Microbiota and Polyphenols: Flavonoids as Activators of Gut Hormones
A recent study from the Shibaura Institute of Technology in Japan uncovers how polyphenols, particularly flavonoids found in plant-based foods, influence the gut microbiota and its interactions. These compounds activate bitter taste receptors in the gut, paving the way for novel approaches to managing diabetes and improving metabolic health.
Polyphenols and Gut Microbiota
Polyphenols, abundant in foods such as berries, green tea, and dark chocolate, are recognized for their health benefits. Flavonoids—a subgroup of polyphenols—interact with the bitter taste receptor T2R46, which is expressed in the gastrointestinal tract.
Led by Prof. Naomi Osakabe from the Shibaura Institute of Technology, Japan, with collaborators Takafumi Shimizu, Taiki Fushimi, and Vittorio Calabrese from the University of Catania, the study highlights how this interaction triggers the release of glucagon-like peptide-1 (GLP-1), a hormone crucial for regulating blood glucose levels. Published in Current Research in Food Science, the research bridges gaps between dietary compounds, gut microbiota, and hormone regulation.
“Our findings show that polyphenols are more than just antioxidants—they are functional compounds capable of directly influencing gut hormone secretion,” says Prof. Osakabe. She adds, “Polyphenols are known for their cardiovascular and cognitive benefits, but their mechanisms of action have long been elusive. By focusing on their taste, we aim to uncover these processes.”
Insights from Advanced Computational Models
Using molecular docking simulations and QSAR analysis, the researchers demonstrated the binding mechanisms of flavonoids to T2R46, identifying key interactions that activate gut receptors. The simulations revealed that flavonoids interact with two critical amino acids in T2R46—W883.32 and E2657.39—via CH-π and salt bridge bonds. These interactions are pivotal for receptor activation, with QSAR analysis confirming a strong correlation (R² = 0.9359) between flavonoid structure and receptor binding efficiency.
Flavonoids emerged as potent activators, outperforming other polyphenols and even non-polyphenolic bitter compounds. “These computational tools allowed us to uncover the structural secrets behind polyphenols’ ability to activate gut receptors,” explains Prof. Osakabe.
Implications for Microbiota and Public Health
This study reinforces the importance of polyphenol-rich diets for gut health. By promoting gut hormone secretion, polyphenols may enhance glucose tolerance and reduce the risks of diabetes and obesity. The findings also open avenues for therapeutic applications targeting gut receptors through flavonoid-based compounds.
Further research is essential to understand how polyphenols influence the gut microbiota and its receptors, but these discoveries mark significant progress toward integrating diet and microbiome health in managing chronic diseases.
Figure Description:
Researchers from SIT Japan used advanced molecular docking simulations to illustrate how polyphenols, especially flavonoids, bind to the T2R46 receptor in the gut. Credit: Naomi Osakabe, SIT, Japan. Usage restrictions: Under a Creative Commons license CC BY-4.0. You are free to share the material. Attribution is required. You may not use the material for commercial purposes or distribute derivative works.
Source: Shibaura Institute of Technology
