title: Ellagitannins and Flavan-3-ols from Raspberry Pomace Modulate Caecal Fermentation Processes and Plasma Lipid Parameters in Rats.
abstract: Raspberry pomace is a source of polyphenols, which nutritional and health promoting properties are not sufficiently known. The aim of this 8-weeks study was to scrutinize if raspberry extracts (REs) with different ellagitannins to flavan-3-ols ratios might favorably affect the caecal fermentation processes and blood lipid profile in rats. Forty male Wistar rats were fed with a standard diet or its modification with two types of REs (E1 and E2) characterized by different ratios of ellagitannins to flavan-3-ols (7.7 and 3.1 for E1 and E2, respectively) and added to a diet at two dosages of polyphenolic compounds (0.15 and 0.30% of a diet; L and H treatments, respectively). Irrespective of polyphenols dietary level, both REs reduced the activity of bacterial β-glucuronidase, increased production of butyric acid in the caecum and reduced triacylglycerols in blood plasma. The E1 treatment at both dosages caused more effective reduction in the concentration of ammonia and elevated acetate level in the caecal digesta than E2. On the other hand, only the E2 treatment lowered value of the atherogenic index when compared with control group. When comparing dosages of REs, a higher one was more potent to reduce the activity of bacterial β-glucosidase, β-, α-galactosidase and lowered value of the HDL profile in plasma. To conclude, REs may favorably modulate the activity of the caecal microbiota and blood lipid profile in rats; however, the intensity of these effects may be related to the dosages of dietary polyphenols and to their profile, e.g., ellagitannins to flavan-3-ols ratio.
authors.affiliation: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland. b.fotschki@pan.olsztyn.pl.
authors.forename: Bartosz
authors.initials: B
authors.lastname: Fotschki
authors.affiliation: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland. j.juskiewicz@pan.olsztyn.pl.
authors.forename: Jerzy
authors.initials: J
authors.lastname: Juśkiewicz
authors.affiliation: Institute of Food Technology and Analysis, Technical University of Łódź, Łódź 90-924, Poland. michal.sojka@p.lodz.pl.
authors.forename: Michał
authors.initials: M
authors.lastname: Sójka
authors.affiliation: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland. a.jurgonski@pan.olsztyn.pl.
authors.forename: Adam
authors.initials: A
authors.lastname: Jurgoński
authors.affiliation: Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland. z.zdunczyk@pan.olsztyn.pl.
authors.forename: Zenon
authors.initials: Z
authors.lastname: Zduńczyk
mesh_terms: D000641:Ammonia / Q000378:metabolism; D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D020148:Butyric Acid / Q000378:metabolism; D002432:Cecum / Q000187:drug effects* / Q000382:microbiology; D004032:Diet / Q000379:methods; D004043:Dietary Fiber / Q000494:pharmacology; D005285:Fermentation / Q000187:drug effects*; D005419:Flavonoids / Q000494:pharmacology*; D005638:Fruit / Q000737:chemistry; D000069196:Gastrointestinal Microbiome / Q000187:drug effects; D005966:Glucuronidase / Q000378:metabolism; D047348:Hydrolyzable Tannins / Q000494:pharmacology*; D008055:Lipids / Q000097:blood*; D008297:Male; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology; D051381:Rats; D017208:Rats, Wistar; D065856:Rubus / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005419:Flavonoids; D047348:Hydrolyzable Tannins; D008055:Lipids; D010936:Plant Extracts; D059808:Polyphenols; D020148:Butyric Acid; C404987:flavan-3-ol; D000641:Ammonia; D005966:Glucuronidase
keywords: HDL cholesterol; Wistar rats; ellagitannins; flavan-3-ols; microbial activity; proanthocyanidins; short-chain fatty acids