polyphenols are associated with a wide range of physiological properties. Catechins are a class of polyphenolic flavonoids predominantly found in foods and beverages that are chemically unstable.This study investigated the effects of thermal processing and pH on the structural changes to catechins and examined how these effects impact the antioxidant capacity of these molecules. The results indicated the total phenolic contents of catechin were increased after alkalifying and ther- Practical applicationsHeating process and pH adjustment are used to meet hygienic requirements and maintain flavor during tea infusion processing in tea beverage manufacturing. Catechins account for the largest sum of polyphenols found in green tea. Basification and heating could catalyze the isomerization of catechin through an opened heterocyclic ring pathway. Catechin remains stable in acidic solutions during thermal processing, thus, avoiding changes of quality.

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“…Multiple compounds found in cranberry are known to have a variety of effects on different microbes. For example, organic acids, polyphenols, flavonoids, and complex carbohydrates are all known to have different effects on microbial growth, adhesion, and biofilm formation [3,7,99,193,[202][203][204][205]212,[294][295][296][297][298][299]. These effects would combine in different ways to influence overall microbiome profiles in vivo.…”

Section: Effects Of Cranberry On Gut Microbiota Profiles In Vivomentioning

confidence: 99%

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Coleman

Ferreira

2020

Molecules

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Cranberry is a well-known functional food, but the compounds directly responsible for many of its reported health benefits remain unidentified. Complex carbohydrates, specifically xyloglucan and pectic oligosaccharides, are the newest recognized class of biologically active compounds identified in cranberry materials. Cranberry oligosaccharides have shown similar biological properties as other dietary oligosaccharides, including effects on bacterial adhesion, biofilm formation, and microbial growth. Immunomodulatory and anti-inflammatory activity has also been observed. Oligosaccharides may therefore be significant contributors to many of the health benefits associated with cranberry products. Soluble oligosaccharides are present at relatively high concentrations (~20% w/w or greater) in many cranberry materials, and yet their possible contributions to biological activity have remained unrecognized. This is partly due to the inherent difficulty of detecting these compounds without intentionally seeking them. Inconsistencies in product descriptions and terminology have led to additional confusion regarding cranberry product composition and the possible presence of oligosaccharides. This review will present our current understanding of cranberry oligosaccharides and will discuss their occurrence, structures, ADME, biological properties, and possible prebiotic effects for both gut and urinary tract microbiota. Our hope is that future investigators will consider these compounds as possible significant contributors to the observed biological effects of cranberry.

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Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota

Cited by 84 publications

References 29 publications

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Using chromatography and mass spectrometry to monitor isomerization of catechin in alkaline aqueous with thermal processing

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

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