GC–MS methods for metabolic profiling of microbial fermentation products of dietary polyphenols in human and in vitro intervention studies

Grün, Christian H.; Dorsten, Ferdi A. van; Jacobs, Doris M.; Belleguic, Marie Le; Velzen, Ewoud J. J. van; Bingham, Max; Janssen, Hans‐Gerd; Duynhoven, John van

doi:10.1016/j.jchromb.2008.04.039

Cited by 101 publications

(85 citation statements)

References 30 publications

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“…Visual inspection of the TIC chromatograms measured in this study showed very good alignment for the majority of the signals, owing to the design of the measurement scheme and relatively short measurement period [40]. Therefore, and to simplify and speed up analysis, simple binning of the TICs prior to multivariate data analysis was preferred in this case over more sophisticated alignment algorithms that attempt to align molecular fragments using both retention time and m/z dimensions.…”

Section: Gc-ms Pre-processingmentioning

confidence: 90%

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The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics

Dorsten

Grün

Velzen

et al. 2009

Mol. Nutr. Food Res.

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153

131

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The metabolic impact of polyphenol-rich red wine and grape juice consumption in humans was studied using a metabolomics approach. Fifty-eight men and women participated in a placebo-controlled, double-crossover study in which they consumed during a period of 4 wk, either a polyphenol-rich 2:1 dry mix of red wine and red grape juice extracts (MIX) or only a grape juice extract (GJX). Twenty-four-hour urine samples were collected after each intervention. (1)H NMR spectroscopy was applied for global metabolite profiling, while GC-MS was used for focused profiling of urinary phenolic acids. Urine metabolic profiles after intake of both polyphenol-rich extracts were significantly differentiated from placebo using multilevel partial least squares discriminant analysis. A significant 35% increase in hippuric acid excretion (p<0.001) in urine was measured after the MIX consumption as) or only a red grape juice dry extract (GJX). 24-h urine samples were collected after each intervention. 1H-NMR spectroscopy was applied for global metabolite profiling, while gas chromatography-mass spectrometry (GC-MS) was used for focused profiling of urinary phenolic acids. Urine metabolic profiles after intake of both polyphenol-rich extracts were significantly differentiated from placebo using multilevel partial least squares discriminant analysis (ML-PLS-DA). A significant 35% increase in hippuric acid excretion (p<0.001) in urine was measured after the MIX consumption compared with placebo, whereas no change was found after GJX consumption. GC-MS-based metabolomics of urine allowed identification of 18 different phenolic acids, which were significantly elevated following intake of either extract. Syringic acid, 3- and 4-hydroxyhippuric acid and 4-hydroxymandelic acid were the strongest urinary markers for both extracts. MIX and GJX consumption had a slightly different effect on the excreted phenolic acid profile and on endogenous metabolite excretion, possibly reflecting their different polyphenol composition.

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Section: Gc-ms Pre-processingmentioning

confidence: 90%

“…We recently described a validated method for profiling of low molecular weight polyphenol metabolites in urine, which was based on liquid-liquid extraction and GC-TOF-MS analysis [40]. This profiling method focuses specifically on the phenolic acids that result from degradation of polyphenols by gut microbiota.…”

Section: Gc-ms Profiling Of Urinementioning

confidence: 99%

The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics

Dorsten

Grün

Velzen

et al. 2009

Mol. Nutr. Food Res.

Self Cite

153

131

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“…Moreover, understanding of their mechanisms of action in vivo and how they interact with the gut microbiota is likely to help in the prevention of conditions such as inflammatory bowel disease and colon cancer. Future research directions are likely to expand on current metagenomic and metabolomic approaches (77)(78)(79) to elucidate which pro-inflammatory and potentially carcinogenetic changes in gene expression can be moderated by simple phenolic acids. In addition, the development of good methods for monitoring total bacterial communities and their metabolic activity in response to phenolic acids is essential.…”

Section: Future Perspectivesmentioning

confidence: 99%

Plant secondary metabolites and gut health: the case for phenolic acids

2011

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Plant-based diets contain a plethora of secondary metabolites that may impact on health and disease prevention. Much attention has been focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals such as flavonoids, carotenoids, phyto-oestrogens and glucosinolates. Less attention has been paid to simple phenolic acids that are widely found in fruit, vegetables, herbs, spices and beverages. Daily intakes may exceed 100 mg. In addition, bacteria in the gut can perform reactions that transform more complex plant phenolics such as anthocyanins, procyanidins, flavanones, flavonols, tannins and isoflavones into simple phenolic metabolites. The colon is thus a rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Both the small and large intestine (colon) contain absorption sites for phenolic acids but low post-prandial concentrations in plasma indicate minimal absorption early in the gastrointestinal tract and/or rapid hepatic metabolism and excretion. Therefore, any bioactivity that contributes to gut health may predominantly occur in the colon. Several phenolic acids affect the expression and activity of enzymes involved in the production of inflammatory mediators of pathways thought to be important in the development of gut disorders including colon cancer. However, at present, we remain largely ignorant as to which of these compounds are beneficial to gut health. Until we can elucidate which pro-inflammatory and potentially carcinogenetic changes in gene expression can be moderated by simple phenolic acids, it is not possible to recommend specific plant-based foods rich in particular phenolics to optimise gut health.

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“…This result reveals the interaction between the probiotics and tea polyphenols during the colonic fermentation of RS, and indicates another important role of the probiotics: they decrease the adverse impacts of certain food components on the colonic fermentation of RS or dietary fibers. Phenolic compounds including polyphenols are widely disturbed functional molecules in plant foods (Abuajah et al 2014), and can be metabolized by colonic microbiota (Grun et al 2008). Consumption of fruit polyphenols can effectively affect intestinal microbes and improve disbiosis (Parkar et al 2008).…”

Section: Impacts Of Tea Polyphenols On Acid Productionmentioning

confidence: 99%

Influences of exogenous probiotics and tea polyphenols on the production of three acids during the simulated colonic fermentation of maize resistant starch

Geng

Zhao²

2014

J Food Sci Technol

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In the present study, influences of nine probiotics and tea polyphenols on the production of acetic, butyric, and lactic acid from simulated colonic fermentation of maize resistant starch (RS) were investigated. RS was fermented by fecal extracts of healthy adults at 12 g L −1 and 37°C for 18-48 h in the presence and absence of exogenous probiotics and tea polyphenols. The added probiotics increased acetic and butyric acid production by 25-216 %. Eubacterium faecalis, Lactobacillus acidophilus, L. casei, and L. helveticus increased lactic acid production by 7-58 %; however, other probiotics decreased lactic acid production. Tea polyphenols facilitated lactic acid production but inhibited acetic and butyric acid production clearly. More importantly, the added probiotics weakened the inhibitory effects of tea polyphenols on the two acids, enhancing acetic and butyric acid production by 152-641 and 825-1,777 %, respectively. It is concluded that both probiotics and tea polyphenols have different impacts on the production of acetic, butyric and lactic acid during the colonic fermentation of RS. The impacts of other probiotics and food components on the colonic fermentation of RS and other dietary fibers should be investigated in future study to clarify their possible interactions.

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GC–MS methods for metabolic profiling of microbial fermentation products of dietary polyphenols in human and in vitro intervention studies

Cited by 101 publications

References 30 publications

The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics

The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics

Plant secondary metabolites and gut health: the case for phenolic acids

Influences of exogenous probiotics and tea polyphenols on the production of three acids during the simulated colonic fermentation of maize resistant starch

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