Please use this identifier to cite or link to this item: http://hdl.handle.net/10668/2101
Título : High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial.
Autor : Boto-Ordóñez, María
Urpi-Sarda, Mireia
Queipo-Ortuño, María Isabel
Tulipani, Sara
Tinahones, Francisco J
Andrés-Lacueva, Cristina
Filiación: [Boto-Ordóñez, M; Urpi-Sarda,M; Tulipani, S; Andrés-Lacueva,C] Biomarkers and Nutritional & Food Metabolomics Research Group, Nutrition and Food Science Department, XaRTA, INSA, Pharmacy Faculty, University of Barcelona, Spain. [Queipo-Ortuño, MI; Tulipani, S] Research Laboratory, IMABIS Foundation, Virgen de la Victoria Clinical Hospital, Málaga, Spain. [Queipo-Ortuño, MI; Tinahones, FJ] CIBER Fisiopatología de la Obesidad y la Nutrición, Instituto de Salud Carlos III, Madrid, Spain. [Tinahones, FJ] Servicio Endocrinología y Nutrición del Hospital Universitario Virgen de la Victoria, Málaga, Spain.
Palabras clave : Wine
Microbiota
Bifidobacteria
Anthocyanins
in vivo
prebiotic
Heces
Polifenoles
Vino
Bifidobacteria
Antocianinas
Fenómenos fisiológicos de la nutrición
Tracto gastrointestinal
Contenido digestivo
Marcadores biológicos
MeSH: Medical Subject Headings::Chemicals and Drugs::Heterocyclic Compounds::Heterocyclic Compounds, 2-Ring::Benzopyrans::Chromones::Flavonoids::Anthocyanins
Medical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena
Medical Subject Headings::Anatomy::Digestive System::Gastrointestinal Tract
Medical Subject Headings::Anatomy::Fluids and Secretions::Gastrointestinal Contents
Medical Subject Headings::Organisms::Bacteria::Gram-Positive Bacteria::Actinobacteria::Bifidobacterium
Medical Subject Headings::Chemicals and Drugs::Biological Factors::Biological Markers
Medical Subject Headings::Anatomy::Fluids and Secretions::Feces
Medical Subject Headings::Chemicals and Drugs::Organic Chemicals::Phenols::Polyphenols
Medical Subject Headings::Organisms::Eukaryota::Animals::Chordata::Vertebrates::Mammals::Primates::Haplorhini::Catarrhini::Hominidae::Humans
Medical Subject Headings::Technology, Industry, Agriculture::Food and Beverages::Beverages::Alcoholic Beverages::Wine
Fecha de publicación : Aug-2014
Editorial : Royal Society of Chemistry
Cita Bibliográfica: Boto-Ordóñez M, Urpi-Sarda M, Queipo-Ortuño MI, Tulipani S, Tinahones FJ, Andres-Lacueva C. High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial. Food Funct. 2014 5(8):1932-8
Abstract: The health benefits associated with the consumption of polyphenol-rich foods have been studied in depth, however, the full mechanism of action remains unknown. One of the proposed mechanisms is through microbiota interaction. In the present study, we aimed to explore the relationship between changes in fecal microbiota and changes in urinary phenolic metabolites after wine interventions. Nine participants followed a randomized, crossover, controlled interventional trial. After the washout period, they received red wine, dealcoholized red wine or gin for 20 days each. Polyphenol metabolites (n > 60) in urine were identified and quantified by UPLC-MS/MS and the microbial content of fecal samples was quantified by real-time quantitative PCR. Interventions with both red wine and dealcoholized red wine increased the fecal concentration of Bifidobacterium, Enterococcus and Eggerthella lenta, compared to gin intervention and baseline. When participants were categorized in tertiles of changes in fecal bacteria, those in the highest tertile of Bifidobacteria had higher urinary concentration changes in syringic acid, p-coumaric acid, 4-hydroxybenzoic acid and homovanillic acid (all anthocyanin metabolites) than those in tertile 1 (P < 0.05, all). In addition, changes of Bifidobacteria correlated positively with changes of these metabolites (r = 0.5-0.7, P < 0.05, all). Finally, the 68.5% changes in Bifidobacteria can be predicted by syringic acid and 4-hydroxybenzoic acid changes. This study confirms the important role of polyphenols as bacterial substrates and their modulatory capacity as an important field in the research of new products with prebiotic and probiotic characteristics for the food industry.
Descripción : Journal Article; Research Support, Non-U.S. Gov't;
URI: http://hdl.handle.net/10668/2101
Versión del editor : http://pubs.rsc.org/en/Content/ArticleLanding/2014/FO/C4FO00029C#!divAbstract
DOI: 10.1039/c4fo00029c
ISSN : 2042-650X (Online)
2042-6496 (Print)
Appears in Collections:01- Artículos - IBIMA. Instituto de Investigación Biomédica de Málaga
01- Artículos - Hospital Virgen de la Victoria

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