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Unno T, Araki Y, Inagaki S, Kobayashi M, Ichitani M, Takihara T, Kinugasa H. Fructooligosaccharides Increase in Plasma Concentration of (-)-Epigallocatechin-3-Gallate in Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14849-14855. [PMID: 34870993 DOI: 10.1021/acs.jafc.1c05991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) undergoes auto-oxidation at physiological pH and therefore may be poorly absorbed in the intestine. Fructooligosaccharides (FOS), comprising a group of 1-kestose, nystose, and 1F-β fructofuranosyl-nystose, are fermentable by gut bacteria and converted mainly into lactate. This study was conducted to determine whether dietary FOS may help to increase the plasma concentration of EGCG in rats by preventing it from auto-oxidation. Rats consumed an assigned diet, either a 0.3% (w/w) EGCG diet or an EGCG diet with additional 1, 3, or 5% (w/w) FOS, for 2 weeks. The results showed that the plasma concentration of EGCG was 0.21 ± 0.05 μM for the EGCG alone group, and it was significantly higher at 0.65 ± 0.12 μM for the EGCG plus 5% FOS group. Treatments with FOS resulted in a dose-dependent increase in the cecal level of lactate and brought the cecal pH down, with an accompanying alteration in the abundance of Lactobacillus and Collinsella. Because EGCG concentrations in the cecal digesta of rats fed the FOS-containing diet maintained comparatively high levels, FOS likely contributed to the protection of EGCG from auto-oxidation. In conclusion, FOS reduced the pH of the lumen of the intestine, kept EGCG intact to a certain degree, and consequently allowed EGCG to be taken into the blood circulation from the intestine.
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Affiliation(s)
- Tomonori Unno
- Faculty of Human Nutrition, Tokyo Kasei Gakuin University, 22 Sanban-cho, Chiyoda-ku, Tokyo 1028341, Japan
| | - Yoshiharu Araki
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 4210516, Japan
| | - Shun Inagaki
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 4210516, Japan
| | - Makoto Kobayashi
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 4210516, Japan
| | - Masaki Ichitani
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 4210516, Japan
| | - Takanobu Takihara
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 4210516, Japan
| | - Hitoshi Kinugasa
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 4210516, Japan
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Li Q, Van de Wiele T. Gut microbiota as a driver of the interindividual variability of cardiometabolic effects from tea polyphenols. Crit Rev Food Sci Nutr 2021; 63:1500-1526. [PMID: 34515591 DOI: 10.1080/10408398.2021.1965536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Tea polyphenols have been extensively studied for their preventive properties against cardiometabolic diseases. Nevertheless, the evidence of these effects from human intervention studies is not always consistent, mainly because of a large interindividual variability. The bioavailability of tea polyphenols is low, and metabolism of tea polyphenols highly depends on individual gut microbiota. The accompanying reciprocal relationship between tea polyphenols and gut microbiota may result in alterations in the cardiometabolic effects, however, the underlying mechanism of which is little explored. This review summarizes tea polyphenols-microbiota interaction and its contribution to interindividual variability in cardiometabolic effects. Currently, only a few bacteria that can biodegrade tea polyphenols have been identified and generated metabolites and their bioactivities in metabolic pathways are not fully elucidated. A deeper understanding of the role of complex interaction necessitates fully individualized data, the ntegration of multiple-omics platforms and development of polyphenol-centered databases. Knowledge of this microbial contribution will enable the functional stratification of individuals in the gut microbiota profile (metabotypes) to clarify interindividual variability in the health effects of tea polyphenols. This could be used to predict individual responses to tea polyphenols consumption, hence bringing us closer to personalized nutrition with optimal dose and additional supplementation of specific microorganisms.
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Affiliation(s)
- Qiqiong Li
- Center for Microbial Ecology and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Tom Van de Wiele
- Center for Microbial Ecology and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Li W, Zhang K, Zhao Q. Fructooligosaccharide enhanced absorption and anti-dyslipidemia capacity of tea flavonoids in high sucrose-fed mice. Int J Food Sci Nutr 2019; 70:311-322. [DOI: 10.1080/09637486.2018.1511688] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Kun Zhang
- School of Clinical Medicine, Jining Medical University, Jining, China
| | - Qiang Zhao
- Department of Cardiology, First Affiliated Hospital of Xinjiang Medical University, Urumqi, China
- Xinjiang Key Laboratory of Cardiovascular Disease Research, Urumqi, China
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Zhong XF, Zhang YB, Huang GD, Ouyang YZ, Liao DJ, Peng JW, Huang WZ. Proteomic analysis of stachyose contribution to the growth of Lactobacillus acidophilus CICC22162. Food Funct 2018; 9:2979-2988. [DOI: 10.1039/c8fo00528a] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Stachyose is a functional oligosaccharide, acting as a potential prebiotic for colonic fermentation.
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Affiliation(s)
- Xian-feng Zhong
- Department of Food Science
- Foshan University
- Foshan 528231
- China
- Foshan Engineering Research Center for Brewing Technology
| | - Yu-bo Zhang
- Department of Food Science
- Foshan University
- Foshan 528231
- China
- Foshan Engineering Research Center for Brewing Technology
| | - Gui-dong Huang
- Department of Food Science
- Foshan University
- Foshan 528231
- China
- Foshan Engineering Research Center for Brewing Technology
| | - Yong-zhong Ouyang
- School of Environmental and Chemical Engineering
- Foshan University
- Foshan 528231
- China
| | | | - Jia-wei Peng
- Department of Food Science
- Foshan University
- Foshan 528231
- China
- Foshan Engineering Research Center for Brewing Technology
| | - Wei-zhi Huang
- Department of Food Science
- Foshan University
- Foshan 528231
- China
- Foshan Engineering Research Center for Brewing Technology
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Wu Y, Li W, Lu Y, Wu Q, Yang X. Stachyose combined with tea polyphenols mitigated metabolic disorders in high fructose diet-fed mice as studied by GC-MS metabolomics approach. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1420101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yingmei Wu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area’s Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Wenfeng Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- Key Laboratory of Chongqing Municipality for Protection and Utility of Unique Plant Resources in the Wulingshan Region, School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Yalong Lu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Qiu Wu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
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