Dueñas Montserrat, Muñoz-González Irene, Cueva Carolina, Jiménez-Girón Ana, Sánchez-Patán Fernando, Santos-Buelga Celestino, Moreno-Arribas M Victoria, Bartolomé Begoña
Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
Grupo de Biotecnología Enológica Aplicada, Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Campus de Cantoblanco, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
Biomed Res Int. 2015;2015:850902. doi: 10.1155/2015/850902. Epub 2015 Feb 22.
Dietary polyphenols present in a broad range of plant foods have been related to beneficial health effects. This review aims to update the current information about the modulation of the gut microbiota by dietary phenolic compounds, from a perspective based on the experimental approaches used. After referring to general aspects of gut microbiota and dietary polyphenols, studies related to this topic are presented according to their experimental design: batch culture fermentations, gastrointestinal simulators, animal model studies, and human intervention studies. In general, studies evidence that dietary polyphenols may contribute to the maintenance of intestinal health by preserving the gut microbial balance through the stimulation of the growth of beneficial bacteria (i.e., lactobacilli and bifidobacteria) and the inhibition of pathogenic bacteria, exerting prebiotic-like effects. Combination of in vitro and in vivo models could help to understand the underlying mechanisms in the polyphenols-microbiota-host triangle and elucidate the implications of polyphenols on human health. From a technological point of view, supplementation with rich-polyphenolic stuffs (phenolic extracts, phenolic-enriched fractions, etc.) could be an effective option to improve health benefits of functional foods such as the case of dairy fermented foods.
广泛存在于各种植物性食物中的膳食多酚与有益健康的作用有关。本综述旨在从基于所采用的实验方法的角度，更新有关膳食酚类化合物对肠道微生物群调节作用的现有信息。在提及肠道微生物群和膳食多酚的一般方面之后，根据实验设计介绍了与该主题相关的研究：分批培养发酵、胃肠道模拟器、动物模型研究和人体干预研究。总体而言，研究表明膳食多酚可能通过刺激有益细菌（即乳酸菌和双歧杆菌）的生长以及抑制病原菌来维持肠道微生物平衡，从而有助于维持肠道健康，发挥类似益生元的作用。体外和体内模型的结合有助于理解多酚-微生物群-宿主三角关系的潜在机制，并阐明多酚对人类健康的影响。从技术角度来看，补充富含多酚的物质（酚类提取物、富含酚类的组分等）可能是提高功能性食品（如发酵乳制品）健康益处的有效选择。
