Reciprocal beneficial effects between wine polyphenols and probiotics: an exploratory study

Abstract

Reciprocal benefits between wine polyphenols and probiotics in relation to (a) the metabolism of wine polyphenols by probiotics, (b) the influence of wine polyphenols in bacteria viability and (c) the impact of wine polyphenols on the capacity of probiotics to inhibit the adhesion of pathogens to intestinal cells are investigated. Out of eight probiotic preparations and three isolated lactic acid bacteria (LAB) tested, two preparations and an isolated strain were able to release different phenolic metabolites after their incubation with a wine phenolic extract. For these three active probiotics, loss of bacteria viability was attenuated in the presence of the wine extract. Combinations of LAB strains and phenolic compounds were found to enhance inhibition of the adherence of E. coli CIAL-153 to Caco-2 cells. These first findings support the hypothesis that wine polyphenols and probiotics might reciprocally enhance their benefits at intestinal level, which could be used in future nutritional strategies.