Impact of Fermentable Fibres on the Colonic Microbiota Metabolism of Dietary Polyphenols Rutin and Quercetin

• Published in: International journal of environmental research and public health 2019-01, Vol.16 (2), p.292
• Main Authors: Mansoorian, Bahareh, Combet, Emilie, Alkhaldy, Areej, Garcia, Ada L, Edwards, Christine Ann
• Format: Article
• Language: English
• Subjects: Acetic acid; Adult; Aglycones; Bacteria; Benzoic acid; Bioavailability; Blood pressure; Body mass; Calibration; Cell walls; Cholesterol; Chromatography; Clinical trials; Colon; Dietary fiber; Dietary Fiber - metabolism; Feces; Female; Females; Fermentation; Fibers; Flame ionization; Flavonoids; Food; Fruits; Gas chromatography; Gas Chromatography-Mass Spectrometry; Gastrointestinal Microbiome; High density lipoprotein; Humans; Ionization; Laboratories; Life sciences; Low density lipoprotein; Male; Males; Mass spectrometry; Mass spectroscopy; Metabolism; Metabolites; Microbiota; Nutrient deficiency; Nutrition research; Ostomy; Pectin; Phenolic acids; Phenols; Polyphenols; Polyphenols - metabolism; Propionic acid; Quercetin; Quercetin - metabolism; Rutin; Rutin - metabolism; Triglycerides; Viscosity; Young Adult
• ISSN: 1660-4601; 1661-7827; 1660-4601
• DOI: 10.3390/ijerph16020292

Dietary fibre and polyphenols are both metabolised to short-chain fatty acids (SCFAs) and phenolic acids (PA) by the colonic microbiota. These may alter microbiota growth/diversity, but their interaction is not understood. Interactions between rutin and raftiline, ispaghula or pectin were investigated in human faecal batch cultures (healthy participants; 19⁻33 years, 4 males, 6 females, BMI 18.4⁻27.4) after a low (poly)phenol diet three days prior to study. Phenolic acids were measured by gas chromatography-mass spectrometry and SCFAs by gas chromatography-flame ionisation after 2, 4, 6, and 24 h. Rutin fermentation produced Phenyl acetic acid (PAA), 4-Hydroxy benzoic acid (4-OHBA), 3-Hydroxy phenyl acetic acid (3-OHPAA), 4-Hydroxy phenyl acetic acid (4-OHPAA), 3,4-Dihydroxy phenyl acetic acid (3,4-diOHPAA), 3-Hydroxy phenyl propionic acid (3-OHPPA), and 4-Hydroxy phenyl propionic acid (4-OHPPA). 3,4-DiOHPAA and 3-OHPAA were predominant at 6 h (1.9 ± 1.8 µg/mL, 2.9 ± 2.5 µg/mL, and 0.05 ± 0.0 µg/mL, respectively) and 24 h (5.5 ± 3.3 µg/mL, 3.1 ± 4.2 µg/mL, and 1.2 ± 1.6 µg/mL). Production of all PA except 3-OHPPA and 4-OHPPA was reduced by at least one fibre. Inhibition of PA was highest for rutin (8-fold, < 0.01), then pectin (5-fold, < 0.01), and ispaghula (2-fold, = 0.03). Neither rutin nor quercetin had a detectable impact on SCFA production. These interactions should be considered when assessing dietary polyphenols and potential health benefits.