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Chen C, Yang X, Li SJ, Ma FJ, Yan X, Ma YN, Ma YX, Ma QH, Gao SZ, Huang XJ. Red wine-inspired tannic acid-KH561 copolymer: its adhesive properties and its application in wound healing. RSC Adv 2021; 11:5182-5191. [PMID: 35424430 PMCID: PMC8694633 DOI: 10.1039/d0ra07342c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Accepted: 01/02/2021] [Indexed: 12/14/2022] Open
Abstract
Damaged tissue with an open wound is one of the daily injuries and can have different levels of severity. Inspired by the textile dyeing, coloration and skin care effect of pyrogallol-rich red wine, tannic acid-KH561 (TA561) copolymer was fabricated by phenol-silanol reaction and polycondensation of silane in an aqueous medium under mild conditions. This copolymer could undergo sol-gel transition via continuous heating or when simply placed at room temperature, during which liquid TA561 oligomers connected with each other to form solid TA561 as a bulk resin or thin film. Combining the advantages of the polyphenols and polysiloxane, TA561 can be used as an adhesive for multiple surfaces, including wood, polytetrafluoroethylene, poly(vinyl chloride), aluminum chips and silicon rubber. Furthermore, TA561 also possessed reducing activity towards Ag+ or Au3+ ions to form the corresponding nanoparticles. An in vivo antimicrobial ability test indicated that TA561 could promote wound healing and showed resistance to methicillin-resistant Staphylococcus aureus (MRSA) infection in comparison with KH561. Indeed, TA561 has the potential to be utilized as a low-cost, green bioadhesive material for skin preparations.
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Affiliation(s)
- Chen Chen
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Xiao Yang
- The First Affiliated Hospital of Shandong First Medical University (Shandong Provincial Qianfoshan Hospital) Jinan 250014 China
| | - Shu-Jing Li
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Feng-Jun Ma
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Xiao Yan
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Yu-Ning Ma
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Yu-Xia Ma
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Qing-Hai Ma
- The First Affiliated Hospital of Shandong First Medical University (Shandong Provincial Qianfoshan Hospital) Jinan 250014 China
| | - Shu-Zhong Gao
- Key Laboratory of New Material Research Institute, Department of Acupuncture-Moxibustion and Tuina, Shandong University of Traditional Chinese Medicine Jinan 250355 China
| | - Xiao-Jun Huang
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University Hangzhou 310027 China
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52
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Luo J, Lin X, Bordiga M, Brennan C, Xu B. Manipulating effects of fruits and vegetables on gut microbiota – a critical review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14927] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jing Luo
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
| | - Xian Lin
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
- Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Sericultural & Agri‐Food Research Institute Guangdong China
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale ‘A. Avogadro’ Novara Italy
| | - Charles Brennan
- Faculty of Agriculture and Life Sciences Lincoln University Christchurch New Zealand
| | - Baojun Xu
- Food Science and Technology Program BNU–HKBU United International College Zhuhai China
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53
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Functional Beverages, from Idea to Functionality. BEVERAGES 2020. [DOI: 10.3390/beverages6040071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The search for, and development of beverages that could be a panacea is one which is several millennia old [...]
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54
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Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study. Food Chem 2020; 344:128567. [PMID: 33203597 DOI: 10.1016/j.foodchem.2020.128567] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 10/23/2020] [Accepted: 11/02/2020] [Indexed: 12/18/2022]
Abstract
In the present study, potential associations between dietary phenolic compounds (PCs), gut microbiota composition and targeted faecal metabolites were identified in a cross-sectional study including grade 1 hypertensive (HT) and normotensive (NT) subjects. We performed comprehensive quantification of PC intake, together with 16S rRNA gene sequencing of the gut microbiota, and faecal and plasma short-chain fatty acids (SCFAs) determination. The results showed multiple-way relationships between PCs from several plant-based foods and 25 bacterial taxa previously defined as discriminant biomarkers among groups. Remarkably, coffee PCs were positively associated with systolic and diastolic blood pressure, faecal SCFAs, Bacteroides plebeius and Bacteroides coprocola in HT and negatively associated with Faecalibacterium prausnitzii and Christensenellaceae R-7 in NT. Olive fruit PCs were positively associated with Ruminococcaceae UCG-010, Christensenellaceae R-7 and plasma SCFAs in NT. These interplays with discriminant bacterial taxa in HT and NT subjects highlight the potential role of specific PCs as gut microbiome modulators in either the pathogenesis or prevention of hypertension.
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55
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Yan X, Wang F, Weng P, Wu Z. The effect of fermented Huyou juice on intestinal microbiota in a high-fat diet-induced obesity mouse model. J Food Biochem 2020; 44:e13480. [PMID: 33103254 DOI: 10.1111/jfbc.13480] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 08/21/2020] [Accepted: 08/29/2020] [Indexed: 12/17/2022]
Abstract
This study mainly discussed the effect of fermented Huyou juice (FHJ) on modulating the intestinal microbiota of human, and anti-obesity mechanisms. Through the way of metagenomics, the effect of FHJ on gut flora has been summarized with a mice model of obesity induced by human flora-associated (HFA) high-fat diet. The results showed that the FHJ ameliorated the gut dysbiosis caused by obesity. When receiving FHJ treatment, a dramatic decrease in Firmicutes/Bacteroidetes occurred. What's more, having experienced 8 weeks of FHJ intervention, KEGG pathways of two-component system, ATP-binding cassette (ABC) transporters, and biosynthesis of amino acids made the most differentially expressed genes more abundant, the unigene numbers are 16781,480, and 1,221, respectively. Our results may be of great significance to the use of FHJ which serves as a functional fermented beverage product with the underlying effect of treating the obesity induced by high-fat diet. The FHJ helps to improve the host health by regulating the intestinal flora and affecting some metabolic pathways. PRACTICAL APPLICATIONS: The fermentation of Huyou juice is one of the important ways to develop and utilize fruit resources. It is a common way of fruit and vegetable juice fermentation with mixed strains. After fermentation, the juice produces a large number of bioactive peptides, and sugar, toxic substances, and antinutritional material will be reduced, the nutritional value of the fruits and vegetables were improved. At the same time, the fermented juice industry could develop various functional health products, which is conducive to the transformation, upgrading, and sustainable development of Changshan Huyou.
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Affiliation(s)
- Xu Yan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Fangjie Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Peifang Weng
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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56
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Moreno-Arribas MV, Bartolomé B, Peñalvo JL, Pérez-Matute P, Motilva MJ. Relationship between Wine Consumption, Diet and Microbiome Modulation in Alzheimer's Disease. Nutrients 2020; 12:E3082. [PMID: 33050383 PMCID: PMC7600228 DOI: 10.3390/nu12103082] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 12/12/2022] Open
Abstract
Alzheimer's disease (AD) is a progressive neurodegenerative disorder leading to the most common form of dementia in elderly people. Modifiable dietary and lifestyle factors could either accelerate or ameliorate the aging process and the risk of developing AD and other age-related morbidities. Emerging evidence also reports a potential link between oral and gut microbiota alterations and AD. Dietary polyphenols, in particular wine polyphenols, are a major diver of oral and gut microbiota composition and function. Consequently, wine polyphenols health effects, mediated as a function of the individual's oral and gut microbiome are considered one of the recent greatest challenges in the field of neurodegenerative diseases as a promising strategy to prevent or slow down AD progression. This review highlights current knowledge on the link of oral and intestinal microbiome and the interaction between wine polyphenols and microbiota in the context of AD. Furthermore, the extent to which mechanisms bacteria and polyphenols and its microbial metabolites exert their action on communication pathways between the brain and the microbiota, as well as the impact of the molecular mediators to these interactions on AD patients, are described.
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Affiliation(s)
- M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, c/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain;
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, c/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain;
| | - José L. Peñalvo
- Institute of Tropical Medicine, Unit Noncommunicable Diseases, Natl Str 155, B-2000 Antwerp, Belgium;
| | | | - Maria José Motilva
- Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, Autovía del Camino de Santiago LO-20 Exit 13, 26007 Logroño, Spain;
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57
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Lavefve L, Howard LR, Carbonero F. Berry polyphenols metabolism and impact on human gut microbiota and health. Food Funct 2020; 11:45-65. [PMID: 31808762 DOI: 10.1039/c9fo01634a] [Citation(s) in RCA: 126] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Berries are rich in phenolic compounds such as phenolic acids, flavonols and anthocyanins. These molecules are often reported as being responsible for the health effects attributed to berries. However, their poor bioavailability, mostly influenced by their complex chemical structures, raises the question of their actual direct impact on health. The products of their metabolization, however, may be the most bioactive compounds due to their ability to enter the blood circulation and reach the organs. The main site of metabolization of the complex polyphenols to smaller phenolic compounds is the gut through the action of microorganisms, and reciprocally polyphenols and their metabolites can also modulate the microbial populations. In healthy subjects, these modulations generally lead to an increase in Bifidobacterium, Lactobacillus and Akkermansia, therefore suggesting a prebiotic-like effect of the berries or their compounds. Finally, berries have been demonstrated to alleviate symptoms of gut inflammation through the modulation of pro-inflammatory cytokines and have chemopreventive effects towards colon cancer through the regulation of apoptosis, cell proliferation and angiogenesis. This review recapitulates the knowledge available on the interactions between berries polyphenols, gut microbiota and gut health and identifies knowledge gaps for future research.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science, University of Arkansas, USA
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58
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Overview of neoteric solvents as extractants in food industry: A focus on phenolic compounds separation from liquid streams. Food Res Int 2020; 136:109558. [DOI: 10.1016/j.foodres.2020.109558] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 06/23/2020] [Accepted: 07/13/2020] [Indexed: 01/04/2023]
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59
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Al Othaim A, Marasini D, Carbonero F. Impact of increasing concentration of tart and sweet cherries juices concentrates on healthy mice gut microbiota. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.46] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Affiliation(s)
- Ayoub Al Othaim
- Cell and Molecular Biology Program University of Arkansas Fayetteville Arkansas
- Department of Medical Laboratories College of Applied Medical Sciences Majmaah University Al‐Majmaah Saudi Arabia
| | - Daya Marasini
- Department of Food Science University of Arkansas Fayetteville Arkansas
- Weems Design Studio Inc. Suwanee Georgia
| | - Franck Carbonero
- Cell and Molecular Biology Program University of Arkansas Fayetteville Arkansas
- Department of Food Science University of Arkansas Fayetteville Arkansas
- Department of Nutrition and Exercise Physiology Elson Floyd School of Medicine Washington State University–Spokane Spokane Washington
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60
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Liu Z, de Bruijn WJC, Bruins ME, Vincken JP. Reciprocal Interactions between Epigallocatechin-3-gallate (EGCG) and Human Gut Microbiota In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9804-9815. [PMID: 32808768 PMCID: PMC7496747 DOI: 10.1021/acs.jafc.0c03587] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Interaction of tea phenolics with gut microbiota may play an integral role in the health benefits of these bioactive compounds, yet this interaction is not fully understood. Here, the metabolic fate of epigallocatechin-3-gallate (EGCG) and its impact on gut microbiota were integrally investigated via in vitro fermentation. As revealed by ultrahigh performance liquid chromatography hybrid quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap-MS), EGCG was promptly degraded into a series of metabolites, including 4-phenylbutyric acid, 3-(3',4'-dihydroxyphenyl)propionic acid, and 3-(4'-hydroxyphenyl)propionic acid, through consecutive ester hydrolysis, C-ring opening, A-ring fission, dehydroxylation, and aliphatic chain shortening. Microbiome profiling indicated that, compared to the blank, EGCG treatment resulted in stimulation of the beneficial bacteria Bacteroides, Christensenellaceae, and Bifidobacterium. Additionally, the pathogenic bacteria Fusobacterium varium, Bilophila, and Enterobacteriaceae were inhibited. Furthermore, changes in concentrations of metabolites, including 4-phenylbutyric acid and phenylacetic acid, were strongly correlated with changes in the abundance of specific gut microbiota. These reciprocal interactions between EGCG and gut microbiota may collectively contribute to the health benefits of EGCG.
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Affiliation(s)
- Zhibin Liu
- Laboratory of Food
Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- Institute
of Food Science & Technology, Fuzhou
University, Fuzhou 350108, P. R. China
| | - Wouter J. C. de Bruijn
- Laboratory of Food
Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Marieke E. Bruins
- Food &
Biobased Research, Wageningen University
& Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food
Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- . Tel: +31-317482234
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61
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García-Martínez DJ, Calzada Funes J, Martín Saborido C, Santos C. Grape Polyphenols to Arrest in Vitro Proliferation of Human Leukemia Cells: A Systematic Review and Meta-analysis. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1810700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Javier Calzada Funes
- Instituto De Nanociencia Y Materiales De Aragón (INMA), CSIC-Universidad De Zaragoza, Zaragoza, Spain
- Department of Chemical and Environmental Engineering, Universidad De Zaragoza, Zaragoza, Spain
| | - Carlos Martín Saborido
- ERN-Transplant Child, Hospital La Paz Institute for Health Research (Idipaz), Madrid, Spain
| | - Cruz Santos
- Faculty of Experimental Sciences, Universidad Francisco De Vitoria, Madrid, Spain
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62
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Ferrero-Del-Teso S, Suárez A, Jeffery DW, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. Sensory variability associated with anthocyanic and tannic fractions isolated from red wines. Food Res Int 2020; 136:109340. [PMID: 32846535 DOI: 10.1016/j.foodres.2020.109340] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 05/13/2020] [Accepted: 05/17/2020] [Indexed: 11/28/2022]
Abstract
Tannins and anthocyanins are important modulators of the intrinsic quality of red wines, playing a major role in consumer preference and appreciation. Tannins are chiefly responsible for the astringency in wines although their role in eliciting different astringent subqualities is still relatively unknown. On the other hand, the sensory contribution of anthocyanic fractions is even less clear. The main aim of the present study was to assess whether anthocyanic fractions from red wine elicit specific mouthfeel and taste attributes that differ from their tannin counterparts, and to evaluate the contribution of anthocyanic and tannic fractions to taste and mouthfeel of red wines. Isolation of tannin (Ftannin) and anthocyanin (Fantho) fractions from 20 wines involved reversed-phase semipreparative liquid chromatography followed by solid phase extraction. The 40 derived fractions subsequently underwent sensory characterisation using a labelled sorting task and a rate-K attributes method. Bitterness and dryness were the salient attributes differing among the sensory spaces of both Fantho and Ftannin. Likewise, other independent and non-correlated mouthfeel dimensions differed for both Fantho ("grainy" and mouthcoating") and Ftannin ("gummy"). A significant linear model predicting wine dryness from the "dry" intensity of Fantho and Ftannin was obtained, with tannic fractions presenting a higher contribution than anthocyanic fractions. These results not only confirmed that tannins have a major implication in red wine dryness but also unequivocally demonstrated a relevant implication of certain anthocyanins in this attribute. In contrast, bitterness of the original wines could not be directly related to the bitterness perceived in any of the two groups of fractions. The addition of an extremely bitter anthocyanic fraction to wines only increased bitterness in certain wines, suggesting that bitterness in wines may result from perceptual interactions and that some wines contain strong bitterness suppressors.
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Affiliation(s)
- Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Department of Enology, Logroño, La Rioja, Spain
| | - Alejandro Suárez
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Department of Enology, Logroño, La Rioja, Spain
| | - David W Jeffery
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Zaragoza, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Department of Enology, Logroño, La Rioja, Spain
| | - María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Zaragoza, Spain.
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63
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Zorraquín I, Sánchez-Hernández E, Ayuda-Durán B, Silva M, González-Paramás AM, Santos-Buelga C, Moreno-Arribas MV, Bartolomé B. Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3789-3802. [PMID: 32167171 DOI: 10.1002/jsfa.10378] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 03/02/2020] [Accepted: 03/13/2020] [Indexed: 06/10/2023]
Abstract
Interactions between polyphenols and gut microbiota are indeed a major issue of current interest in food science research. Knowledge in this subject is progressing as the experimental procedures and analysis techniques do. The aim of this article is to critically review the more leading-edge approaches that have been applied so far in the study of the interactions between grape/wine polyphenols and gut microbiota. This is the case of in vitro dynamic gastrointestinal simulation models that try to mitigate the limitations of simple static models (batch culture fermentations). More complex approaches include the experimentation with animals (mice, rats, pigs, lambs and chicks) and nutritional intervention studies in humans. Main advantages and limitations as well as the most relevant findings achieved by each approach in the study of how grape/wine polyphenols can modulate the composition and/or functionality of gut microbiota, are detailed. Also, common findings obtained by the three approaches (in vitro, animal models and human nutritional interventions) such as the fact that the Firmicutes/Bacteroidetes ratio tends to decrease after the feed/intake/consumption of grape/wine polyphenols are highlighted. Additionally, a nematode (Caenorhabditis elegans) model, previously used for investigating the mechanisms of processes such as aging, neurodegeneration, oxidative stress and inflammation, is presented as an emerging approach for the study of polyphenols interacting gut microbiota. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Salamanca, Spain
| | - Mariana Silva
- Institute of Food Science Research (CIAL), Madrid, Spain
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64
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Microbiota Changes Due to Grape Seed Extract Diet Improved Intestinal Homeostasis and Decreased Fatness in Parental Broiler Hens. Microorganisms 2020; 8:microorganisms8081141. [PMID: 32731511 PMCID: PMC7465624 DOI: 10.3390/microorganisms8081141] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/25/2020] [Accepted: 07/27/2020] [Indexed: 11/16/2022] Open
Abstract
In poultry, the selection of broilers for growth performance has induced a deterioration in the health of the parental hens associated with poor reproductive efficiency. To improve these parameters, we administered to laying parental broiler hens a regular diet supplemented or not (Control) with a moderate (1%) or a high level (2%) of grape seed extract (GSE). The 1% GSE diet was administered from a young age (from 4 to 40 weeks of age) and the high level of 2% GSE was administered only during a 2-week period (from 38 to 40 weeks of age) in the laying period. The analysis of 40-week-old hens showed that 2% GSE displayed a reduction in the fat tissue and an improvement in fertility with heavier and more resistant eggs. Seven monomer phenolic metabolites of GSE were significantly measured in the plasma of the 2% GSE hens. GSE supplementation increased the relative abundance of the following bacteria populations: Bifidobacteriaceae, Lactobacilliaceae and Lachnospiraceae. In conclusion, a supplementation period of only 2 weeks with 2% GSE is sufficient to improve the metabolic and laying parameters of breeder hens through a modification in the microbiota.
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65
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Stacchiotti V, Rezzi S, Eggersdorfer M, Galli F. Metabolic and functional interplay between gut microbiota and fat-soluble vitamins. Crit Rev Food Sci Nutr 2020; 61:3211-3232. [PMID: 32715724 DOI: 10.1080/10408398.2020.1793728] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Gut microbiota is a complex ecosystem seen as an extension of human genome. It represents a major metabolic interface of interaction with food components and xenobiotics in the gastrointestinal (GI) environment. In this context, the advent of modern bacterial genome sequencing technology has enabled the identification of dietary nutrients as key determinants of gut microbial ecosystem able to modulate the host-microbiome symbiotic relationship and its effects on human health. This article provides a literature review on functional and molecular interactions between a specific group of lipids and essential nutrients, e.g., fat-soluble vitamins (FSVs), and the gut microbiota. A two-way relationship appears to emerge from the available literature with important effects on human metabolism, nutrition, GI physiology and immune function. First, FSV directly or indirectly modify the microbial composition involving for example immune system-mediated and/or metabolic mechanisms of bacterial growth or inhibition. Second, the gut microbiota influences at different levels the synthesis, metabolism and transport of FSV including their bioactive metabolites that are either introduced with the diet or released in the gut via entero-hepatic circulation. A better understanding of these interactions, and of their impact on intestinal and metabolic homeostasis, will be pivotal to design new and more efficient strategies of disease prevention and therapy, and personalized nutrition.
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Affiliation(s)
- Valentina Stacchiotti
- Micronutrient Vitamins and Lipidomics Lab, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
| | - Serge Rezzi
- Swiss Vitamin Institute, Epalinges, Switzerland
| | - Manfred Eggersdorfer
- Department of Internal Medicine, University Medical Center Groningen, Groningen, the Netherlands
| | - Francesco Galli
- Micronutrient Vitamins and Lipidomics Lab, Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy
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66
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Shinde T, Hansbro PM, Sohal SS, Dingle P, Eri R, Stanley R. Microbiota Modulating Nutritional Approaches to Countering the Effects of Viral Respiratory Infections Including SARS-CoV-2 through Promoting Metabolic and Immune Fitness with Probiotics and Plant Bioactives. Microorganisms 2020; 8:E921. [PMID: 32570850 PMCID: PMC7355654 DOI: 10.3390/microorganisms8060921] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 12/12/2022] Open
Abstract
Viral respiratory infections (VRIs) can spread quickly and cause enormous morbidity and mortality worldwide. These events pose serious threats to public health due to time lags in developing vaccines to activate the acquired immune system. The high variability of people's symptomatic responses to viral infections, as illustrated in the current COVID-19 pandemic, indicates the potential to moderate the severity of morbidity from VRIs. Growing evidence supports roles for probiotic bacteria (PB) and prebiotic dietary fiber (DF) and other plant nutritional bioactives in modulating immune functions. While human studies help to understand the epidemiology and immunopathology of VRIs, the chaotic nature of viral transmissions makes it difficult to undertake mechanistic study where the pre-conditioning of the metabolic and immune system could be beneficial. However, recent experimental studies have significantly enhanced our understanding of how PB and DF, along with plant bioactives, can significantly modulate innate and acquired immunity responses to VRIs. Synbiotic combinations of PB and DF potentiate increased benefits primarily through augmenting the production of short-chain fatty acids (SCFAs) such as butyrate. These and specific plant polyphenolics help to regulate immune responses to both restrain VRIs and temper the neutrophil response that can lead to acute respiratory distress syndrome (ARDS). This review highlights the current understanding of the potential impact of targeted nutritional strategies in setting a balanced immune tone for viral clearance and reinforcing homeostasis. This knowledge may guide the development of public health tactics and the application of functional foods with PB and DF components as a nutritional approach to support countering VRI morbidity.
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Affiliation(s)
- Tanvi Shinde
- Centre for Food Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, TAS 7250, Australia
- Gut Health Research Group, School of Health Sciences, College of Health and Medicine, University of Tasmania, Launceston, TAS 7250, Australia;
| | - Philip M Hansbro
- Centre for Inflammation, Centenary Institute, Sydney, NSW 2050, and University of Technology Sydney, Faculty of Science, Ultimo, NSW 2007, Australia;
| | - Sukhwinder Singh Sohal
- Respiratory Translational Research Group, Department of Laboratory Medicine, School of Health Sciences, College of Health and Medicine, University of Tasmania, Launceston, TAS 7248, Australia;
| | - Peter Dingle
- Dingle Wellness, South Fremantle, WA 6162, Australia;
| | - Rajaraman Eri
- Gut Health Research Group, School of Health Sciences, College of Health and Medicine, University of Tasmania, Launceston, TAS 7250, Australia;
| | - Roger Stanley
- Centre for Food Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, TAS 7250, Australia
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67
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Gibson‐Moore H. Gutsy red wine: Could this be a literal meaning in terms of gut microbial diversity? NUTR BULL 2020. [DOI: 10.1111/nbu.12436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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68
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Dey G, Sireswar S. Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet? Crit Rev Food Sci Nutr 2020; 61:2034-2046. [PMID: 32449366 DOI: 10.1080/10408398.2020.1769021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into 'smart' beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.
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Affiliation(s)
- Gargi Dey
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
| | - Srijita Sireswar
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
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69
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Speer H, D’Cunha NM, Alexopoulos NI, McKune AJ, Naumovski N. Anthocyanins and Human Health-A Focus on Oxidative Stress, Inflammation and Disease. Antioxidants (Basel) 2020; 9:antiox9050366. [PMID: 32353990 PMCID: PMC7278778 DOI: 10.3390/antiox9050366] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 04/21/2020] [Accepted: 04/27/2020] [Indexed: 11/23/2022] Open
Abstract
Consumption of anthocyanins (ACNs), due to their antioxidant, anti-inflammatory and anti-apoptotic effects, has been proposed for the prevention and treatment of several different diseases and conditions. ACNs are recognized as one of the leading nutraceuticals for prolonging health benefits through the attenuation of oxidative stress, and inflammatory or age-related diseases. Increased consumption of ACNs has the potential to attenuate the damage ensuing from oxidative stress, inflammation, enhance cardiometabolic health, and delay symptoms in predisposed neuropathology. A myriad of evidence supports ACN consumption as complementary or standalone treatment strategies for non-communicable diseases (NCDs) including obesity, diabetes, cardiovascular disease (CVD), neurodegenerative diseases, as well as, more recently, for the modulation of gut bacteria and bone metabolism. While these findings indicate the beneficial effects of ACN consumption, their food sources differ vastly in ACN composition and thus potentially in their physiological effects. Consumption of foods high in ACNs can be recommended for their potential beneficial health effects due to their relatively easy and accessible addition to the everyday diet.
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Affiliation(s)
- Hollie Speer
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
- Faculty of Science and Technology, University of Canberra, Bruce, ACT 2617, Australia
- University of Canberra Research Institute for Sport and Exercise (UC-RISE), University of Canberra, Bruce, ACT 2617, Australia
| | - Nathan M. D’Cunha
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
| | | | - Andrew J. McKune
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
- University of Canberra Research Institute for Sport and Exercise (UC-RISE), University of Canberra, Bruce, ACT 2617, Australia
- Discipline of Biokinetics, Exercise and Leisure Sciences, School of Health Sciences, University of KwaZulu-Natal, Durban, KwaZulu-Natal 4000, South Africa
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (H.S.); (N.M.D.); (A.J.M.)
- Correspondence: ; Tel.: +612-6206-8719
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Han X, Guo J, Yin M, Liu Y, You Y, Zhan J, Huang W. Grape Extract Activates Brown Adipose Tissue Through Pathway Involving the Regulation of Gut Microbiota and Bile Acid. Mol Nutr Food Res 2020; 64:e2000149. [PMID: 32248640 DOI: 10.1002/mnfr.202000149] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/04/2020] [Indexed: 12/25/2022]
Abstract
SCOPE Although the physiological function of grape extract (GE) has long been recognized, the precise mechanism remains obscure. This study is designed to investigate the effects of GE on metabolism and the association between GE activation of brown adipose tissue (BAT) and the restoration of gut microbiota (GM). METHODS AND RESULTS Diet-induced obese mice are used to investigate the function of GE. GE administration increases energy metabolism and prevents obesity. Also, GE restores the dysbiosis of GM by augmenting the observed species, enhancing the Firmicutes-to-Bacteroidetes ratio and increasing the abundance of the Bifidobacteria, Akkermansia, and Clostridia genera. This restoration of GM alters the bile acid (BA) pool in the serum. The abundance of Akkermansia, Clostridium, and Bifidobacterium is negatively correlated with the concentrations of TαMCA, TβMCA, and TCA but is positively correlated with DCA. The changes in BA promoted TGR5 in BAT, which contributed to thermogenesis. The metabolites of GE in blood do not stimulate TGR5 in vitro. CONCLUSION GE stimulates the thermogenesis of BAT through a pathway involving the regulation of GM and BA in diet-induced obese mice. This study reveals the mechanism by which dietary polyphenols promote thermogenesis by regulating BA, which is altered by GM.
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Affiliation(s)
- Xue Han
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
| | - Jielong Guo
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
| | - Manwen Yin
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
| | - Yiwen Liu
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China
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71
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Unusan N. Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103861] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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72
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Granato D, Mocan A, Câmara JS. Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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73
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Álvarez-Cilleros D, Ramos S, López-Oliva ME, Escrivá F, Álvarez C, Fernández-Millán E, Martín MÁ. Cocoa diet modulates gut microbiota composition and improves intestinal health in Zucker diabetic rats. Food Res Int 2020; 132:109058. [PMID: 32331673 DOI: 10.1016/j.foodres.2020.109058] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 12/28/2019] [Accepted: 01/31/2020] [Indexed: 01/02/2023]
Abstract
Cocoa supplementation improves glucose metabolism in Zucker diabetic fatty (ZDF) rats via multiple mechanisms. Furthermore, cocoa rich-diets modify the intestinal microbiota composition both in humans and rats in healthy conditions. Accordingly, we hypothesized that cocoa could interact with the gut microbiota (GM) in ZDF rats, contributing to their antidiabetic effects. Therefore, here we investigate the effect of cocoa intake on gut health and GM in ZDF diabetic rats. Male ZDF rats were fed with standard (ZDF-C) or 10% cocoa-rich diet (ZDF-Co) during 10 weeks. Zucker Lean animals (ZL) received the standard diet. Colon tissues were obtained to determine the barrier integrity and the inflammatory status of the intestine and faeces were analysed for microbial composition, short-chain fatty acids (SCFA) and lactate levels. We found that cocoa supplementation up-regulated the levels of the tight junction protein Zonula occludens-1 (ZO-1) and the mucin glycoprotein and reduced the expression of pro-inflammatory cytokines such as tumour necrosis factor-α (TNF-α), interleukin-6 (IL-6) and monocyte chemoattractant protein 1 (MCP-1) in the colon of ZDF diabetic animals. Additionally, cocoa modulated the microbial composition of the ZDF rats to values similar to those of the lean group. Importantly, cocoa treatment increased the relative abundance of acetate-producing bacteria such as Blautia and prevented the increase in the relative amount of lactate-producing bacteria (mainly Enterococcus and Lactobacillus genera) in ZDF diabetic animals. Accordingly, the total levels of SCFA (mainly acetate) increased significantly in the faeces of ZDF-Co diabetic rats. Finally, modified GM was closely associated with improved biochemical parameters related to glucose homeostasis and intestinal integrity and inflammation. These findings demonstrate for the first time that cocoa intake modifies intestinal bacteria composition towards a healthier microbial profile in diabetic animals and suggest that these changes could be associated with the improved glucose homeostasis and gut health induced by cocoa in ZDF diabetic rats.
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Affiliation(s)
| | - Sonia Ramos
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
| | - María Elvira López-Oliva
- Departamento de Fisiología. Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain
| | - Fernando Escrivá
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain; CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), ISCIII, Madrid, Spain
| | - Carmen Álvarez
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain; CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), ISCIII, Madrid, Spain
| | - Elisa Fernández-Millán
- Departamento de Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain; CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), ISCIII, Madrid, Spain.
| | - María Ángeles Martín
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain; CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), ISCIII, Madrid, Spain.
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74
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Zhao Y, Zhang X. Interactions of tea polyphenols with intestinal microbiota and their implication for anti-obesity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:897-903. [PMID: 31588996 DOI: 10.1002/jsfa.10049] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/06/2019] [Accepted: 09/05/2019] [Indexed: 06/10/2023]
Abstract
Tea polyphenols (TP) are the main components in tea. Studies in vitro have shown they have significant biological activity; however, the results are inconsistent with experiments in vivo. For the low bioavailability, most TP are thought to remain in the gut and metabolized by intestinal bacteria. In the gut, the unabsorbed TP are metabolized to a variety of derivative products by intestinal flora, which may accumulate to exert beneficial effects. Numerous studies have shown that TP can inhibit obesity and its related metabolism disorders effectively. Meanwhile, it has demonstrated that TP and their derivatives may modulate intestinal micro-ecology. The understanding of the interaction between TP and intestinal microbiota will allow us to better evaluate the contribution of microbial metabolites of TP to anti-obesity activity. This review showed implications for the use of TP as functional food with potential therapeutic utility against obesity by modulating intestinal microbiota, contributing to the improvement of human health. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yuan Zhao
- Department of Food Science and Engineering, Ningbo University, Ningbo, P. R. China
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, P. R. China
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75
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Mendes J, Afonso C, Borges N, Santos A, Moreira P, Padrão P, Negrão R, Amaral TF. Adherence to a Mediterranean Dietary Pattern and Functional Parameters: A Cross-Sectional Study in an Older Population. J Nutr Health Aging 2020; 24:138-146. [PMID: 32003402 DOI: 10.1007/s12603-019-1300-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
OBJECTIVES In older adults, diet and physical activity are among the most important behaviours that influence health. The Mediterranean Dietary Pattern has been related to longevity and can benefit physical function in older adults. The present study aims to quantify the association of adherence to a Mediterranean Dietary Pattern with physical functioning through by handgrip strength, as well as, with sedentary behaviour based on sitting time, in a sample of older adults. METHODS A cross-sectional study was conducted in 1,491 older adults ≥ 65 years old. The adherence or non-adherence to a Mediterranean Dietary Pattern was assessed using the previously validated and translated 14 item questionnaire, the PREDIMED (Prevención com Dieta Mediterránea). Handgrip strength was measured with a Jamar Dynamometer. Sitting time per day was used as an indicator of sedentary behaviour. Multinomial logistic regressions were performed to quantify the association of adherence to a Mediterranean Dietary Pattern with handgrip strength and sitting time. RESULTS Compared to participants who adhered to a Mediterranean Dietary Pattern, those who did not adhere to this diet have a significantly higher adjusted odds ratio for low handgrip strength [adjusted odds ratio: 1.50; 95% confidence interval: 1.09-2.05], as well as for longer sitting time [adjusted odds ratio: 1.43; 95% confidence interval: 1.04-1.96]. CONCLUSION In older adults, the non-adherence to a Mediterranean Dietary Pattern was associated with both lower values of handgrip strength and longer sitting time.
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Affiliation(s)
- J Mendes
- Joana Mendes, Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal, Address: Rua Dr. Roberto Frias, 4200-465 Porto, Portugal, Telephone: +351 225 074 320/ Fax: +351 225 074 329, E-mail:
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76
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Naumovski N, Panagiotakos DB, D'Cunha NM. Untangling the 2-Way Relationship Between Red Wine Polyphenols and Gut Microbiota. Gastroenterology 2020; 158:48-51. [PMID: 31628899 DOI: 10.1053/j.gastro.2019.10.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 10/11/2019] [Indexed: 12/27/2022]
Affiliation(s)
- Nenad Naumovski
- Faculty of Health, University of Canberra, Canberra, Australia and Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, Australia.
| | - Demosthenes B Panagiotakos
- Faculty of Health, University of Canberra, Canberra, Australia and Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, Australia and Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens, Greece
| | - Nathan M D'Cunha
- Faculty of Health, University of Canberra, Canberra, Australia and Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, Australia
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77
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Chen C, Geng XW, Pan YH, Ma YN, Ma YX, Gao SZ, Huang XJ. Synthesis and characterization of tannic acid–PEG hydrogel via Mitsunobu polymerization. RSC Adv 2020; 10:1724-1732. [PMID: 35494679 PMCID: PMC9048105 DOI: 10.1039/c9ra09229c] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Accepted: 12/18/2019] [Indexed: 12/29/2022] Open
Abstract
Tannic acid (TA) based materials have received significant interest owing to their broad spectrum of chemical and biological properties. Herein, a novel tannic acid based hydrogel, TA–PEG hydrogel, was synthesized via Mitsunobu polymerization/polycondensation, in which TA and polyethylene glycol (PEG) were simply crosslinked together by ether linkages. This method was performed in one pot, straightforward, metal free and robust, ignoring the strong ionic/hydrophobic interactions between tannic acid and PEG. Bearing catechol and pyrogallol units from TA, TA–PEG hydrogel did not only reduce the silver and gold precursor, but also served as a capping agent and stabilizer for the in situ formed Au and Ag nanoparticles (NPs). Furthermore, the antioxidant activity of the hydrogel was excellent (94%) in the case of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging. TA–PEG hydrogel also showed antibacterial activity against Staphylococcus aureus and Escherichia coli. This work suggested a new method leading to polyphenol based soft materials rather than a complex coacervated microstructure. The resulting TA–PEG hydrogel has potential application in biomedical materials. Mitsunobu polymerization was involved to construct bulk hydrogel via direct PEGylation of tannic-acid under mild condition.![]()
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Affiliation(s)
- Chen Chen
- Key Laboratory of New Material Research Institute
- Department of Acupuncture-Moxibustion and Tuina
- Shandong University of Traditional Chinese Medicine
- Jinan 250355
- China
| | - Xi-wen Geng
- Key Laboratory of Stem Cell and Translational TCM
- Experimental Center
- Shandong University of Traditional Chinese Medicine
- Jinan 250355
- China
| | - Ya-hui Pan
- Key Laboratory of New Material Research Institute
- Department of Acupuncture-Moxibustion and Tuina
- Shandong University of Traditional Chinese Medicine
- Jinan 250355
- China
| | - Yu-ning Ma
- Key Laboratory of New Material Research Institute
- Department of Acupuncture-Moxibustion and Tuina
- Shandong University of Traditional Chinese Medicine
- Jinan 250355
- China
| | - Yu-xia Ma
- Key Laboratory of New Material Research Institute
- Department of Acupuncture-Moxibustion and Tuina
- Shandong University of Traditional Chinese Medicine
- Jinan 250355
- China
| | - Shu-zhong Gao
- Key Laboratory of New Material Research Institute
- Department of Acupuncture-Moxibustion and Tuina
- Shandong University of Traditional Chinese Medicine
- Jinan 250355
- China
| | - Xiao-jun Huang
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization
- Department of Polymer Science and Engineering
- Zhejiang University
- Hangzhou 310027
- China
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Magrone T, Magrone M, Russo MA, Jirillo E. Recent Advances on the Anti-Inflammatory and Antioxidant Properties of Red Grape Polyphenols: In Vitro and In Vivo Studies. Antioxidants (Basel) 2019; 9:E35. [PMID: 31906123 PMCID: PMC7022464 DOI: 10.3390/antiox9010035] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 12/20/2022] Open
Abstract
In this review, special emphasis will be placed on red grape polyphenols for their antioxidant and anti-inflammatory activities. Therefore, their capacity to inhibit major pathways responsible for activation of oxidative systems and expression and release of proinflammatory cytokines and chemokines will be discussed. Furthermore, regulation of immune cells by polyphenols will be illustrated with special reference to the activation of T regulatory cells which support a tolerogenic pathway at intestinal level. Additionally, the effects of red grape polyphenols will be analyzed in obesity, as a low-grade systemic inflammation. Also, possible modifications of inflammatory bowel disease biomarkers and clinical course have been studied upon polyphenol administration, either in animal models or in clinical trials. Moreover, the ability of polyphenols to cross the blood-brain barrier has been exploited to investigate their neuroprotective properties. In cancer, polyphenols seem to exert several beneficial effects, even if conflicting data are reported about their influence on T regulatory cells. Finally, the effects of polyphenols have been evaluated in experimental models of allergy and autoimmune diseases. Conclusively, red grape polyphenols are endowed with a great antioxidant and anti-inflammatory potential but some issues, such as polyphenol bioavailability, activity of metabolites, and interaction with microbiota, deserve deeper studies.
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Affiliation(s)
- Thea Magrone
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, School of Medicine, University of Bari, 70124 Bari, Italy; (M.M.); (E.J.)
| | - Manrico Magrone
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, School of Medicine, University of Bari, 70124 Bari, Italy; (M.M.); (E.J.)
| | - Matteo Antonio Russo
- MEBIC Consortium, San Raffaele Open University of Rome and IRCCS San Raffaele Pisana of Rome, 00166 Rome, Italy;
| | - Emilio Jirillo
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, School of Medicine, University of Bari, 70124 Bari, Italy; (M.M.); (E.J.)
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Yan T, Sun Y, Wu B, Xiao F, Bi K, Sun B, Jia Y. Red wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2019. [DOI: 10.1051/ctv/201934020115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The aim of this study was to investigate the antidepressant-like effect of red wine phenolic extracts in mouse model exposed to exogenous corticosterone. The results showed that 3-week corticosterone injections caused depression-like behavior in mice, as indicated by the significant decrease in sucrose consumption and increase immobility time in the forced swimming test (FST). Red wine phenolic extracts treatment significantly reduced serum corticosterone levels. Moreover, it was found that red wine phenolic extract increased the brain-derived neurotrophic factor protein (BNDF) and tropomyosin-related kinase B (TrkB) phosphorylation and cAMP-responsive element binding protein (CREB) phosphorylation levels in the hippocampus and prefrontal cortex. However, K252a, an inhibitor of TrkB, completely abolished those antidepressant-like effects. These results suggested that the red wine phenolic extracts produce an antidepressant-like effect in corticosteronetreated mice, at least in part, which is possibly mediated by modulating hypothalamic-pituitary-adrenal (HPA) axis, BDNF, TrkB and CREB phosphorylation levels in the brain region of mice.
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80
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Twice subacute MPTP administrations induced time-dependent dopaminergic neurodegeneration and inflammation in midbrain and ileum, as well as gut microbiota disorders in PD mice. Neurotoxicology 2019; 76:200-212. [PMID: 31790727 DOI: 10.1016/j.neuro.2019.11.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 01/06/2023]
Abstract
Parkinson's disease (PD) is a common progressive neurodegenerative disease. PD produces a pathological state in the intestine and disordered gut microbiota (GM), which may be important for the pathogenesis and progression of PD, but it is not clear. To explore the conditions and characteristics of intestinal pathology and GM disorders when PD-related injuries occur, we used twice 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) subacute administration with an interval of 3 weeks (each was an intraperitoneal injection of 25 mg/kg MPTP for 5 consecutive days). We observed the changes in intestinal and brain immune status, intestinal barrier function and GM in different injury states one day, one week, and three weeks after the first stimulus and one day and one week after the second stimulus. Our study found that two subacute administrations of MPTP induced dopaminergic (DAergic) neuron injury and inflammation in the midbrain and ileum, impaired intestinal barrier function and GM disorders closely related to administration. These changes recovered after the first administration, but after repeated administration, some indicators showed more dramatic changes than during the first administration. Our results suggest that the intestinal tract is sensitive to PD-related injury, and the GM is susceptible to disturbances caused by intestinal function, which may be concerned in local immune disorders of the intestine.
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81
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Speer H, D'Cunha NM, Botek M, McKune AJ, Sergi D, Georgousopoulou E, Mellor DD, Naumovski N. The Effects of Dietary Polyphenols on Circulating Cardiovascular Disease Biomarkers and Iron Status: A Systematic Review. Nutr Metab Insights 2019; 12:1178638819882739. [PMID: 31673228 PMCID: PMC6804354 DOI: 10.1177/1178638819882739] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Accepted: 09/25/2019] [Indexed: 12/28/2022] Open
Abstract
The prevalence of cardiovascular disease (CVD) is rising worldwide, remaining the major cause of death in developed countries. Polyphenols have been shown to have cardioprotective properties; however, their impact on iron bioavailability and potential impact on other aspects of health is unclear. A systematic review was undertaken to evaluate the current status of the relationship between habitual polyphenol consumption, iron status, and circulating biomarkers of CVD. Following the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) 2009 guidelines, searches were performed across 5 electronic databases (PubMed, Cochrane Library, Scopus, Web of Science, and CINAHL) to identify randomized controlled trials which investigated the effects of polyphenol consumption on inflammatory markers, serum lipid profile, and iron absorption and bioavailability. In total, 1174 records were identified, with only 7 studies meeting the inclusion criteria. The selected studies involved 133 participants and used a variety of foods and supplements, including olive oil and cherries, rich in polyphenols including hydroxytyrosol, quercetin, and resveratrol, as well as catechin enriched drinks. The duration of the studies ranged from between 56 and 145 days, with total polyphenolic content of the food items and supplements ranging from 45 to 1015 mg (per 100 g). Polyphenols did not appear to interfere with iron status, and most studies reported improvements in inflammatory markers and lipid profile. While these results are promising, the limited number of studies and considerable heterogeneity across the interventions support the need for more extensive trials assessing the relationship between polyphenol intake, iron bioavailability, and CVD risk.
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Affiliation(s)
- Hollie Speer
- Faculty of Science and Technology, University of Canberra, Bruce, ACT, Australia.,Faculty of Health, University of Canberra, Bruce, ACT, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia
| | - Nathan M D'Cunha
- Faculty of Health, University of Canberra, Bruce, ACT, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia
| | - Michal Botek
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia.,Department of Natural Sciences in Kinanthropology, Faculty of Physical Culture, Palacký University Olomouc, Olomouc, Czech Republic
| | - Andrew J McKune
- Faculty of Health, University of Canberra, Bruce, ACT, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia.,Discipline of Biokinetics, Exercise and Leisure Sciences, School of Health Science, University of KwaZulu-Natal, Durban, South Africa
| | - Domenico Sergi
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia.,Nutrition & Health Substantiation Group, Nutrition and Health Program, Health and Biosecurity, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Adelaide, SA, Australia
| | - Ekavi Georgousopoulou
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia.,Australian National University Medical School, Australian National University, Canberra, ACT, Australia.,School of Medicine, The University of Notre Dame, Sydney, NSW, Australia
| | - Duane D Mellor
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia.,Aston Medical School, Aston University, Birmingham, UK
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Bruce, ACT, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, University of Canberra, Bruce, ACT, Australia
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82
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Ngo H, Wagner K, Yan Z, Moreau RA, Fan X. Synthesis and Anti‐
Listeria
Properties of Odorless Hybrid Bio‐Based
n
‐Phenolic Vegetable Branched‐Chain Fatty Acids. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Helen Ngo
- U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center 600 E. Mermaid Lane, Wyndmoor PA 19038 USA
| | - Karen Wagner
- U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center 600 E. Mermaid Lane, Wyndmoor PA 19038 USA
| | - Zongcheng Yan
- School of Chemistry and Chemical EngineeringSouth China University of Technology, 381 Wushan Road, Tianhe District Guangzhou Guangdong 510641 China
| | - Robert A. Moreau
- U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center 600 E. Mermaid Lane, Wyndmoor PA 19038 USA
| | - Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center 600 E. Mermaid Lane, Wyndmoor PA 19038 USA
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83
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Ahmad AF, Dwivedi G, O'Gara F, Caparros-Martin J, Ward NC. The gut microbiome and cardiovascular disease: current knowledge and clinical potential. Am J Physiol Heart Circ Physiol 2019; 317:H923-H938. [PMID: 31469291 DOI: 10.1152/ajpheart.00376.2019] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Cardiovascular disease (CVD) is the leading cause of death worldwide. The human body is populated by a diverse community of microbes, dominated by bacteria, but also including viruses and fungi. The largest and most complex of these communities is located in the gastrointestinal system and, with its associated genome, is known as the gut microbiome. Gut microbiome perturbations and related dysbiosis have been implicated in the progression and pathogenesis of CVD, including atherosclerosis, hypertension, and heart failure. Although there have been advances in the characterization and analysis of the gut microbiota and associated bacterial metabolites, the exact mechanisms through which they exert their action are not well understood. This review will focus on the role of the gut microbiome and associated functional components in the development and progression of atherosclerosis. Potential treatments to alter the gut microbiome to prevent or treat atherosclerosis and CVD are also discussed.
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Affiliation(s)
- Adilah F Ahmad
- Medical School, University of Western Australia, Perth, Western Australia, Australia.,Department of Advanced Clinical and Translational Cardiovascular Imaging, Harry Perkins Institute of Medical Research, Perth, Western Australia, Australia
| | - Girish Dwivedi
- Medical School, University of Western Australia, Perth, Western Australia, Australia.,Department of Advanced Clinical and Translational Cardiovascular Imaging, Harry Perkins Institute of Medical Research, Perth, Western Australia, Australia.,Department of Cardiology, Fiona Stanley Hospital, Murdoch, Western Australia, Australia
| | - Fergal O'Gara
- School of Pharmacy and Biomedical Sciences, Curtin University, Perth, Western Australia, Australia.,Curtin Health Innovation Research Institute, Curtin University, Perth, Western Australia, Australia.,BIOMERIT Research Centre, School of Microbiology, University College Cork, National University of Ireland, Cork, Ireland.,Telethon Kids Institute, Children's Hospital, Perth, Western Australia, Australia
| | - Jose Caparros-Martin
- School of Pharmacy and Biomedical Sciences, Curtin University, Perth, Western Australia, Australia.,Curtin Health Innovation Research Institute, Curtin University, Perth, Western Australia, Australia
| | - Natalie C Ward
- Medical School, University of Western Australia, Perth, Western Australia, Australia.,School of Public Health, Curtin University, Perth Western Australia, Australia
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84
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Parker A, Fonseca S, Carding SR. Gut microbes and metabolites as modulators of blood-brain barrier integrity and brain health. Gut Microbes 2019; 11:135-157. [PMID: 31368397 PMCID: PMC7053956 DOI: 10.1080/19490976.2019.1638722] [Citation(s) in RCA: 281] [Impact Index Per Article: 56.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 05/22/2019] [Accepted: 06/26/2019] [Indexed: 02/03/2023] Open
Abstract
The human gastrointestinal (gut) microbiota comprises diverse and dynamic populations of bacteria, archaea, viruses, fungi, and protozoa, coexisting in a mutualistic relationship with the host. When intestinal homeostasis is perturbed, the function of the gastrointestinal tract and other organ systems, including the brain, can be compromised. The gut microbiota is proposed to contribute to blood-brain barrier disruption and the pathogenesis of neurodegenerative diseases. While progress is being made, a better understanding of interactions between gut microbes and host cells, and the impact these have on signaling from gut to brain is now required. In this review, we summarise current evidence of the impact gut microbes and their metabolites have on blood-brain barrier integrity and brain function, and the communication networks between the gastrointestinal tract and brain, which they may modulate. We also discuss the potential of microbiota modulation strategies as therapeutic tools for promoting and restoring brain health.
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Affiliation(s)
- Aimée Parker
- Gut Microbes and Health Research Programme, Quadram Institute Bioscience, Norwich, UK
| | - Sonia Fonseca
- Gut Microbes and Health Research Programme, Quadram Institute Bioscience, Norwich, UK
| | - Simon R. Carding
- Gut Microbes and Health Research Programme, Quadram Institute Bioscience, Norwich, UK
- Norwich Medical School, University of East Anglia, Norwich, UK
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85
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Gill SK, Lever E, Emery PW, Whelan K. Nutrient, fibre, sorbitol and chlorogenic acid content of prunes ( Prunus domestica): an updated analysis and comparison of different countries of origin and database values. Int J Food Sci Nutr 2019; 70:924-931. [PMID: 30987487 DOI: 10.1080/09637486.2019.1600664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Current prune composition data are outdated and require a comprehensive and comparative re-analysis. This novel study aimed to: (i) analyse and compare prune composition from major countries of origin; and (ii) provide a comprehensive compositional analysis of prunes of USA origin and compare this with UK and USA database data. Prune samples were analysed for major nutrients and bioactive compounds and compared between countries of origin. Total fibre was higher in prunes from the USA (12.0 g/100 g) and Chile (11.5 g/100 g) compared with France (8.4 g/100 g) and Argentina (8.9 g/100 g), while prunes from all countries contained high levels of sorbitol (11.2-15.5 g/100 g). Differences in energy and starch values compared with national databases reflected different approaches to sampling and analysis. In conclusion, prunes contain high levels of fibre and other bioactive compounds. Variations between country of origin and database values highlight the importance of transparency in documenting sampling and analysis methods.
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Affiliation(s)
- Samantha K Gill
- Department of Nutritional Sciences, King's College London , London , UK
| | - Ellen Lever
- Department of Nutritional Sciences, King's College London , London , UK
| | - Peter W Emery
- Department of Nutritional Sciences, King's College London , London , UK
| | - Kevin Whelan
- Department of Nutritional Sciences, King's College London , London , UK
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86
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De Bruyne T, Steenput B, Roth L, De Meyer GRY, Santos CND, Valentová K, Dambrova M, Hermans N. Dietary Polyphenols Targeting Arterial Stiffness: Interplay of Contributing Mechanisms and Gut Microbiome-Related Metabolism. Nutrients 2019; 11:E578. [PMID: 30857217 PMCID: PMC6471395 DOI: 10.3390/nu11030578] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/01/2019] [Accepted: 03/04/2019] [Indexed: 12/15/2022] Open
Abstract
Increased arterial stiffness is a degenerative vascular process, progressing with age that leads to a reduced capability of arteries to expand and contract in response to pressure changes. This progressive degeneration mainly affects the extracellular matrix of elastic arteries and causes loss of vascular elasticity. Recent studies point to significant interference of dietary polyphenols with mechanisms involved in the pathophysiology and progression of arterial stiffness. This review summarizes data from epidemiological and interventional studies on the effect of polyphenols on vascular stiffness as an illustration of current research and addresses possible etiological factors targeted by polyphenols, including pathways of vascular functionality, oxidative status, inflammation, glycation, and autophagy. Effects can either be inflicted directly by the dietary polyphenols or indirectly by metabolites originated from the host or microbial metabolic processes. The composition of the gut microbiome, therefore, determines the resulting metabolome and, as a consequence, the observed activity. On the other hand, polyphenols also influence the intestinal microbial composition, and therefore the metabolites available for interaction with relevant targets. As such, targeting the gut microbiome is another potential treatment option for arterial stiffness.
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Affiliation(s)
- Tess De Bruyne
- Laboratory of Natural Products and Food-Research and Analysis (NatuRA), University of Antwerp, 2610 Antwerpen, Belgium.
| | - Bieke Steenput
- Laboratory of Natural Products and Food-Research and Analysis (NatuRA), University of Antwerp, 2610 Antwerpen, Belgium.
| | - Lynn Roth
- Laboratory of Physiopharmacology, University of Antwerp, 2610 Antwerpen, Belgium.
| | - Guido R Y De Meyer
- Laboratory of Physiopharmacology, University of Antwerp, 2610 Antwerpen, Belgium.
| | - Claudia Nunes Dos Santos
- Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, Portugal.
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal.
- CEDOC, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Campo Mártires da Pátria, 130, 1169-056 Lisboa, Portugal.
| | - Kateřina Valentová
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic.
| | - Maija Dambrova
- Laboratory of Pharmaceutical Pharmacology, Latvian Institute of Organic Synthesis, LV-1006 Riga, Latvia.
| | - Nina Hermans
- Laboratory of Natural Products and Food-Research and Analysis (NatuRA), University of Antwerp, 2610 Antwerpen, Belgium.
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87
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Hou A, Xiao Y, Li Z. Effects of 1, 3-dioleoyl-2-palmitoylglycerol and its plant-oil formula on the toddler fecal microbiota during in vitro fermentation. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1648555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Aixiang Hou
- Department of Food Microbiology, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China
| | - Yu Xiao
- Department of Food Microbiology, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Zongjun Li
- Department of Food Microbiology, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China
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88
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Annunziata G, Maisto M, Schisano C, Ciampaglia R, Daliu P, Narciso V, Tenore GC, Novellino E. Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion. Nutrients 2018; 10:nu10111711. [PMID: 30413043 PMCID: PMC6266738 DOI: 10.3390/nu10111711] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/02/2018] [Accepted: 11/05/2018] [Indexed: 12/16/2022] Open
Abstract
The beneficial effects of the tea beverage are well-known and mainly attributed to polyphenols which, however, have poor bioaccessibility and bioavailability. The purpose of the present study was the evaluation of colon bioaccessibility and antioxidant activity of tea polyphenolic extract. An 80% methanolic extract (v/v) of tea polyphenols was obtained from green (GT), white (WT) and black tea (BT). Simulated gastrointestinal (GI) digestion was performed on acid-resistant capsules containing tea polyphenolic extract. The main tea polyphenols were monitored by HPLC-diode-array detector (DAD) method; in addition, Total Phenol Content (TPC) and antioxidant activity were evaluated. After GI digestion, the bioaccessibility in the colon stage was significantly increased compared to the duodenal stage for both tea polyphenols and TPC. Similarly, the antioxidant activity in the colon stage was significantly higher than that in the duodenal stage. Reasonably, these results could be attributable in vivo to the activity of gut microbiota, which is able to metabolize these compounds, generating metabolites with a greater antioxidant activity. Our results may guide the comprehension of the colon digestion of polyphenols, suggesting that, although poorly absorbed in the duodenum, they can exert their antioxidant and anti-inflammatory activities in the lower gut, resulting in a novel strategy for the management of gut-related inflammatory diseases.
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Affiliation(s)
- Giuseppe Annunziata
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Maria Maisto
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Connie Schisano
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Roberto Ciampaglia
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Patricia Daliu
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Viviana Narciso
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
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