Doctor of Philosophy in Clinical-Bioanalytical Chemistry, Cleveland State University, 2024, College of Arts and Sciences
Phenolic acids are microbial products of non-absorbed fibers that are fermented by bacteria using indigestible components that reach the gastrointestinal (GI) tract. It has been shown that phenolic acid compounds significantly impact the human body, particularly their microbial metabolism and their ability to influence several aspects of gut homeostasis. For this reason, more attention should be placed on investigating these metabolites. Multiple factors may influence the biosynthesis of phenolic acids, including age, medications, and several environmental factors, but the production of gut metabolites is primarily affected by diet. In this research we aim to enhance the knowledge on the synergistic relationship between gut microbes, diets, and the biosynthesis of phenolic acids. Chapter I summarizes our current understanding of phenolic acid in the GI tract, fermentative pathways, etiology, and beneficial impacts of phenolic acids. In chapter II we aim to construct an in vitro fermentation model to find efficient ways to increase the generation of phenolic acids in the gut using different combinations of probiotics, prebiotics, and other factors, including fats, sugars, and amino acids. Chapter III discusses the development and complete validation of a high-throughput, fast, and reliable liquid chromatography-mass spectrometry method to quantify phenolic acids (ferulic acid, caffeic acid, and gallic acid) in biological samples. In conclusion, there are many studies that support the benefits of prebiotics on our health, but further investigations are needed to understand the interactions between prebiotics and the gut microbiota as they alter the biosynthesis of phenolic acids, which may be vital in enhancing health benefits, including reduced levels of oxidative stress, reduction of inflammation, enhancement of gut microbiota composition, improvement of metabolic health, and contribution to the prevention of chronic diseases such as obesity, diabetes, cardiovascula (open full item for complete abstract)
Committee: Baochuan Guo (Advisor); Christopher Boyd (Committee Member); David Anderson (Committee Member); Aimin Zhou (Committee Member); Tobili Y Sam-Yellowe (Committee Member)
Subjects: Analytical Chemistry; Biochemistry; Chemistry