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In vitro fermentation of a red wine extract by human gut microbiota: Changes in microbial groups and formation of phenolic metabolites

AutorSánchez-Patán, Fernando ; Cueva, Carolina ; Monagas Juan, María Josefina ; Quintanilla-López, Jesús Eduardo ; Lebrón-Aguilar, Rosa ; Martín-Álvarez, Pedro J. ; Moreno-Arribas, M. Victoria ; Bartolomé, Begoña
Palabras claveFermentation
Anthocyanins
Microbial catabolism
Flavan-3-ols
Red wine
Fecal bacteria
Fecha de publicación2012
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 60(9): 2136-2147 (2012)
ResumenAn in vitro batch culture fermentation experiment was conducted with fecal inocula from three healthy volunteers in the presence and absence of a red wine extract. Changes in main bacterial groups were determined by FISH during a 48 h fermentation period. The catabolism of main flavonoids (i.e., flavan-3-ols and anthocyanins) and the formation of a wide a range of phenolic microbial metabolites were determined by a targeted UPLC-PAD-ESI-TQ MS method. Statistical analysis revealed that catechol/pyrocatechol, as well as 4-hydroxy-5-(phenyl)- valeric, 3- and 4-hydroxyphenylacetic, phenylacetic, phenylpropionic, and benzoic acids, showed the greatest increases in concentration during fermentation, whereas 5-(3′-hydroxyphenyl)-γ-valerolactone, its open form 4-hydroxy-5-(3′-hydroxyphenyl)-valeric acid, and 3,4-dihydroxyphenylacetic acid represented the largest interindividual variations in the catabolism of red wine polyphenols. Despite these changes, microbial catabolism did not produce significant changes in the main bacterial groups detected, although a slight inhibition of the Clostridium histolyticum group was observed. © 2012 American Chemical Society.
URIhttp://hdl.handle.net/10261/101354
DOI10.1021/jf2040115
Identificadoresdoi: 10.1021/jf2040115
issn: 0021-8561
e-issn: 1520-5118
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