Boto-Ordóñez María, Urpi-Sarda Mireia, Queipo-Ortuño María Isabel, Tulipani Sara, Tinahones Francisco J, Andres-Lacueva Cristina
Biomarkers and Nutritional & Food Metabolomics Research Group, Nutrition and Food Science Department, XaRTA, INSA, Pharmacy Faculty, University of Barcelona, Avenida Joan XXIII s/n, 08028 Barcelona, Spain.
Food Funct. 2014 Aug;5(8):1932-8. doi: 10.1039/c4fo00029c.
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, p-coumaric 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 = 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.
食用富含多酚的食物对健康的益处已得到深入研究，然而，其完整的作用机制仍不清楚。一种提出的机制是通过微生物群相互作用。在本研究中，我们旨在探讨葡萄酒干预后粪便微生物群变化与尿酚类代谢产物变化之间的关系。九名参与者进行了一项随机、交叉、对照干预试验。在洗脱期后，他们分别接受红酒、脱醇红酒或杜松子酒20天。通过超高效液相色谱-串联质谱法（UPLC-MS/MS）对尿液中的多酚代谢产物（n>60）进行鉴定和定量，并通过实时定量PCR对粪便样本中的微生物含量进行定量。与杜松子酒干预和基线相比，红酒和脱醇红酒干预均增加了双歧杆菌、肠球菌和迟缓埃格特菌的粪便浓度。当参与者按粪便细菌变化的三分位数进行分类时，双歧杆菌最高三分位数组的丁香酸、对香豆酸、4-羟基苯甲酸和高香草酸（均为花青素代谢产物）的尿浓度变化高于第一三分位数组（所有P<0.05）。此外，双歧杆菌的变化与这些代谢产物的变化呈正相关（r=0.5-0.7，所有P<0.05）。最后，丁香酸和4-羟基苯甲酸的变化可预测双歧杆菌68.5%的变化。本研究证实了多酚作为细菌底物以及其调节能力在食品工业中具有益生元和益生菌特性的新产品研究中的重要作用。
