Metabolites profiling reveals gut microbiome-mediated biotransformation of green tea polyphenols in the presence of N-nitrosamine as pro-oxidant

2021 
Abstract The gut microbiome contributes to several crucial mechanisms of host physiology and nutrition metabolism. The interaction between nutrition and the gut microbiota results in thousands of metabolites that has strongly advocated for maintaining health or to favoring disease states. In parallel, the interaction between foods and their toxicants has captured increasing interest in their impact on human health. Gathering diet-promoting and anti-promoting effects will give a better understanding of how diet interacts with endogenous systems and other exogenous factors. Additionally, detection of the interaction biomarkers by specific and sensitive methods is becoming more important to be studied. The present study was designed to identify for the first time the compounds produced post interaction of diet-derived toxicants e.g., N-nitrosamines and green tea polyphenols. Also, the metabolic products resulting from the incubation of green tea with gut microbiome in the presence of N-nitrosamine were assessed using liquid chromatography electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS). The quinone products of (epi)catechin, quercetin, and kaempferol were identified when green tea was incubated with N-nitrosamine only. Whereas, incubation of green tea with N-nitrosamine and gut microbiome prevented formation of these metabolites suggesting that gut microbiota interfere with formation of these metabolites. This study provides a new perspective on the role of gut microbiome in protecting against negative interactions between food-derived toxicants and dietary polyphenols.
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