Background: Flaxseed and soybean are an important source of lignans and flavonoids. Previously, the metabolism of isoflavones and lignans from soybean and flaxseed extracts by the microbiota of adult individuals (n = 14) and infants (n = 23) was analyzed. Thus, the study aims to examine the metabolism of flavones, flavanones, and flavonols, as well as the production of phenolic acids by the intestinal microbiota of these individuals. Results: Concentrations of aglycones of flavonoids, such as herbacetin, quercetin, quercetagetin, myricetin, kaempferol, apigenin and luteolin increased for most of individuals as a consequence of deglycosylation reactions. On the other hand, a diminution in the antioxidant activity and phenolic compound concentration and an increase in the concentration of 3,4-dihydroxyphenylacetic acid, 2-(4-hydroxyphenyl)-propionic acid, protocatechuic acid and catechol was also observed. Conclusions: This study indicated that deglycosylation reactions were the main reactions and accelerated the formation of more bioavailable flavonoids and with greater biological activity in the most of individuals. However, other reactions also occurred, including the total or partial catabolism of flavonoids.
Abstract
Background: Flaxseed and soybean are an important source of lignans and flavonoids. Previously, the metabolism of isoflavones and lignans from soybean and flaxseed extracts by the microbiota of adult individuals (n = 14) and infants (n = 23) was analyzed. Thus, the study aims to examine the metabolism of flavones, flavanones, and flavonols, as well as the production of phenolic acids by the intestinal microbiota of these individuals. Results: Concentrations of aglycones of flavonoids, such as herbacetin, quercetin, quercetagetin, myricetin, kaempferol, apigenin and luteolin increased for most of individuals as a consequence of deglycosylation reactions. On the other hand, a diminution in the antioxidant activity and phenolic compound concentration and an increase in the concentration of 3,4-dihydroxyphenylacetic acid, 2-(4-hydroxyphenyl)-propionic acid, protocatechuic acid and catechol was also observed. Conclusions: This study indicated that deglycosylation reactions were the main reactions and accelerated the formation of more bioavailable flavonoids and with greater biological activity in the most of individuals. However, other reactions also occurred, including the total or partial catabolism of flavonoids.