Abstract
Grouping individuals according to their metabolic capacities (metabotyping) has caused a shift from individualised to grouped treatments for the optimisation of nutritional interventions. Several studies have reported a stratification of patients into metabolic clusters after the intake of certain foods, of which polyphenols seem to be mostly associated with metabotypes. Despite this, there is a lack of metabotyping studies regarding wine consumption. In this context, the human urinary metabolome of healthy volunteers (n=41) was explored by means of a non-targeted metabolomic approach after an intervention with red wine (250 mL/day, 28 days). Three clusters of volunteers based on their relative production of phenolic metabolites were perceived , and the compounds responsible for this clustering were identified. To our knowledge, this is the first time that different urinary metabotypes have been described in healthy volunteers after moderate red wine consumption. Our findings suggest that stratification of individuals in clinical trials according to their metabotype is necessary to fully understand the health effects of wine polyphenols.
Highlights
IntroductionExcessive alcohol consumption increases the risk of liver cirrhosis and cancers (mostly those of the upper digestive and respiratory tract), while low to moderate red wine consumption has been associated with health-promoting properties (Artero et al, 2015)
Excessive alcohol consumption increases the risk of liver cirrhosis and cancers, while low to moderate red wine consumption has been associated with health-promoting properties (Artero et al, 2015)
Our findings suggest that stratification of individuals in clinical trials according to their metabotype is necessary to fully understand the health effects of wine polyphenols
Summary
Excessive alcohol consumption increases the risk of liver cirrhosis and cancers (mostly those of the upper digestive and respiratory tract), while low to moderate red wine consumption has been associated with health-promoting properties (Artero et al, 2015). Red wine is different from other alcoholic beverages due to its content in various phenolic compounds. Moderate consumption of red wine has been linked to a lower risk of cardiovascular disease (CVD), diabetes, osteoporosis, and maybe neurological diseases (Artero et al, 2015; Karatzi et al, 2004; Iriti and Varoni, 2014). Recent studies have suggested that the positive health effects of wine, red wine, cannot be merely attributed to its ethanol content (Karatzi et al, 2004; Iriti and Varoni, 2014). With the growing interest in this area, understanding the absorption, bioavailability, and metabolism of phenolic compounds from wine in humans is of utmost importance (Cueva et al, 2017; Fernandes et al, 2017; Mosele et al, 2015; Nash et al, 2018)
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