Abstract:
:3',4'-Dihydroxycinnamic acid (aka caffeic acid) is a common dietary component found in a variety of plant-derived food products either in a free form or esterified as in chlorogenic acids such as 5-O-caffeoylquinic acid. The dihydroxycinnamate is produced principally by hydrolysis in the colon of 5-O-caffeoylquinic acid and other caffeoylquinic acid esters, and is catabolised by the resident microbiota prior to absorption. In the present study 3',4'-dihydroxycinnamic acid was incubated in vitro, with or without glucose, under anaerobic conditions with faecal slurries obtained from five volunteers. The main resultant catabolites to accumulate were 3-(3',4'-dihydroxyphenyl)propanoic acid (aka dihydrocaffeic acid), 3-(3'-hydroxyphenyl)propanoic acid and phenylacetic acid. Both the rate of degradation of the hydroxycinnamate substrate and the catabolite profile varied between the faecal samples from the individual volunteers. Overall there was no clear cut effect when glucose was added to incubation medium.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Hasyima Omar M,González Barrio R,Pereira-Caro G,Almutairi TM,Crozier Adoi
10.1080/09637486.2020.1850650subject
Has Abstractpub_date
2020-11-25 00:00:00pages
1-7eissn
0963-7486issn
1465-3478pub_type
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