2024-03-19T04:52:02Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/998962018-05-24T14:20:39Zcom_10261_31891com_10261_2col_10261_31892
Jiménez-Girón, Ana
Queipo-Ortuño, María Isabel
Muñoz-González, Irene
Sánchez-Patán, Fernando
Monagas Juan, María Josefina
Martín-Álvarez, Pedro J.
Tinahones, Francisco J.
Andrés-Lacueva, Cristina
Bartolomé, Begoña
Moreno-Arribas, M. Victoria
2014-07-15T10:15:29Z
2014-07-15T10:15:29Z
2013
Journal of Agricultural and Food Chemistry 61(16): 3909-3915 (2013)
http://hdl.handle.net/10261/99896
10.1021/jf400678d
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100004587
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/100012818
The analysis of microbial phenolic metabolites in fecal samples from in vivo studies is crucial to understanding the potential modulatory effects derived from polyphenol consumption and its overall health effects, particularly at the gut level. In this study, the composition of microbial phenolic metabolites in human feces collected after regular consumption of either red wine, dealcoholized red wine, or gin was analyzed by UPLC-ESI-MS/MS. Red wine interventions produce a change in the content of eight phenolic acids, which are probably derived from the catabolism of flavan-3-ols and anthocyanins, the main flavonoids in red wine. Moreover, alcohol seemed not to influence the formation of phenolic metabolites by the gut microbiota. A principal component analysis revealed large interindividual differences in the formation of microbial metabolites after each red wine polyphenol intervention, but not after the gin intervention, indicating differences in the gut microbial composition among subjects. © 2013 American Chemical Society.
eng
closedAccess
Feces
UPLC-ESI-MS/MS
Microbial metabolites
Gut microbiota
Red wine polyphenols
Comparative study of microbial-derived phenolic metabolites in human feces after intake of gin, red wine, and dealcoholized red wine
artículo