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Faecal microbial metabolism of olive oil phenolic compounds: In vitro and in vivo approaches

Authors

  • Juana I. Mosele,

    1. Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Lleida, Spain
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  • Sandra Martín-Peláez,

    1. Cardiovascular Risk and Nutrition Research Group, Inflammatory and Cardiovascular Disorders Research Program, Hospital del Mar Medical Research Institute (IMIM), Barcelona Biomedical Research Park (PRBB), Barcelona, Spain
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  • Alba Macià,

    1. Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Lleida, Spain
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  • Marta Farràs,

    1. Cardiovascular Risk and Nutrition Research Group, Inflammatory and Cardiovascular Disorders Research Program, Hospital del Mar Medical Research Institute (IMIM), Barcelona Biomedical Research Park (PRBB), Barcelona, Spain
    2. Ph.D. Program in Biochemistry, Molecular Biology and Biomedicine, Department of Biochemistry and Molecular Biology, Universitat Autònoma de Barcelona (UAB), Barcelona, Spain
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  • Rosa-Maria Valls,

    1. Lipid and Arteriosclerosis Research Unit, CIBERDEM, St. Joan de Reus University Hospital, IISPV, Faculty of Medicine and Health Sciences, Universitat Rovira i Virgili, Reus, Spain
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  • Úrsula Catalán,

    1. Lipid and Arteriosclerosis Research Unit, CIBERDEM, St. Joan de Reus University Hospital, IISPV, Faculty of Medicine and Health Sciences, Universitat Rovira i Virgili, Reus, Spain
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  • María-José Motilva

    Corresponding author
    1. Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Lleida, Spain
    • Correspondence: Professor María-José Motilva, Food Technology Department, UTPV-XaRTA, Agrotecnio Center, University of Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain

      E-mail: motilva@tecal.udl.es

      Fax: + 34-973-702596

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Errata

This article is corrected by:

  1. Errata: Erratum Volume 58, Issue 11, 2243, Article first published online: 13 November 2014

Abstract

Scope

In the present study, the individual colonic metabolism of the main components of the virgin olive oil phenolic fraction was evaluated by an in vitro model using human faecal microbiota. To assess differences in metabolism related to the molecular structure, four phenolic standards were selected, tyrosol, hydroxytyrosol, hydroxytyrosol acetate and oleuropein. After studying the in vitro colonic metabolism pathways of the individual phenols, the presence of their colonic metabolites was investigated in human faecal samples obtained before and after the sustained intake (3 weeks) of a daily dose of 25 mL of a phenol-enriched olive oil.

Methods and results

The in vitro colon fermentation of the four individual phenolic compounds revealed (i) an increase in phenolic acids, (ii) the stability of hydroxytyrosol and tyrosol and (iii) the high degradation of hydroxytyrosol acetate and oleuropein. Additionally, a moderate intake of a phenol-rich olive oil raised the concentration in human faeces of free hydroxytyrosol and phenylacetic and phenylpropionic acids.

Conclusion

The products of colonic catabolism of olive oil phenolic compounds could be good candidates for novel preventive strategies and open a promising line of research into the preventive action of olive oil phenols in colon and other bowel diseases.

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