Interakcje związków przeciwutleniających występujących w roślinach oraz suplementach diety z bakteriami reprezentującymi mikrobiotę jelitową człowieka
AbstractThe study aimed at investigating how the antioxidant food components (polyphenols)interact with the bacteria that represent the human intestinal microbiota. Seven species of bacteria (isolated from the human intestine, and bought as pure bacterial cultures in lyophilised form), used in the experiments, were Enterococcus caccae, Escherichia coli, Lactobacillus sp., Bacteroides galacturonicus, Bifidobacterium catenulatum, Ruminococcus gauvreauii and Eubacterium cylindroides. Plant material with known health-promoting properties and a long tradition of use in folk medicine, such as fresh fruits of raspberry, elderberry, cranberry, lingonberry, Japanese quince and cornelian cherry, dried goji and Schisandra berries, red onion, bear’s garlic, nettle, green tea and soybeans, as well as food supplements (commercial pharmaceutical products: spirulina, noni juice and Citrosept) provided the source of polyphenols. In addition, solutions of pure polyphenolic compounds (representing various flavonoid classes and stilbenes) were used. The latter included (+)-catechin, phloridzin, quercetin, rutin, kaempferol, naringin, naringenin, hesperidin, hesperetin and resveratrol as polyphenols being the most frequently eaten with human diets. At the first stage of the study, the material was examined for antioxidant activity, total polyphenol content, and polyphenolic profile. At the second stage, the effect exerted on individual bacteria species by pure polyphenols, plant extracts and food supplements, used in different concentrations, was evaluated. It was found that the natural antioxidant components and the polyphenolic compounds present in plant material produce various effects on intestinal bacteria, from stimulating, through neutral, up to bacteriostatic and bactericidal, depending on the bacteria species. For extracts showing inhibitory potential, the minimum inhibitory concentration (MIC) was determined. In search of mechanisms behind the antioxidant and antimicrobial activity of polyphenols, the role of the structural elements of their molecules was discussed. The third stage of the research concerned the impact of intestinal bacteria on the antioxidant potential and the concentration of selected antioxidant components present in plant material. The changes that occurred due to the influence of particular bacteria species were assessed. It was demonstrated that bacteria representing the physiological intestinal microbiota of humans may biotransform polyphenols through various pathways, producing derivatives of higher or lower antioxidant potential (which has health implications). The increase in antioxidant activity, however, may often be caused not by the metabolic changes of polyphenols, but by their release from the bonds with proteins or other components present in the reaction medium. The results of the study provided a basis for formulating practical guidance for the consumers of polyphenol-rich foods (among them dietary supplements) and for the food industry.
|Other language title versions||Interactions between the antioxidant compounds occuring in plants and dietary supplements and the bacteria representing the human intestinal microbiota|
|Publisher||Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, MNiSW |
|Publishing place (Publisher address)||Kraków|
|Book series /Journal (in case of Journal special issue)||Zeszyty Naukowe Uniwersytetu Rolniczego im. Hugona Kołłątaja w Krakowie. Rozprawy, ISSN 1899-3486, (0 pkt)|
|Publication size in sheets||14.0|
|Finansowanie||Badania zostały sfinansowane ze środków Narodowego Centrum Nauki przyznanych na podstawie decyzji nr DEC-2011/01/B/NZ9/00226|
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