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Gastrointestinal digestion of yerba mate, rosemary and green tea extracts and their subsequent colonic fermentation by human, pig or rat inocula

2024Journal article Restricted access
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dc.contributor.authorCorrea, Vanesa G.
dc.contributor.authorGarcia-Manieri, Jessica Amanda Andrade
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorMandim, Filipa
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPeralta, Rosane M.
dc.contributor.authorBracht, Adelar
dc.date.accessioned2024-10-08T15:25:58Z
dc.date.available2024-10-08T15:25:58Z
dc.date.issued2024
dc.description.abstractPolyphenolic compounds are common constituents of human and animal diets and undergo extensive metabolism by the gut microbiota before entering circulation. In order to compare the transformations of polyphenols from yerba mate, rosemary, and green tea extracts in the gastrointestinal tract, simulated gastrointestinal digestion coupled with colonic fermentation were used. For enhancing the comparative character of the investigation, colonic fermentation was performed with human, pig and rat intestinal microbiota. Chemical analysis was performed using a HPLC system coupled to a diode-array detector and mass spectrometer. Gastrointestinal digestion diminished the total amount of phenolics in the rosemary and green tea extracts by 27.5 and 59.2 %, respectively. These reductions occurred mainly at the expense of the major constituents of these extracts, namely rosmarinic acid (-45.7 %) and epigalocatechin gallate (-60.6 %). The yerba mate extract was practically not affected in terms of total phenolics, but several conversions and isomerizations occurred (e.g., 30 % of trans-3-Ocaffeoylquinic acid was converted into the cis form). The polyphenolics of the yerba mate extract were also the least decomposed by the microbiota of all three species, especially in the case of the human one (-10.8 %). In contrast, the human microbiota transformed the polyphenolics of the rosemary and green extracts by 95.9 and 88.2 %, respectively. The yerba mate-extract had its contents in cis 3-O-caffeoylquinic acid diminished by 78 % by the human microbiota relative to the gastrointestinal digestion, but the content of 5-O-caffeoylquinic acid (also a chlorogenic acid), was increased by 22.2 %. The latter phenomenon did not occur with the rat and pig microbiota. The pronounced interspecies differences indicate the need for considerable caution when translating the results of experiments on the effects of polyphenolics performed in rats, or even pigs, to humans.pt_PT
dc.description.sponsorshipThis work was financially supported by grants from the Conselho Nacional de Desenvolvimento Científico e Tecnológico, Coordenação do Aperfeiçoamento de Pessoal do Ensino Superior (CAPES) and Fundação Araucária. Vanesa Gesser Correa was a post-doctoral fellowship holder of the Conselho Nacional de Desenvolvimento Científico e Tecnológico. This work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00019/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and Sus- TEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). To the national funding by FCT and P.I. in the form of the institutional scientific employment program for the contracts of L. Barros, C. Pereira (10.54499/CEECINST/00016/2018/CP1505/CT0010), and M.I. Dias (10.54499/CEECINST/00016/2018/CP1505/CT0004).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorrea, Vanesa Gesser; Garcia-Manieri, Jessica Amanda Andrade; Dias, Maria Inês; Pereira, Carla; Mandim, Filipa; Barros, Lillian; Ferreira, Isabel C.F.R.; Peralta, Rosane Marina; Bracht, Adelar (2024). Gastrointestinal digestion of yerba mate, rosemary and green tea extracts and their subsequent colonic fermentation by human, pig or rat inocula. Food Research International. ISSN 0963-9969. 194, p. 1-12pt_PT
dc.identifier.doi10.1016/j.foodres.2024.114918pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/30384
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectYerba matept_PT
dc.subjectRosemarypt_PT
dc.subjectGreen teapt_PT
dc.subjectPolyphenolicspt_PT
dc.subjectGastrointestinal digestionpt_PT
dc.subjectColonic fermentationpt_PT
dc.subjectMicrobiotapt_PT
dc.subjectGut-liver axis stimulationpt_PT
dc.titleGastrointestinal digestion of yerba mate, rosemary and green tea extracts and their subsequent colonic fermentation by human, pig or rat inoculapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0004/PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume194pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamCEEC INST 2018
person.familyNameDias
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person.givenNameMaria Inês
person.givenNameCarla
person.givenNameFilipa
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
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person.identifier.scopus-author-id54388787000
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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