Julia Jensen-Kroll , Tobias Demetrowitsch , Sabrina Sprotte , Fynn Brix , Alexia Beckmann , Kristina Schlicht , Erik Brinks , Matthias Laudes , Silvio Waschina , Charles M.A.P. Franz , Karin Schwarz
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Degradation of rutin and genistein and the effect on human bacterial fecal populations of obese and non-obese
This study re-evaluates the microbial degradation of rutin and genistein, emphasizing health-related metabotypes and novel degradation and transformation products of these compounds. In silico predictions and calculations were made to determine the molecular formulae of metabolites derived from precursor molecules by methylation, sulfation, and dehydroxylation. To validate these, anaerobic, ex vivo experiments were conducted with pooled fecal samples of obese and non-obese test persons (n = 7 per group) over 48 h, followed by 16S rRNA gene sequencing and semi-targeted, high-resolution mass spectrometry analysis. We identified 46 rutin and 23 genistein metabolites, including novel methylated and sulfated derivatives. Microbial analysis revealed that the plant compounds influenced 34 bacterial families and 83 genera. Rutin inhibited obesity-associated genera while promoting butyrate-producing bacteria in BMI >40 samples, but reduced health-associated bifidobacteria and increased enterobacteria. Both compounds stimulated Eggerthella. These findings highlight significant microbial and metabolic shifts induced by plant-derived compounds, suggesting potential health implications.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.