Ulluwishewa DMontoya CAMace LRettedal EAFraser KMcNabb WCMoughan PJRoy NC2024-10-132024-10-132023-08-23Ulluwishewa D, Montoya CA, Mace L, Rettedal EA, Fraser K, McNabb WC, Moughan PJ, Roy NC. (2023). Biotransformation of Rutin in In Vitro Porcine Ileal and Colonic Fermentation Models.. J Agric Food Chem. 71. 33. (pp. 12487-12496).0021-8561https://mro.massey.ac.nz/handle/10179/71691Quercetin, a polyphenol antioxidant, is widely distributed in food in the form of glycoside rutin, which is not readily absorbed in the gastrointestinal tract. The microbiota of the colon is known to biotransform rutin, generating quercetin aglycones that can be absorbed. We investigated the role of the ileal and colonic microbiota in rutin biotransformation using established in vitro fermentation models. Overall, a higher rate of rutin biotransformation was observed during colonic fermentation compared with ileal fermentation. The colonic microbiome showed higher potential for rutin conversion to quercetin through an increased abundance of α-rhamnosidase- and β-glucosidase-encoding genes compared to the ileal microbiome. Nonetheless, rutin metabolism occurred rapidly during ileal fermentation (∼20% rutin disappearance after 1 h). The appearance of quercetin varied depending on the ileal inoculum and correlated with an increased abundance of Firmicutes, suggesting that quercetin absorption could be improved via modulation of the ileal microbiota.(c) 2023 The Author/sCC BY-NC-ND 4.0https://creativecommons.org/licenses/by-nc-nd/4.0/colon fermentationfecal microbiomeileal fermentationileal microbiomepolyphenol biotransformationSwineAnimalsRutinQuercetinFermentationColonBiotransformationJournal article10.1021/acs.jafc.3c009801520-5118journal-article12487-12496https://www.ncbi.nlm.nih.gov/pubmed/37578464