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Degradation of polyphenols (catechin and tannic acid) in the rat intestinal tract. Effect on coloic fermentation and faecal output

Published online by Cambridge University Press:  10 October 2007

Laura Bravo ,
Rocio Abia ,
Martin A. Eastwood  and
Fulgencio Saura-Calixtol
Laura Bravo
Affiliation:
Instituto de Nutrición y Bromatologia, CSIC-UCM, Facultad de Farmacia, Ciudud Universitaria, 28040-Madrid, Spain
Rocio Abia
Affiliation:
Gastrointestinal Unit, Department of Medicine, Western General Hospital, EdinburghEH4 2XU
Martin A. Eastwood
Affiliation:
Gastrointestinal Unit, Department of Medicine, Western General Hospital, EdinburghEH4 2XU
Fulgencio Saura-Calixtol
Affiliation:
Instituto de Nutrición y Bromatologia, CSIC-UCM, Facultad de Farmacia, Ciudud Universitaria, 28040-Madrid, Spain
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Abstract

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Low- and intermediate-molecular-weight polyphenols are usually extracted by using different solvents (e.g. water, methanol, aqueous acetone). The aim of the present work was to study the possible effects of some extractable polyphenols (EPP) on fat and protein digestibilities and on the colonic microflora. Degradability of these compounds through the intestinal tract was also studied. Catechin and tannic acid (TA) were chosen as representatives of the most common basic structures of EPP (flavonoids and gallic acid respectively). Three groups of eight male Wistar rats were given either a control diet free of EPP, or diets containing 20 g/kg dry matter of catechin and TA. Body-weight and food intake were monitored during a 3-week experimental period. Faeces and urine were collected daily during the third experimental week. EPP and fat were determined in faeces, and N in both urine and faeces. Only 3.1 and 4.6% of the ingested catechin and TA respectively were excreted in faeces, indicating that absorption and/or degradation of these EPP had occurred. HPLC analysis of the poly phenolic content of faeces showed qualitative differences between groups. A significant increase of total faecal weight as well as water, fat and N excretion was produced by TA. Catechin only caused an increase in fat excretion. In vitro fermentation assays were also performed to study the effect of EPP on the colonic microflora. Both catechin and TA affected the yield of end-products of fermentation, and were also degraded during the fermentation process.

Keywords

PolyphenolsCatechinTannic acidIntestinal degradationColonic fermentation
Type
Nutritional Effects of Plant Constituents
Information
British Journal of Nutrition , Volume 71 , Issue 6 , June 1994 , pp. 933 - 946
Copyright
Copyright © The Nutrition Society 1994

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