On October 31, 2021, Yang, Jing; Hao, Yuxin; Li, Nana; Wang, Chunyu; Liu, Yongping published an article.Application In Synthesis of 3-Hydroxyphenylacetic acid The title of the article was Metabolic and microbial modulation of phenolic compounds from raspberry leaf extract under in vitro digestion and fermentation. And the article contained the following:
Raspberry leaves, byproducts in raspberry production, are also a rich source of bioactive phytochems. In this study, the changes of phenolic compounds in raspberries leaf extract (RLE) under in vitro digestion and colonic fermentation were further studied by HPLC-MS anal. and 16S rRNA. The results showed that the phenolic compounds in RLE were relatively stable during in vitro gastric digestion; however, in the subsequent intestinal digestion and colonic fermentation, their content decreased sharply. A large amount of hydroxyphenylpropionic acid, hydroxyphenylacetic acid and urolithins were produced under the action of gut microbiota. Moreover, compared with corresponding control, RLE significantly reduced the ratio of Firmicutes/Bacteroidetes in all volunteers, increased the relative abundances of some beneficial bacteria, Enterococcus, Prevotella, and decreased the relative abundances of potential pathogens, Clostridium and Faecalibacterium. These findings suggest that RLE during in vitro digestion and fermentation has pos. effects on gut microbiota and potential value of maintaining intestinal health. The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Application In Synthesis of 3-Hydroxyphenylacetic acid
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