Abstract
Gut is the site of active fermentation of non-digestible dietary
components (dietary fibre and prebiotics) as well as bioconversion and
absorption of plant-derived phenolics. These compounds have an important role
in gut fermentation by influencing the composition of microflora and
fermentation metabolites, and consequently by contributing to both local and
systemic effects in humans. Possibilities to enhance viability and promote
growth of probiotic bacteria by non-digestible food components have been a
subject to extensive scientific interest in the last ten years. Gut bacteria
are known to degrade and ferment dietary fibre, producing metabolites,
especially short-chain fatty acids. They also mediate a number of important
consequences through their further metabolism in the liver. Current research
is at quick steps increasing our understanding about the interactions between
gut microbes and bioactive dietary phenolics. Absorption and metabolism of
phenolic compounds occurs along the digestive tract. Those compounds not
absorbed or converted earlier enter the colon, and may be converted to
metabolites concomitantly with carbohydrate fermentation. All the colonic
metabolites can have effects on the epithelium at the site of conversion, and
also affect the colonic flora locally. When absorbed the metabolites are found
in plasma and urine and can have systemic health effects. The health effects
of phenolic compounds have been studied extensively, but those of the
metabolites are poorly known. As strong antimicrobial agents the phenolics
might also have unpredictable effects on the composition of the intestinal
flora.
Original language | English |
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Pages (from-to) | 67 - 80 |
Journal | Bioscience and Microflora |
Volume | 23 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2004 |
MoE publication type | A1 Journal article-refereed |
Keywords
- dietary fibres
- phenolics
- gut microflora
- health effects