title: Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota.
abstract: In this study, we have assessed the phenolic metabolism of a cranberry extract by microbiota obtained from the ascending colon and descending colon compartments of a dynamic gastrointestinal simulator (SHIME). For comparison, parallel fermentations with a grape seed extract were carried out. Extracts were used directly without previous intestinal digestion. Among the 60 phenolic compounds targeted, our results confirmed the formation of phenylacetic, phenylpropionic and benzoic acids as well as phenols such as catechol and its derivatives from the action of colonic microbiota on cranberry polyphenols. Benzoic acid (38.4μg/ml), 4-hydroxy-5-(3'-hydroxyphenyl)-valeric acid (26.2μg/ml) and phenylacetic acid (19.5μg/ml) reached the highest concentrations. Under the same conditions, microbial degradation of grape seed polyphenols took place to a lesser extent compared to cranberry polyphenols, which was consistent with the more pronounced antimicrobial effect observed for the grape seed polyphenols, particularly against Bacteroides, Prevotella and Blautia coccoides-Eubacterium rectale.
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: Fernando
authors: F
authors: Sánchez-Patán
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: Elvira
authors: E
authors: Barroso
authors: LabMET, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium.
authors: Tom
authors: T
authors: van de Wiele
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: Ana
authors: A
authors: Jiménez-Girón
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: Pedro J
authors: PJ
authors: Martín-Alvarez
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: M Victoria
authors: MV
authors: Moreno-Arribas
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: M Carmen
authors: MC
authors: Martínez-Cuesta
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: Carmen
authors: C
authors: Peláez
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors: Teresa
authors: T
authors: Requena
authors: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain. Electronic address: b.bartolome@csic.es.
authors: Begoña
authors: B
authors: Bartolomé
mesh_terms: D000975:Antioxidants; D003106:Colon / Q000254:growth & development*; D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D066298:In Vitro Techniques; D064307:Microbiota / Q000502:physiology*; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D029799:Vaccinium macrocarpon / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D059808:Polyphenols
keywords: Batch fermentations; Colonic microbiota; Cranberry; Grape seeds; Microbial modulation; Phenolic metabolism; Polyphenols; SHIME