El consumo moderado y continuado de vino tinto promueve el metabolismo fenólico intestinal

Los polifenoles presentes en el vino son ampliamente metabolizados por la microbiota a lo largo del tracto gastrointestinal. Estos metabolitos fenólicos de origen microbiano parecen tener un papel relevante en los efectos beneficiosos para la salud derivados del consumo moderado de vino. Entre otros efectos, los polifenoles del vino y/o sus metabolitos pueden modificar o modular selectivamente la microbiota oral y del intestino. Con el objetivo de dilucidar como el consumo de vino afecta al metabolismo fenólico intestinal y conocer la relevancia fisiológica de estos efectos, se ha realizado un estudio de intervención en humanos que incluye a 41 voluntarios sanos (33 casos y 8 controles), basado en el consumo moderado (250mL/día) de vino tinto, durante 4 semanas. Antes y después de la intervención, se recolectaron muestras de heces procedentes de los voluntarios. El análisis de metabolitos fenólicos mediante UPLC-ESI-MS/MS ha revelado un aumento significativo en el contenido total de metabolitos de origen microbiano, principalmente de ácidos benzoicos y 4-hidroxivaléricos, en las heces de los voluntarios tras la ingesta de vino, lo que demuestra que el perfil metabólico microbiano de las heces se modifica significativamente por la ingesta moderada de polifenoles del vino.Los autores agradecen al MINECO y al CSlC la financiación obtenida para este estudio.Peer reviewe

Moderate intake of red wine promotes a significant increase of phenolic metabolites in human faeces

With the final aim of ascertaining consistent data about the changes of phenolic metabolites in faeces after a regular wine consumption, the present paper compiles the data from two previous human intervention studies: a) a pilot study (n = 8), that compared the ingestion of de-alcoholised red wine (272 mL/day), red wine (272 mL/day), or gin (100 mL/day) during 20 days, and b) a large trial study (n = 41, 33 cases and 8 controls), that assessed variability among individuals after the intake of red wine (250 mL/day, 28 days). Great coincidence was observed in the main phenolic metabolites identified in the faecal samples from both studies that included benzoic acids, phenols, hippuric acids, phenylacetic acids, phenylpropionic acids, valeric acids, valerolactones and cinnamic acids. However, significant differences (P < 0.05) in the total phenolic content between faecal samples before and after the wine intervention was only observed for the large trial study (358 ± 270 and 625 ± 380 μg/g faeces, corresponding to the mean values before and after the intervention, respectively), emphasizing the large variability in the phenolic-metabolizing gut-microbial capacity among individuals. The overall results confirm that consumption of wine enhances phenolic metabolism, which might have physiological relevancy at the gut level.This work was funded by the MINECO (AGL2009-13361-C02-01, AGL2012- 04172-C02-01, and CONSOLIDER INGENIO 2010 (FUN-C-FOOD, CSD2007-063, Projects), and the Comunidad de Madrid (ALIBIRD P2009/AGR-1469 Project). AJ-G and IM-G would like to thank the European Social Fund and Jae-Doc (CSIC) and FPI Programs for their research contracts, respectively.Peer Reviewe

A survey of modulation of gut microbiota by dietary polyphenols

Dietary polyphenols present in a broad range of plant foods have been related to beneficial health effects. This review aims to update the current information about the modulation of the gut microbiota by dietary phenolic compounds, from a perspective based on the experimental approaches used. After referring to general aspects of gut microbiota and dietary polyphenols, studies related to this topic are presented according to their experimental design: batch culture fermentations, gastrointestinal simulators, animal model studies, and human intervention studies. In general, studies evidence that dietary polyphenols may contribute to the maintenance of intestinal health by preserving the gut microbial balance through the stimulation of the growth of beneficial bacteria (i.e., lactobacilli and bifidobacteria) and the inhibition of pathogenic bacteria, exerting prebiotic-like effects. Combination of in vitro and in vivo models could help to understand the underlying mechanisms in the polyphenols-microbiota-host triangle and elucidate the implications of polyphenols on human health. From a technological point of view, supplementation with richpolyphenolic stuffs (phenolic extracts, phenolic-enriched fractions, etc.) could be an effective option to improve health benefits of functional foods such as the case of dairy fermented foods.The authors of this review were funded by the Spanish MINECO through different projects (AGL2012-40172-C02-01, AGL2010-17499, and BFU2012-35228) and the CONSOLIDER INGENIO 2010 programme (project FUN-CFOOD, CSD2007-063), as well as Comunidad de Madrid (project ALIBIRD P2009/AGR-1469). Montserrat Duenas would like to thank the Spanish “Ramon y Cajal” Programme for a contract.Peer Reviewe

Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols

The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was conducted in the dynamic Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The feeding of the gut microbiota model with red wine polyphenols caused an initial decrease in the counts of total bacteria in the ascending colon (AC), with Bacteroides, Clostridium coccoides/Eubacterium rectale and Bifidobacterium being the most affected bacterial groups. The bacterial counts recovered to initial numbers faster than the overall microbial fermentation and proteolysis, which seemed to be longer affected by polyphenols. Addition of L. plantarum IFPL935 helped to promptly recover total counts, Lactobacillus and Enterobacteriaceae and led to an increase in lactic acid formation in the AC vessel at the start of the polyphenol treatment as well as butyric acid in the transverse (TC) and descending (DC) vessels after 5 days. Moreover, L. plantarum IFPL935 favoured the conversion in the DC vessel of monomeric flavan-3-ols and their intermediate metabolites into phenylpropionic acids and in particular 3-(3′- hydroxyphenyl)propionic acid. The results open the possibilities of using L. plantarum IFPL935 as a food ingredient for helping individuals showing a low polyphenol-fermenting metabotype to increase their colonic microbial capacities of metabolizing dietary polyphenols. © 2014 Springer-Verlag.The authors acknowledge funding from the Spanish Ministry for Science and Innovation (AGL2009-13361-C02-00, AGL2010-17499, AGL2012-35814, AGL2012-40172-C02-01, and Consolider Ingenio 2010 FUN-C-FOOD CSD2007-00063), the Comunidad de Madrid (ALIBIRD P2009/AGR-1469), the INIA (RM2011-00003-00-00) and CYTED (IBEROFUN 110 AC0386). The authors are participants in the COST Action FA1005 INFOGEST.Peer Reviewe

Tolerance and safety of intravenous streptomycin therapy in patients with tuberculosis

Peer Reviewe

Metabolismo de isoflavonas y otros compuestos fenólicos y su relación con la microbiota intestinal

Trabajo presentado en las I Jornadas Científicas CIAL Forum 2014, celebrado en Madrid el 5 de junio de 2014.Las isoflavonas pertenecen a la familia química de los polifenoles y su metabolismo requiere la acción de ciertas poblaciones de la microbiota intestinal. El metabolism o de la isoflavo na daidze ína puede desembocar en la formación de equol, el derivado más estrógenico, o en o - desmetilangolensina (O - DMA) que no presenta actividad estrogénica. El estudio de los metabolitos de las isoflavonas puede resultar crucial para comprender su efecto beneficioso sobre la salud , ya que p odrían actuar como mediadores de la mejora de los síntomas de la menopausia. Además, identificar las especies microbianas involucradas permitirá el diseño de probióticos que incrementen la activación de los metabolitos activos tras la ingesta de isoflavonas. En este estudio, se determinó el contenido de isoflavonas y otros metabolitos fenólicos mediante UPLC - DAD - ESI - TQ MS en las heces de 17 mujeres climatéricas que recibieron un tratamiento diario durante 6 meses con un suplemento dietético rico en isoflavonas (Fisiogen, Zambon). Se cuantificaron las isoflavonas genisteína, daidzeína y sus metabolitos, dihidrodaidzeína y O - DMA; 39 compuestos fenólicos provenientes del metabolismo bacteriano (enterolactona, enterodiol, áci dos benzoicos, fenoles simples, ácidos cinámicos, ácidos fenilacéticos y fenilpropiónicos, ácidos mandélicos, valerolactonas, ácidos valéricos) y escatol, un metabolito microbiano que se considera perjudicial para la salud. El objetivo final de este estudi o es asociar actividades de poblaciones microbianas intestinales (estudiadas en un trabajo previo) al metabolismo de los compuestos analizados y evaluar las posibles correlaciones entre dichos compuestos.Los autores agradecen la financiación otorgada por el Ministerio de Economía y Competitividad a través de los proyectos AGL2011-24300-ALI y AGL2012-04172- C02-01.Peer Reviewe

Towards the fecal metabolome derived from moderate red wine intake

This is an open access article distributed under the Creative Commons Attribution License.-- This article belongs to the Special Issue Metabolomic Studies of the Human Gut Microbiome.Dietary polyphenols, including red wine phenolic compounds, are extensively metabolized during their passage through the gastrointestinal tract; and their biological effects at the gut level (i.e., anti-inflammatory activity, microbiota modulation, interaction with cells, among others) seem to be due more to their microbial-derived metabolites rather than to the original forms found in food. In an effort to improve our understanding of the biological effects that phenolic compounds exert at the gut level, this paper summarizes the changes observed in the human fecal metabolome after an intervention study consisting of a daily consumption of 250 mL of wine during four weeks by healthy volunteers (n = 33). It assembles data from two analytical approaches: (1) UPLC-ESI-MS/MS analysis of phenolic metabolites in fecal solutions (targeted analysis); and (2) UHPLC-TOF MS analysis of the fecal solutions (non-targeted analysis). Both approaches revealed statistically-significant changes in the concentration of several metabolites as a consequence of the wine intake. Similarity and complementarity between targeted and non-targeted approaches in the analysis of the fecal metabolome are discussed. Both strategies allowed the definition of a complex metabolic profile derived from wine intake. Likewise, the identification of endogenous markers could lead to new hypotheses to unravel the relationship between moderate wine consumption and the metabolic functionality of gut microbiota.This work has been developed in the Metabolomics Platform at CIAL (CEI UAM+CSIC), and it has been funded by the Spanish Ministry of Economy and Competitiveness (Project AGL2012-40172-C02-01). Ana Jiménez-Girón and Irene Muñoz-González thank the European Social Fund and the JAE-DOC program (CSIC) and the FPI program (MINECO), respectively, for their research contracts.We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI).Peer Reviewe

Studies on modulation of gut microbiota by wine polyphenols: From isolated cultures to omic approaches

This is an open access article distributed under the Creative Commons Attribution License.-- This article belongs to the Special Issue "Interactions between Dietary Flavonoids and Gut Microbiota: Functional Outcomes".Moderate consumption of wine seems to produce positive health effects derived from the occurrence of bioactive polyphenols. The gut microbiota is involved in the metabolism of phenolic compounds, and these compounds and/or their metabolites may modulate gut microbiota through the stimulation of the growth of beneficial bacteria and the inhibition of pathogenic bacteria. The characterization of bacterial metabolites derived from polyphenols is essential in order to understand their effects, including microbial modulation, and therefore to associate dietary intake with particular health effects. This review aims to summarize the current information about the two-way “wine polyphenols–gut microbiota” interaction, from a perspective based on the experimental and analytical designs used. The availability of advanced methods for monitoring bacterial communities, along with the combination of in vitro and in vivo models, could help to assess the metabolism of polyphenols in the human body and to monitor total bacterial communities, and, therefore, to elucidate the implications of diet on the modulation of microbiota for delivering health benefits.Authors of this review were funded by the Spanish MINECO through different projects (AGL2012-04172-C02-01, AGL2010-17499, BFU2012-35228), the CONSOLIDER INGENIO 2010 Program (project FUN-C-FOOD, CSD2007-063), as well by the CSIC (“Intramural” project 201270E065) and the “Comunidad de Madrid” (project ALIBIRD P2009/AGR-1469). Author M.D. thanks the Spanish “Ramón y Cajal” Programme for a contract.We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI).Peer reviewe

Cambios en el metaboloma fecal tras el consumo moderado de vino tinto en individuos sanos

Resumen del trabajo presentado al 37 Congreso Mundial de la Viña y el Vino celebrado en Mendoza (Argentina) del 9 al 17 de Noviembre de 2014.This work has been developed in the Metabolomics Platform at CIAL and it has been funded by the Spanish Ministry of Economy and Competitiveness (Project AGL2012-40172-C02-01). A. J-G thanks the European Social Fund and JAE-DOC program (CSIC).Peer Reviewe

Profiling of microbial-derived phenolic metabolites in human feces after moderate red wine intake

A controlled and randomized trial study involving 41 healthy volunteers (33 intervention and 8 control subjects) was performed in order to establish changes in the microbial-derived phenolic metabolite profile of feces after moderate consumption of red wine (250 mL/day, 4 weeks). Out of the 35 phenolic metabolites identified, 10 compounds (mainly benzoic and 4-hydroxyvaleric acids) showed statistically significant increases (P 1000 μg/g feces. These results suggest that a different gut microbial capacity to metabolize wine polyphenols exists among the human population, as observed for polyphenols from other sources. © 2013 American Chemical Society.This work was funded by the MINECO (Spanish National Projects AGL2009-13361-C02-01, AGL2012-04172-C02-01), CONSOLIDER INGENIO 2010 (FUN-C-FOOD, CSD2007-063, Spain), and the Comunidad de Madrid (ALIBIRD P2009/AGR-1469) Project. A.J.-G. and I.M.-G. would like to thank the European Social Fund and JAE-Doc Program (CSIC) and FPI Program for their research contracts, respectively.Peer Reviewe