Abstract
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.
Highlights
Wine is considered to be a high bioactive polyphenol content source
Interindividual variation in gut microbiota may, in part, reflect differences in dietary intake, the response of the gut microbiota to dietary change can differ among individuals
Assessment of microbial metabolism of wine polyphenols is necessary to clarify the potential physiological effects on human health associated with moderate consumption of wine
Summary
Wine is considered to be a high bioactive polyphenol content source. Many studies have revealed the key role played by phenolic compounds from grapes and wine on human health; cardiovascular diseases being the pathologies that have received much attention [1,2]. Polyphenol metabolism starts in the mouth and proceeds along the gastrointestinal tract, most of the dietary polyphenols reach the colon, where they are subjected to the action of the gut microbiota, releasing aglycones that might, to a certain extent, be absorbed and degraded to simpler phenolic derivatives and other metabolites which could present higher activity at a physiological level than the corresponding food precursors [5]. These metabolites could be absorbed, increasing polyphenol bioavailability [6]. This two-way polyphenols–gut microbiota interaction will be assessed from a perspective based on the experimental designs used, from isolated cultures to omic approaches in the case of microbiota analysis, and advanced analytical techniques in the case of metabolite analysis
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