Barroso Elvira, Muñoz-González Irene, Jiménez Esther, Bartolomé Begoña, Moreno-Arribas M Victoria, Peláez Carmen, Del Carmen Martínez-Cuesta María, Requena Teresa
Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Madrid, Spain.
Departamento de Nutrición, Bromatologı́a y Tecnología de los Alimentos, Universidad Complutense de Madrid, Madrid, Spain.
Mol Nutr Food Res. 2017 Mar;61(3). doi: 10.1002/mnfr.201600620. Epub 2016 Nov 30.
There is growing interest in understanding how human colonic microbiota can be modified by dietary habits. We examined the influence of moderate red wine intake on the colonic microbiota of 15 healthy volunteers, related to the high concentration of polyphenols present in this beverage. The volunteers were classified into high, moderate, and low polyphenol metabolizers (metabotypes) due to their ability to metabolize polyphenols and the results were compared with that of five control (no wine intake) subjects.
We analyzed the composition, diversity, and dynamics of their fecal microbiota before and after 1 month of wine consumption. The 16S rDNA sequencing allowed detection of 2324 phylotypes, of which only 30 were found over the 0.5% of mean relative frequency, representing 84.6% of the total taxonomical assignments. The samples clustered more strongly by individuals than by wine intake or metabotypes, however an increase in diversity, after the wine intake, was observed.
The results of this study suggest an increase in the global fecal microbial diversity associated to the consumption of red wine, confirm the high variability of the microbiota from different individuals, and show the stability of their singular microbiota composition to small and short-term dietary changes.
人们越来越关注了解饮食习惯如何改变人类结肠微生物群。我们研究了适量饮用红酒对15名健康志愿者结肠微生物群的影响，这与该饮料中高浓度的多酚有关。志愿者根据其代谢多酚的能力被分为高、中、低多酚代谢者（代谢型），并将结果与五名对照（不饮酒）受试者的结果进行比较。
我们分析了他们在饮用红酒1个月前后粪便微生物群的组成、多样性和动态变化。16S rDNA测序检测到2324个系统发育型，其中只有30个在平均相对频率的0.5%以上被发现，占总分类归属的84.6%。样本按个体聚类的程度比按饮酒量或代谢型聚类的程度更强，然而，在饮用红酒后观察到多样性增加。
本研究结果表明，饮用红酒会增加粪便微生物群的整体多样性，证实了不同个体微生物群的高度变异性，并表明其独特的微生物群组成对小的短期饮食变化具有稳定性。
