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Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation

Flavonols, the second most abundant flavonoids in green tea, exist mainly in the form of glycosides. Flavonols are known to have a variety of beneficial health effects; however, limited information is available on their fate in the digestive system. We investigated the digestive stability of flavono...

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Autores principales: Rha, Chan-Su, Seong, Hyunbin, Jung, Young Sung, Jang, Davin, Kwak, Jun-Gu, Kim, Dae-Ok, Han, Nam Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928927/
https://www.ncbi.nlm.nih.gov/pubmed/31771257
http://dx.doi.org/10.3390/ijms20235890
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author Rha, Chan-Su
Seong, Hyunbin
Jung, Young Sung
Jang, Davin
Kwak, Jun-Gu
Kim, Dae-Ok
Han, Nam Soo
author_facet Rha, Chan-Su
Seong, Hyunbin
Jung, Young Sung
Jang, Davin
Kwak, Jun-Gu
Kim, Dae-Ok
Han, Nam Soo
author_sort Rha, Chan-Su
collection PubMed
description Flavonols, the second most abundant flavonoids in green tea, exist mainly in the form of glycosides. Flavonols are known to have a variety of beneficial health effects; however, limited information is available on their fate in the digestive system. We investigated the digestive stability of flavonol aglycones and glycosides from green tea under simulated digestion and anaerobic human fecal fermentation. Green tea fractions rich in flavonol glycosides and aglycones, termed flavonol-glycoside-rich fraction (FLG) and flavonol-aglycone-rich fraction (FLA) hereafter, were obtained after treatment with cellulase and tannase, respectively. Kaempferol and its glycosides were found to be more stable in simulated gastric and intestinal fluids than the derivatives of quercetin and myricetin. Anaerobic human fecal fermentation with FLG and FLA increased the populations of Lactobacilli spp. and Bifidobacteria spp. and generated various organic acids, such as acetate, butyrate, propionate, and lactate, among which butyrate was produced in the highest amount. Our findings indicate that some stable polyphenols have higher bioaccessibilities in the gastrointestinal tract and that their health-modulating effects result from their interactions with microbes in the gut.
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spelling pubmed-69289272019-12-26 Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation Rha, Chan-Su Seong, Hyunbin Jung, Young Sung Jang, Davin Kwak, Jun-Gu Kim, Dae-Ok Han, Nam Soo Int J Mol Sci Article Flavonols, the second most abundant flavonoids in green tea, exist mainly in the form of glycosides. Flavonols are known to have a variety of beneficial health effects; however, limited information is available on their fate in the digestive system. We investigated the digestive stability of flavonol aglycones and glycosides from green tea under simulated digestion and anaerobic human fecal fermentation. Green tea fractions rich in flavonol glycosides and aglycones, termed flavonol-glycoside-rich fraction (FLG) and flavonol-aglycone-rich fraction (FLA) hereafter, were obtained after treatment with cellulase and tannase, respectively. Kaempferol and its glycosides were found to be more stable in simulated gastric and intestinal fluids than the derivatives of quercetin and myricetin. Anaerobic human fecal fermentation with FLG and FLA increased the populations of Lactobacilli spp. and Bifidobacteria spp. and generated various organic acids, such as acetate, butyrate, propionate, and lactate, among which butyrate was produced in the highest amount. Our findings indicate that some stable polyphenols have higher bioaccessibilities in the gastrointestinal tract and that their health-modulating effects result from their interactions with microbes in the gut. MDPI 2019-11-24 /pmc/articles/PMC6928927/ /pubmed/31771257 http://dx.doi.org/10.3390/ijms20235890 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rha, Chan-Su
Seong, Hyunbin
Jung, Young Sung
Jang, Davin
Kwak, Jun-Gu
Kim, Dae-Ok
Han, Nam Soo
Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
title Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
title_full Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
title_fullStr Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
title_full_unstemmed Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
title_short Stability and Fermentability of Green Tea Flavonols in In-Vitro-Simulated Gastrointestinal Digestion and Human Fecal Fermentation
title_sort stability and fermentability of green tea flavonols in in-vitro-simulated gastrointestinal digestion and human fecal fermentation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6928927/
https://www.ncbi.nlm.nih.gov/pubmed/31771257
http://dx.doi.org/10.3390/ijms20235890
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