Spontaneous and microbiota-driven degradation of anthocyanins in an in vitro human colon model

Shehata, Emad, Day-Walsh, Priscilla, Kellingray, Lee, Narbad, Arjan and Kroon, Paul A. (2023) Spontaneous and microbiota-driven degradation of anthocyanins in an in vitro human colon model. Molecular Nutrition and Food Research, 67 (19). ISSN 1613-4125

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Abstract

Scope: The consumption of dietary anthocyanins is associated with various health benefits. However, anthocyanins are poorly bioavailable, and most ingested anthocyanins will enter the colon where they are degraded to small phenolic metabolites that are the main absorbed forms. Little is known about the processes of anthocyanin degradation in the gut and the role of the human gut microbiota. This study aims to determine the contribution of spontaneous and microbiota-dependent degradation of anthocyanins in the human colon. Methods and results: Purified anthocyanin extracts from black rice and bilberry were incubated in an in vitro human fecal-inoculated pH-controlled colon model over 24 h and anthocyanins were analyzed using HPLC-DAD. The study shows that the loss of anthocyanins occurs both spontaneously and as a consequence of metabolism by the gut microbiota. The study observes that there is high variability in spontaneous degradation but only modest variation in total degradation, which included the microbiota-dependent component. The degradation rate of anthocyanins is also shown to be dependent on the B-ring substitution pattern and the type of sugar moiety, both for spontaneous and microbiota-dependent degradation. Conclusion: Anthocyanins are completely degraded in a model of the human colon by a combination of spontaneous and microbiota-dependent processes.

Item Type:	Article
Additional Information:	Data Availability Statement: The data that support the findings of this study are available from the corresponding author upon reasonable request. Funding information: This research was funded by the Biotechnology and Biological Sciences Research Council (UK) through the Institute Strategic Programme Grants ("Food and Health"—Grant No. BB/J004545/1, and "Food Innovation and Health"—Grant No. BB/R012512/1, and its constituent projects BBS/E/F/000PR10343 and BBS/E/F/000PR10346) to the Quadram Institute. E.S. was funded by the Newton-Mosharafa Scholarship Fund via the Egyptian Ministry of Higher Education (Cultural Affairs and Mission sector), the British Council and the British Embassy in Egypt.
Uncontrolled Keywords:	anaerobic fermentation,bioavailability,colon model,flavonoids,gut microbiota,microbial metabolism,polyphenols,biotechnology,food science ,/dk/atira/pure/subjectarea/asjc/1300/1305
Faculty \ School:	Faculty of Science > School of Biological Sciences
Related URLs:	http://www.scopus.com/inward/record.url?...
Depositing User:	LivePure Connector
Date Deposited:	18 Feb 2025 14:30
Last Modified:	19 Feb 2025 13:30
URI:	https://ueaeprints.uea.ac.uk/id/eprint/98537
DOI:	10.1002/mnfr.202300036

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