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Glycosylation and sugar variations in tyrosol yield promising prebiotic-like effects

Summary

This study tested whether chemically modified versions of tyrosol, a natural compound found in olives and red wine, could boost beneficial gut bacteria better than the original form. Researchers gave mice three different versions: plain tyrosol, natural salidroside (tyrosol with glucose attached), and a lab-created version with galactose attached instead. The galactose version worked best, promoting the most beneficial bacteria like Bifidobacteria and reducing harmful bacteria, potentially offering health benefits similar to prebiotic supplements.

Background

Phenolic compounds from dietary sources promote probiotic proliferation and gut health. Glycosylation enhances the physicochemical properties and biological activities of phenolics. Tyrosol and its natural glucoside salidroside are abundant in foods like olives and red wine, with established health benefits.

Objective

To evaluate the prebiotic-like properties of tyrosol, natural salidroside, and artificially synthesized tyrosol β-galactoside in C57BL/6J mice. To investigate how glycosylation and variations in sugar units influence the specificity and abundance of gut bacteria and metabolites.

Results

Both glycosides enhanced probiotic stimulation compared to tyrosol. Salidroside promoted Lactobacillus growth while tyrosol β-galactoside notably promoted Bifidobacteria and Akkermansia. Tyrosol β-galactoside showed the strongest inhibition of disease-related genera and promoted mucus-degrading commensals. Metabolomic patterns differed significantly between groups, with isoflavonoids enriched in glycoside groups.

Conclusion

Glycosylation of tyrosol enhances prebiotic effects, with tyrosol β-galactoside demonstrating superior prebiotic functions compared to natural tyrosol and salidroside. The specific sugar unit (galactose vs. glucose) determines the selectivity and abundance of beneficial gut bacteria, positioning tyrosol β-galactoside as a promising novel food additive for promoting gut health.
  • Published in:Current Research in Food Science,
  • Study Type:In vivo Animal Study,
  • Source: PMID: 41080798, DOI: 10.1016/j.crfs.2025.101206
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