Guo, Jielong published the artcileThe influence of oxygen on the metabolites of phenolic blueberry extract and the mouse microflora during in vitro fermentation, Safety of 3-Hydroxyphenylacetic acid, the publication is Food Research International (2020), 109610, database is CAplus and MEDLINE.
The elevated intestinal oxygen in certain unhealthy conditions (e.g., mucosa injury) enhances the expansion of aerobic/facultative anaerobic bacteria (mainly Proteobacteria) in gut microbiota (GM) and is strongly linked to various diseases. The alteration of GM, influenced by oxygen, may affect the bioavailability of dietary polyphenols. In vitro digestion, dialysis and fermentation of phenolic blueberry extract (BE) were performed here using the GM of mice under different oxygen conditions. Oxygen delayed the degradation of the main phenolic components, including quercetin, kaempferol and their rutinose-conjugates, in BE during in vitro fermentation In addition, the metabolites of BE were also influenced by oxygen. Oxygen skewed the production of 3-hydroxyphenylacetatic acid to 4-hydroxyphenylacetatic acid. Moreover, oxygen also blunted hippuric, 3-phenylpropionic, and 3-hydroxycinnamic acids production Furthermore, oxygen enhanced the expansion of Salmonella and Escherichia belonging to phylum Proteobacteria and suppressed the proliferation of the anaerobic bacteria Clostridium and Bacteroides belonging to phyla Firmicutes and Bacteroidetes, resp., which was reversed by BE supplementation.
Food Research International published new progress about 621-37-4. 621-37-4 belongs to alcohols-buliding-blocks, auxiliary class Carboxylic acid,Benzene,Phenol,Natural product, name is 3-Hydroxyphenylacetic acid, and the molecular formula is C8H8O3, Safety of 3-Hydroxyphenylacetic acid.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
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