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. 2014 Apr 15:58.
doi: 10.3402/fnr.v58.23406. eCollection 2014.

In vitro catabolism of quercetin by human fecal bacteria and the antioxidant capacity of its catabolites

Xichun Peng  1 , Zhichao Zhang  2 , Ning Zhang  2 , Liu Liu  2 , Shaoting Li  2 , Hua Wei  3
Affiliations

In vitro catabolism of quercetin by human fecal bacteria and the antioxidant capacity of its catabolites

Xichun Peng et al. Food Nutr Res. .

Abstract

Background: Part of quercetin flows into the colon after escaping the absorption of the small intestine and will be degraded by colonic microbiota. The catabolites in the colon partially determine the physiological activity of quercetin.

Methods: Seven gut bacteria isolated from human feces were utilized to in vitro ferment quercetin. Their catabolites were analyzed with high-performance liquid chromatography and mass spectrometry, and the antioxidant activities of their fermented broths were compared with that of quercetin.

Results: One metabolite, 3,4-dihydroxyphenylacetic acid, was produced by both C. perfringens and B. fragilis transforming quercetin. No other metabolites were detected in the other fermented broths. The antioxidant activities of all strains fermenting quercetin reached the highest values at the concentration of 1 mg/mL quercetin in broth; the fermented products of C. perfringens and B. fragilis presented stronger activities than those of other strains at most concentrations of quercetin in broth. Additionally, all of the fermented broths presented a decline of the antioxidant activities compared to quercetin. Therefore, the antioxidant activity of quercetin will be lost when it reaches the human colon because of the gut bacterial fermentation.

Conclusions: This is the first study to report that quercetin can be degraded by C. perfringens and B. fragilis and transformed to the same metabolite, 3,4-dihydroxyphenylacetic acid, and that antioxidant activities decline when quercetin is fermented by seven gut bacteria.

Keywords: antioxidant activity; catabolites; gut bacteria; quercetin.

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Figures

Fig. 1
Fig. 1
(a) Catabolites of C. perfringens fermenting quercetin, with HPLC analysis. S1 and S2 individually refer to the control and sample. (b) Catabolites of B. fragilis fermenting quercetin, with HPLC analysis. S1 and S2 individually refer to the control and sample.
Fig. 2
Fig. 2
Mass spectrum of the main compound.
Fig. 3
Fig. 3
The removal rate of DPPH free radicals by quercetin and its MSCs from seven bacterial species in broths. The quercetin in BHI and MRS individually refers to the removal rate of DPPH free radicals by BHI and MRS media supplemented with quercetin and incubated for 24 h but without being inoculated with the bacteria.
Fig. 4
Fig. 4
The removal rate of OH free radicals by quercetin and its MSCs from seven bacterial species. The quercetin in BHI and MRS individually refers to the removal rate of OH free radicals by BHI and MRS media supplemented with quercetin and incubated for 24 h but without being inoculated with the bacteria.
Fig. 5
Fig. 5
Proposed metabolic pathway of quercetin by rat colonic microflora. The totally squared metabolites are not detected. From Serra et al. (9).
See this image and copyright information in PMC

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