AI Article Synopsis
- The study analyzes microbial phenolic metabolites in fecal samples to understand the health effects of polyphenol consumption from beverages like red wine, dealcoholized red wine, and gin.
- Regular red wine consumption alters the levels of eight phenolic acids derived from flavan-3-ols and anthocyanins, while alcohol does not significantly impact the production of these metabolites by gut bacteria.
- There are significant individual variations in the gut's metabolite production following red wine intake, but such variations are not observed with gin, suggesting diverse gut microbiota among participants.
Article Abstract
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.
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| http://dx.doi.org/10.1021/jf400678d | DOI Listing |
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