Metabolic Products of Oligomeric and Polymeric Proanthocyanidins of Grape Seed and Cranberry Following Ex Vivo Fermentation
Date
2021-08-25
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Abstract
A novel benchtop isolation method for isolation of oligomeric and polymeric proanthocyanidins from cranberry and grape seed was modeled. Utilizing size exclusion and solid phase extraction techniques demonstrated efficient isolation of these fractions from complex fruit matrixes. These fractions where analyzed via normal phase HPLC with sufficient separations. Following an ex vivo fermentation with microbiota from a healthy individual, proanthocyanidins (PA) metabolites were quantified with significant (p<0.05) quantities of γ-valerolactone detected after 48 hours for the polymeric grape seed fraction. Bile acid binding and bile acid transformations where also detected with the largest binding efficiency observed for both cranberry fractions (p<0.05). Bile acid transformations where less efficient when in the presence of oligomeric and polymeric PA over the course of 0-12 hours, however often resulted in significantly higher quantities at 24 and 48hrs for all samples, except for the cranberry polymer fraction, as compared to the control.
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proanthocyanidins, Bile acid, fermentation, polymeric, oligomeric