Impact of tart cherries polyphenols on the human gut microbiota and phenolic metabolites in vitro and in vivo

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

“…In a small‐scale randomized controlled feeding study, a cranberry diet containing 30 g per day freeze‐dried whole cranberry powder increased Bacteroidetes and decreased Firmicutes population in healthy adults after 5 days of treatments compared to placebo powder diet . Likewise, tart cherry consumption also changed gut‐microbiota composition in healthy participants . Initially, participants had low levels of Bacteroides genera.…”

“…According to bioavailability and absorption data, most of the ingested anthocyanins are actively metabolized and converted into small metabolites by indigenous bacteria such as Bifidobacterium spp . and Lactobacillus spp ., which possess probiotic effects and can be stimulated by polyphenols . These bacteria possess the beta‐glycosidase enzyme required to catalyze metabolic reactions which could encourage colonization of these bacteria in the gut .…”

“…In another study, 5 mL of tart cherry treatment for 48 h in vitro using conditions which mimicked gastric, intestine, and colon environments (15 mL) increased Bacteroides and Bifidobacterium which could be associated with increased chlorogenic acid in tart cherry juice concentrate. Increased Bacteroides may be due to high levels of polysaccharides (carbohydrates and sugars) in tart cherry juice concentrate, the key energy source of Bacteroides …”

“…Initially, participants had low levels of Bacteroides genera. However, after a short, 5‐day consumption period of 8 oz tart cherry concentrate juices, Bacteroides or Prevotella and Bifidobacterium increased in the stool . Moreover, consumption of 272 mL per day red wine polyphenols for 30 days increased the numbers of fecal Bifidobacteria and Lactobacillus (typically involved in intestinal barrier protection), as well as Faecalibacterium prausnitzii and Roseburia , known for butyrate production .…”

“…This hypothetical concept has been applied to explore potential effects of anthocyanins on gut bacteria composition during obesity . Studies have reported beneficial impacts of anthocyanins on gut‐microbiota composition and inflammatory status using both in vivo and in vitro studies …”