In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Abstract

An in vitro batch culture fermentation experiment was conducted with fecal inocula from three healthy volunteers in the presence and absence of a red wine extract. Changes in main bacterial groups were determined by FISH during a 48 h fermentation period. The catabolism of main flavonoids (i.e., flavan-3-ols and anthocyanins) and the formation of a wide a range of phenolic microbial metabolites were determined by a targeted UPLC-PAD-ESI-TQ MS method. Statistical analysis revealed that catechol/pyrocatechol, as well as 4-hydroxy-5-(phenyl)-valeric, 3- and 4-hydroxyphenylacetic, phenylacetic, phenylpropionic, and benzoic acids, showed the greatest increases in concentration during fermentation, whereas 5-(3'-hydroxyphenyl)-γ-valerolactone, its open form 4-hydroxy-5-(3'-hydroxyphenyl)-valeric acid, and 3,4-dihydroxyphenylacetic acid represented the largest interindividual variations in the catabolism of red wine polyphenols. Despite these changes, microbial catabolism did not produce significant changes in the main bacterial groups detected, although a slight inhibition of the Clostridium histolyticum group was observed.

Impact of Polyphenols and Polyphenol-Rich Dietary Sources on Gut Microbiota Composition

“…38 An in vitro batch culture fermentation model carried out with human faecal microbiota aimed to observe the bacteria-polyphenol interactions implicated in the colonic metabolism of RW polyphenols. 39 In this study, the slight inhibition observed in Clostridium histolyticum were in concordance with the conclusions drawn with monomeric flavan-3-ols and cocoa flavan-3-ols in previously mentioned batch culture models. 19,30 Nevertheless, the lack of positive effects found on the growth of Lactobacillus/Enterococcus spp.…”

Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

“…However, additional studies to shed light on the enzymatic activities of LAB will be intended to be carried out. Previous studies with the same wine phenolic extract used in this study also reported release of the same phenolic acids, after batch fermentations [18] or gastrointestinal digestion simulation [28] inoculated with human faecal microbiota. Table 2.…”

“…A commercial wine phenolic extract (Provinols™) was kindly provided by Safic-Alcan (SAU, Barcelona, Spain). Its total phenolic content was 474 mg of gallic acid per gram, and the main phenolic compounds present in the extract were: anthocyanins (delphinidin-3-O-glucoside, 0.568 mg/g; cyanidin-3-O-glucoside, 0.265 mg/g; petunidin-3-O-glucoside, 1.47 mg/g; peonidin-3-O-glucoside, 1.78 mg/g; malvidin-3-O-glucoside, 9.01 mg/g; malvidin-3-O-(6"-acetyl) glucoside, 1.92 mg/g; and malvidin-3-O-(6"-p-coumaroyl)glucoside, 1.24 mg/g), flavan-3-ols (catechin, 9.90 mg/g; epicatechin, 6.87 mg/g; epicatechin-3-O-gallate, 0.226 mg/g; procyanidin B1, 11.1 mg/g; and procyanidin B2, 4.69 mg/g), benzoic acids (gallic acid, 1.06 mg/g), cinnamates (cutaric acid, 2.00 mg/g; and caftaric acid, 0.192 mg/g), flavonols (quercetin, 22.4 mg/g; kaempherol, 2.71 mg/g; myricetin, 2.55 mg/g; quercetin-3-O-glucoside, 0.137 mg/g; and quercetin-3-O-galactoside, 0.107 mg/g), stilbenes (resveratrol, 0.427 mg/g; and resveratrol-3-O-glucoside, 9.17 mg/g) and others (tyrosol 18.9 mg/g) [18]. The wine extract was dissolved (0.6 mg/mL) in a saline solution (NaCl 0.9%) supplemented with 0.5 g/L of cysteine and sterilized by filtration.…”

Echinacea purpurea Extract Affects the Immune System, Global Metabolome, and Gut Microbiome in Wistar Rats

“…Substantially reduced p-Cresol could be a benefit of EE on the body. Furthermore, benzeneacetate, benzoate, hippurate, 4-hydroxycinnamate and hydrocinnamate are generated by the catabolism of natural polyphenols and flavonoids by gut bacteria (Chen et al, 2015;Sanchez-Patan et al, 2012). Some short-chain fatty acids (SCFA) also associated with gut flora, like serum propanoate, hydroxyacetate and urine Lactate, was down-regulated by EE group (van Dorsten et al, 2012).…”