Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces

Cárdenas-Castro, Alicia P.; Venema, Koen; Sarriá, Beatriz; Bravo, Laura; Sáyago‐Ayerdi, Sonia G.; Mateos, Raquel

doi:10.1016/j.foodres.2020.109917

Cited by 8 publications

(2 citation statements)

References 36 publications

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“…With the extension of the fermentation time, hydroxycinnamates were hydrolyzed by esterase into hydroxycinnamic acid (caffeic acid, p-coumaric acid, and ferulic acid), further metabolized into dihydrohydroxycinnamic acid by phenolic acid reductase, and finally degraded into phenylacetic acid, benzoic acid and its derivatives under the action of decarboxylase. Similarly, after fermentation, hydroxycinnamic acid could form abundant metabolites such as 3-(ρ-hydroxycinnamic acid, 3-(3-hydroxycinnamic acid) and 4-hydroxycinnamic acid [129]. Moreover, as shown in Figure 3C, during the fermentation process, p-coumaric acid and ferulic acid were easily decarboxylated by phenolic acid decarboxylase, forming metabolites 4-vinylphenol (4-VP) [130] and 4-vinylguaiacol (4-VG) [131].…”

Section: Biotransformation Pathway Of Phenolic Acidmentioning

confidence: 99%

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Yang,

Chen,

et al. 2023

Foods

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Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods.

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Section: Biotransformation Pathway Of Phenolic Acidmentioning

confidence: 99%

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Yang,

Chen,

et al. 2023

Foods

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“…The steps that follow differ due to the 3‐hydroxyl group in flavonol molecules. The degradation metabolites of flavones are hydroxyphenyl–propionic acid derivatives, whereas degradation metabolites of flavonols are derivatives of hydroxyphenylacetic acids (Cardenas‐Castro et al., 2021). The degradation of flavonoid quercetin was accompanied by the transient formation of two intermediates, taxifolin and alphitonin (Weidmann, 2012).…”

Section: Structure–metabolite Relationship Of Flavonoidsmentioning

confidence: 99%

Dietary flavonoids and gut microbiota interaction: A focus on animal and human studies to maximize their health benefits

Yang,

Gao,

Farag

et al. 2023

Food Frontiers

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Flavonoids are phytochemicals that widely exist in plants, fruits, and vegetables and have a variety of activities. However, due to their complex structure, it is often rarely absorbed into the blood. Intestinal bacteria regarded as the third kind of human organ have attracted extensive attention in recent years. Complex structural flavonoids can be catabolized into low molecular weight phenolic acids under the action of intestinal bacteria and then absorbed into the blood, showing several protective effects on the body. In addition, the intake of flavonoids can also regulate the composition and function of intestinal flora. This paper comprehensively summarizes the interaction between flavonoids and intestinal flora, as well as the impact on human health, in order to provide some insights on how to combine intestinal microorganisms to select and ingest dietary polyphenols for future applications in medicine.

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In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota

et al. 2021

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Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces

Cited by 8 publications

References 36 publications

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review

Dietary flavonoids and gut microbiota interaction: A focus on animal and human studies to maximize their health benefits

In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota

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