In vitro fecal fermentation is a useful tool to elucidate the influence of dietary polyphenol interactions with colonic bacteria on gut function and health. Our work centers on enhancing the understanding of in vitro bacterial hydrolysis of cranberry proanthocyanidins (PAC). Batch and continuous fermentations were performed utilizing fecal inocula, obtained from three individuals, in a nutrient-rich anaerobic media supplemented with purified PAC. Protein content and fatty acid production measurements were evaluated to monitor bacterial fermentation. The addition of PAC slightly stimulated growth, relative to PAC deficient samples, and induced variations in the fatty acid profile, primarily in terms of relative concentrations. PAC utilization and metabolite generation were also investigated. As an ancillary benefit, the study assessed the stability of fecal inocula during storage, which is important when considering reproducibility. These results represent the first steps toward our primary goal of understanding PAC metabolite influence on innate immune function and inflammation.

In vitro fecal fermentation of cranberry A-type proanthocyanidins

246th National Meeting (2013)

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