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(Journal of Nutrition. 2000;130:2733-2738.)
© 2000 The American Society for Nutritional Sciences

Articles

Polymeric Proanthocyanidins Are Catabolized by Human Colonic Microflora into Low-Molecular-Weight Phenolic Acids1

Stéphanie Déprez, Christophe Brezillon*, Sylvie Rabot*, Catherine Philippe*, Isabelle Mila, Catherine Lapierre and Augustin Scalbert{dagger}2

Laboratoire de Chimie Biologique, INRA, Institut National Agronomique Paris-Grignon, 78850 Thiverval-Grignon, France; * Unité d’Ecologie et de Physiologie du Système Digestif, INRA, 78352 Jouy-en-Josas cedex, France; and {dagger} Laboratoire des Maladies Métaboliques et Micronutriments, INRA, 63122 Saint-Genès-Champanelle, France

2To whom correspondence should be addressed.

Polymeric proanthocyanidins are common constituents of many foods and beverages. Their fate in the human body remains largely unknown. Their metabolism by human colonic microflora incubated in vitro in anoxic conditions has been investigated using nonlabeled and 14C-labeled purified proanthocyanidin polymers. Polymers were almost totally degraded after 48 h of incubation. Phenylacetic, phenylpropionic and phenylvaleric acids, monohydroxylated mainly in the meta or para position, were identified as metabolites by gas chromatography coupled to mass spectrometry (GC-MS). Yields were similar to those previously reported for flavonoid monomers. These results provide the first evidence of degradation of dietary phenolic polymers into low-molecular-weight aromatic compounds. To understand the nutritional properties of proanthocyanidins, it is therefore essential to consider the biological properties of these metabolites.

KEY WORDS: • proanthocyanidins • flavonoids • bioavailability • biodegradation • human colonic microflora






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