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dc.contributor.authorJiménez-Girón, Ana-
dc.contributor.authorQueipo-Ortuño, María Isabel-
dc.contributor.authorMuñoz-González, Irene-
dc.contributor.authorSánchez-Patán, Fernando-
dc.contributor.authorMonagas Juan, María Josefina-
dc.contributor.authorMartín-Álvarez, Pedro J.-
dc.contributor.authorTinahones, Francisco J.-
dc.contributor.authorAndrés-Lacueva, Cristina-
dc.contributor.authorBartolomé, Begoña-
dc.contributor.authorMoreno-Arribas, M. Victoria-
dc.date.accessioned2014-07-15T10:15:29Z-
dc.date.available2014-07-15T10:15:29Z-
dc.date.issued2013-
dc.identifierdoi: 10.1021/jf400678d-
dc.identifierissn: 0021-8561-
dc.identifiere-issn: 1520-5118-
dc.identifier.citationJournal of Agricultural and Food Chemistry 61(16): 3909-3915 (2013)-
dc.identifier.urihttp://hdl.handle.net/10261/99896-
dc.description.abstractThe 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.-
dc.description.sponsorshipThis work was funded by the CONSOLIDER INGENIO 2010 Programme (FUN-C-FOOD, CSD2007-063, Spain), the CIBER Programme of the Instituto de Salud Carlos III (CB06/03/0018, Spain), the Comunidad de Madrid (ALIBIRD P2009/AGR-1469) Project, and the Spanish National Projects AGL2009-13361-C02-01, AGL2010-17499, and AGL2006_14228-C03-02ALI. A.J.-G. and I.M.-G. thank the European Social Fund and Jae-Doc Program (CSIC) and FPI Program for their research contracts, respectively. M.B.-O. thanks the Education Ministry, Madrid, Spain (AP2008-01922), for the FPU grant.-
dc.publisherAmerican Chemical Society-
dc.relationS2009/AGR-1469/ALIBIRD-
dc.rightsclosedAccess-
dc.subjectFeces-
dc.subjectUPLC-ESI-MS/MS-
dc.subjectMicrobial metabolites-
dc.subjectGut microbiota-
dc.subjectRed wine polyphenols-
dc.titleComparative study of microbial-derived phenolic metabolites in human feces after intake of gin, red wine, and dealcoholized red wine-
dc.typeartículo-
dc.identifier.doi10.1021/jf400678d-
dc.date.updated2014-07-15T10:15:29Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderComunidad de Madrid-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderInstituto de Salud Carlos III-
dc.contributor.funderEuropean Commission-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004587es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100012818es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextnone-
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