Effects of gut microbiota and time of treatment on tissue levels of green tea polyphenols in mice

Liu, Anna B.; Tao, Siyao; Lee, Mao-Jung; Hu, Qi; Meng, Xiaofeng; Lin, Yong; Yang, Chung S.

doi:10.1002/biof.1430

Cited by 26 publications

(27 citation statements)

References 36 publications

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“…S1). The same three antibiotic combination (ampicillin/sulfamethoxazole/trimethoprim) was used previously in our laboratory to suppress gut microbiota and the microbial degradation of green tea polyphenols . Similar antibiotic combinations have also been shown to be effective in suppressing intestinal microbiota .…”

Section: Discussionmentioning

confidence: 99%

Effects of antibiotics on degradation and bioavailability of different vitamin E forms in mice

et al. 2019

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Tocopherols (T) and tocotrienols (T3), all existing in α, β, γ, and δ-forms, are the eight forms of vitamin E (VE). In this study, we investigated the effects of gut microbiota on the degradation and tissue levels of different VE forms by treating mice with antibiotics in drinking water for 12 days. The mice also received an intragastric (i.g.) dose of VE mixture (mVE; α-T, γ-T, δ-T, γ-T3, and δ-T3, each at a dose of 75 mg/kg) every morning. Antibiotic treatment significantly increased the blood levels of all VE forms in mice that received an i.g. dose of mVE in the morning, 3 h before sacrifice. Without this morning dose, the blood levels of α-T were at the normal physiological levels, but those of the other VE forms were much lower; and the levels of all VE forms were not significantly affected by antibiotics. The liver levels of these VE forms were generally higher and followed the same pattern as the serum. On the contrary, the levels of most side-chain degradation metabolites of VE forms in the serum, liver, kidney, urine, and fecal samples were significantly decreased by antibiotics. The increased bioavailability of VE by antibiotics is probably due to increased absorption of VE or its decreased degradation by gut microbes. The results demonstrate the important roles of gut microbiota in the degradation of VE and in decreasing the bioavailabilities of VE forms. © 2018 BioFactors, 45(3):450-462, 2019

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Section: Discussionmentioning

confidence: 99%

Effects of antibiotics on degradation and bioavailability of different vitamin E forms in mice

et al. 2019

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“…Physiologically, non-absorbed polyphenols reach the lower gut where they undergo microbial activity [ 31 , 32 ]. This action is due to specific enzymes expressed by bacteria, including carbohydrases which are responsible for both the release of fiber-bound polyphenols and their metabolism [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion

et al. 2018

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The beneficial effects of the tea beverage are well-known and mainly attributed to polyphenols which, however, have poor bioaccessibility and bioavailability. The purpose of the present study was the evaluation of colon bioaccessibility and antioxidant activity of tea polyphenolic extract. An 80% methanolic extract (v/v) of tea polyphenols was obtained from green (GT), white (WT) and black tea (BT). Simulated gastrointestinal (GI) digestion was performed on acid-resistant capsules containing tea polyphenolic extract. The main tea polyphenols were monitored by HPLC-diode-array detector (DAD) method; in addition, Total Phenol Content (TPC) and antioxidant activity were evaluated. After GI digestion, the bioaccessibility in the colon stage was significantly increased compared to the duodenal stage for both tea polyphenols and TPC. Similarly, the antioxidant activity in the colon stage was significantly higher than that in the duodenal stage. Reasonably, these results could be attributable in vivo to the activity of gut microbiota, which is able to metabolize these compounds, generating metabolites with a greater antioxidant activity. Our results may guide the comprehension of the colon digestion of polyphenols, suggesting that, although poorly absorbed in the duodenum, they can exert their antioxidant and anti-inflammatory activities in the lower gut, resulting in a novel strategy for the management of gut-related inflammatory diseases.

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“…Further studies investigated the role of intestinal microbiota in increasing both polyphenol bioaccessibility and antioxidant activity, providing evidence regarding the ability of bacteria to metabolize non-absorbed polyphenols that reach the colon [25,[28][29][30][31]. This evidence concerns not only polyphenol-rich foods but also nutraceutical products, as demonstrated in a recent study in which acid-resistant capsules containing tea polyphenolic extract were submitted to a simulated gastrointestinal digestion protocol, including both upper and lower intestinal digestion steps.…”

Section: Increased Bioaccessibility and Bioavailability Of Bioactivementioning

confidence: 99%

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

Annunziata

Arnone

Ciampaglia

et al. 2020

Foods

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Emerging evidence suggests that fermentation, historically used for the preservation of perishable foods, may be considered as a useful tool for increasing the nutritional value of fermented products, in terms of increases in bioactive compound content, including short-chain fatty acids (SCFAs), as bacteria end-products, whose beneficial effects on human health are well-established. The purpose of the present manuscript is to summarize studies in this field, providing evidence about this novel potential of fermentation. A limited number of studies directly investigated the increased SCFA levels in fermented foods. All studies, however, agree in confirming that levels of SCFAs in fermented products are higher than in unfermented products, recognizing the key role played by the microorganisms in metabolizing food matrices, producing and releasing bioactive substances. According to the available literature, fermentation might be taken into account by the food industry as a natural strategy with no environmental impacts to produce functional foods and beverages with a higher nutritional value and health-promoting compounds.

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Effects of gut microbiota and time of treatment on tissue levels of green tea polyphenols in mice

Cited by 26 publications

References 36 publications

Effects of antibiotics on degradation and bioavailability of different vitamin E forms in mice

Effects of antibiotics on degradation and bioavailability of different vitamin E forms in mice

Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion

Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids

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