Impact of tart cherries polyphenols on the human gut microbiota and phenolic metabolites in vitro and in vivo

Alba C. Mayta-Apaza, Ellen Pottgen, Jana De Bodt, Nora Papp, Daya Marasini, Luke Howard, L. Abrankó, Tom Van de Wiele, Sun Ok Lee, Franck Carbonero

Research output: Article

7 Citations (Scopus)

Abstract

Tart cherries have been reported to exert potential health benefits attributed to their specific and abundant polyphenol content. However, there is a need to study the impact and fate of tart cherries polyphenols in the gut microbiota. Here, tart cherries, pure polyphenols (and apricots) were submitted to in vitro bacterial fermentation assays and assessed through 16S rRNA gene sequence sequencing and metabolomics. A short-term (5 days, 8 oz. daily) human dietary intervention study was also conducted for microbiota analyses. Tart cherry concentrate juices were found to contain expected abundances of anthocyanins (cyanidin-glycosylrutinoside) and flavonoids (quercetin-rutinoside) and high amounts of chlorogenic and neochlorogenic acids. Targeted metabolomics confirmed that gut microbes were able to degrade those polyphenols mainly to 4-hydroxyphenylpropionic acids and to lower amounts of epicatechin and 4-hydroxybenzoic acids. Tart cherries were found to induce a large increase of Bacteroides in vitro, likely due to the input of polysaccharides, but prebiotic effect was also suggested by Bifidobacterium increase from chlorogenic acid. In the human study, two distinct and inverse responses to tart cherry consumption were associated with initial levels of Bacteroides. High-Bacteroides individuals responded with a decrease in Bacteroides and Bifidobacterium, and an increase of Lachnospiraceae, Ruminococcus and Collinsella. Low-Bacteroides individuals responded with an increase in Bacteroides or Prevotella and Bifidobacterium, and a decrease of Lachnospiraceae, Ruminococcus and Collinsella. These data confirm that gut microbiota metabolism, in particular the potential existence of different metabotypes, needs to be considered in studies attempting to link tart cherries consumption and health.

Original languageEnglish
Pages (from-to)160-172
Number of pages13
JournalJournal of Nutritional Biochemistry
Volume59
DOIs
Publication statusPublished - szept. 1 2018

Fingerprint

Bacteroides
Polyphenols
Metabolites
Chlorogenic Acid
Bifidobacterium
Ruminococcus
Metabolomics
Parabens
Health
Prebiotics
Anthocyanins
Catechin
Quercetin
Flavonoids
Metabolism
Prevotella
Fermentation
Polysaccharides
Assays
Genes

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Biochemistry
  • Molecular Biology
  • Nutrition and Dietetics
  • Clinical Biochemistry

Cite this

Impact of tart cherries polyphenols on the human gut microbiota and phenolic metabolites in vitro and in vivo. / Mayta-Apaza, Alba C.; Pottgen, Ellen; De Bodt, Jana; Papp, Nora; Marasini, Daya; Howard, Luke; Abrankó, L.; Van de Wiele, Tom; Lee, Sun Ok; Carbonero, Franck.

In: Journal of Nutritional Biochemistry, Vol. 59, 01.09.2018, p. 160-172.

Research output: Article

Mayta-Apaza, AC, Pottgen, E, De Bodt, J, Papp, N, Marasini, D, Howard, L, Abrankó, L, Van de Wiele, T, Lee, SO & Carbonero, F 2018, 'Impact of tart cherries polyphenols on the human gut microbiota and phenolic metabolites in vitro and in vivo', Journal of Nutritional Biochemistry, vol. 59, pp. 160-172. https://doi.org/10.1016/j.jnutbio.2018.04.001
Mayta-Apaza, Alba C. ; Pottgen, Ellen ; De Bodt, Jana ; Papp, Nora ; Marasini, Daya ; Howard, Luke ; Abrankó, L. ; Van de Wiele, Tom ; Lee, Sun Ok ; Carbonero, Franck. / Impact of tart cherries polyphenols on the human gut microbiota and phenolic metabolites in vitro and in vivo. In: Journal of Nutritional Biochemistry. 2018 ; Vol. 59. pp. 160-172.
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abstract = "Tart cherries have been reported to exert potential health benefits attributed to their specific and abundant polyphenol content. However, there is a need to study the impact and fate of tart cherries polyphenols in the gut microbiota. Here, tart cherries, pure polyphenols (and apricots) were submitted to in vitro bacterial fermentation assays and assessed through 16S rRNA gene sequence sequencing and metabolomics. A short-term (5 days, 8 oz. daily) human dietary intervention study was also conducted for microbiota analyses. Tart cherry concentrate juices were found to contain expected abundances of anthocyanins (cyanidin-glycosylrutinoside) and flavonoids (quercetin-rutinoside) and high amounts of chlorogenic and neochlorogenic acids. Targeted metabolomics confirmed that gut microbes were able to degrade those polyphenols mainly to 4-hydroxyphenylpropionic acids and to lower amounts of epicatechin and 4-hydroxybenzoic acids. Tart cherries were found to induce a large increase of Bacteroides in vitro, likely due to the input of polysaccharides, but prebiotic effect was also suggested by Bifidobacterium increase from chlorogenic acid. In the human study, two distinct and inverse responses to tart cherry consumption were associated with initial levels of Bacteroides. High-Bacteroides individuals responded with a decrease in Bacteroides and Bifidobacterium, and an increase of Lachnospiraceae, Ruminococcus and Collinsella. Low-Bacteroides individuals responded with an increase in Bacteroides or Prevotella and Bifidobacterium, and a decrease of Lachnospiraceae, Ruminococcus and Collinsella. These data confirm that gut microbiota metabolism, in particular the potential existence of different metabotypes, needs to be considered in studies attempting to link tart cherries consumption and health.",
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AU - De Bodt, Jana

AU - Papp, Nora

AU - Marasini, Daya

AU - Howard, Luke

AU - Abrankó, L.

AU - Van de Wiele, Tom

AU - Lee, Sun Ok

AU - Carbonero, Franck

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