Metabolites profiling reveals gut microbiome-mediated biotransformation of green tea polyphenols in the presence of N-nitrosamine as pro-oxidant
Funding Sponsor
Alexander von Humboldt-Stiftung
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https://doi.org/10.1016/j.foodchem.2021.131147
Document Type
Research Article
Publication Title
Food Chemistry
Publication Date
3-1-2022
doi
10.1016/j.foodchem.2021.131147
Abstract
The gut microbiome contributes to host physiology and nutrition metabolism. The interaction between nutrition components and the gut microbiota results in thousands of metabolites that can contribute to various health and disease outcomes. In parallel, the interactions between foods and their toxicants have captured increasing interest due to their impact on human health. Taken together, investigating dietary interactions with endogenous and exogenous factors and detecting interaction biomarkers in a specific and sensitive manner is an important task. The present study sought to identify for the first time the metabolites produced during the interaction of diet-derived toxicants e.g., N-nitrosamines with green tea polyphenols, using liquid chromatography electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS). In addition, the metabolic products resulting from the incubation of green tea with a complex gut microbiome in the presence of N-nitrosamine were assessed in the same manner. The quinone products of (epi)catechin, quercetin, and kaempferol were identified when green tea was incubated with N-nitrosamine only; whereas, incubation of green tea with N-nitrosamine and a complex gut microbiome prevented the formation of these metabolites. This study provides a new perspective on the role of gut microbiome in protecting against potential negative interactions between food-derived toxicants and dietary polyphenols.
First Page
1
Last Page
12
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APA Citation
Farag, M.
Shakour, Z.
Elmassry, M.
&
Donia, M.
(2022). Metabolites profiling reveals gut microbiome-mediated biotransformation of green tea polyphenols in the presence of N-nitrosamine as pro-oxidant. Food Chemistry, 371, 1–12.
10.1016/j.foodchem.2021.131147
https://fount.aucegypt.edu/faculty_journal_articles/2576
MLA Citation
Farag, Mohamed A., et al.
"Metabolites profiling reveals gut microbiome-mediated biotransformation of green tea polyphenols in the presence of N-nitrosamine as pro-oxidant." Food Chemistry, vol. 371, 2022, pp. 1–12.
https://fount.aucegypt.edu/faculty_journal_articles/2576