Hostname: page-component-7dd5485656-pnlb5 Total loading time: 0.001 Render date: 2025-10-30T22:27:57.139Z Has data issue: false hasContentIssue false
  • English
  • Français

Degradation of polyphenols (catechin and tannic acid) in the rat intestinal tract. Effect on coloic fermentation and faecal output

Published online by Cambridge University Press:  10 October 2007

Laura Bravo ,
Rocio Abia ,
Martin A. Eastwood  and
Fulgencio Saura-Calixtol
Laura Bravo
Affiliation:
Instituto de Nutrición y Bromatologia, CSIC-UCM, Facultad de Farmacia, Ciudud Universitaria, 28040-Madrid, Spain
Rocio Abia
Affiliation:
Gastrointestinal Unit, Department of Medicine, Western General Hospital, EdinburghEH4 2XU
Martin A. Eastwood
Affiliation:
Gastrointestinal Unit, Department of Medicine, Western General Hospital, EdinburghEH4 2XU
Fulgencio Saura-Calixtol
Affiliation:
Instituto de Nutrición y Bromatologia, CSIC-UCM, Facultad de Farmacia, Ciudud Universitaria, 28040-Madrid, Spain
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Low- and intermediate-molecular-weight polyphenols are usually extracted by using different solvents (e.g. water, methanol, aqueous acetone). The aim of the present work was to study the possible effects of some extractable polyphenols (EPP) on fat and protein digestibilities and on the colonic microflora. Degradability of these compounds through the intestinal tract was also studied. Catechin and tannic acid (TA) were chosen as representatives of the most common basic structures of EPP (flavonoids and gallic acid respectively). Three groups of eight male Wistar rats were given either a control diet free of EPP, or diets containing 20 g/kg dry matter of catechin and TA. Body-weight and food intake were monitored during a 3-week experimental period. Faeces and urine were collected daily during the third experimental week. EPP and fat were determined in faeces, and N in both urine and faeces. Only 3.1 and 4.6% of the ingested catechin and TA respectively were excreted in faeces, indicating that absorption and/or degradation of these EPP had occurred. HPLC analysis of the poly phenolic content of faeces showed qualitative differences between groups. A significant increase of total faecal weight as well as water, fat and N excretion was produced by TA. Catechin only caused an increase in fat excretion. In vitro fermentation assays were also performed to study the effect of EPP on the colonic microflora. Both catechin and TA affected the yield of end-products of fermentation, and were also degraded during the fermentation process.

Keywords

PolyphenolsCatechinTannic acidIntestinal degradationColonic fermentation

Information

Type
Nutritional Effects of Plant Constituents
Information
British Journal of Nutrition , Volume 71 , Issue 6 , June 1994 , pp. 933 - 946
Copyright
Copyright © The Nutrition Society 1994

References

Adiotomre, J., Eastwood, M. A., Edwards, C. A. & Brydon, W. G. (1990). Dietary fiber: in vitro methods that anticipate nutrition and metabolic activity in humans. American Journal of Clinical Nutrition 52, 128–134.CrossRefGoogle ScholarPubMed
Ahmed, A. E., Smithard, R. & Ellis, M. (1991). Activities of enzymes of the pancreas, and the lumen and mucosa of the small intestine in growing broiler cockerels fed on tannin-containing diets. British Journal of Nutrition 65, 189–197.CrossRefGoogle ScholarPubMed
Akin, D. A. (1982). Forage cell wall degradation andp-coumaric, ferulic, and sinapic acids. Agronomy Journal 74, 424–428.CrossRefGoogle Scholar
Aw, T.-L. & Swanson, B. G. (1985). Influence of tannin on Phaseolus vulguris protein digestibility and quality. Journal of Food Science 50, 67–71.CrossRefGoogle Scholar
Barry, T. N., Allsop, T. F. & Redekopp, C. (1986). The role of condensed tannins in the nutritional value of Lotus pedunculatus for sheep. 5. Effects on the endocrine system and on adipose tissue metabolism. British Journal of Nutrition 56, 607–614.CrossRefGoogle ScholarPubMed
Bjorck, I. M. & Nyman, M. E. (1987). In vitro effects of phytic acid and polyphenols on starch digestion and fiber degradation. Journal of Food Science 52, 1588–1594.CrossRefGoogle Scholar
Bravo, L., Abia, R., Goni, I. & Saura-Calixto, F. (1994). Possible common properties between dietary fibre constituents and polyphenols. European Journal of Clinical Nutrition (In the Press).Google Scholar
Bravo, L., Saura-Calixto, F. & Goni, I. (1992). Effects of dietary fibre and tannins from apple pulp on the composition of faeces in rats. British Journal of Nutrition 67, 463–473.CrossRefGoogle ScholarPubMed
Butler, L. G., Rogler, J. C., Mehansho, H. & Carlson, D. M. (1986). Dietary effects of tannins. In Plant Flavonoids in Biology and Medicine: Biochemical, Pharmacological, and Structure-Activity Relationships, pp. 141–157 [Cody, V., Harborne, J. B. and Middleton, E., editors]. New York: Alan R. Liss.Google Scholar
Chesson, A., Stewart, C. S. & Wallace, R. J. (1982). Influence of plant phenolic acids on growth and cellulolytic activity of rumen bacteria. Applied and Environmental Microbiology 44, 597–603.CrossRefGoogle ScholarPubMed
Deschamps, A. M. (1989). Microbial degradation of tannins and related compounds. ACS. Symposium Series 399, 559–567.CrossRefGoogle Scholar
Deschamps, A. M. & Lebeault, J.-M. (1981). Bacterial degradation of tannins. Advances in Biotechnology 2, 639–643.Google Scholar
Deschamps, A. M., Otuk, G. & Lebeault, J.-M. (1983). Production of tannase and degradation of chestnut tannin by bacteria. Journal of Fermentation Technology 61, 55–59.Google Scholar
Eberly, K., Mould, E. & Duff, D. (1983). Effect of dietary tannic acid on the facultative gut microflora of the red squirrel. Proceedings of the Indiana Academy of Sciences 92, 317–322.Google Scholar
Edwards, C. A., Adiotomre, J. & Eastwood, M. A. (1992). Dietary fibre: the use of in vitro and rat models to predict action on stool output in man. Journal of the Science of Food and Agriculture 59, 257–260.CrossRefGoogle Scholar
Eggum, B. O., Pedersen, B. & Jacobsen, I. (1983). The influence of dietary tea, coffee and cocoa on protein and energy utilization of soya-bean meal and barley in rats. British Journal of Nutrition 50, 197–205.CrossRefGoogle ScholarPubMed
Griffiths, D. W. (1981). The polyphenolic content and enzyme inhibitory activity of testas from bean (Viciafaba) and pea (Pisum spp.) varieties. Journal of the Science of Food and Agriculture 32, 797–804.CrossRefGoogle Scholar
Griffiths, D. W. & Jones, D. I. H. (1977). Cellulase inhibition by tannins in the testa of field beans (Vicia faba). Journal of the Science of Food and Agriculture 28, 983–989.CrossRefGoogle ScholarPubMed
Griffiths, D. W. & Moseley, G. (1980). The effect of diets containing field beans of high and low polyphenolic content on the activity of digestive enzymes in the intestines of rats. Journal of the Science of Food and Agriculture 31, 255–259.CrossRefGoogle ScholarPubMed
Griffiths, L. A. (1982). Mammalian metabolism of flavonoids. In The Flavonoids: Advances in Research, pp. 681–718 [Harborne, J. B. and Mabry, T. J., editors[. London: Chapman and Hall.CrossRefGoogle Scholar
Griffiths, L. A. & Barrow, A. (1972). Metabolism of flavonoid compounds in germ-free rats. Biochemical Journal 130, 1161–1162.CrossRefGoogle ScholarPubMed
Hara, Y. & Honda, M. (1990). The inhibition of or-amylase by tea polyphenols. Agricultural and Biological Chemistry 54, 1939–1945.Google Scholar
Harborne, J. B. (1973). Phytochemical Methods. London: Chapman and Hall.Google Scholar
Harborne, J. B. (1989). General procedures and measurement of total phenolics. In Methods in Plant Biochemistry. I . Plant Phenolics, pp. 1–28 [Harborne, J. B., editor]. London: Academic Press.Google Scholar
Haslam, E. (1988). Twenty-second Procter Memorial Lecture. Vegetable tannins - renaissance and reappraisal. Journal of the Society of Leather Technologists and Chemists 72, 45–64.Google Scholar
Holdeman, L. V., Cato, E. P. & Moore, W. E. (editors) (1977). Anaerobe Laboratory Manual. Blacksbury, Virginia: Virginia Polytechnic Institute and State University.Google Scholar
Horigome, T., Kumar, R. & Okamoto, K. (1988). Effects of condensed tannins prepared from leaves of fodder plants on digestive enzymes in vitro and in the intestine of rats. British Journal of Nutrition 60, 275–285.CrossRefGoogle ScholarPubMed
Jung, H. J. G. (1985). Inhibition of structural carbohydrate fermentation by forage phenolics. Journal of the Science of Food and Agriculture 36, 7480.CrossRefGoogle Scholar
Jung, H. J. G. & Fahey, G. C. (1981). Effect of phenolic compound removal on in vitro forage digestibility. Journal of Agricultural and Food Chemistry 29, 817–820.CrossRefGoogle Scholar
Jung, H. J. G. & Fahey, G. C. (1983). Interactions among phenolic monomers and in vitro fermentation. Journal of Dairy Science 66, 1255–1263.CrossRefGoogle Scholar
King, H. G. C. & Pruden, G. (1970). Lower limits of molecular weights of compounds excluded from Sephadex G-25 eluted with aqueous acetone mixtures. Application of the results to the separation of the components of tannic acid. Journal of Chromatography 52, 285–290.CrossRefGoogle Scholar
Kuhnau, J. (1976). The flavonoids. A class of semi-essential food components: their role in human nutrition. World Review of Nutrition and Dietetics 24, 117–191.CrossRefGoogle ScholarPubMed
Longstaff, M. A. & McNab, J. M. (1991). The effect of concentration of tannin-rich bean hulls (Vicia faba L.) on activities of lipase (EC 3.1.1.3) and α-amylase (EC 3.2.1.1) in digesta and pancreas and on the digestion of lipid and starch by young chicks. British Journal of Nutrition 66, 139–147.CrossRefGoogle ScholarPubMed
Markham, K. R. (1982). Isolation and analytical techniques. In Techniques of Flavonoid Identrfication, pp. 15–35 [Treherne, J. E. and Rubery, P. H., editors]. London: Academic Press.Google Scholar
Martin-Tanguy, J., Vermorel, M., Lenoble, M., Martin, C. & Gallet, M. (1976). Sorghum tannins. Importance in nutritional nitrogen use in growing rats. Annales de Biologie Animale, Biochimie, Biophysyyue 16, 879–890.CrossRefGoogle Scholar
Marzo, F., Santidrian, S. & Larralde, J. (1987). Effect of tannic acid on the intestinal absorption of D-galactose in chicks. Revista EspaAola de Fisiologia 43, 529–530.Google ScholarPubMed
Miller, T. L. & Wolin, M. J. (1981). Fermentation by the human large intestine microbial community in an in vitro semicontinuous culture system. Applied und Environmental Microbiology 42, 400–407.CrossRefGoogle Scholar
Mitjavila, S., Lacombe, C., Carrera, G. & Derache, R. (1977). Tannic acid and oxidized tannic acid on the functional state of rat intestinal epithelium. Journal of Nutrition 107, 2113–2121.CrossRefGoogle ScholarPubMed
Montreau, F. R. (1972). Sur le dosage des composes phenoliques totaux dans les vins par la methode Folin-Ciocalteau (The content of total phenolic compounds in wines measured by the Folin-Ciocalteau method). Connaissance du Vigne et Vin 24, 397–404.Google Scholar
Moulay, L., Phillips, H. & Hughes, R. E. (1988). The influence of tea and tannic acid on organ weights and faecal composition in rats and in guinea-pigs. Human Nutrition: Food Sciences and Nutrition 42F, 125–131.Google Scholar
Nyman, M., Asp, N.-G., Cummings, J. & Wiggins, H. (1986). Fermentation of dietary fibre in the intestinal tract: comparison between man and rat. British Journal of Nutrition 55, 487–496.CrossRefGoogle Scholar
Nyman, M. E. & Bjorck, I. M. (1989). In vivo effects of phytic acid and polyphenols on the bioavailability of polysaccharides and other nutrients. Journal of Food Science 54, 1332–1335, 1363.CrossRefGoogle Scholar
Oh, H. I., Hoff, J. E. & Haff, L. A. (1985). Immobilized condensed tannins and their interaction with proteins. Journal of Food Science 50, 1652–1654.CrossRefGoogle Scholar
Santidrian, S. & Marzo, F. (1989). Effect of feeding tannic acid and kidney bean (Phaseofus vulgaris) on the intestinal absorption of D-galactose and L-leucine in chickens. Journal ofthe Science of Food and Agriculture 47, 435–442.CrossRefGoogle Scholar
Sarkar, S. K. & Howarth, R. E. (1976). Specificity of the vanillin test for flavanols. Journal of Agricultural and Food Chemistry 24, 317–320.CrossRefGoogle ScholarPubMed
Saura-Calixto, F., Goiii, I., Mafias, E. & Abia, R. (1991). Klason lignin, condensed tannins and resistant protein as dietary fibre constituents: determination in grape pomaces. Food Chemistry 39, 299–309.CrossRefGoogle Scholar
Shahkhalili, Y., Finot, P. A., Hurrell, R. & Fern, E. (1990). Effects of foods rich in polyphenols on nitrogen excretion in rats. Journal of Nutrition 120, 346–352.CrossRefGoogle Scholar
Singleton, V. L. (1981). Naturally occurring food toxicants: phenolic substances of plant origin common in foods. Advances in Food Research 21, 149–242.CrossRefGoogle Scholar
Spiller, G. A., Chernoff, M. C., Hill, R. A., Gates, J. E., Nassar, J. J. & Shipley, E. A. (1980). Effect of purified cellulose, pectin and a low-residue diet on fecal volatile fatty acids, transit time and fecal weight in humans. American Journal of Clinical Nutrition 33, 754–759.CrossRefGoogle Scholar
Tamir, M. & Alutnot, E. (1969). Inhibition of digestive enzymes by condensed tannins from green and ripe carobs. Journal of the Science of Food and Agriculture 20, 199–202.CrossRefGoogle ScholarPubMed
Tamir, M. & Alumot, E. (1970). Carob tannins - growth depression and levels of insoluble nitrogen in the digestive tract of rats. Journal of Nutrition 100, 573–580.CrossRefGoogle ScholarPubMed
Terrill, T. H., Rowa, A. M., Douglas, G. B. & Barry, T. N. (1992). Determination of extractable and bound condensed tannin concentrations in forage plants, protein concentrate meals and cereal grains. Journal of the Science of Food and Agriculture 58, 321–329.CrossRefGoogle Scholar
Thompson, L. U. & Yoon, J. H. (1984). Starch digestibility as affected by polyphenols and phytic acid. Journal of Food Science 49, 1228–1229.CrossRefGoogle Scholar
Towers, G. H. N. (1964). Metabolism of phenolics in higher plants and micro-organisms. In Biochemistry of Phenolic Compounds, pp. 249–294 [Harborne, J. B., editor]. London: Academic Press.Google Scholar
Williams, R. T. (1964). Metabolism of phenolics in animals. In Biochemistry of Phenolic Compounds, pp. 205–248 [Harborne, J. B., editor]. London: Academic Press.Google Scholar