Abstract
Plant polyphenols are rich sources of natural anti-oxidants and prebiotics. After ingestion, most polyphenols are absorbed in the intestine and interact with the gut microbiota and modulated metabolites produced by bacterial fermentation, such as short-chain fatty acids (SCFAs). Dietary polyphenols immunomodulatory role by regulating intestinal microorganisms, inhibiting the etiology and pathogenesis of various diseases including colon cancer, colorectal cancer, inflammatory bowel disease (IBD) and colitis. Foodomics is a novel high-throughput analysis approach widely applied in food and nutrition studies, incorporating genomics, transcriptomics, proteomics, metabolomics, and integrating multi-omics technologies. In this review, we present an overview of foodomics technologies for identifying active polyphenol components from natural foods, as well as a summary of the gastrointestinal protective effects of polyphenols based on foodomics approaches. Furthermore, we critically assess the limitations in applying foodomics technologies to investigate the protective effect of polyphenols on the gastrointestinal (GI) system. Finally, we outline future directions of foodomics techniques to investigate GI protective effects of polyphenols. Foodomics based on the combination of several analytical platforms and data processing for genomics, transcriptomics, proteomics and metabolomics studies, provides abundant data and a more comprehensive understanding of the interactions between polyphenols and the GI tract at the molecular level. This contribution provides a basis for further exploring the protective mechanisms of polyphenols on the GI system.
Highlights
Polyphenols are a subclass of phytochemicals, abundantly found in natural products
The aim of this review is to further elucidate the growing number of contributions that use the foodomics approach to assess relevant aspects related to the protective effects of polyphenols on GI health, such as: 1) identifying polyphenols and their metabolites after ingestion using GC-mass spectrometric (MS)-and liquid chromatography-MS (LC-MS)/MS-based metabolomics approaches; 2) using genomic/transcriptomic approaches to determine gene expression/transcription and the interactions between genes and polyphenols; 3) exploring protein expression patterns in response to polyphenols in the GI; 4) combining several omics approaches to determine network changes that exist at the cell, tissue, or whole organism level
For the application of foodomics technology in understanding the GI protective effects of polyphenols, we provides an overview of recent studies, on polyphenols or polyphenol-rich foods, the foodomics technology applied, experimental model and dosage, and major findings
Summary
Polyphenols are a subclass of phytochemicals, abundantly found in natural products. The gastrointestinal (GI) tract is an indispensable digestive organ whose function is crucial to the host’s health, as it regulates the absorption and utilization of nutrients by the body [10]. A damaged GI system, obstructs GI function, which affects the absorption and utilization of nutrients and thereby threatens host health [11]. Gut microbiota are critical to gut health and fulfill multiple tasks in the host [13]. They are affected by various internal and external factors, including diet, genetics, and external environmental factors [14]
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