Polyphenols and health: Interactions between fibre, plant polyphenols and the gut microbiota

Edwards, C.A. , Havlik, J. , Cong, W. , Mullen, W. , Preston, T. , Morrison, D.J. and Combet, E. (2017) Polyphenols and health: Interactions between fibre, plant polyphenols and the gut microbiota. Nutrition Bulletin, 42(4), pp. 356-360. (doi:10.1111/nbu.12296) (PMID:29200959) (PMCID:PMC5698720)

Edwards, C.A. , Havlik, J. , Cong, W. , Mullen, W. , Preston, T. , Morrison, D.J. and Combet, E. (2017) Polyphenols and health: Interactions between fibre, plant polyphenols and the gut microbiota. Nutrition Bulletin, 42(4), pp. 356-360. (doi:10.1111/nbu.12296) (PMID:29200959) (PMCID:PMC5698720)

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Abstract

A high-fibre diet and one rich in fruit and vegetables have long been associated with lower risk of chronic disease. There are several possible mechanisms underpinning these associations, but one likely important factor is the production of bioactive molecules from plant-based foods by the bacteria in the colon. This links to our growing understanding of the role of the gut microbiome in promoting health. Polyphenolic-rich plant foods have been associated with potential health effects in many studies, but the bioavailability of polyphenol compounds, as eaten, is often very low. Most of the ingested molecules enter the large intestine where they are catabolised to smaller phenolic acids that may be the key bioactive effectors. Dietary fibres, present in plant foods, are also fermented by the bacteria to short-chain fatty acids, compounds associated with several beneficial effects on cell turnover, metabolism and eating behaviour. Polyphenols and fibre are often eaten together, but there is a lack of research investigating the interaction between these two groups of key substrates for the colonic bacteria. In a project funded by the Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club, we are investigating whether combining different fibres and polyphenol sources can enhance the production of bioactive phenolic acids to promote health. This could lead to improved dietary recommendations and to new products with enhanced potential health-promoting actions.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Preston, Professor Thomas and Combet Aspray, Dr Emilie and Havlik, Dr Jaroslav and Mullen, Dr William and Edwards, Professor Christine and Morrison, Dr Douglas and Cong, Dr Wenjuan
Authors: Edwards, C.A., Havlik, J., Cong, W., Mullen, W., Preston, T., Morrison, D.J., and Combet, E.
College/School:College of Medical Veterinary and Life Sciences > Institute of Cardiovascular and Medical Sciences
College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
College of Science and Engineering > Scottish Universities Environmental Research Centre
Journal Name:Nutrition Bulletin
Publisher:Wiley
ISSN:1471-9827
ISSN (Online):1467-3010
Published Online:10 November 2017
Copyright Holders:Copyright © 2017 The Authors
First Published:First published in Nutrition Bulletin 42(4): 356-360
Publisher Policy:Reproduced under a Creative Commons License

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Project CodeAward NoProject NamePrincipal InvestigatorFunder's NameFunder RefLead Dept
678031Manipulating the activity of the gut microbiota with fermentable carbohydrates to maximise the bioavailability of bioactive phenolic acids for healthChristine EdwardsBiotechnology and Biological Sciences Research Council (BBSRC)BB/M016323/1MVLS MED -HUMAN NUTRITION