Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Requena, Teresa; Monagas, Marı́a; Pozo-Bayón, Ma Ángeles; Martín-Álvarez, Pedro J.; Bartolomé, Begoña; Campo, Rosa del; Avila, María Luisa; Martínez-Cuesta, M. Carmen; Peláez, Carmen; Moreno‐Arribas, M. Victoria

doi:10.1016/j.tifs.2010.04.004

Cited by 103 publications

(78 citation statements)

References 72 publications

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“…were less severely affected (197) . Moreover, many phenolic compounds have in vitro antimicrobial activities towards pathogenic bacteria, such as Salmonella spp., C. perfringens, C. difficile, E. coli and Staphylococcus aureus (197)(198)(199) .…”

Section: Polyphenolsmentioning

confidence: 99%

Human gut microbiota: does diet matter?

2014

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The human oro-gastrointestinal (GI) tract is a complex system, consisting of oral cavity, pharynx, oesophagus, stomach, small intestine, large intestine, rectum and anus, which all together with the accessory digestive organs constitute the digestive system. The function of the digestive system is to break down dietary constituents into small molecules and then absorb these for subsequent distribution throughout the body. Besides digestion and carbohydrate metabolism, the indigenous microbiota has an important influence on host physiological, nutritional and immunological processes, and commensal bacteria are able to modulate the expression of host genes that regulate diverse and fundamental physiological functions. The main external factors that can affect the composition of the microbial community in generally healthy adults include major dietary changes and antibiotic therapy. Changes in some selected bacterial groups have been observed due to controlled changes to the normal diet e.g. high-protein diet, high-fat diet, prebiotics, probiotics and polyphenols. More specifically, changes in the type and quantity of non-digestible carbohydrates in the human diet influence both the metabolic products formed in the lower regions of the GI tract and the bacterial populations detected in faeces. The interactions between dietary factors, gut microbiota and host metabolism are increasingly demonstrated to be important for maintaining homeostasis and health. Therefore the aim of this review is to summarise the effect of diet, and especially dietary interventions, on the human gut microbiota. Furthermore, the most important confounding factors (methodologies used and intrinsic human factors) in relation to gut microbiota analyses are elucidated.

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Section: Polyphenolsmentioning

confidence: 99%

Human gut microbiota: does diet matter?

2014

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“…hydroxylated aromatic compounds derived from the A-ring, and release of the B-ring in numerous phenolic acids, depending on their hydroxylated pattern, 12 as well as deglycosylation.…”

mentioning

confidence: 99%

High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial

et al. 2014

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The health benefits associated with the consumption of polyphenol-rich foods have been studied in depth, however, the full mechanism of action remains unknown. One of the proposed mechanisms is through microbiota interaction. In the present study, we aimed to explore the relationship between changes in fecal microbiota and changes in urinary phenolic metabolites after wine interventions. Nine participants followed a randomized, crossover, controlled interventional trial. After the washout period, they received red wine, dealcoholized red wine or gin for 20 days each. Polyphenol metabolites (n > 60) in urine were identified and quantified by UPLC-MS/MS and the microbial content of fecal samples was quantified by real-time quantitative PCR. Interventions with both red wine and dealcoholized red wine increased the fecal concentration of Bifidobacterium, Enterococcus and Eggerthella lenta, compared to gin intervention and baseline. When participants were categorized in tertiles of changes in fecal bacteria, those in the highest tertile of Bifidobacteria had higher urinary concentration changes in syringic acid, pcoumaric acid, 4-hydroxybenzoic acid and homovanillic acid (all anthocyanin metabolites) than those in tertile 1 (P < 0.05, all). In addition, changes of Bifidobacteria correlated positively with changes of these metabolites (r ¼ 0.5-0.7, P < 0.05, all). Finally, the 68.5% changes in Bifidobacteria can be predicted by syringic acid and 4-hydroxybenzoic acid changes. This study confirms the important role of polyphenols as bacterial substrates and their modulatory capacity as an important field in the research of new products with prebiotic and probiotic characteristics for the food industry.

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“…Because polyphenols are recognised as xenobiotics by human organism, to produce benefi cial effects they must be absorbed, after oral ingestion, before reaching target tissues and organs by the blood stream [Yang et al, 2008;Requena et al, 2010]. As briefl y introduced, biological activity has been demonstrated for some polyphenols in many experimental systems, though the effective concentrations in vitro (sub-to low-micromolar levels) are at least one order of magnitude higher than those normally measured in human plasma (tens to hundreds of nanomolar) .…”

Section: Non-nutrient Constituents Of Mediter-ranean Foods Relevant Tmentioning

confidence: 99%

“…To reach effective concentrations at their sites of action, ingested polyphenols must overcome a number of barriers represented by the gastrointestinal tract [Scheepens et al, 2010]. In general, the bioavailability of dietary polyphenols is limited not only by their physicochemical properties, but also because of active effl ux or biotransformation by phase I and phase II enzymes, including the fi rst-pass hepatic metabolism, and gut microbiota [Yang et al, 2008;Requena et al, 2010]. In particular, colon is an active site for polyphenol metabolism, and it has been estimated that 90-95% of dietary polyphenols are not absorbed in the small intestine, but accumulated and metabolized in this tract [Clifford, 2004].…”

Section: Non-nutrient Constituents Of Mediter-ranean Foods Relevant Tmentioning

confidence: 99%

Health-Promoting Effects of Traditional Mediterranean Diets - A Review.

Vitalini¹

2012

Pol. J. Food Nutr. Sci.

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Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Cited by 103 publications

References 72 publications

Human gut microbiota: does diet matter?

Human gut microbiota: does diet matter?

High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial

Health-Promoting Effects of Traditional Mediterranean Diets - A Review.

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