European Journal of Nutrition

, Volume 53, Issue 1, pp 159–166 | Cite as

Absorption and isomerization of caffeoylquinic acids from different foods using ileostomist volunteers

  • T. Erk
  • M. Renouf
  • G. Williamson
  • R. Melcher
  • H. Steiling
  • E. Richling
Original Contribution

Abstract

Background

Polyphenols are thought to play important roles in human nutrition and health but these health effects are dependent on their bioavailability. This study is one of a series with the aim of determining possible effects of food matrices on caffeoylquinic acid (CQA) bioavailability using ileostomy volunteers.

Methods

After a CQA-free diet, ileostomists consumed coffee (746 μmol total CQA), and CQAs in excreted ileal fluid were subsequently identified and quantified with HPLC–diode array detection and HPLC-ESI-MS/MS. In our previous studies, other food sources such as cloudy apple juice (CAJ) (358 μmol CQA) and apple smoothie (AS) (335 μmol CQA) were investigated with the same model.

Results

Interesterification of CQA from both apple matrices was observed during gastrointestinal passage, whereas CQA consumed in coffee was not influenced by interesterification reactions. In total, 74.3, 22.4, and 23.8 % of the CQA from CAJ, AS, and coffee, respectively, were absorbed or degraded.

Conclusion

Our results show that variations in food matrices and variations in phenolic composition have a major influence on intestinal bioavailability and interesterification of the investigated subclass of polyphenols, the CQAs.

Keywords

Caffeoylquinic acid Apple juice Apple smoothie Coffee Bioavailability Ileostomy 

Abbreviations

pKa (37 °C)

Ionization constant in water

diff(log PN−I)

Difference between log PN and log PI

log PI

Logarithm of the partition coefficient of a given compound in its fully ionized form

log PN

Logarithm of the partition coefficient of a given compound in its neutral form

log D6.8

Logarithm of the distribution coefficient at pH 6.8

MRP2

Multidrug resistance protein 2

CAJ

Cloudy apple juice

AS

Apple smoothie

CQA

Caffeoylquinic acid

diCQA

Dicaffeoylquinic acid

QA

Quinic acid

CA

Caffeic acid

CGA

Chlorogenic acids

GIT

Gastrointestinal tract

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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • T. Erk
    • 1
  • M. Renouf
    • 2
  • G. Williamson
    • 3
  • R. Melcher
    • 4
  • H. Steiling
    • 2
  • E. Richling
    • 1
  1. 1.Department of Chemistry, Division of Food Chemistry and ToxicologyUniversity of KaiserslauternKaiserslauternGermany
  2. 2.Nestlé Research CenterVers-Chez-les-Blanc, LausanneSwitzerland
  3. 3.School of Food Science and NutritionUniversity of LeedsLeedsUK
  4. 4.Department of Medicine II, Division of GastroenterologyUniversity of WuerzburgWuerzburgGermany

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