Biotransformation of (-)-epigallocatechin and (-)-gallocatechin by intestinal bacteria involved in isoflavone metabolism

Biological & Pharmaceutical Bulletin
Akiko Takagaki, F Nanjo

Abstract

Four isoflavone-metabolizing bacteria were tested for their abilities to degrade (-)-epigallocatechin (EGC) and its isomer (-)-gallocatechin (GC). Biotransformation of both EGC and GC was observed with Adlercreutzia equolifaciens JCM 14793, Asaccharobacter celatus JCM 14811, and Slackia equolifaciens JCM 16059, but not Slackia isoflavoniconvertens JCM 16137. With respect to the degradation of EGC, strain JCM 14793 only catalyzed 4'-dehydroxylation to produce 4'-dehydroxylated EGC (7). Strain JCM 14811 mainly produced 7, along with a slight formation of the C ring-cleaving product 1-(3,4,5-trihydroxyphenyl)-3-(2,4,6-trihydroxyphenyl)propan-2-ol (1). Strain JCM 16059 catalyzed only C ring cleavage to form 1. Interestingly, the presence of hydrogen promoted the bioconversion of EGC by these bacteria. In addition, strain JCM 14811 revealed the ability to catalyze 4'-dehydroxylation of 1 to yield 1-(3,5-dihydroxyphenyl)-3-(2,4,6-trihydroxyphenyl)propan-2-ol (2) in the presence of hydrogen. In the case of GC, strain JCM 14793 mainly produced C ring-cleaving product (1) with only a very small amount of 4'-dehydroxylated GC (8), while Strain JCM 14811 only catalyzed 4'-dehydroxylation to form 8. Strain JCM 16059 formed 1. The bioconver...Continue Reading

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Jan 2, 2010·Journal of Agricultural and Food Chemistry·Akiko Takagaki, Fumio Nanjo

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Citations

Mar 11, 2016·Gut Microbes·Annett Braune, Michael Blaut
Mar 21, 2020·Molecular Nutrition & Food Research·Adrián Cortés-MartínJuan Carlos Espín
Jul 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Wenyang TaoShiguo Chen
Feb 24, 2021·Journal of Agricultural and Food Chemistry·Zhibin LiuJean-Paul Vincken
Dec 22, 2020·Journal of Agricultural and Food Chemistry·Zhibin LiuJean-Paul Vincken
Aug 19, 2020·Journal of Agricultural and Food Chemistry·Zhibin LiuJean-Paul Vincken
Sep 14, 2021·Critical Reviews in Food Science and Nutrition·Qiqiong Li, Tom Van de Wiele

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