The growth of the flavonoid-degrading intestinal bacterium, Eubacterium ramulus, is stimulated by dietary flavonoids in vivo

Simmering, Rainer; Pforte, H.; Jacobasch, G; Blaut, Michaël

doi:10.1111/j.1574-6941.2002.tb00957.x

Cited by 44 publications

(27 citation statements)

References 41 publications

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“…This concurred with previous findings for another species within this family, Eubacterium ramulus, which has been found to increase in relative abundance in response to the ingestion of flavonoids, including quercetin (Simmering et al, 2002). This stimulatory effect of flavonoids on the growth of E. ramulus may be linked to its proposed role as a key species responsible for the degradation of flavonoids in the gut (Braune et al, 2001), as it can use the ingested flavonoids as a substrate for growth (Simmering et al, 2002). A similar interaction may have been responsible for the higher levels of Anaerofustis in the supplemented rabbits found in this study.…”

Section: Effects Of Dietsupporting

confidence: 92%

Composition of rabbit caecal microbiota and the effects of dietary quercetin supplementation and sex thereupon

2019

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The purpose of this study was to add to the current understanding of rabbit caecal microbiota. This involved describing its microbial composition and linking this to live performance parameters, as well as determining the effects of dietary quercetin (Qrc) supplementation (2 g/kg feed) and sex on the microbial population. The weight gain and feed conversion ratio of twelve New Zealand White rabbits was measured from 5 to 12 wk old, blood was sampled at 11 wk old for the determination of serum hormone levels, and the rabbits were slaughtered and caecal samples collected at 13 wk old. Ion 16STM metagenome sequencing was used to determine the microbiota profile. The dominance of Firmicutes (72.01±1.14% of mapped reads), Lachnospiraceae (23.94±1.01%) and Ruminococcaceae (19.71±1.07%) concurred with previous reports, but variation both between studies and individual rabbits was apparent beyond this. Significant correlations between microbial families and live performance parameters were found, suggesting that further research into the mechanisms of these associations could be useful. Negative correlations with the caecal flavonoid content were found, but the latter was not affected by diet, and the effects of quercetin supplementation on the microbiota were very limited, possibly due to the absorption of the quercetin-aglycone from the gastrointestinal tract prior to the caecum. Nonetheless, Clostridiales Family XIII. Incertae Sedis was more abundant in the quercetin-supplemented rabbits (Control: 0.003±0.003%; Qrc: 0.020±0.000; P=0.005), as was the genus Anaerofustis (Control: 0.000±0.002; Qrc: 0.010±0.002; P=0.003). Serum cortisol levels were higher in females, and several microbial families differed between the sexes. Most were more abundant in female rabbits, including the most abundant, the family Eubacteriaceae (Male: 2.93±0.40; Female: 4.73±0.40; P=0.01).

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Section: Effects Of Dietsupporting

confidence: 92%

Composition of rabbit caecal microbiota and the effects of dietary quercetin supplementation and sex thereupon

2019

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“…Glycosides have little significance as regards their in vivo activity in the human organism. They are easily hydrolyzed in the intestines due to the activity of intestinal epithelial β-glucosidases [Nemeth et al, 2003] as well as bacterial enzymes in the intestines [Simmering et al, 2002]. Also, quercetin 3-glucuronide, a product of in vivo transformation of quercetin, exerts a significantly lower inhibitory activity than free aglycone.…”

Section: Resultsmentioning

confidence: 99%

Anticholinesterase Activities of Selected Polyphenols – a Short Report

Szwajgier¹

2014

Pol. J. Food Nutr. Sci.

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In this work, anticholinesterase activities of 24 polyphenolic compounds were tested using the modified Ellman's spectrophotometric method. The most efficient acetyl-and butyrylcholinesterase inhibitors were anthocyanins (pelargonidin, delphinidin and cyanidin), flavones (apigenin and luteolin), flavonols (quercetin, kaempferol and myricetin), as well as dihydrochalcone phloridzin and prenylated chalcone xanthohumol. It was established that all the tested compounds were within a narrow molecular weight range of 254.24-354.40 g/mol, which probably was not discriminative for their inhibitory activity. Among all the classes of polyphenolic compounds, the lowest activities were exerted by flavan-3-ols. The inhibitory activity of the tested polyphenols was decreased by the presence of a 3-hydroxyl group. A simultaneous substitution of a carbonyl group at position 4 and a hydroxyl group at position 3 or a lack of both of these substitutions had no effect on the activity of the investigated compounds. The number and position of other hydroxyl groups in the tested molecules played a minor role in this context. Aglycons were more effective cholinesterase inhibitors than their corresponding glycosylated forms. Overall, the results show that phenolic acids can play a role in neuroprotection. However, further in vitro and in vivo studies involving a larger number of polyphenolic compounds simultaneously with well-known cholinesterase inhibitors should be performed in the nearest future to confirm these findings. Unauthenticated Download Date | 5/8/18 4:25 AM

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“…Eubacterium ramulus is a gut bacterium that has been proved to degrade fl avonoids from buckwheat. Dietary fl avonoids from buckwheat leaves act as a better substrate for E. ramulus than pure rutin (Simmering et al, 2002). Several glucuronides have been identifi ed as quercetin metabolites in human blood.…”

Section: Effects Of Buckwheat Fl Avonoidsmentioning

confidence: 99%

Buckwheat

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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Common buckwheat (Fagopyrum esculentum Moench) is a pseudocereal cultivated since at least 1000 BC in China and introduced to North America by the colonists. The plant has very strong adaptability to adverse environments and a very short growing span. Buckwheat contains high levels of polyunsaturated essential fatty acids, high levels of minerals and vitamins, dietary fi bre, resistant starch, antioxidant compounds and protein of high nutritional value. By mixing buckwheat with cereal grains that are low in lysine, a balanced amino acid profi le can be achieved. On the other hand, a low protein digestibility has been recorded, possibly due to the presence of tannins, phytic acid and protease inhibitors. The grain is generally used as animal or poultry feed and as human food, with the dehulled groats being cooked as porridge and the fl our used in the preparation of biscuits, pancakes, noodles and breakfast cereals. Malting is one of the most promising food processing operations for the enhancement of protein and starch digestibility. However, results so far indicate that the application of 100 % buckwheat malt in brewing is not feasible. Nevertheless, through selective plant breeding and process optimization, this pseudo-cereal in brewing will be a valuable gluten-free alternative to barley malt.

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The growth of the flavonoid-degrading intestinal bacterium, Eubacterium ramulus, is stimulated by dietary flavonoids in vivo

Cited by 44 publications

References 41 publications

Composition of rabbit caecal microbiota and the effects of dietary quercetin supplementation and sex thereupon

Composition of rabbit caecal microbiota and the effects of dietary quercetin supplementation and sex thereupon

Anticholinesterase Activities of Selected Polyphenols – a Short Report

Buckwheat

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