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Abstract Title:

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

Abstract Source:

Food Chem. 2022 Jan 21 ;380:132187. Epub 2022 Jan 21. PMID: 35086016

Abstract Author(s):

Gabriele Rocchetti, Maria Luisa Callegari, Alice Senizza, Gianluca Giuberti, Jessica Ruzzolini, Annalisa Romani, Silvia Urciuoli, Chiara Nediani, Luigi Lucini

Article Affiliation:

Gabriele Rocchetti

Abstract:

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 thegut microbiota exerted by phenolics from PLE and EVOO.

Study Type : In Vitro Study
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