Modulation of Gut Microbiota Composition and Microbial Phenolic Catabolism of Phenolic Compounds from <i>Achillea millefolium</i> L. and <i>Origanum majorana</i> L.
Irene Fernández-Jalao, María de las Nieves Siles-Sánchez, Susana Santoyo, Alba Tamargo, Edgard Relaño de la Guía, Natalia Molinero, M. Victoria Moreno‐Arribas, Laura Jaime
Abstract
The impact of the nonbioaccessible fraction of two phenolic-rich extracts from Achillea millefolium L. (yarrow) and Origanum majorana L. (marjoram) on the modulation of the human gut microbiota was investigated in vitro . Microbial metabolism of the phenolic compounds was also addressed. In general, phenolic acids or O -glycosidic flavones quickly disappeared, in contrast to methoxy- or C -glycosidic flavonoids. This colonic metabolism yielded phloroglucinol, 3,4-dimethoxyphenylacetic acid, 3-(4-hydroxyphenyl)-propionic acid, and 4-hydroxybenzoic acid as the main metabolites of the microbial catabolism of rosmarinic acid or caffeoylquinic acids, among others. The 16S rRNA gene sequencing showed that the most promising modulatory effect was related to the increase in Bifidobacterium spp., Collinsella spp., Romboutsia, and Akkermansia muciniphila for both plant extracts, along with Blautia spp. and Dialister for yarrow extract. This beneficial modulation was accompanied by the increase in butyric acid production, highlighting the potential prebiotic-like effect on the gut microbiota of these two previously unstudied edible plants.