In vitro microbiotic fermentation causes an extensive metabolite turnover of rye bran phytochemicals

Kati Hanhineva (Corresponding Author), Anna-Marja Aura, Ilana Rogachev, Sanni Matero, Thomas Skov, Asaph Aharoni, Kaisa Poutanen, Hannu Mykkänen

Research output: Contribution to journalArticleScientificpeer-review

14 Citations (Scopus)

Abstract

The human gut hosts a microbial community which actively contributes to the host metabolism and has thus remarkable effect on our health. Intestinal microbiota is known to interact remarkably with the dietary constituents entering the colon, causing major metabolic conversions prior to absorption. To investigate the effect of microbial metabolism on the phytochemical pool of rye bran, we applied an in vitro simulated colonic fermentation where samples were collected with intervals and analyzed by LC-MS based non-targeted metabolite profiling. The analyses revealed extensive metabolic turnover on the phytochemical composition of the bran samples, and showed effects on all the metabolite classes detected. Furthermore, the majority of the metabolites, both the precursors and the conversion products, remained unidentified indicating that there are numerous yet unknown phytochemicals, which can potentially affect on our health. This underlines the importance of comprehensive profiling assays and subsequent detailed molecular investigations in order to clarify the effect of microbiota on phytochemicals present in our everyday diet.
Original languageEnglish
Article numbere39322
Number of pages10
JournalPLoS ONE
Volume7
Issue number6
DOIs
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

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rye bran
Phytochemicals
Metabolites
Fermentation
phytopharmaceuticals
fermentation
metabolites
Metabolism
Health
metabolism
Microbiota
bran
Nutrition
intestinal microorganisms
colon
microbial communities
Assays
Colon
digestive system
Diet

Cite this

Hanhineva, K., Aura, A-M., Rogachev, I., Matero, S., Skov, T., Aharoni, A., ... Mykkänen, H. (2012). In vitro microbiotic fermentation causes an extensive metabolite turnover of rye bran phytochemicals. PLoS ONE, 7(6), [e39322]. https://doi.org/10.1371/journal.pone.0039322
Hanhineva, Kati ; Aura, Anna-Marja ; Rogachev, Ilana ; Matero, Sanni ; Skov, Thomas ; Aharoni, Asaph ; Poutanen, Kaisa ; Mykkänen, Hannu. / In vitro microbiotic fermentation causes an extensive metabolite turnover of rye bran phytochemicals. In: PLoS ONE. 2012 ; Vol. 7, No. 6.
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In vitro microbiotic fermentation causes an extensive metabolite turnover of rye bran phytochemicals. / Hanhineva, Kati (Corresponding Author); Aura, Anna-Marja; Rogachev, Ilana; Matero, Sanni; Skov, Thomas; Aharoni, Asaph; Poutanen, Kaisa; Mykkänen, Hannu.

In: PLoS ONE, Vol. 7, No. 6, e39322, 2012.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Hanhineva, Kati

AU - Aura, Anna-Marja

AU - Rogachev, Ilana

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AU - Skov, Thomas

AU - Aharoni, Asaph

AU - Poutanen, Kaisa

AU - Mykkänen, Hannu

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AB - The human gut hosts a microbial community which actively contributes to the host metabolism and has thus remarkable effect on our health. Intestinal microbiota is known to interact remarkably with the dietary constituents entering the colon, causing major metabolic conversions prior to absorption. To investigate the effect of microbial metabolism on the phytochemical pool of rye bran, we applied an in vitro simulated colonic fermentation where samples were collected with intervals and analyzed by LC-MS based non-targeted metabolite profiling. The analyses revealed extensive metabolic turnover on the phytochemical composition of the bran samples, and showed effects on all the metabolite classes detected. Furthermore, the majority of the metabolites, both the precursors and the conversion products, remained unidentified indicating that there are numerous yet unknown phytochemicals, which can potentially affect on our health. This underlines the importance of comprehensive profiling assays and subsequent detailed molecular investigations in order to clarify the effect of microbiota on phytochemicals present in our everyday diet.

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