Human Gut Microbial Degradation of Flavonoids:  Structure−Function Relationships

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 10; pp. 4258 - 4263
• Main Authors: Simons, Andrean L, Renouf, Mathieu, Hendrich, Suzanne, Murphy, Patricia A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 18.05.2005
• Subjects: Adult; Bacteria - metabolism; bioavailability; biodegradation; Biological and medical sciences; Female; Fermentation; flavonoids; Flavonoids - chemistry; Flavonoids - metabolism; Food industries; Fundamental and applied biological sciences. Psychology; Humans; intestinal microorganisms; Intestines - microbiology; Kinetics; Male; metabolism; Middle Aged; Structure-Activity Relationship; structure-activity relationships; Biodegradation; Human; Polyphenol; Flavonoids; Digestive system; microbial degradation; Gut; Structure; Flavonoid; Structure function relationship; structure-activity
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0500177

The relationship between chemical structure and gut microbial degradation rates of 14 flavonoids, flavone, apigenin, chrysin, naringenin, kaempferol, genistein, daidzein, daidzin, puerarin, 7,4‘-dihydroxyflavone, 6,4‘-dihydroxyflavone, 5,4‘-dihydroxyflavone, 5,3‘-dihydroxyflavone, and 4‘-hydroxyflavone, was investigated by anaerobically fermenting the flavonoids with human gut microflora (n = 11 subjects). Degradation rates for the 5,7,4‘-trihydroxyl flavonoids, apigenin, genistein, naringenin, and kaempferol, were significantly faster than the other structural motifs. Puerarin was resistant to degradation by the gut microflora. Extensive degradation of flavonoids by gut microflora may result in lower overall bioavailability than those flavonoids that are slowly degraded because rapidly degrading flavonoids are less likely to be absorbed intact. Keywords: Flavonoids; microbial degradation; structure−activity