Charakterisierung des Abbaus von Polyphenolen während der in vitro Fermentation mit menschlicher Faeces

• Research unit: COST
• Project number: C97.0051

Key words (English)

Polyphenol degradation; flavonoids; in vitro fermentation

Research programs (English)

COST-Action 916 - Die Rolle bioaktiver Zellwandverbindungen in Lebensmitteln

Short description (English)

See abstract

Further information (English)

Full name of research-institution/enterprise: ETH Zürich Institut für Lebensmittelwissenschaften

Partners and International Organizations (English)

A, B, CH, D, DK, E, F, FIN, H, I, N, NL, S, Sl

Abstract (English)

Flavonoids are polyphenolic compounds that are widely distributed in plant food and beverages. The major dietary sources of flavonoids are fruits, vegetables, and beverages such as tea and red wine. Epidemiological evidence for an inverse association of the intake of flavonoids with coronary heart disease has been shown, as well as other beneficial effects of flavonoids have been suggested. Absorption and bioavailability of flavonoids are under investigation. Recent research results indicate a possibility of absorption of glycosylated flavonoids from the small intestine. It is also discussed, that colonic bacteria are able to hydrolyse glycosides, liberating the flavonoid 'backbone' compound (aglycone). The absorption of flavonoid aglycones would then take place in the colon. The aim of the present investigation was to study the in vitro degradation of flavonoid glycosides and aglycones by the colonic microflora. Rutin, naringin and hesperidin as well as their corresponding aglycones were incubated in an in vitro fermentation system to study their degradability. Degradation products of the substrates were determined and partially identified by liquid chromatography and mass spectrometry.

References in databases (English)

Swiss Database: COST-DB of the State Secretariat for Education and Research Hallwylstrasse 4 CH-3003 Berne, Switzerland Tel. [phone] Swiss Project-Number: C97.0051