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多酚与溃疡性结肠炎：红酒摄入对活动期患者肠道和口腔微生物组影响的探索性研究。

Polyphenols and Ulcerative Colitis: An Exploratory Study of the Effects of Red Wine Consumption on Gut and Oral Microbiome in Active-Phase Patients.

机构信息

Institute of Food Science Research (CIAL), CSIC-UAM, c/Nicolás Cabrera 9, Madrid, 28049, Spain.

Hospital Universitario "Infanta Sofia", P.° de Europa, 34, 28703 San Sebastián de los Reyes, Madrid, Spain.

出版信息

Mol Nutr Food Res. 2022 Nov;66(21):e2101073. doi: 10.1002/mnfr.202101073. Epub 2022 Jun 19.

DOI:10.1002/mnfr.202101073
PMID:35633101
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9787944/
Abstract

SCOPE

This paper explores the effects of moderate red wine consumption on the clinical status and symptomatology of patients with ulcerative colitis (UC), including the study of the oral and intestinal microbiome.

METHODS AND RESULTS

A case control intervention study in UC patients is designed. Intervention patients (n = 5) consume red wine (250 mL day ) for 4 weeks whereas control patients (n = 5) do not. Moderate wine consumption significantly (p < 0.05) improves some clinical parameters related to serum iron, and alleviates intestinal symptoms as evaluated by the IBDQ-32 questionnaire. 16S rRNA gene sequencing indicate a non-significant (p > 0.05) increase in bacterial alpha diversity after wine intervention in both saliva and fecal microbiota. Additional comparison of taxonomic data between UC patients (n = 10) and healthy subjects (n = 8) confirm intestinal dysbiosis for the UC patients. Finally, analysis of fecal metabolites (i.e., phenolic acids and SCFAs) indicates a non-significant increase (p > 0.05) for the UC patients that consumed wine.

CONCLUSIONS

Moderate and regular red wine intake seems to improve the clinical status and symptoms of UC patients in the active phase of the disease. However, studies with a greater sample size are required to achieve conclusive results.

摘要

范围

本文探讨了适量饮用红酒对溃疡性结肠炎（UC）患者临床状况和症状的影响，包括口腔和肠道微生物组的研究。

方法和结果

设计了一项 UC 患者的病例对照干预研究。干预组患者（n=5）每天饮用红酒（250 毫升）持续 4 周，而对照组患者（n=5）不饮用。适度饮酒可显著（p<0.05）改善与血清铁相关的一些临床参数，并通过 IBDQ-32 问卷评估缓解肠道症状。16S rRNA 基因测序表明，在唾液和粪便微生物组中，红酒干预后细菌α多样性无显著增加（p>0.05）。对 10 名 UC 患者（n=10）和 8 名健康受试者（n=8）的分类数据进行比较，证实 UC 患者存在肠道菌群失调。最后，粪便代谢物（即酚酸和 SCFA）分析表明，饮酒的 UC 患者的含量无显著增加（p>0.05）。

结论

适量且有规律地饮用红酒似乎可以改善活动期 UC 患者的临床状况和症状。然而，需要更大样本量的研究来得出结论性的结果。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/c8ee931c8d38/MNFR-66-2101073-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/29eab3a00dfb/MNFR-66-2101073-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/f40c39a30830/MNFR-66-2101073-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/2d972928a28b/MNFR-66-2101073-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/ebe2bfe5c82c/MNFR-66-2101073-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/be908d2d27d5/MNFR-66-2101073-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/c8ee931c8d38/MNFR-66-2101073-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/29eab3a00dfb/MNFR-66-2101073-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/f40c39a30830/MNFR-66-2101073-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/2d972928a28b/MNFR-66-2101073-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/ebe2bfe5c82c/MNFR-66-2101073-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/be908d2d27d5/MNFR-66-2101073-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c4ff/9787944/c8ee931c8d38/MNFR-66-2101073-g007.jpg

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本文引用的文献

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Gut Microbiota and Dietary Factors as Modulators of the Mucus Layer in Inflammatory Bowel Disease.肠道微生物群和饮食因素作为炎症性肠病黏液层的调节剂。
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Supplementation of Kiwifruit Polyphenol Extract Attenuates High Fat Diet Induced Intestinal Barrier Damage and Inflammation via Reshaping Gut Microbiome.
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The INHABIT (synergIstic effect of aNtHocyAnin and proBIoTics in) Inflammatory Bowel Disease trial: a study protocol for a double-blind, randomised, controlled, multi-arm trial.INHABIT（花青素与益生菌在炎症性肠病中的协同作用）试验：一项双盲、随机、对照、多臂试验的研究方案。
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