Manipulating the activity of the gut microbiota with fermentable carbohydrates to maximise the bioavailability of bioactive phenolic acids for health

现在人们普遍认识到，主要多酚类的大部分新陈代谢发生在大肠，在常驻微生物群的控制下。微生物群将母体多酚降解为一系列中间体和最终产物，如酚酸。越来越多的证据表明这些中间体和最终产品对健康有好处，鉴于它们与母体化合物相比具有较高的生物利用度，它们可能在很大程度上解释了多酚类化合物的许多生物学效应。推动大肠微生物区系代谢活动的主要底物是主要来自膳食纤维的可发酵碳水化合物。我们的初步证据表明，在大肠中，碳水化合物发酵和多酚代谢之间存在相互作用。然而，为了预测和操纵肠道微生物群代谢多酚的方式，有必要对这种相互作用有更深入的了解。用可发酵的碳水化合物操纵微生物区系将模拟正常饮食条件下的整个食物的情景，即多酚与可发酵的碳水化合物一起从食物中释放出来。可发酵的碳水化合物成分将影响微生物区系的活性，从而影响多酚中间体和最终产物的生物利用度。此外，多酚还可能具有益生菌和抗菌特性，与可发酵碳水化合物一起可能促进更健康的微生物群。该项目将为可发酵碳水化合物和多酚之间的关系以及肠道微生物区系在调节富含多酚食品的健康益处中所起的作用提供新的见解。重要的是，它还将向业界介绍最大限度地提高酚酸的生物利用度的成分，以及这些成分在调节多酚对健康的保护作用方面所起的作用。随着减少糖摄入量的压力越来越大，特别是在饮料市场，用替代碳水化合物取代糖可能是优化多酚摄入量和多酚生物功效的重要途径。

It is now widely recognised that much of the metabolism of the major polyphenol classes occurs in the large intestine, under the control of the resident microbiota. The microbiota degrades parent polyphenolics to a range of intermediates and end-products such as phenolic acids. Evidence is emerging for the health benefits of these intermediates and end-products and given their high bioavailability in comparison to the parent compounds, they may explain in a large part many of the biological effects of polyphenolics.The main substrates driving metabolic activity of the microbiota in the large intestine are fermentable carbohydrates derived largely from dietary fibre. Our preliminary evidence suggests that there is an interaction between carbohydrate fermentation and polyphenol metabolism in the large intestine. However, a greater understanding of this interaction is necessary in order to predict and manipulate the way polyphenols are metabolised by the gut microbiota. Manipulating the microbiota with fermentable carbohydrates will mimic the whole-food scenario under normal dietary conditions when polyphenols are released from foods alongside fermentable carbohydrate. The fermentable carbohydrate component will influence the activity of the microbiota and therefore the bioavailability of polyphenolic intermediates and end-products. In addition, the polyphenols may also act with prebiotic and antimicrobial properties, which together with fermentable carbohydrate may promote a more health associated microbiome.This project will provide new insights into the relationship between fermentable carbohydrates and polyphenols and the role the gut microbiota plays in mediating the health benefits of polyphenol rich foods. Importantly it will also inform Industry about compositions which maximise the bioavailability of phenolic acids and the role these play in mediating the protective effects of polyphenols in health. With increasing pressure, particularly in the beverage market, to reduce sugar intake, replacement of sugar with alternative carbohydrates may be an important avenue to optimising polyphenol intake and polyphenol bioefficacy.