Tea and coffee time with bacteria – Investigation of uptake of key coffee and tea phenolics by wild type E. coli

Dietary phenolic compounds are often transformed by gut microbiota prior to absorption. This transformation may modulate their biological activities. Many fundamental questions still need to be addressed to understand how the gut microbiota-diet interactions affect human health. Herein, a UHPLC-QTOF...

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Bibliographic Details
Published in:Food research international 2018-06, Vol.108, p.584-594
Main Authors: Hakeem Said, Inamullah, Gencer, Selin, Ullrich, Matthias S., Kuhnert, Nikolai
Format: Article
Language:English
Subjects:
Coffee
Gut bacteria
Intracellular uptake
Phenolics
Quantification
Tea
UHPLC-QTOF MS
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Summary:Dietary phenolic compounds are often transformed by gut microbiota prior to absorption. This transformation may modulate their biological activities. Many fundamental questions still need to be addressed to understand how the gut microbiota-diet interactions affect human health. Herein, a UHPLC-QTOF mass spectrometry-based method for the quantification of uptake and determination of intracellular bacterial concentrations of dietary phenolics from coffee and tea was developed. Quantitative uptake data for selected single purified phenolics were determined. The specific uptake from mixtures containing up to four dietary relevant compounds was investigated to assess changes of uptake parameters in a mixture model system. Indeed, perturbation of bacteria by several compounds alters uptake parameter in particular tmax. Finally, model bacteria were dosed with complex dietary mixtures such as diluted tea or coffee extracts. The uptake kinetics of the twenty most abundant phenolics was quantified and the findings are discussed. For the first time, quantitative data on in-vitro uptake of dietary phenolics from food matrices were obtained indicating a time-dependent differential uptake of nutritional compounds. [Display omitted] •UHPLC-QTOF-MS based method for the uptake of coffee and tea phenolics in bacteria was developed.•Quantitative data on in-vitro uptake of dietary phenolics was obtained.•Mechanistic insight into bacterial uptake and efflux rates of phenolics were presented.•Experimental Cmax & tmax of around 20 dietary relevant phenolics were determined.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.03.023