Articles producció científica> Ciències Mèdiques Bàsiques

Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats

  • Identification data

    Identifier: imarina:6389085
    Authors:
    Molinar-Toribio ERamos-Romero SFuguet ETaltavull NMéndez LRomeu MMedina ITorres JPérez-Jiménez J
    Abstract:
    © 2017 Elsevier Ltd Studies of the bioavailability of proanthocyanidins usually consider them independently of other dietary constituents, while there is a tendency in the field of functional foods towards the combination of different bioactive compounds in a single product. This study examined the long-term effects of ω-3 polyunsaturated fatty acids of marine origin on the metabolic fate of grape proanthocyanidins. For this, female adult Wistar-Kyoto rats were fed (18 weeks) with a standard diet supplemented or not with eicosapentaenoic acid/docosahexaenoic acid (1:1, 16.6 g/kg feed), proanthocyanidin-rich grape seed extract (0.8 g/kg feed) or both. A total of 39 microbial-derived metabolites and 16 conjugated metabolites were detected by HPLC-MS/MS either in urine or in the aqueous fraction of feces. An unexpected significant increase in many proanthocyanidin metabolites in urine and feces was observed in the group supplemented with ω-3 polyunsaturated fatty acids group as compared to the animals fed a standard diet, which contains a small amount of polyphenols. However, proanthocyanidin metabolites in rats given ω-3 polyunsaturated fatty acids and grape seed extract did not significantly differ from those in the group supplemented only with grape seed extract. It was concluded that ω-3 polyunsaturated fatty acids collaborate in the metabolism of polyphenols when present at low doses in the feed matrix, while the capacity of ω-3 polyunsaturated fatty acids to induce microbiota transformations when proanthocyanidins are present at high doses is not relevant compared to that of polyphenols themselves.
  • Others:

    Author, as appears in the article.: Molinar-Toribio E; Ramos-Romero S; Fuguet E; Taltavull N; Méndez L; Romeu M; Medina I; Torres J; Pérez-Jiménez J
    Department: Ciències Mèdiques Bàsiques
    URV's Author/s: Romeu Ferran, Marta / Taltavull Anglada, Núria
    Keywords: Proanthocyanidins Polyphenols Omega-3 polyunsaturated fatty acids Bioavailability polyphenols omega-3 polyunsaturated fatty acids bioavailability
    Abstract: © 2017 Elsevier Ltd Studies of the bioavailability of proanthocyanidins usually consider them independently of other dietary constituents, while there is a tendency in the field of functional foods towards the combination of different bioactive compounds in a single product. This study examined the long-term effects of ω-3 polyunsaturated fatty acids of marine origin on the metabolic fate of grape proanthocyanidins. For this, female adult Wistar-Kyoto rats were fed (18 weeks) with a standard diet supplemented or not with eicosapentaenoic acid/docosahexaenoic acid (1:1, 16.6 g/kg feed), proanthocyanidin-rich grape seed extract (0.8 g/kg feed) or both. A total of 39 microbial-derived metabolites and 16 conjugated metabolites were detected by HPLC-MS/MS either in urine or in the aqueous fraction of feces. An unexpected significant increase in many proanthocyanidin metabolites in urine and feces was observed in the group supplemented with ω-3 polyunsaturated fatty acids group as compared to the animals fed a standard diet, which contains a small amount of polyphenols. However, proanthocyanidin metabolites in rats given ω-3 polyunsaturated fatty acids and grape seed extract did not significantly differ from those in the group supplemented only with grape seed extract. It was concluded that ω-3 polyunsaturated fatty acids collaborate in the metabolism of polyphenols when present at low doses in the feed matrix, while the capacity of ω-3 polyunsaturated fatty acids to induce microbiota transformations when proanthocyanidins are present at high doses is not relevant compared to that of polyphenols themselves.
    Research group: Farmacobiologia Cel.lular
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 09639969
    Author's mail: nuria.taltavull@urv.cat marta.romeu@urv.cat
    Author identifier: 0000-0002-3340-2650 0000-0002-2131-1858
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0963996917301400?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Research International. 97 133-140
    APA: Molinar-Toribio E; Ramos-Romero S; Fuguet E; Taltavull N; Méndez L; Romeu M; Medina I; Torres J; Pérez-Jiménez J (2017). Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats. Food Research International, 97(), 133-140. DOI: 10.1016/j.foodres.2017.03.046
    Article's DOI: 10.1016/j.foodres.2017.03.046
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    Proanthocyanidins
    Polyphenols
    Omega-3 polyunsaturated fatty acids
    Bioavailability
    polyphenols
    omega-3 polyunsaturated fatty acids
    bioavailability
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Educação
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    Astronomia / física
    Administração pública e de empresas, ciências contábeis e turismo
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