Fig. 1: Bile acid conversions. | npj Science of Food

Fig. 1: Bile acid conversions.

From: Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study

Fig. 1

Primary bile acids, including cholic acid (CA), chenodeoxycholic acid (CDCA), hyocholic acid (HCA), alpha-muricholic acid (αMCA), and beta-muricholic acid (βMCA), are synthesized in the liver from cholesterol and conjugated with taurine (T) or glycine (G). BAs are released from the liver postprandially to facilitate nutrient absorption and can also be metabolized by gut bacteria into secondary bile acids including deoxycholic acid (DCA), nutricholic acid (NCA), ursodeoxycholic acid (UDCA), hyodeoxycholic acid (HDCA), omega-muricholic acid (ωMCA) [left]. Conversions between bile acid species [right]. Asterisks are placed next to conversions known to occur in rodents, but synthesis is uncertain in humans. Arrows indicate involvement of intermediate reactions which may occur via one or more steps.

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