Metabolic fate of black raspberry polyphenols in association with gut microbiota of different origins in vitro

Yat Tin Chan; Jiating Huang; Ho Ching Wong; Jun Li; Danyue Zhao

doi:10.1016/j.foodchem.2022.134644

Metabolic fate of black raspberry polyphenols in association with gut microbiota of different origins in vitro

Yat Tin Chan
, Jiating Huang
, Ho Ching Wong
, Jun Li
, Danyue Zhao

The Hong Kong Polytechnic University

Research output: Journal article publication › Journal article › Academic research › peer-review

33 Citations (Scopus)

Abstract

Polyphenols, ubiquitous in plant-originated foods, exhibit multifarious health benefits but are notorious for their low bioavailability. As the majority of polyphenols enter the colon where they are metabolized into the more bioavailable metabolites with multifarious bioactivities, gut microbiota composition is critical for realizing the health benefits of polyphenols. Black raspberries (BRB) are highly abundant in health-promoting but poorly absorbable polyphenols, primarily ellagitannins and anthocyanins. This study aimed to dissect the bilateral interactions between polyphenols and gut microbiotas of diverse origins. Using an optimized extraction procedure, BRB polyphenols were first comprehensively characterized by UHPLC-QTOF-MS/MS. Next, in vitro anaerobic fermentations with microbiota from human adults, infants, rats, and mice were conducted for comparison of phenolic profile (by metabolomics) and microbiota composition (by 16S rDNA sequencing) before and after fermentation. Bioinformatics analysis further revealed unique polyphenol-microbiota interactions and identified several bacterial species that could potentially produce bioactive and bioavailable phenolic metabolites following BRB consumption.

Original language	English
Article number	134644
Journal	Food Chemistry
Volume	404
Issue number	Part B
DOIs	https://doi.org/10.1016/j.foodchem.2022.134644
Publication status	Published - 15 Mar 2023

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Black raspberry
Gut microbiota
In vitro fermentation
Metabolomics
Microbial metabolites
Polyphenols

ASJC Scopus subject areas

Analytical Chemistry
Food Science

More information

10.1016/j.foodchem.2022.134644

Cite this

@article{13b7c80053c147f0b9eae79ae477e23b,

title = "Metabolic fate of black raspberry polyphenols in association with gut microbiota of different origins in vitro",

abstract = "Polyphenols, ubiquitous in plant-originated foods, exhibit multifarious health benefits but are notorious for their low bioavailability. As the majority of polyphenols enter the colon where they are metabolized into the more bioavailable metabolites with multifarious bioactivities, gut microbiota composition is critical for realizing the health benefits of polyphenols. Black raspberries (BRB) are highly abundant in health-promoting but poorly absorbable polyphenols, primarily ellagitannins and anthocyanins. This study aimed to dissect the bilateral interactions between polyphenols and gut microbiotas of diverse origins. Using an optimized extraction procedure, BRB polyphenols were first comprehensively characterized by UHPLC-QTOF-MS/MS. Next, in vitro anaerobic fermentations with microbiota from human adults, infants, rats, and mice were conducted for comparison of phenolic profile (by metabolomics) and microbiota composition (by 16S rDNA sequencing) before and after fermentation. Bioinformatics analysis further revealed unique polyphenol-microbiota interactions and identified several bacterial species that could potentially produce bioactive and bioavailable phenolic metabolites following BRB consumption.",

keywords = "Black raspberry, Gut microbiota, In vitro fermentation, Metabolomics, Microbial metabolites, Polyphenols",

author = "Chan, \{Yat Tin\} and Jiating Huang and Wong, \{Ho Ching\} and Jun Li and Danyue Zhao",

note = "Funding Information: The authors wish to acknowledge the support of Research Institute for Future Food (RiFood), Department of Applied Biology and Chemical Technology (ABCT), and Centre for Eye and Vision Research (CEVR) at The Hong Kong Polytechnic University (PolyU), Hong Kong SAR, China. We are thankful to Prof. Mankin Wong and Dr. Jia-Jun Jiang from the State Key Laboratory of Chemical Biology and Drug Discovery (PolyU) for helping with the synthesis of urolithin standards. The skillful and patient technical support from Dr. Pui-Kin So from the University Research Facility in Life Science, and donors of fecal samples to our study are also greatly appreciated. This work was supported by the National Natural Science Foundation of China (32101961), the Innovation and Technology Commission of the Hong Kong SAR Government (Health@InnoHK), and PolyU Start-up Fund (1-BE3H). Funding Information: This work was supported by the National Natural Science Foundation of China ( 32101961 ), the Innovation and Technology Commission of the Hong Kong SAR Government (Health@InnoHK), and PolyU Start-up Fund (1-BE3H). Funding Information: The authors wish to acknowledge the support of Research Institute for Future Food (RiFood), Department of Applied Biology and Chemical Technology (ABCT), and Centre for Eye and Vision Research (CEVR) at The Hong Kong Polytechnic University (PolyU), Hong Kong SAR, China. We are thankful to Prof. Mankin Wong and Dr. Jia-Jun Jiang from the State Key Laboratory of Chemical Biology and Drug Discovery (PolyU) for helping with the synthesis of urolithin standards. The skillful and patient technical support from Dr. Pui-Kin So from the University Research Facility in Life Science, and donors of fecal samples to our study are also greatly appreciated. Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2023",

month = mar,

day = "15",

doi = "10.1016/j.foodchem.2022.134644",

language = "English",

volume = "404",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

number = "Part B",

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TY - JOUR

T1 - Metabolic fate of black raspberry polyphenols in association with gut microbiota of different origins in vitro

AU - Chan, Yat Tin

AU - Huang, Jiating

AU - Wong, Ho Ching

AU - Li, Jun

AU - Zhao, Danyue

N1 - Funding Information: The authors wish to acknowledge the support of Research Institute for Future Food (RiFood), Department of Applied Biology and Chemical Technology (ABCT), and Centre for Eye and Vision Research (CEVR) at The Hong Kong Polytechnic University (PolyU), Hong Kong SAR, China. We are thankful to Prof. Mankin Wong and Dr. Jia-Jun Jiang from the State Key Laboratory of Chemical Biology and Drug Discovery (PolyU) for helping with the synthesis of urolithin standards. The skillful and patient technical support from Dr. Pui-Kin So from the University Research Facility in Life Science, and donors of fecal samples to our study are also greatly appreciated. This work was supported by the National Natural Science Foundation of China (32101961), the Innovation and Technology Commission of the Hong Kong SAR Government (Health@InnoHK), and PolyU Start-up Fund (1-BE3H). Funding Information: This work was supported by the National Natural Science Foundation of China ( 32101961 ), the Innovation and Technology Commission of the Hong Kong SAR Government (Health@InnoHK), and PolyU Start-up Fund (1-BE3H). Funding Information: The authors wish to acknowledge the support of Research Institute for Future Food (RiFood), Department of Applied Biology and Chemical Technology (ABCT), and Centre for Eye and Vision Research (CEVR) at The Hong Kong Polytechnic University (PolyU), Hong Kong SAR, China. We are thankful to Prof. Mankin Wong and Dr. Jia-Jun Jiang from the State Key Laboratory of Chemical Biology and Drug Discovery (PolyU) for helping with the synthesis of urolithin standards. The skillful and patient technical support from Dr. Pui-Kin So from the University Research Facility in Life Science, and donors of fecal samples to our study are also greatly appreciated. Publisher Copyright: © 2022 Elsevier Ltd

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Y1 - 2023/3/15

N2 - Polyphenols, ubiquitous in plant-originated foods, exhibit multifarious health benefits but are notorious for their low bioavailability. As the majority of polyphenols enter the colon where they are metabolized into the more bioavailable metabolites with multifarious bioactivities, gut microbiota composition is critical for realizing the health benefits of polyphenols. Black raspberries (BRB) are highly abundant in health-promoting but poorly absorbable polyphenols, primarily ellagitannins and anthocyanins. This study aimed to dissect the bilateral interactions between polyphenols and gut microbiotas of diverse origins. Using an optimized extraction procedure, BRB polyphenols were first comprehensively characterized by UHPLC-QTOF-MS/MS. Next, in vitro anaerobic fermentations with microbiota from human adults, infants, rats, and mice were conducted for comparison of phenolic profile (by metabolomics) and microbiota composition (by 16S rDNA sequencing) before and after fermentation. Bioinformatics analysis further revealed unique polyphenol-microbiota interactions and identified several bacterial species that could potentially produce bioactive and bioavailable phenolic metabolites following BRB consumption.

AB - Polyphenols, ubiquitous in plant-originated foods, exhibit multifarious health benefits but are notorious for their low bioavailability. As the majority of polyphenols enter the colon where they are metabolized into the more bioavailable metabolites with multifarious bioactivities, gut microbiota composition is critical for realizing the health benefits of polyphenols. Black raspberries (BRB) are highly abundant in health-promoting but poorly absorbable polyphenols, primarily ellagitannins and anthocyanins. This study aimed to dissect the bilateral interactions between polyphenols and gut microbiotas of diverse origins. Using an optimized extraction procedure, BRB polyphenols were first comprehensively characterized by UHPLC-QTOF-MS/MS. Next, in vitro anaerobic fermentations with microbiota from human adults, infants, rats, and mice were conducted for comparison of phenolic profile (by metabolomics) and microbiota composition (by 16S rDNA sequencing) before and after fermentation. Bioinformatics analysis further revealed unique polyphenol-microbiota interactions and identified several bacterial species that could potentially produce bioactive and bioavailable phenolic metabolites following BRB consumption.

KW - Black raspberry

KW - Gut microbiota

KW - In vitro fermentation

KW - Metabolomics

KW - Microbial metabolites

KW - Polyphenols

UR - https://www.scopus.com/pages/publications/85140804665

U2 - 10.1016/j.foodchem.2022.134644

DO - 10.1016/j.foodchem.2022.134644

M3 - Journal article

C2 - 36323016

AN - SCOPUS:85140804665

SN - 0308-8146

VL - 404

JO - Food Chemistry

JF - Food Chemistry

IS - Part B

M1 - 134644

ER -

Metabolic fate of black raspberry polyphenols in association with gut microbiota of different origins in vitro

Abstract

UN SDGs

Keywords

ASJC Scopus subject areas

More information

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