Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent

The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.


F.A. van Dorsten, S. Peters, G. Gross, V. Gomez-Roldan, M. Klinkenberg, R.C.H. de Vos, E.E. Vaughan, J.P. van Duynhoven, S. Possemiers, T. van de Wiele, D.M. Jacobs
2-12; 60, 11331-11342
Published in: 
Journal of Agricultural and Food Chemistry
Date of publication: 
November, 2012
Status of the publication: