Hostname: page-component-7c8c6479df-xxrs7 Total loading time: 0 Render date: 2024-03-29T05:17:25.770Z Has data issue: false hasContentIssue false

Absorption of dietary alkylresorcinols in ileal-cannulated pigs and rats

Published online by Cambridge University Press:  09 March 2007

Alastair B. Ross*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences (SLU), Box 7051, SE-750 07 Uppsala, Sweden
Martin J. Shepherd
Affiliation:
CSL Food Science Laboratory, Norwich Research Park, Norwich NR4 7UQ and Institute of Food Research, Norwich NR4 7UA, UK
Knud Erik Bach Knudsen
Affiliation:
Department of Animal Nutrition and Physiology, Danish Institute of Agricultural Sciences, PO Box 50, Research Centre Foulum, 8830 Tjele, Denmark
L. Vibe Glitsø
Affiliation:
Department of Animal Nutrition and Physiology, Danish Institute of Agricultural Sciences, PO Box 50, Research Centre Foulum, 8830 Tjele, Denmark
Elizabeth Bowey
Affiliation:
BIBRA International, Carshalton, Surrey, UK
John Phillips
Affiliation:
BIBRA International, Carshalton, Surrey, UK
Ian Rowland
Affiliation:
BIBRA International, Carshalton, Surrey, UK
Zhao-Xia Guo
Affiliation:
School of Chemical Sciences, University of East Anglia, Norwich NR4 7TJ, UK
D. J. R. Massy
Affiliation:
Morello Close, Norwich NR4 7NF, UK
Per Åman
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences (SLU), Box 7051, SE-750 07 Uppsala, Sweden
Afaf Kamal-Eldin
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences (SLU), Box 7051, SE-750 07 Uppsala, Sweden
*
*Corresponding author: Mr Alastair Ross, fax +46 18 67 2995, email Alastair.Ross@lmv.slu.se
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Alkylresorcinols (AR) are amphiphilic 1,3-dihydroxy-5-alkyl phenolic lipids. AR in food are only found in the outer layers of wheat and rye grains, and in whole grains are present at concentrations of 500–1000 μg/g. In wheat and rye, there are five main homologues, differing in the length of the odd-numbered alkyl chain (from seventeen to twenty-five C atoms long). Because AR may be bioactive, and might serve as biomarkers for these cereals, their absorption was investigated in model experiments with pigs and rats. Pigs with a cannula in the terminal ileum were fed four diets containing rye fractions with different levels of AR and the ileal effluents were analysed. The ileal recovery of AR was found to vary between 21 and 40 %, with no major difference between different chain-length homologues. The absorption of AR by rats was investigated by feeding 14C-labelled heneicosylresorcinol (C21:0). Of the total activity, about 34% was recovered in the urine, showing that the labelled AR was absorbed and metabolised by rats. AR were mostly cleared from rats by 60h. It is concluded that AR are absorbed in the small intestine of single-stomached animals and excreted in metabolised form in the urine, and might contribute to the nutritional qualities of wholegrain wheat and rye diets.

Type
Research Article
Copyright
Copyright © The Nutrition Society 2003

References

Åman, P, Nilsson, M & Andersson, R (1997) Positive health effects of rye. Cereal Foods World 42, 684688.Google Scholar
Birringer, M, Drogan, D & Brigelius-Flohé, R (2001) Tocopherols are metabolized in HepG2 cells by side chain ω-oxidation and consecutive β-oxidation. Free Radic Biol Med 31, 226232.CrossRefGoogle ScholarPubMed
Bramley, PM, Elmadfa, I, Kafatos, A, et al. (2000) Vitamin E. J Sci Food Agric 80, 913938.3.0.CO;2-3>CrossRefGoogle Scholar
Clifford, MN (2000) Miscellaneous phenols in foods and beverages – nature, occurrence and dietary burden. J Sci Food Agric 80, 11261137.3.0.CO;2-0>CrossRefGoogle Scholar
Focella, A, Teitel, X & Brossi, A (1977) A simple and practical synthesis of olivetol. J Org Chem 42, 34563457.CrossRefGoogle Scholar
Glitsø, LV & Bach Knudsen, KE (1999) Milling of whole grain rye to obtain fractions with different dietary fibre characteristics. J Cereal Sci 29, 8997.CrossRefGoogle Scholar
Glitsø, LV, Brunsgaard, G, Hoejsgaard, S, Sandström, B & Bach Knudsen, KE (1998) Intestinal degradation in pigs of rye dietary fibre with different structural characteristics. Br J Nutr 80, 457468.CrossRefGoogle ScholarPubMed
Hallmans, G, Zhang, J-X, Lundin, E, et al. (2003) Rye, lignans and human health. Proc Nutr Soc 62, 193199.CrossRefGoogle ScholarPubMed
Kamal-Eldin, A, Pouru, A, Eliasson, C & Åman, P (2000) Alkylre-sorcinols as antioxidants: hydrogen-donation and peroxyl radical scavenging effects. J Sci Food Agric 81, 353356.3.0.CO;2-X>CrossRefGoogle Scholar
Kozubek, A (1995) Determination of octanol/water partition coefficients for long-chain homologs of orcinol from cereal grains. Acta Biochim Pol 42, 247251.CrossRefGoogle ScholarPubMed
Kozubek, A & Tyman, JHP (1999) Resorcinolic lipids, the natural non-isoprenoid phenolic amphiphiles and their biological activity. Chem Rev 99, 125.CrossRefGoogle ScholarPubMed
Linko, A-M, Parikka, K, Wähälä, K & Adlercreutz, H (2002) Gas chromatographic-mass spectrometric method for the determination of alkylresorcinols in human plasma. Anal Biochem 308, 307313.CrossRefGoogle ScholarPubMed
McClanahan, RH & Robertson, LW (1984) Biotransformation of olivetol by Syncephalastrum racemosum. J Nat Prod 47, 828834.CrossRefGoogle ScholarPubMed
Ross, AB, Kamal-Eldin, A, Jung, C, Shepherd, MJ & Åman, P (2001) Gas chromatographic analysis of alkylresorcinols in rye (Secale cereale L) grains. J Sci Food Agric 81, 14051411.CrossRefGoogle Scholar
Ross, AB, Shepherd, MJ, Schüpphaus, M, et al. (2003) Alkylresorcinols in cereals and cereal products. J Agric Food Chem 51, 41114118.CrossRefGoogle ScholarPubMed
Rowan, AM, Moughan, PJ, Wilson, MN, Maher, K & Tasman-Jones, C (1994) Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man. Br J Nutr 71, 2942.CrossRefGoogle Scholar
Saha, DC & Gilbreath, RL (1991) Analytical recovery of chromium from diet and faeces determined by colorimetry and atomic absorption spectrophotometry. J Sci Food Agric 55, 433446.CrossRefGoogle Scholar
Slavin, JL, Jacobs, D & Marquart, L (2001 a) Grain processing and nutrition. Crit Rev Biotechnol 21, 4966.CrossRefGoogle ScholarPubMed
Slavin, LJ, Jacobs, D, Marquardt, L & Wiemer, K (2001 b) The role of whole grains in disease prevention. J Am Diet Assoc 101, 780785.CrossRefGoogle ScholarPubMed
Tluścik, F (1978) Localisation of the alkylresorcinols in rye and wheat caryopses. Acta Soc Bot Pol 47, 211218.CrossRefGoogle Scholar
Tuścik, F, Kupiec, R & Rakowska, M (1990) Studies on antinutritive components of the rye grain. II. Balance and metabolism of 5-n-alkylresorcinols in rats. Acta Aliment Pol 16, 119128.Google Scholar
Truswell, AS (2002) Cereal grains and coronary heart disease. Eur J Clin Nutr 56, 114.CrossRefGoogle ScholarPubMed
Wenkert, E, Loeser, E, Mahapatra, S, Schenker, F & Wilson, E (1964) Wheat bran phenols. J Org Chem 29, 435439.CrossRefGoogle Scholar