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Phenolic Compounds Promote Diversity of Gut Microbiota and Maintain Colonic Health

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Abstract

The role of non-energy-yielding nutrients on health has been meticulously studied, and the evidence shows that a compound can exert significant effects on health even if not strictly required by the organism. Phenolic compounds are among the most widely studied molecules that fit this description; they are found in plants as secondary metabolites and are not required by humans for growth or development, but they can influence a wide array of processes that modulate health across multiple organs and systems. The lower gastrointestinal tract is a prime site of action of phenolic compounds, namely, by their effects on gut microbiota and colonic health. As with humans, phenolic compounds are not required by most bacteria but can be substrates of others; in fact, some phenolic compounds exert antibacterial actions. A diet rich in phenolic compounds can lead to qualitative and quantitative effects on gut microbiota, thereby inducing indirect health effects in mammals through the action of these microorganisms. Moreover, phenolic compounds may be fermented by the gut microbiota, thereby modulating the compounds bioactivity. In the colon, phenolic compounds promote anti-inflammatory, anti-oxidant and antiproliferative actions. The aim of the present review is to highlight the role of phenolic compounds on maintaining or restoring a healthy microbiota and overall colonic health. Mechanisms of action that substantiate the reported evidence will also be discussed.

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Funding

This work was supported by Instituto de Bebidas de la Industria Mexicana de Coca-Cola through project “Inducción de saciedad y modulación de la digestión intestinal de lípidos ejercidos por los compuestos fenólicos de aguacate Hass” (Premio Nacional en Ciencia y Tecnología de Alimentos 2019); Consejo Nacional de Ciencia y Tecnología (CONACYT) (265216) through project “Satiety-inducing actions and modulation of lipid digestion exerted by phenolic compounds from avocado byproducts. An enteroendocrine and behavioral study”; and by CIAD.

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  1. Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, 83304, Hermosillo, Sonora, Mexico

    J. Abraham Domínguez-Avila

  2. Center for Digestive Health, Department of Food Science, Institute for Food Nutrition and Health, Rutgers, The State University of New Jersey, 61 Dudley Road, New Brunswick, NJ, 08901, USA

    Jose A. Villa-Rodriguez & Diana E. Roopchand

  3. Departamento de Medicina y Ciencias de la Salud, Universidad de Sonora, 83000, Hermosillo, Sonora, Mexico

    Marcelino Montiel-Herrera

  4. Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, 83304, Hermosillo, Sonora, Mexico

    Ramón Pacheco-Ordaz & Gustavo A. González-Aguilar

  5. Centre for Healthy Eating and Food Innovation, Maastricht University – Campus Venlo, St. Jansweg 20, 5928 RC, Venlo, The Netherlands

    Koen Venema

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Domínguez-Avila, J.A., Villa-Rodriguez, J.A., Montiel-Herrera, M. et al. Phenolic Compounds Promote Diversity of Gut Microbiota and Maintain Colonic Health. Dig Dis Sci 66, 3270–3289 (2021). https://doi.org/10.1007/s10620-020-06676-7

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