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Review
. 2015 Jan 5;4(1):1-21.
doi: 10.3390/antiox4010001.

Studies on Modulation of Gut Microbiota by Wine Polyphenols: From Isolated Cultures to Omic Approaches

Montserrat Dueñas  1 , Carolina Cueva  2 , Irene Muñoz-González  3 , Ana Jiménez-Girón  4 , Fernando Sánchez-Patán  5 , Celestino Santos-Buelga  6 , M Victoria Moreno-Arribas  7 , Begoña Bartolomé  8
Affiliations
Review

Studies on Modulation of Gut Microbiota by Wine Polyphenols: From Isolated Cultures to Omic Approaches

Montserrat Dueñas et al. Antioxidants (Basel). .

Abstract

Moderate consumption of wine seems to produce positive health effects derived from the occurrence of bioactive polyphenols. The gut microbiota is involved in the metabolism of phenolic compounds, and these compounds and/or their metabolites may modulate gut microbiota through the stimulation of the growth of beneficial bacteria and the inhibition of pathogenic bacteria. The characterization of bacterial metabolites derived from polyphenols is essential in order to understand their effects, including microbial modulation, and therefore to associate dietary intake with particular health effects. This review aims to summarize the current information about the two-way "wine polyphenols-gut microbiota" interaction, from a perspective based on the experimental and analytical designs used. The availability of advanced methods for monitoring bacterial communities, along with the combination of in vitro and in vivo models, could help to assess the metabolism of polyphenols in the human body and to monitor total bacterial communities, and, therefore, to elucidate the implications of diet on the modulation of microbiota for delivering health benefits.

Keywords: animal models; batch culture fermentation; gastrointestinal simulators; gut microbiota; human studies; modulation; polyphenols; probiotics; wine.

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Figures

Figure 1
Figure 1
Common phenolic compounds in wine.
Figure 2
Figure 2
Distribution and composition of bacterial species in the gastrointestinal tract. CFU: colony forming units.
Figure 3
Figure 3
Catabolism of monomeric flavan-3-ols by gut microbiota.
See this image and copyright information in PMC

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