Effect of free and bound polyphenols from Tratt distiller's grains on moderating fecal microbiota.

Tratt distiller's grains ( DGs), the main by-product of wine processing, showed functional value and potential for high-value usage which benefited from their rich polyphenols. In this study, the free and bound polyphenols from DGs were extracted and their potential effect on modulating fecal microbiota was investigated using fecal fermentation. The free polyphenols (26.32-26.45 mg GAE/g) showed higher antioxidant activity compared to the bound polyphenols (8.76-9.01 mg GAE/g). The free and bound polyphenols significantly improved the fecal microbiota community structure and enhanced short chain fatty acids concentrations after the stimulated colonic fermentation for 24 h. Furthermore, the effect of DGs polyphenols on modulating fecal microbiota was primarily attributed to quercetin, catechin, kaempferol, cyanidin and baicalin. This research suggests that DGs are a promising source of natural antioxidants and prebiotic foods.