Resveratrol metabolic fingerprinting after acute and chronic intakes of a functional beverage in humans

Abstract

The study of the bioavailability of active compounds in functional foods, such as polyphenol-rich beverages, is required before making nutritional claims. In this work, we aimed to study the urinary excretion of resveratrol (RV), taking into consideration its gut and microbial metabolites after consumption of a functional beverage (FB), applying a ultra performance liquid chromatography (UPLC)-MS/MS methodology. A randomized, crossover, placebo-controlled, double-blind intervention study was performed with 26 volunteers, who consumed 187 mL of a control placebo or a FB in an acute study, and twice a day during 15 days for a chronic consumption study. The whole profile of 21 RV metabolites increased after acute and chronic consumption of the FB with respect to the control-placebo beverage and to the baseline. Urinary excretion of RV and piceid phase II metabolites was similar after both consumption periods, but a later formation of microbial metabolites required urine sampling of up to 24 h after the consumption of the FB. In addition, the intervariability has been evaluated. This study allows the knowledge of the RV metabolites that reach target tissues where biological activity would be achieved in order to elucidate the beneficial effects of this grape extract FB.

Metabolic fingerprint after acute and under sustained consumption of a functional beverage based on grape skin extract in healthy human subjects

“…Previously, such evaluations were usually studied applying (targeted) analysis that was specifically focused on the main polyphenols or on grape-specific polyphenols. 23,47,59,60 Thus, our previous study characterized in detail the resveratrol metabolism following ingestion of the functional beverage tested in the present study by applying a targeted LC-MS approach. 23 Since, the resveratrol metabolites could not be detected in the present study, probably due to the technical limitation of the applied untargeted approach, the results of the targeted study could be considered as complementary data to our results, confirming the bioavailability of ingested polyphenols.…”

“…23,47,59,60 Thus, our previous study characterized in detail the resveratrol metabolism following ingestion of the functional beverage tested in the present study by applying a targeted LC-MS approach. 23 Since, the resveratrol metabolites could not be detected in the present study, probably due to the technical limitation of the applied untargeted approach, the results of the targeted study could be considered as complementary data to our results, confirming the bioavailability of ingested polyphenols. Our study, applying an untargeted LC-MS approach and data-driven analysis, was able to show that after dietary ingestion of grape skin polyphenols in the form of a functional beverage, the main alterations in urinary metabolites were related to polyphenol metabolism.…”

“…The detailed study design was reported earlier. 23 Briefly, one week prior to and during the 46 days of the study the participants maintained a low-polyphenol diet. For the acute study, after a seven-day washout period, the subjects consumed 187 mL of the FB (functional beverage), containing a grape skin extract, or the CB (control beverage), as a placebo, in randomized order together with a standard breakfast consisting of white bread, cheese and yoghurt.…”

“…The same procedure was repeated after a second seven-day washout period according to the crossover design. 23 On the last day of each washout and intervention period, 24-hour urine samples were collected from volunteers. For the acute study, urine samples collected during the first four postprandial hours were used.…”

“…All urine samples were stored in aliquots at −80°C prior to analysis. Both the placebo (CB) and the intervention (FB) beverages had the same macronutrient composition of carbohydrates (sugars), 10 23 The FB had a total polyphenol index (I 280 ) of 116 (arbitrary units), which is much higher than an average wine index. 24 …”