Oleuropein from olive leaf extracts and extra-virgin olive oil provides distinctive phenolic profiles and modulation of microbiota in the large intestine

•Olive leaf extracts (PLE) and extra-virgin olive oil were fermented in vitro.•Oleuropein was processed into lower-molecular-weight phenolic acids.•PLE and oil provided distinct impacts on faecal metabolomic profiles.•Coriobacteriaceae and Lactobacillaceae were affected by PLE during fermentation. T...

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Published inFood chemistry Vol. 380; p. 132187
Main Authors Rocchetti, Gabriele, Luisa Callegari, Maria, Senizza, Alice, Giuberti, Gianluca, Ruzzolini, Jessica, Romani, Annalisa, Urciuoli, Silvia, Nediani, Chiara, Lucini, Luigi
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 30.06.2022
Subjects
EVOO
Fermentation
Foodomics
Intestine, Large
Iridoid Glucosides
Metagenomics
Microbiota
Olea
Oleuropein
Olive Oil
Pathway analysis
Plant Extracts
Plant Oils
Pathway analysis
EVOO
Metagenomics
Fermentation
Oleuropein
Foodomics
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Summary:•Olive leaf extracts (PLE) and extra-virgin olive oil were fermented in vitro.•Oleuropein was processed into lower-molecular-weight phenolic acids.•PLE and oil provided distinct impacts on faecal metabolomic profiles.•Coriobacteriaceae and Lactobacillaceae were affected by PLE during fermentation. The interest in the modulation of gut microbiota by polyphenols from olives and derived products is increasing. In this work, phenolic leaf extracts (PLE) were in vitro faecal fermented to evaluate the changes in phenolic profiles and the impact on microbiota, using a commercial extra-virgin olive oil (EVOO) as reference. The in vitro fermentation decreased oleuropein content in PLE, determining an increase of hydroxytyrosol and other phenolic metabolites. An increase (p < 0.05) of hydroxytyrosol (LogFC = 6.02; VIP score = 1.05) was also observed in fermented EVOO. Besides, PLE significantly (p < 0.05) changed amino acids (LogFC = 6.1) and fatty acids (LogFC = 5.9) profile of the faeces. Metagenomic sequencing revealed that Coriobacteriaceae at the family level, and Collinsella at the genus level, were the most affected by PLE fermentation. These findings support the modulation of the gut microbiota exerted by phenolics from PLE and EVOO.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132187