原花青素
化学
苯乙酸
类黄酮
酚类
生物化学
分子质量
聚合物
单体
色谱法
食品科学
有机化学
多酚
酶
抗氧化剂
作者
Stéphanie Déprez,Christophe Brézillon,Sylvie Rabot,Catherine Philippe,Isabelle Mila,Catherine Lapierre,Augustin Scalbert
标识
DOI:10.1093/jn/130.11.2733
摘要
Polymeric proanthocyanidins are common constituents of many foods and beverages. Their fate in the human body remains largely unknown. Their metabolism by human colonic microflora incubated in vitro in anoxic conditions has been investigated using nonlabeled and (14)C-labeled purified proanthocyanidin polymers. Polymers were almost totally degraded after 48 h of incubation. Phenylacetic, phenylpropionic and phenylvaleric acids, monohydroxylated mainly in the meta or para position, were identified as metabolites by gas chromatography coupled to mass spectrometry (GC-MS). Yields were similar to those previously reported for flavonoid monomers. These results provide the first evidence of degradation of dietary phenolic polymers into low-molecular-weight aromatic compounds. To understand the nutritional properties of proanthocyanidins, it is therefore essential to consider the biological properties of these metabolites.
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