1
|
González de Llano D, Roldán M, Taladrid D, Relaño de la Guía E, Moreno-Arribas MV, Bartolomé B. Cranberry Polyphenols and Prevention against Urinary Tract Infections: New Findings Related to the Integrity and Functionality of Intestinal and Urinary Barriers. J Agric Food Chem 2024. [PMID: 38651941 DOI: 10.1021/acs.jafc.3c07169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
This work seeks to generate new knowledge about the mechanisms underlying the protective effects of cranberry against urinary tract infections (UTI). Using Caco-2 cells grown in Transwell inserts as an intestinal barrier model, we found that a cranberry-derived digestive fluid (containing 135 ± 5 mg of phenolic compounds/L) increased transepithelial electrical resistance with respect to control (ΔTEER = 54.5 Ω cm2) and decreased FITC-dextran paracellular transport by about 30%, which was related to the upregulation of the gene expression of tight junction (TJ) proteins (i.e., occludin, zonula occludens-1 [ZO-1], and claudin-2) (∼3-4-fold change with respect to control for claudin-2 and ∼2-3-fold for occludin and ZO-1). Similar protective effects, albeit to a lesser extent, were observed when Caco-2 cells were previously infected with uropathogenic Escherichia coli (UPEC). In a urinary barrier model comprising T24 cells grown in Transwell inserts and either noninfected or UPEC-infected, treatments with the cranberry-derived phenolic metabolites 3,4-dihydroxyphenylacetic acid (DOPAC) and phenylacetic acid (PAA) (250 μM) also promoted favorable changes in barrier integrity and permeability. In this line, incubation of noninfected T24 cells with these metabolites induced positive regulatory effects on claudin-2 and ZO-1 expression (∼3.5- and ∼2-fold change with respect to control for DOPAC and ∼1.5- and >2-fold change with respect to control for PAA, respectively). Overall, these results suggest that the protective action of cranberry polyphenols against UTI might involve molecular mechanisms related to the integrity and functionality of the urothelium and intestinal epithelium.
Collapse
Affiliation(s)
| | - Mikel Roldán
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Madrid 28049, Spain
| | - Diego Taladrid
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Madrid 28049, Spain
| | | | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Madrid 28049, Spain
| |
Collapse
|
2
|
Jiménez-Arroyo C, Tamargo A, Molinero N, Reinosa JJ, Alcolea-Rodriguez V, Portela R, Bañares MA, Fernández JF, Moreno-Arribas MV. Simulated gastrointestinal digestion of polylactic acid (PLA) biodegradable microplastics and their interaction with the gut microbiota. Sci Total Environ 2023; 902:166003. [PMID: 37549707 DOI: 10.1016/j.scitotenv.2023.166003] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/06/2023] [Accepted: 07/25/2023] [Indexed: 08/09/2023]
Abstract
The accumulation of microplastics (MPs) in the environment as well as their presence in foods and humans highlight the urgent need for studies on the effects of these particles on humans. Polylactic acid (PLA) is the most widely used bioplastic in the food industry and medical field. Despite its biodegradability, biocompatibility, and "Generally Recognized As Safe" (GRAS) status, recent animal model studies have shown that PLA MPs can alter the intestinal microbiota; however, to date, no studies have been reported on the possible gut and health consequences of its intake by humans. This work simulates the ingestion of a realistic daily amount of PLA MPs and their pass through the gastrointestinal tract by combining the INFOGEST method and the gastrointestinal simgi® model to evaluate possible effects on the human colonic microbiota composition (16S rRNA gene sequencing analysis) and metabolic functionality (lactic acid and short-chain fatty acids (SCFA) production). Although PLA MPs did not clearly alter the microbial community homeostasis, increased Bifidobacterium levels tended to increase in presence of millimetric PLA particles. Furthermore, shifts detected at the functional level suggest an alteration of microbial metabolism, and a possible biotransformation of PLA by the human microbial colonic community. Raman spectroscopy and field emission scanning electron microscopy (FESEM) characterization revealed morphological changes on the PLA MPs after the gastric phase of the digestion, and the adhesion of organic matter as well as a microbial biofilm, with surface biodegradation, after the intestinal and colonic phases. With this evidence and the emerging use of bioplastics, understanding their impact on humans and potential biodegradation through gastrointestinal digestion and the human microbiota merits critical investigation.
Collapse
Affiliation(s)
- C Jiménez-Arroyo
- Institute of Food Science Research, CIAL, CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - A Tamargo
- Institute of Food Science Research, CIAL, CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - N Molinero
- Institute of Food Science Research, CIAL, CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - J J Reinosa
- Instituto de Cerámica y Vidrio, CSIC, c/ Kelsen, 28049 Madrid, Spain; Encapsulae S.L., c/Lituania 10, 12006 Castellón de la Plana, Spain
| | - V Alcolea-Rodriguez
- Instituto de Catálisis y Petroleoquímica, CSIC, c/ Marie Curie, 2, 28049 Madrid, Spain
| | - R Portela
- Instituto de Catálisis y Petroleoquímica, CSIC, c/ Marie Curie, 2, 28049 Madrid, Spain
| | - M A Bañares
- Instituto de Catálisis y Petroleoquímica, CSIC, c/ Marie Curie, 2, 28049 Madrid, Spain
| | - J F Fernández
- Encapsulae S.L., c/Lituania 10, 12006 Castellón de la Plana, Spain
| | - M V Moreno-Arribas
- Institute of Food Science Research, CIAL, CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain.
| |
Collapse
|
3
|
Rodriquez-Saavedra M, Tamargo A, Molinero N, Relaño de la Guía E, Jiménez-Arroyo C, Bartolomé B, González de Llano D, Victoria Moreno-Arribas M. Simulated gastrointestinal digestion of beer using the simgi® model. Investigation of colonic phenolic metabolism and impact on human gut microbiota. Food Res Int 2023; 173:113228. [PMID: 37803545 DOI: 10.1016/j.foodres.2023.113228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Beer is a source of bioactive compounds, mainly polyphenols, which can reach the large intestine and interact with colonic microbiota. However, the effects of beer consumption in the gastrointestinal function have scarcely been studied. This paper reports, for the first time, the in vitro digestion of beer and its impact on intestinal microbiota metabolism. Three commercial beers of different styles were subjected to gastrointestinal digestion using the simgi® model, and the digested fluids were further fermented in triplicate with faecal microbiota from a healthy volunteer. The effect of digested beer on human gut microbiota was evaluated in terms of microbial metabolism (short-chain fatty acids (SCFAs) and ammonium ion), microbial diversity and bacterial populations (plate counting and 16S rRNA gene sequencing). Monitoring beer polyphenols through the different digestion phases showed their extensive metabolism, mainly at the colonic stage. In addition, a higher abundance of taxa related to gut health, especially Bacteroides, Bifidobacterium, Mitsuokella and Succinilasticum at the genus level, and the Ruminococcaceae and Prevotellaceae families were found in the presence of beers. Regarding microbial metabolism, beer feeding significantly increased microbial SCFA production (mainly butyric acid) and decreased ammonium content. Overall, these results evidence the positive actions of moderate beer consumption on the metabolic activity of colonic microbiota, suggesting that the raw materials and brewing methods used may affect the beer gut effects.
Collapse
Affiliation(s)
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Natalia Molinero
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | | | - Cristina Jiménez-Arroyo
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | | | | |
Collapse
|
4
|
Taladrid D, Rebollo-Hernanz M, Martin-Cabrejas MA, Moreno-Arribas MV, Bartolomé B. Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment. Antioxidants (Basel) 2023; 12:antiox12040979. [PMID: 37107354 PMCID: PMC10135959 DOI: 10.3390/antiox12040979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. These components and their metabolites generated at the intestinal level have been shown to play an important role in promoting health locally and systemically. This review focuses on the potential bioactivities of GP in the intestinal environment, which is the primary site of interaction for food components and their biological activities. These mechanisms include (i) regulation of nutrient digestion and absorption (GP has been shown to inhibit enzymes such as α-amylase and α-glucosidase, protease, and lipase, which can help to reduce blood glucose and lipid levels, and to modulate the expression of intestinal transporters, which can also help to regulate nutrient absorption); (ii) modulation of gut hormone levels and satiety (GP stimulates GLP-1, PYY, CCK, ghrelin, and GIP release, which can help to regulate appetite and satiety); (iii) reinforcement of gut morphology (including the crypt-villi structures, which can improve nutrient absorption and protect against intestinal damage); (iv) protection of intestinal barrier integrity (through tight junctions and paracellular transport); (v) modulation of inflammation and oxidative stress triggered by NF-kB and Nrf2 signaling pathways; and (vi) impact on gut microbiota composition and functionality (leading to increased production of SCFAs and decreased production of LPS). The overall effect of GP within the gut environment reinforces the intestinal function as the first line of defense against multiple disorders, including those impacting cardiometabolic health. Future research on GP's health-promoting properties should consider connections between the gut and other organs, including the gut-heart axis, gut-brain axis, gut-skin axis, and oral-gut axis. Further exploration of these connections, including more human studies, will solidify GP's role as a cardiometabolic health-promoting ingredient and contribute to the prevention and management of cardiovascular diseases.
Collapse
Affiliation(s)
- Diego Taladrid
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Maria A Martin-Cabrejas
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9, 28049 Madrid, Spain
| |
Collapse
|
5
|
Molinero N, Antón-Fernández A, Hernández F, Ávila J, Bartolomé B, Moreno-Arribas MV. Gut Microbiota, an Additional Hallmark of Human Aging and Neurodegeneration. Neuroscience 2023; 518:141-161. [PMID: 36893982 DOI: 10.1016/j.neuroscience.2023.02.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 02/10/2023] [Accepted: 02/19/2023] [Indexed: 03/09/2023]
Abstract
Gut microbiota represents a diverse and dynamic population of microorganisms harbouring the gastrointestinal tract, which influences host health and disease. Bacterial colonization of the gastrointestinal tract begins at birth and changes throughout life, with age being one of the conditioning factors for its vitality. Aging is also a primary risk factor for most neurodegenerative diseases. Among them, Alzheimeŕs disease (AD) is probably the one where its association with a state of dysbiosis of the gut microbiota has been most studied. In particular, intestinal microbial-derived metabolites have been associated with β-amyloid formation and brain amyloid deposition, tau phosphorylation, as well as neuroinflammation in AD patients. Moreover, it has been suggested that some oral bacteria increase the risk of developing AD. However, the causal connections among microbiome, amyloid-tau interaction, and neurodegeneration need to be addressed. This paper summarizes the emerging evidence in the literature regarding the link between the oral and gut microbiome and neurodegeneration with a focus on AD. Taxonomic features of bacteria as well as microbial functional alterations associated with AD biomarkers are the main points reviewed. Data from clinical studies as well as the link between microbiome and clinical determinants of AD are particularly emphasized. Further, relationships between gut microbiota and age-dependent epigenetic changes and other neurological disorders are also described. Together, all this evidence suggests that, in some sense, gut microbiota can be seen as an additional hallmark of human aging and neurodegeneration.
Collapse
Affiliation(s)
- Natalia Molinero
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. c/ Nicolás Cabrera, 9. 28049 Madrid, Spain
| | - Alejandro Antón-Fernández
- Centro de Biología Molecular Severo Ochoa (CBMSO), CSIC-UAM. c/ Nicolás Cabrera, 1. 28049 Madrid, Spain
| | - Félix Hernández
- Centro de Biología Molecular Severo Ochoa (CBMSO), CSIC-UAM. c/ Nicolás Cabrera, 1. 28049 Madrid, Spain
| | - Jesús Ávila
- Centro de Biología Molecular Severo Ochoa (CBMSO), CSIC-UAM. c/ Nicolás Cabrera, 1. 28049 Madrid, Spain
| | - Begoña Bartolomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. c/ Nicolás Cabrera, 9. 28049 Madrid, Spain
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. c/ Nicolás Cabrera, 9. 28049 Madrid, Spain.
| |
Collapse
|
6
|
Tamargo A, de Llano DG, Cueva C, Del Hierro JN, Martin D, Molinero N, Bartolomé B, Victoria Moreno-Arribas M. Deciphering the interactions between lipids and red wine polyphenols through the gastrointestinal tract. Food Res Int 2023; 165:112524. [PMID: 36869526 DOI: 10.1016/j.foodres.2023.112524] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
This paper investigates the mutual interactions between lipids and red wine polyphenols at different stages of the gastrointestinal tract by using the simgi® dynamic simulator. Three food models were tested: a Wine model, a Lipid model (olive oil + cholesterol) and a Wine + Lipid model (red wine + olive oil + cholesterol). With regard to wine polyphenols, results showed that co-digestion with lipids slightly affected the phenolic profile after gastrointestinal digestion. In relation to lipid bioaccessibility, the co-digestion with red wine tended to increase the percentage of bioaccessible monoglycerides, although significant differences were not found (p > 0.05). Furthermore, co-digestion with red wine tended to reduce cholesterol bioaccessibility (from 80 to 49 %), which could be related to the decrease in bile salt content observed in the micellar phase. For free fatty acids, almost no changes were observed. At the colonic level, the co-digestion of red wine and lipids conditioned the composition and metabolism of colonic microbiota. For instance, the growth [log (ufc/mL)] of lactic acid bacteria (6.9 ± 0.2) and bifidobacteria (6.8 ± 0.1) populations were significantly higher for the Wine + Lipid food model respect to the control colonic fermentation (5.2 ± 0.1 and 5.3 ± 0.2, respectively). Besides, the production of total SCFAs was greater for the Wine + Lipid food model. Also, the cytotoxicity of the colonic-digested samples towards human colon adenocarcinoma cells (HCT-116 and HT-29) was found to be significantly lower for the Wine and Wine + Lipid models than for the Lipid model and the control (no food addition). Overall, the results obtained using the simgi® model were consistent with those reported in vivo in the literature. In particular, they suggest that red wine may favourably modulate lipid bioaccessibility - a fact that could explain the hypocholesterolemic effects of red wine and red wine polyphenols observed in humans.
Collapse
Affiliation(s)
- Alba Tamargo
- Institute of Food Science Research, CIAL, CSIC-UAM, C/Nicolas Cabrera 9, 28049 Madrid, Spain
| | | | - Carolina Cueva
- Institute of Food Science Research, CIAL, CSIC-UAM, C/Nicolas Cabrera 9, 28049 Madrid, Spain
| | | | - Diana Martin
- Institute of Food Science Research, CIAL, CSIC-UAM, C/Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Natalia Molinero
- Institute of Food Science Research, CIAL, CSIC-UAM, C/Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research, CIAL, CSIC-UAM, C/Nicolas Cabrera 9, 28049 Madrid, Spain
| | | |
Collapse
|
7
|
Paladines-Quezada D, Cueva C, Gil-Muñoz R, Cenis JL, Bartolomé B, Moreno-Arribas MV, Lozano-Pérez AA. Preparation, characterization and gastrointestinal stability of silk fibroin nanoparticles loaded with red wine polyphenols. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
8
|
Ramsperger AFRM, Bergamaschi E, Panizzolo M, Fenoglio I, Barbero F, Peters R, Undas A, Purker S, Giese B, Lalyer CR, Tamargo A, Moreno-Arribas MV, Grossart HP, Kühnel D, Dietrich J, Paulsen F, Afanou AK, Zienolddiny-Narui S, Eriksen Hammer S, Kringlen Ervik T, Graff P, Brinchmann BC, Nordby KC, Wallin H, Nassi M, Benetti F, Zanella M, Brehm J, Kress H, Löder MGJ, Laforsch C. Nano- and microplastics: a comprehensive review on their exposure routes, translocation, and fate in humans. NanoImpact 2023; 29:100441. [PMID: 36427812 DOI: 10.1016/j.impact.2022.100441] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 06/16/2023]
Abstract
Contamination of the environment with nano-and microplastic particles (NMPs) and its putative adverse effects on organisms, ecosystems, and human health is gaining increasing scientific and public attention. Various studies show that NMPs occur abundantly within the environment, leading to a high likelihood of human exposure to NMPs. Here, different exposure scenarios can occur. The most notable exposure routes of NMPs into the human body are via the airways and gastrointestinal tract (GIT) through inhalation or ingestion, but also via the skin due to the use of personal care products (PCPs) containing NMPs. Once NMPs have entered the human body, it is possible that they are translocated from the exposed organ to other body compartments. In our review article, we combine the current knowledge on the (1) exposure routes of NMPs to humans with the basic understanding of the potential (2) translocation mechanisms into human tissues and, consequently, their (3) fate within the human body. Regarding the (1) exposure routes, we reviewed the current knowledge on the occurrence of NMPs in food, beverages, personal care products and the air (focusing on indoors and workplaces) and found that the studies suggest an abundant presence of MPs within the exposure scenarios. The overall abundance of MPs in exposure matrices relevant to humans highlights the importance of understanding whether NMPs have the potential for tissue translocation. Therefore, we describe the current knowledge on the potential (2) translocation pathways of NMPs from the skin, GIT and respiratory systems to other body compartments. Here, particular attention was paid to how likely NMPs can translocate from the primary exposed organs to secondary organs due to naturally occurring defence mechanisms against tissue translocation. Based on the current understanding, we conclude that a dermal translocation of NMPs is rather unlikely. In contrast, small MPs and NPs can generally translocate from the GIT and respiratory system to other tissues. Thus, we reviewed the existing literature on the (3) fate of NMPs within the human body. Based on the current knowledge of the contamination of human exposure routes and the potential translocation mechanisms, we critically discuss the size of the detected particles reported in the fate studies. In some cases, the particles detected in human tissue samples exceed the size of a particle to overcome biological barriers allowing particle translocation into tissues. Therefore, we emphasize the importance of critically reading and discussing the presented results of NMP in human tissue samples.
Collapse
Affiliation(s)
- Anja F R M Ramsperger
- Animal Ecology I & BayCEER, University of Bayreuth, Bayreuth, Germany; Biological Physics, University of Bayreuth, Bayreuth, Germany
| | - Enrico Bergamaschi
- Department of Public Health and Pediatrics, University of Turin, Turin, Italy
| | - Marco Panizzolo
- Department of Public Health and Pediatrics, University of Turin, Turin, Italy
| | - Ivana Fenoglio
- Department of Chemistry, University of Turin, Turin, Italy
| | | | - Ruud Peters
- Wageningen Food Safety Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Anna Undas
- Wageningen Food Safety Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Sebastian Purker
- Institute of Safety and Risk Sciences (ISR), University of Natural Resources and Life Sciences, Vienna, Austria
| | - Bernd Giese
- Institute of Safety and Risk Sciences (ISR), University of Natural Resources and Life Sciences, Vienna, Austria
| | - Carina R Lalyer
- Institute of Safety and Risk Sciences (ISR), University of Natural Resources and Life Sciences, Vienna, Austria
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | | | - Hans-Peter Grossart
- Plankton and Microbial Ecology, Leibniz Institute for Freshwater Ecology and Inland Fisheries (IGB), Berlin, Germany; Biochemistry and Biology, Potsdam University, Potsdam, Germany
| | - Dana Kühnel
- Helmholtz Centre for Environmental Research GmbH - UFZ, Leipzig, Germany
| | - Jana Dietrich
- Institute of Functional and Clinical Anatomy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Friedrich Paulsen
- Institute of Functional and Clinical Anatomy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | | | | | | | | | - Pål Graff
- National Institute of Occupational Health, Oslo, Norway
| | - Bendik C Brinchmann
- National Institute of Occupational Health, Oslo, Norway; Section of Air Pollution and Noise, Department of Environment and Health, Norwegian Institute of Public Health, Oslo, Norway
| | | | - Håkan Wallin
- National Institute of Occupational Health, Oslo, Norway
| | | | | | | | - Julian Brehm
- Animal Ecology I & BayCEER, University of Bayreuth, Bayreuth, Germany
| | - Holger Kress
- Biological Physics, University of Bayreuth, Bayreuth, Germany
| | - Martin G J Löder
- Animal Ecology I & BayCEER, University of Bayreuth, Bayreuth, Germany
| | | |
Collapse
|
9
|
Rubio C, Cámara M, Giner RM, González-Muñoz MJ, López-García E, Morales FJ, Moreno-Arribas MV, Portillo MP, Bethencourt E. Caffeine, D-glucuronolactone and Taurine Content in Energy Drinks: Exposure and Risk Assessment. Nutrients 2022; 14:5103. [PMID: 36501132 PMCID: PMC9735529 DOI: 10.3390/nu14235103] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/25/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
The consumption of energy drinks (EDs) is increasing globally while the evidence and concern about the potential health risks are also growing. Caffeine (generally 32 mg/100 mL) together with a wide variety of other active components such as taurine (usually 4000 mg/L) and D-glucuronolactone (generally 2400 mg/L) are the main ingredients of EDs. This study aims to assess the exposures to caffeine, taurine and D-glucuronolactone from EDs in various consumption scenarios and consumer profiles and to characterize the risks by evaluating caffeine and taurine intakes with their reference values and by calculating the margin of safety (MOS) for D-glucuronolactone. While the exposure assessment results showed that caffeine intakes from EDs ranged from 80 to 160 mg (1.14-4 mg/kg b.w.) for the considered scenarios, the risk characterization estimated some risks that could be managed with consumption recommendations such as limiting EDs in 40, 60 and 80 kg b.w. consumers to 175, 262.5 and 350 mL, respectively, to prevent sleep disturbances and to 375, 562.5 and 750 mL to prevent general caffeine adverse health risks, respectively. Dietary exposure to D-glucuronolactone from EDs ranged from 600 to 1200 mg (7.5-30 mg/kg b.w.). As D-glucuronolactone MOS ≥ 100 is only observed when EDs consumption is limited to 250 mL, for individuals weighing above 60 kg, some risks were observed in some of the studied scenarios. A taurine exposure from EDs varied from 1000 to 2000 mg (12.5-50 mg/kg b.w.) and consumptions over 500 mL were estimated to generate intakes above the reference value. In conclusion, the management of these risks requires a European legal framework for EDs with maximum limits for the active components, volume size limitations and labeling improvements along with the development of education and awareness programs and risk communication actions in collaboration with the industry and society.
Collapse
Affiliation(s)
- Carmen Rubio
- Toxicology Department, Pharmacy and Health Sciences Faculties, Universidad de La Laguna (ULL), 38071 San Cristóbal de La Laguna, Spain
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain
| | - Rosa María Giner
- Department of Pharmacology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain
| | - María José González-Muñoz
- Department of Biomedical Sciences, Toxicology Unit, Faculty of Pharmacy, University of Alcalá, Alcalá de Henares, 28871 Madrid, Spain
| | - Esther López-García
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid, Spain/IdiPAZ, CIBER of Epidemiology and Public Health (CIBERESP), 28029 Madrid, Spain
| | - Francisco J. Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain
| | | | - María P. Portillo
- Nutrition and Obesity Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
- BIOARABA Institute of Health, 01009 Vitoria-Gasteiz, Spain
| | - Elena Bethencourt
- Elena Bethencourt Barbuzano, Toxicology Department, Pharmacy and Health Sciences Faculties, Universidad de La Laguna (ULL), 38071 San Cristóbal de La Laguna, Spain
| |
Collapse
|
10
|
Cobo M, Heredia I, Aguilar F, Lloret Iglesias L, García D, Bartolomé B, Moreno-Arribas MV, Yuste S, Pérez-Matute P, Motilva MJ. Artificial intelligence to estimate wine volume from single-view images. Heliyon 2022; 8:e10557. [PMID: 36119876 PMCID: PMC9475323 DOI: 10.1016/j.heliyon.2022.e10557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/08/2022] [Accepted: 09/01/2022] [Indexed: 12/03/2022] Open
Abstract
In this paper, we present a method to determine the volume of wine in different types of glass liquid containers from a single-view image. The proposed model predicts red wine volume from a photograph of the glass containing the wine. Experimental results demonstrated satisfactory performance of our image-based wine measurement system, with a Mean Absolute Error lower than 10mL. To train and evaluate our system, we introduced the WineGut_BrainUp dataset, a new dataset of glasses of wine that contains 24305 laboratory images, including a wide range of containers, volumes of wine, backgrounds, object distances, angles and lightning, with or without calibration object. The proposed methodology is a suitable analytical tool for automate measurement of red wine volume. Indeed, it has potential real life applications in diet monitoring and wine consumption studies.
Collapse
Affiliation(s)
- Miriam Cobo
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005 Santander (Cantabria), Spain
- Corresponding author.
| | - Ignacio Heredia
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005 Santander (Cantabria), Spain
| | - Fernando Aguilar
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005 Santander (Cantabria), Spain
| | - Lara Lloret Iglesias
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005 Santander (Cantabria), Spain
| | - Daniel García
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005 Santander (Cantabria), Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, 28049 Madrid, Spain
| | | | - Silvia Yuste
- Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, 26007 Logroño (La Rioja), Spain
| | | | - Maria-Jose Motilva
- Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, 26007 Logroño (La Rioja), Spain
| |
Collapse
|
11
|
Tamargo A, Cueva C, Silva M, Molinero N, Miralles B, Bartolomé B, Moreno-Arribas MV. Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota. Food Res Int 2022; 155:111010. [DOI: 10.1016/j.foodres.2022.111010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/23/2022]
|
12
|
Molinero N, Taladrid D, Zorraquín-Peña I, de Celis M, Belda I, Mira A, Bartolomé B, Moreno-Arribas MV. Ulcerative Colitis Seems to Imply Oral Microbiome Dysbiosis. Curr Issues Mol Biol 2022; 44:1513-1527. [PMID: 35723361 PMCID: PMC9164047 DOI: 10.3390/cimb44040103] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/19/2022] [Accepted: 03/29/2022] [Indexed: 12/12/2022] Open
Abstract
Ulcerative colitis (UC) is a recurrent pathology of complex etiology that has been occasionally associated with oral lesions, but the overall composition of the oral microbiome in UC patients and its role in the pathogenesis of the disease are still poorly understood. In this study, the oral microbiome of UC patients and healthy individuals was compared to ascertain the possible changes in the oral microbial communities associated with UC. For this, the salivary microbiota of 10 patients diagnosed with an active phase of UC and 11 healthy controls was analyzed by 16S rRNA gene sequencing (trial ref. ISRCTN39987). Metataxonomic analysis revealed a decrease in the alpha diversity and an imbalance in the relative proportions of some key members of the oral core microbiome in UC patients. Additionally, Staphylococcus members and four differential species or phylotypes were only present in UC patients, not being detected in healthy subjects. This study provides a global snapshot of the existence of oral dysbiosis associated with UC, and the possible presence of potential oral biomarkers.
Collapse
Affiliation(s)
- Natalia Molinero
- Institute of Food Science Research (CIAL), CSIC-UAM, Campus de Cantoblanco, Nicolás Cabrera 9, 28049 Madrid, Spain; (N.M.); (D.T.); (I.Z.-P.); (B.B.)
| | - Diego Taladrid
- Institute of Food Science Research (CIAL), CSIC-UAM, Campus de Cantoblanco, Nicolás Cabrera 9, 28049 Madrid, Spain; (N.M.); (D.T.); (I.Z.-P.); (B.B.)
| | - Irene Zorraquín-Peña
- Institute of Food Science Research (CIAL), CSIC-UAM, Campus de Cantoblanco, Nicolás Cabrera 9, 28049 Madrid, Spain; (N.M.); (D.T.); (I.Z.-P.); (B.B.)
| | - Miguel de Celis
- Department of Genetics, Physiology and Microbiology, Complutense University of Madrid, 28040 Madrid, Spain; (M.d.C.); (I.B.)
| | - Ignacio Belda
- Department of Genetics, Physiology and Microbiology, Complutense University of Madrid, 28040 Madrid, Spain; (M.d.C.); (I.B.)
| | - Alex Mira
- Center for Advanced Research in Public Health, Department of Health and Genomics, FISABIO Foundation, 46020 Valencia, Spain;
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, Campus de Cantoblanco, Nicolás Cabrera 9, 28049 Madrid, Spain; (N.M.); (D.T.); (I.Z.-P.); (B.B.)
| | - M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, Campus de Cantoblanco, Nicolás Cabrera 9, 28049 Madrid, Spain; (N.M.); (D.T.); (I.Z.-P.); (B.B.)
| |
Collapse
|
13
|
Taladrid D, de Celis M, Belda I, Bartolomé B, Moreno-Arribas MV. Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in high-cardiovascular risk and healthy subjects. Interplay with the gut microbiome. Food Funct 2022; 13:2068-2082. [PMID: 35107113 DOI: 10.1039/d1fo03942c] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Purpose: Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Some recent results suggest that GP-derived extracts could be promising additives in food, specially recommended for low-salt diets. The hypothesis tested in this paper is that the regular consumption of GP-derived seasonings could help in the control of hypertension and glycaemia. Methods: A randomized intervention study (6 weeks) was performed in high-risk cardiovascular subjects (n = 17) and in healthy subjects (n = 12) that were randomly allocated into intervention (2 g day-1 of GP seasoning) or control (no seasoning consumed) groups. Blood samples, faeces, urine and blood pressure (BP) were taken at the baseline and at the end of the intervention. Faecal samples were analysed for microbiota composition (16S rRNA gene sequencing) and microbial-derived metabolites (short chain fatty acids and phenolic metabolites). Results: Among the clinical parameters studied, BP and fasting blood glucose significantly decreased (p < 0.05) after the seasoning intervention, but not for the control group. Notably, application of a novel approach based on ASV (Amplicon Sequence Variant) co-occurrence networks allowed us to identify some bacterial communities whose relative abundances were related with metadata. Conclusion: Our primary findings suggest that GP-seasoning may help in the modulation of cardiometabolic risk factors, mainly in the early stages. Furthermore, it evidences modulation of gut microbiota and functional bacterial communities by grape pomace, which might mediate the cardiometabolic effects of this by-product.
Collapse
Affiliation(s)
- Diego Taladrid
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
| | - Miguel de Celis
- Department of Genetics, Physiology and Microbiology, Complutense University of Madrid, 28040-Madrid, Spain
| | - Ignacio Belda
- Department of Genetics, Physiology and Microbiology, Complutense University of Madrid, 28040-Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
| | | |
Collapse
|
14
|
Tamargo A, Molinero N, Reinosa JJ, Alcolea-Rodriguez V, Portela R, Bañares MA, Fernández JF, Moreno-Arribas MV. PET microplastics affect human gut microbiota communities during simulated gastrointestinal digestion, first evidence of plausible polymer biodegradation during human digestion. Sci Rep 2022; 12:528. [PMID: 35017590 PMCID: PMC8752627 DOI: 10.1038/s41598-021-04489-w] [Citation(s) in RCA: 53] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 12/20/2021] [Indexed: 12/12/2022] Open
Abstract
Microplastics (MPs) are a widely recognized global problem due to their prevalence in natural environments and the food chain. However, the impact of microplastics on human microbiota and their possible biotransformation in the gastrointestinal tract have not been well reported. To evaluate the potential risks of microplastics at the digestive level, completely passing a single dose of polyethylene terephthalate (PET) through the gastrointestinal tract was simulated by combining a harmonized static model and the dynamic gastrointestinal simgi model, which recreates the different regions of the digestive tract in physiological conditions. PET MPs started several biotransformations in the gastrointestinal tract and, at the colon, appeared to be structurally different from the original particles. We report that the feeding with microplastics alters human microbial colonic community composition and hypothesize that some members of the colonic microbiota could adhere to MPs surface promoting the formation of biofilms. The work presented here indicates that microplastics are indeed capable of digestive-level health effects. Considering this evidence and the increasing exposure to microplastics in consumer foods and beverages, the impact of plastics on the functionality of the gut microbiome and their potential biodegradation through digestion and intestinal bacteria merits critical investigation.
Collapse
Affiliation(s)
- Alba Tamargo
- Institute of Food Science Research, CIAL, CSIC-UAM, c/Nicolás Cabrera, 9, 28049, Madrid, Spain
| | - Natalia Molinero
- Institute of Food Science Research, CIAL, CSIC-UAM, c/Nicolás Cabrera, 9, 28049, Madrid, Spain
| | - Julián J Reinosa
- Instituto de Cerámica y Vidrio, CSIC, c/Kelsen, 5, 28049, Madrid, Spain
- Encapsulae S.L, c/Lituania 10, 12006, Castellón de la Plana, Spain
| | | | - Raquel Portela
- Institute of Catalysis and Petrochemistry, CSIC, C/Marie Curie, 2, 28049, Madrid, Spain
| | - Miguel A Bañares
- Institute of Catalysis and Petrochemistry, CSIC, C/Marie Curie, 2, 28049, Madrid, Spain
| | - Jose F Fernández
- Instituto de Cerámica y Vidrio, CSIC, c/Kelsen, 5, 28049, Madrid, Spain
| | | |
Collapse
|
15
|
Rodríguez-Saavedra M, Pérez-Revelo K, Valero A, Moreno-Arribas MV, González de Llano D. A Binary Logistic Regression Model as a Tool to Predict Craft Beer Susceptibility to Microbial Spoilage. Foods 2021; 10:foods10081926. [PMID: 34441703 PMCID: PMC8391359 DOI: 10.3390/foods10081926] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 11/16/2022] Open
Abstract
Beer spoilage caused by microorganisms, which is a major concern for brewers, produces undesirable aromas and flavors in the final product and substantial financial losses. To address this problem, brewers need easy-to-apply tools that inform them of beer susceptibility to the microbial spoilage. In this study, a growth/no growth (G/NG) binary logistic regression model to predict this susceptibility was developed. Values of beer physicochemical parameters such as pH, alcohol content (% ABV), bitterness units (IBU), and yeast-fermentable extract (% YFE) obtained from the analysis of twenty commercially available craft beers were used to prepare 22 adjusted beers at different levels of each parameter studied. These preparations were assigned as a first group of samples, while 17 commercially available beers samples as a second group. The results of G/NG from both groups, after artificially inoculating with one wild yeast and different lactic acid bacteria (LAB) previously adapted to grow in a beer-type beverage, were used to design the model. The developed G/NG model correctly classified 276 of 331 analyzed cases and its predictive ability was 100% in external validation. This G/NG model has good sensitivity and goodness of fit (87% and 83.4%, respectively) and provides the potential to predict craft beer susceptibility to microbial spoilage.
Collapse
Affiliation(s)
- Magaly Rodríguez-Saavedra
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain; (M.R.-S.); (K.P.-R.); (M.V.M.-A.)
| | - Karla Pérez-Revelo
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain; (M.R.-S.); (K.P.-R.); (M.V.M.-A.)
| | - Antonio Valero
- Department of Food Science and Technology, Campus de Rabanales, University of Cordoba, Edificio Darwin, 14014 Córdoba, Spain;
| | - M. Victoria Moreno-Arribas
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain; (M.R.-S.); (K.P.-R.); (M.V.M.-A.)
| | - Dolores González de Llano
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), C/Nicolás Cabrera 9, 28049 Madrid, Spain; (M.R.-S.); (K.P.-R.); (M.V.M.-A.)
- Correspondence:
| |
Collapse
|
16
|
Taladrid D, González de Llano D, Zorraquín-Peña I, Tamargo A, Silva M, Molinero N, Moreno-Arribas MV, Bartolomé B. Gastrointestinal Digestion of a Grape Pomace Extract: Impact on Intestinal Barrier Permeability and Interaction with Gut Microbiome. Nutrients 2021; 13:nu13072467. [PMID: 34371979 PMCID: PMC8308781 DOI: 10.3390/nu13072467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 07/16/2021] [Indexed: 01/01/2023] Open
Abstract
Grape pomace (GP) is a winemaking by-product rich in polyphenols and fibre. Supplementation with GP extracts has shown potential benefits against oxidative stress- and inflammation-related pathologies. As a new nutritional target, this paper explores the impact of the ingestion of a grape pomace extract on intestinal barrier functionality. A GP extract was sequentially subjected to gastrointestinal and colonic digestion using the dynamic gastrointestinal simulator (simgi®). This generated two simulated fluids: intestinal-digested extract (IDE) and colonic-digested extract (CDE). The effects of these two fluids on paracellular permeability and the expression of tight junction (TJ) proteins (i.e., zonula occludens-1 (ZO-1) and occludin) were assessed in Caco-2-cell monolayers grown in Transwell® inserts. The IDE fluid significantly (p < 0.001) reduced the paracellular transport of FITC-dextran with respect to the control, whereas no significant differences (p > 0.05) were found for CDE, which could be due, at least partially, to the pro-leaky effect of the colonic digestion medium. Accordant slight increases in the mRNA levels of both ZO-1 and occludin were observed for IDE, but without statistical significance. Additionally, the colonic fermentation of the GP extract promoted the production of short-chain fatty acids (SCFA) and phenolic metabolites and led to changes in the relative abundance of some bacteria that might affect paracellular permeability. Overall, this paper reports first trends about the effects of grape pomace extracts on intestinal permeability that would require further confirmation in future experiments.
Collapse
|
17
|
Zorraquín-Peña I, Taladrid D, Tamargo A, Silva M, Molinero N, de Llano DG, Bartolomé B, Moreno-Arribas MV. Effects of Wine and Its Microbial-Derived Metabolites on Intestinal Permeability Using Simulated Gastrointestinal Digestion/Colonic Fermentation and Caco-2 Intestinal Cell Models. Microorganisms 2021; 9:microorganisms9071378. [PMID: 34202738 PMCID: PMC8306816 DOI: 10.3390/microorganisms9071378] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/16/2021] [Accepted: 06/21/2021] [Indexed: 01/04/2023] Open
Abstract
This paper explores the effects of wine polyphenols on intestinal permeability in in vitro conditions. A red wine (2500 mg/L of gallic acid equivalents) was sequentially subjected to gastrointestinal and colonic digestion in the Dynamic Gastrointestinal Simulator (simgi®) to obtain two simulated fluids: intestinal-digested wine (IDW) and colonic-digested wine (CDW). The two fluids were incubated with Caco-2 cell monolayers grown in Transwell® inserts, and paracellular permeability was measured as transport of FITC-dextran. Non-significant decreases (p > 0.05) in paracellular permeability were found, which was attributed to the relatively low phenolic concentration in the solutions tested (15.6 and 7.8 mg of gallic acid equivalents/L for IDW and CDW, respectively) as quercetin (200 µM) and one of its microbial-derived phenolic metabolites, 3,4-dihydroxyphenylacetic acid (200 µM), led to significant decreases (p < 0.05). The expression of tight junction (TJ) proteins (i.e., ZO-1 and occludin) in Caco-2 cells after incubation with IDW and CDW was also determined. A slight increase in mRNA levels for occludin for both IDW and CDW fluids, albeit without statistical significance (p > 0.05), was observed. Analysis of the microbiome and microbial activity during wine colonic fermentation revealed relevant changes in the relative abundance of some families/genera (i.e., reduction in Bacteroides and an increase in Veillonella, Escherichia/Shigella and Akkermansia) as well as in the microbial production of SCFA (i.e., a significant increase in propionic acid in the presence of IDW), all of which might affect paracellular permeability. Both direct and indirect (microbiota-mediated) mechanisms might be involved in the protective effects of (wine) polyphenols on intestinal barrier integrity. Overall, this paper reinforces (wine) polyphenols as a promising dietary strategy to improve gut functionality, although further studies are needed to evaluate the effect on the intestinal barrier under different conditions.
Collapse
|
18
|
Belda I, Cueva C, Tamargo A, Ravarani CN, Acedo A, Bartolomé B, Moreno-Arribas MV. A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health. Food Funct 2021; 12:4152-4164. [PMID: 33977942 DOI: 10.1039/d0fo02938f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The human gut is a highly diverse microbial ecosystem. Although showing a well-defined core of dominant taxa, an interindividual variability exists in microbiome arrangement patterns, and the presence and proportion of specific species, determining individual metabolic features-metabotypes-which govern the health effects of dietary interventions (i.e. polyphenol consumption). Starting with a 19-volunteer human intervention study, divided into low, medium, and high wine-polyphenol-metabolizers, we detected interindividual discrepancies on the effect of wine consumption in gut bacterial alpha-diversity, but a significant homogenization of beta-diversity among moderate wine consumers, independently of their metabotype. In addition, the abundance of key health-related taxa such as Akkermansia sp. increased after moderate wine intake in the group of high polyphenol-metabolizers. Regarding the metabolic activity, significant (p < 0.05) positive correlations in the production of SCFAs were observed after wine intake. Finally, we were able to correlate the microbiome and the metabolome of the three metabotypes, and to identify some metabolites-biomarker species, highlighting the genera Phascolarctobacterium, Pelotomaculum and Prevotella, as positively correlated with polyphenol concentration, and Prevotella, Zymophilus and Eubacterium as positively correlated with SCFAs concentration in faeces. Our results contribute to the evidence of the need of including the microbiome variable in personalized nutrition programs, as different metabotyes respond differently to dietary interventions.
Collapse
Affiliation(s)
- Ignacio Belda
- Department of Genetics, Physiology and Microbiology, Complutense University of Madrid, 28040-Madrid, Spain and Biome Makers Inc, 95605-West Sacramento, CA, USA
| | - Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049-Madrid, Spain.
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049-Madrid, Spain.
| | | | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049-Madrid, Spain.
| | | |
Collapse
|
19
|
Rodríguez-Saavedra M, González de Llano D, Moreno-Arribas MV. Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety. Food Res Int 2020; 138:109762. [PMID: 33292943 DOI: 10.1016/j.foodres.2020.109762] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 01/28/2023]
Abstract
Craft beer is more susceptible to microbial spoilage because it does not have a pasteurization or filtration process, with lactic acid bacteria (LAB) being the most common beer spoilage microorganism. The aim of this study was to isolate LAB in a craft brewery and their characterization from a food safety and microbiological quality perspective, with a special focus on their abilities to produce biogenic amines (BA) and spoil the beer. The results of 60 monitored points inside the craft brewery showed that LAB associated with the craft brewing processes belonged to Lactobacillus, Pediococcus, and Leuconostoc genera, and most of them were detected in the filling area, which can lead to secondary contamination. Two isolates of L. brevis showed the most significant beer spoilage ability because they could grow in more acidic conditions, at a higher hop and alcohol content, and they displayed horA, horC, and hitA genes, which spoiled the vast majority of the tested beers. In addition, the aforementioned L. brevis isolates showed the highest BA production.
Collapse
Affiliation(s)
- Magaly Rodríguez-Saavedra
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain
| | - Dolores González de Llano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| |
Collapse
|
20
|
Rodríguez-Saavedra M, González de Llano D, Beltran G, Torija MJ, Moreno-Arribas MV. Pectinatus spp. - Unpleasant and recurrent brewing spoilage bacteria. Int J Food Microbiol 2020; 336:108900. [PMID: 33129006 DOI: 10.1016/j.ijfoodmicro.2020.108900] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 09/19/2020] [Accepted: 10/02/2020] [Indexed: 12/20/2022]
Abstract
Traditionally, beer has been recognised as a beverage with high microbiological stability because of the hostile growth environment posed by beer and increasing attention being paid to brewery hygiene. However, the microbiological risk has increased in recent years because of technological advances toward reducing oxygen in beers, besides the increase in novel beer styles production, such as non-pasteurised, flash pasteurised, cold sterilised, mid-strength, and alcoholic-free beer, that are more prone to spoilage bacteria. Moreover, using innovative beer ingredients like fruits and vegetables is an added cause of microbial spoilage. To maintain quality and good brand image, beer spoilage microorganisms are a critical concern for breweries worldwide. Pectinatus and Megasphaera are Gram-negative bacteria mostly found in improper brewing environments, leading to consumer complaints and financial losses. Because of the lack of compiled scientific knowledge on Pectinatus spoilage ability, this review provides a comprehensive overview of the occurrence, survival mechanisms, and the factors affecting beer spoilage Pectinatus species in the brewing process.
Collapse
Affiliation(s)
- Magaly Rodríguez-Saavedra
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/ Nicolás Cabrera, 29049 Madrid, Spain
| | - Dolores González de Llano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/ Nicolás Cabrera, 29049 Madrid, Spain
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo, 1, 43007 Tarragona, Spain
| | - María-Jesús Torija
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo, 1, 43007 Tarragona, Spain
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/ Nicolás Cabrera, 29049 Madrid, Spain.
| |
Collapse
|
21
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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;
| |
Collapse
|
22
|
Zorraquín-Peña I, Cueva C, González de Llano D, Bartolomé B, Moreno-Arribas MV. Glutathione-Stabilized Silver Nanoparticles: Antibacterial Activity against Periodontal Bacteria, and Cytotoxicity and Inflammatory Response in Oral Cells. Biomedicines 2020; 8:E375. [PMID: 32977686 PMCID: PMC7598685 DOI: 10.3390/biomedicines8100375] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 09/10/2020] [Accepted: 09/22/2020] [Indexed: 12/16/2022] Open
Abstract
Silver nanoparticles (AgNPs) have been proposed as new alternatives to limit bacterial dental plaque because of their antimicrobial activity. Novel glutathione-stabilized silver nanoparticles (GSH-AgNPs) have proven powerful antibacterial properties in food manufacturing processes. Therefore, this study aimed to evaluate the potentiality of GSH-AgNPs for the prevention/treatment of oral infectious diseases. First, the antimicrobial activity of GSH-AgNPs against three oral pathogens (Porphyromonas gingivalis, Fusobacterium nucleatum, and Streptococcus mutans) was evaluated. Results demonstrated the efficiency of GSH-AgNPs in inhibiting the growth of all bacteria, especially S. mutans (IC50 = 23.64 μg/mL, Ag concentration). Second, GSH-AgNPs were assayed for their cytotoxicity (i.e., cell viability) toward a human gingival fibroblast cell line (HGF-1), as an oral epithelial model. Results indicated no toxic effects of GSH-AgNPs at low concentrations (≤6.16 µg/mL, Ag concentration). Higher concentrations resulted in losing cell viability, which followed the Ag accumulation in cells. Finally, the inflammatory response in the HGF-1 cells after their exposure to GSH-AgNPs was measured as the production of immune markers (interleukins 6 and 8 (IL-6 and IL-8) and tumor necrosis factor-alpha (TNF-α)). GSH-AgNPs activates the inflammatory response in human gingival fibroblasts, increasing the production of cytokines. These findings provide new insights for the use of GSH-AgNPs in dental care and encourage further studies for their application.
Collapse
Affiliation(s)
| | | | | | | | - M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, Campus de Cantoblanco, 28049 Madrid, Spain; (I.Z.-P.); (C.C.); (D.G.d.L.); (B.B.)
| |
Collapse
|
23
|
Zorraquín-Peña I, González de Llano D, Tamargo A, Moreno-Arribas MV, Bartolomé B. Moderate Wine Consumption Reduces Faecal Water Cytotoxicity in Healthy Volunteers. Nutrients 2020; 12:nu12092716. [PMID: 32899492 PMCID: PMC7551400 DOI: 10.3390/nu12092716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 12/26/2022] Open
Abstract
There are some studies that suggest that moderate consumption of wine, as part of a healthy and balanced diet, has a favourable effect on intestinal health. This study evaluates the effect of moderate wine consumption on faecal water (FW) cytotoxicity as a parameter of gut health. To that end, faecal samples before and after a red wine intervention study (250 mL of wine/day, 4 weeks) in healthy volunteers (n = 8) and in a parallel control group (n = 3) were collected and assayed for in vitro FW cytotoxicity. Two reference compounds, phenol and p-cresol, were used for assessing the cytotoxicity assays using two colon epithelial cell lines (HT-29 and HCT 116) and different assay conditions (FW dilution and incubation time). For the two cell lines and all assay conditions, the means of percentage cell viability were higher (lower cytotoxicity) for samples collected after the red wine intervention than for those collected before, although significant (p < 0.05) differences were only found in certain assay conditions for both cell lines. Significant positive correlations between the percentage cell viability and the contents of some faecal metabolites (short-chain fatty acids (SCFA) and phenolic acids (PA)) were found for the more resistant cell line (HCT 116), suggesting that the reduction in FW cytotoxicity observed after moderate red wine consumption was related to the production of microbial-derived metabolites such as SCFA and PA, whose faecal contents have been shown to increase after wine consumption. FW cytotoxicity can be deemed as a holistic biomarker that involves diet, gut microbiota and host.
Collapse
|
24
|
Taladrid D, Laguna L, Vendrell VD, Guadarrana A, Moreno-Arribas MV, Bartolomé B. Sensory acceptability of winery by-products as seasonings for salt replacement. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03581-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
25
|
González de Llano D, Moreno-Arribas MV, Bartolomé B. Cranberry Polyphenols and Prevention against Urinary Tract Infections: Relevant Considerations. Molecules 2020; 25:E3523. [PMID: 32752183 PMCID: PMC7436188 DOI: 10.3390/molecules25153523] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 12/16/2022] Open
Abstract
Cranberry (Vaccinium macrocarpon) is a distinctive source of polyphenols as flavonoids and phenolic acids that has been described to display beneficial effects against urinary tract infections (UTIs), the second most common type of infections worldwide. UTIs can lead to significant morbidity, especially in healthy females due to high rates of recurrence and antibiotic resistance. Strategies and therapeutic alternatives to antibiotics for prophylaxis and treatment against UTIs are continuously being sought after. Different to cranberry, which have been widely recommended in traditional medicine for UTIs prophylaxis, probiotics have emerged as a new alternative to the use of antibiotics against these infections and are the subject of new research in this area. Besides uropathogenic Escherichia coli (UPEC), the most common bacteria causing uncomplicated UTIs, other etiological agents, such as Klebsiellapneumoniae or Gram-positive bacteria of Enterococcus and Staphylococcus genera, seem to be more widespread than previously appreciated. Considerable current effort is also devoted to the still-unraveled mechanisms that are behind the UTI-protective effects of cranberry, probiotics and their new combined formulations. All these current topics in the understanding of the protective effects of cranberry against UTIs are reviewed in this paper. Further progresses expected in the coming years in these fields are also discussed.
Collapse
Affiliation(s)
- Dolores González de Llano
- Institute of Food Science Research (CIAL), CSIC-UAM, Nicolás Cabrera, 9, Campus de Cantoblanco, 28049 Madrid, Spain; (M.V.M.-A.); (B.B.)
| | | | | |
Collapse
|
26
|
Tamargo A, Martin D, Navarro Del Hierro J, Moreno-Arribas MV, Muñoz LA. Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol and glucose in the dynamic gastrointestinal model simgi®. Food Res Int 2020; 137:109364. [PMID: 33233067 DOI: 10.1016/j.foodres.2020.109364] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 11/28/2022]
Abstract
The role of soluble fibres on hypoglycemic and hypocholesterolemic effects has been widely documented, but the effect on glucose and cholesterol binding capacity of soluble fibre extracted from chia seed mucilage has not been studied until now. In the present research, dynamic gastrointestinal model simgi® combined with absorption static techniques have been used to explore the effect of chia seed mucilage at 0.75 and 0.95% w/w on the bioaccessibility of glucose, dietary lipids and cholesterol along the gastrointestinal tract. Glucose bioaccessibility was reduced when 0.95% of chia mucilage was present in sugar food models. The total reduction of glucose bioaccessibility reached a maximum of 66.7% while glucose dialysis retardation index presented its maximum of 53.4% at the end of small intestine digestion. The in vitro studies with lipid food models, showed that the presence of both, 0.75 and 0.95% of chia seed mucilage caused substantial reductions on the bioaccessibility of free fatty acids (16.8 and 56.1%), cholesterol (18.2 and 37.2% respectively) and bile salts (4.8 and 64.6%), revealing a clear dependence on fibre concentration. These innovative results highlight the potential functionality of the soluble fibre extracted from chia seeds to improve lipid and glycemic profiles and suggest the dietary health benefits of this new soluble fibre source as an ingredient in functional foods designed to reduce the risk of certain non-communicable diseases.
Collapse
Affiliation(s)
- Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Diana Martin
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Joaquín Navarro Del Hierro
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain; Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | | | - Loreto A Muñoz
- Escuela de Ingeniería, Universidad Central de Chile, Av. Santa Isabel 1186, 8330601 Santiago, Chile.
| |
Collapse
|
27
|
Cueva C, Silva M, Pinillos I, Bartolomé B, Moreno-Arribas MV. Interplay between Dietary Polyphenols and Oral and Gut Microbiota in the Development of Colorectal Cancer. Nutrients 2020; 12:E625. [PMID: 32120799 PMCID: PMC7146370 DOI: 10.3390/nu12030625] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 02/21/2020] [Accepted: 02/24/2020] [Indexed: 02/07/2023] Open
Abstract
Colorectal cancer (CRC) is the third most diagnosed type of cancer worldwide. Dietary features play an important role in its development, and the involvement of human microbial communities in this pathology has also recently been recognized. Individuals with CRC display alterations in gut bacterial composition and a notably higher abundance of putative oral bacteria in colonic tumors. Many experimental studies and preclinical evidence propose that dietary polyphenols have a relevant role in CRC development and progression, mainly attributed to their immunomodulatory activities. Furthermore, polyphenols can modulate oral and gut microbiota, and in turn, intestinal microbes catabolize polyphenols to release metabolites that are often more active and better absorbed than the original phenolic compounds. The current study aimed to review and summarize current knowledge on the role of microbiota and the interactions between dietary polyphenols and microbiota in relation to CRC development. We have highlighted the mechanisms by which dietary polyphenols and/or their microbial metabolites exert their action on the pathogenesis and prevention of CRC as modulators of the composition and/or activity of oral and intestinal microbiota, including novel screening biomarkers and possible nutritional therapeutic implications.
Collapse
Affiliation(s)
| | | | | | | | - M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain; (C.C.); (M.S.); (I.P.); (B.B.)
| |
Collapse
|
28
|
Zorraquín-Peña I, Cueva C, Bartolomé B, Moreno-Arribas MV. Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations. Microorganisms 2020; 8:E132. [PMID: 31963508 PMCID: PMC7022296 DOI: 10.3390/microorganisms8010132] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/08/2020] [Accepted: 01/13/2020] [Indexed: 02/06/2023] Open
Abstract
Foodborne diseases are one of the factors that endanger the health of consumers, especially in people at risk of exclusion and in developing countries. The continuing search for effective antimicrobials to be used in the food industry has resulted in the emergence of nanotechnology in this area. Silver nanoparticles (Ag-NPs) are the nanomaterial with the best antimicrobial activity and therefore, with great potential of application in food processing and packing. However, possible health effects must be properly addressed to ensure food safety. This review presents a detailed description on the main applications of Ag-NPs as antimicrobial agents for food control, as well as the current legislation concerning these materials. Current knowledge about the impact of the dietary exposure to Ag-NPs in human health with special emphasis on the changes that nanoparticles undergo after passing through the gastrointestinal tract and how they alter the oral and gut microbiota, is also summarized. It is concluded that given their potential and wide properties against foodborne pathogens, research in Ag-NPs is of great interest but is not exempt from difficulties that must be resolved in order to certify the safety of their use.
Collapse
Affiliation(s)
| | | | | | - M. Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain; (I.Z.-P.); (C.C.); (B.B.)
| |
Collapse
|
29
|
Del Hierro JN, Cueva C, Tamargo A, Núñez-Gómez E, Moreno-Arribas MV, Reglero G, Martin D. In Vitro Colonic Fermentation of Saponin-Rich Extracts from Quinoa, Lentil, and Fenugreek. Effect on Sapogenins Yield and Human Gut Microbiota. J Agric Food Chem 2020; 68:106-116. [PMID: 31841325 DOI: 10.1021/acs.jafc.9b05659] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In vitro colonic fermentation of saponin-rich extracts from quinoa, lentil, and fenugreek was performed. Production of sapogenins by human fecal microbiota and the impact of extracts on representative intestinal bacterial groups were evaluated. The main sapogenins were found after fermentation (soyasapogenol B for lentil; oleanolic acid, hederagenin, phytolaccagenic acid, and serjanic acid for quinoa; and sarsasapogenin, diosgenin, and neotigogenin acetate for fenugreek). Interindividual differences were observed, but the highest production of sapogenins corresponded to quinoa (90 μg/mL) and fenugreek (70 μg/mL) extracts, being minor for lentil (4 μg/mL). Lentil and quinoa extracts showed a general antimicrobial effect, mainly on lactic acid bacteria and Lactobacillus spp. Significant increases of Bifidobacterium spp. and Lactobacillus spp. were observed for fenugreek in one volunteer. Thus, the transformation of saponin-rich extracts of quinoa, lentil, and fenugreek to sapogenins by human gut microbiota is demonstrated, exhibiting a modulatory effect on the growth of selected intestinal bacteria.
Collapse
Affiliation(s)
- Joaquín Navarro Del Hierro
- Department of Production and Characterization of Novel Foods , Institute of Food Science Research (CIAL) (CSIC-UAM) , 28049 Madrid , Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias , Universidad Autónoma de Madrid , 28049 Madrid , Spain
| | - Carolina Cueva
- Department of Food Biotechnology and Microbiology , Institute of Food Science Research (CIAL), CSIC-UAM , C/Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Alba Tamargo
- Department of Food Biotechnology and Microbiology , Institute of Food Science Research (CIAL), CSIC-UAM , C/Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Estefanía Núñez-Gómez
- Department of Production and Characterization of Novel Foods , Institute of Food Science Research (CIAL) (CSIC-UAM) , 28049 Madrid , Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias , Universidad Autónoma de Madrid , 28049 Madrid , Spain
| | - M Victoria Moreno-Arribas
- Department of Food Biotechnology and Microbiology , Institute of Food Science Research (CIAL), CSIC-UAM , C/Nicolás Cabrera 9 , 28049 Madrid , Spain
| | - Guillermo Reglero
- Department of Production and Characterization of Novel Foods , Institute of Food Science Research (CIAL) (CSIC-UAM) , 28049 Madrid , Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias , Universidad Autónoma de Madrid , 28049 Madrid , Spain
- Imdea-Food Institute , CEI UAM+CSIC , 28049 Madrid , Spain
| | - Diana Martin
- Department of Production and Characterization of Novel Foods , Institute of Food Science Research (CIAL) (CSIC-UAM) , 28049 Madrid , Spain
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias , Universidad Autónoma de Madrid , 28049 Madrid , Spain
| |
Collapse
|
30
|
Tamargo A, Cueva C, Alvarez MD, Herranz B, Moreno-Arribas MV, Laguna L. Physical effects of dietary fibre on simulated luminal flow, studied by in vitro dynamic gastrointestinal digestion and fermentation. Food Funct 2019; 10:3452-3465. [PMID: 31139792 DOI: 10.1039/c9fo00485h] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
During the transit through the gastrointestinal tract, fibre undergoes physical changes not usually included in in vitro digestion studies even though they influence nutrient diffusion and might play a role in gut microbiota growth. The aim of this study was to evaluate how physical fibre properties influence the physical properties of gastrointestinal fluids using a gastrointestinal model (stomach, small intestine, ascending colon, transverse colon, and descending colon) (simgi®). Analysis by rheological and particle size characterisation, microbiota composition and short-chain fatty acid (SCFA) determination allows the achievement of this goal. First, the water-holding capacity (WHC), microstructure, and viscosity of eight different fibres plus agar were tested. Based on the results, potato fibre, hydroxypropyl methylcellulose (HPMC), psyllium fibres, and agar (as a control) were selected for addition to a medium growth (GNMF) that was used to feed the stomach/small intestine and colon compartments in the simgi®. During gastrointestinal digestion, GNMF was collected at 5, 30 and 55 minutes of processing at the gastric stage and after the intestinal stage. Then, samples of GNMF with faecal slurry were collected at 0, 24 and 48 h of colonic fermentation. Results showed fibre-dependence on apparent viscosity. Although psyllium was partially broken down in the stomach (decrease in particle size), it was the most viscous at the colonic stage, opposite to the potato fibre, but both led to the highest total SFCA and acetic acid production profile. On a microbiological level, the most relevant increase of bacterial growth was observed in the faecal Lactobacillus species, especially for HPMC and potato fibre, that were not digested until reaching the colon. Besides fibre fermentability, viscosity also influenced microbial growth, and it is necessary to characterise these changes to understand fibre functionality.
Collapse
Affiliation(s)
- Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049, Madrid, Spain
| | | | | | | | | | | |
Collapse
|
31
|
Gil-Sánchez I, Cueva C, Tamargo A, Quintela JC, de la Fuente E, Walker AW, Moreno-Arribas MV, Bartolomé B. Application of the dynamic gastrointestinal simulator (simgi®) to assess the impact of probiotic supplementation in the metabolism of grape polyphenols. Food Res Int 2019; 129:108790. [PMID: 32036893 DOI: 10.1016/j.foodres.2019.108790] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/28/2019] [Accepted: 10/30/2019] [Indexed: 01/20/2023]
Abstract
In this paper, the Dynamic Gastrointestinal Simulator (simgi®) is used as a model to the study the metabolic activity of probiotics at the intestinal level, and in particular, to assess the impact of probiotic supplementation in the microbial metabolism of grape polyphenols. Two independent simulations using fecal samples from two healthy volunteers were carried out. Changes in microbiota composition and in metabolic activity were assessed by qPCR and 16S rRNA gene sequencing and by analyses of phenolic metabolites and ammonium ions (NH4+). The strain Lactobacillus plantarum CLC 17 was successfully implanted in the colon compartments of the simgi® after daily feeding of 2 × 1010 CFU/day for 7 days. Overall, no changes in bacterial diversity were observed after probiotic implantation. In comparison to the digestion of the grape polyphenols on their own, the inclusion of L. plantarum CLC 17 in the simgi® colon compartments led to a greater formation of phenolic metabolites such as benzoic acids, probably by the breakdown of high-molecular-weight procyanidin polymers. These results provide evidence that the probiotic strain Lactobacillus plantarum CLC 17 may improve the metabolism of dietary polyphenols when used as a food ingredient.
Collapse
Affiliation(s)
- Irene Gil-Sánchez
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Jose C Quintela
- Natac S A, Parque Científico de Madrid, C/ Faraday 7, 28049 Madrid, Spain
| | | | - Alan W Walker
- Gut Health Group, Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
| | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, 28049 Madrid, Spain.
| |
Collapse
|
32
|
Fernández-Pacheco P, Cueva C, Arévalo-Villena M, Moreno-Arribas MV, Briones Pérez A. Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications. Food Funct 2019; 10:4924-4931. [PMID: 31342038 DOI: 10.1039/c9fo00732f] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
This work allowed the evaluation of the gastrointestinal resistance of five yeasts (Saccharomyces and non-Saccharomyces) in order to assess some biotechnological characteristics linked to the potential probiotics, using a dynamic gastrointestinal simulator (simgi®). The best results obtained were for strains Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056. Having optimised the method, the yeasts were subsequently lyophilised, and the one that showed the least loss of viability, S. cerevisiae 3, was used in a freeze-dried form to obtain a new functional food. On the other hand, some characteristics of the product were compared with those of probiotic supplements and other commercial probiotic foods. The obtained functional product showed better parameters than the rest of the samples containing yeasts which, together with the great acceptance shown after the consumer tests, means that it can be presented as a possible commercial functional product.
Collapse
Affiliation(s)
- Pilar Fernández-Pacheco
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Spain.
| | | | | | | | | |
Collapse
|
33
|
Cueva C, Gil-Sánchez I, Tamargo A, Miralles B, Crespo J, Bartolomé B, Moreno-Arribas MV. Gastrointestinal digestion of food-use silver nanoparticles in the dynamic SIMulator of the GastroIntestinal tract (simgi ®). Impact on human gut microbiota. Food Chem Toxicol 2019; 132:110657. [PMID: 31276746 DOI: 10.1016/j.fct.2019.110657] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/29/2019] [Accepted: 07/01/2019] [Indexed: 11/25/2022]
Abstract
The increasing use of silver nanoparticles (AgNPs) in consumer products has led to concern about their impact on human health. This paper aims to provide new scientific evidence about the modifications and potential effects of AgNPs with food applications during their passage through the digestive tract. For that, two types of AgNPs [solid polyethylene glycol-stabilised silver nanoparticles (PEG-AgNPs 20) and liquid glutathione-stabilised silver nanoparticles (GSH-AgNPs)] were initially subjected to gut-microbial digestion simulation in an in vitro static model. Based on these experiments, digestion of GSH-AgNPs was carried out in a dynamic model (simgi®) that simulated the different regions of the digestive tract (stomach, small intestine and the ascending, transverse and descending colon) in physiological conditions. Dynamic transport of GSH-AgNPs in the simgi® was similar to that observed for the inert compound Cr-EDTA, which discarded any alterations in the intestinal fluid delivery due to the AgNPs. Also, feeding the simgi® with GSH-AgNPs seemed not to induce significant changes in the composition and metabolic activity (i.e., proteolytic activity) of the gut microbiota. Concerning monitoring of AgNps, it was observed that the GSH-AgNPs underwent several transformations in the gastrointestinal fluids and appeared to expose the intestine in ways that were structurally different from the original forms. In compliance with European guidelines, the simgi® model can be considered a useful in vitro tool to evaluate the effects of nanoparticles at the digestive level, prior to human studies, and, therefore, minimising animal testing.
Collapse
Affiliation(s)
- Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Irene Gil-Sánchez
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Beatriz Miralles
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Julian Crespo
- Departamento de Química. Complejo Científico-Técnico Universidad de La Rioja, C/ Madre de Dios, 51, 26004, Logroño (La Rioja), Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - M Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.
| |
Collapse
|
34
|
González de Llano D, Liu H, Khoo C, Moreno-Arribas MV, Bartolomé B. Some New Findings Regarding the Antiadhesive Activity of Cranberry Phenolic Compounds and Their Microbial-Derived Metabolites against Uropathogenic Bacteria. J Agric Food Chem 2019; 67:2166-2174. [PMID: 30746933 DOI: 10.1021/acs.jafc.8b05625] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Findings concerning the antiadhesive activity of cranberry phenolic compounds and their microbial-derived metabolites against Gram-negative ( Escherichia coli ATCC 53503 and DSM 10791) and Gram-positive ( Enterococcus faecalis 04-1) bacteria in T24 cells are reported. A-Type procyanidins (A2 and cinnamtannin B-1) exhibited antiadhesive activity (at concentrations ≥250 μM), a feature that was not observed for B-type procyanidins (B2). The metabolites hippuric acid and α-hydroxyhippuric acid also showed effective results at concentrations ≥250 μM. With regard to conjugated metabolites, sulfation seemed to increase the antiadhesive activity of cranberry-derived metabolites as 3-(3,4-dihydroxyphenyl)propionic acid 3- O-sulfate presented active results, unlike its corresponding nonsulfated form. In contrast, methylation decreased antiadhesive activity as 3,4-dihydroxyphenylacetic acid was found to be active but not its corresponding methylated form (4-hydroxy-3-methoxyphenylacetic acid). As a whole, this work sustains the antiadhesive activity of cranberry-derived metabolites as one of the mechanisms involved in the beneficial effects of cranberries against urinary tract infections.
Collapse
Affiliation(s)
| | - Haiyan Liu
- Ocean Spray Cranberries, Inc. , One Spray Drive , Lakeville , Massachusetts 02349 , United States
| | - Christina Khoo
- Ocean Spray Cranberries, Inc. , One Spray Drive , Lakeville , Massachusetts 02349 , United States
| | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL) , CSIC-UAM , C/Nicolás Cabrera 9 , 28049 Madrid , Spain
| |
Collapse
|
35
|
Gutiérrez-Díaz I, Fernández-Navarro T, Salazar N, Bartolomé B, Moreno-Arribas MV, López P, Suárez A, de Los Reyes-Gavilán CG, Gueimonde M, González S. Could Fecal Phenylacetic and Phenylpropionic Acids Be Used as Indicators of Health Status? J Agric Food Chem 2018; 66:10438-10446. [PMID: 30227707 DOI: 10.1021/acs.jafc.8b04102] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Although most of the health effects attributed to polyphenols may be linked to their phenolic-derived metabolites, the role of the intestinal derived-phenolics in human health is still far from being well understood. We determined the profile of fecal phenolic-derived metabolites, microbiota, biomarkers of oxidative stress and inflammation, and daily intake of bioactive compounds in 71 elderly volunteers. Phenylacetic and phenylpropionic acids were the main phenolic metabolites present in feces. From them, phenylacetic acid was related with a more pro-oxidant and immune stimulated status, and both were negatively associated with fecal propionate, whereas phenylpropionic acid was directly related with the fecal concentration of acetate. Moreover, phenylacetic acid was negatively associated with the Bacteroides group and Clostridium cluster XIVa and positively with Lactobacillus. These results provide a rationale to explore the potential of fecal microbial phenolic-derived metabolites as possible biomarkers of health status in future studies focused on the elderly population.
Collapse
Affiliation(s)
- Isabel Gutiérrez-Díaz
- Department of Functional Biology , University of Oviedo , C/Julián Clavería s/n Oviedo , 33006 Asturias , Spain
- Group Diet, Microbiota and Health , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
| | - Tania Fernández-Navarro
- Department of Functional Biology , University of Oviedo , C/Julián Clavería s/n Oviedo , 33006 Asturias , Spain
- Group Diet, Microbiota and Health , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
| | - Nuria Salazar
- Group Diet, Microbiota and Health , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
- Department of Microbiology and Biochemistry of Dairy Products , Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n Villaviciosa , 33300 Asturias , Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, CEI UAM-CSIC , c/Nicolás Cabrera 9 Madrid , 28049 Madrid , Spain
| | - M Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, CEI UAM-CSIC , c/Nicolás Cabrera 9 Madrid , 28049 Madrid , Spain
| | - Patricia López
- Department of Functional Biology , University of Oviedo , C/Julián Clavería s/n Oviedo , 33006 Asturias , Spain
- Group Basic and Translational Research in Inflammatory Diseases , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
| | - Ana Suárez
- Department of Functional Biology , University of Oviedo , C/Julián Clavería s/n Oviedo , 33006 Asturias , Spain
- Group Basic and Translational Research in Inflammatory Diseases , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
| | - Clara G de Los Reyes-Gavilán
- Group Diet, Microbiota and Health , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
- Department of Microbiology and Biochemistry of Dairy Products , Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n Villaviciosa , 33300 Asturias , Spain
| | - Miguel Gueimonde
- Group Diet, Microbiota and Health , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
- Department of Microbiology and Biochemistry of Dairy Products , Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n Villaviciosa , 33300 Asturias , Spain
| | - Sonia González
- Department of Functional Biology , University of Oviedo , C/Julián Clavería s/n Oviedo , 33006 Asturias , Spain
- Group Diet, Microbiota and Health , Instituto de Investigación Sanitaria del Principado de Asturias (ISPA) , Avda. Roma s/n Oviedo , 33011 Asturias , Spain
| |
Collapse
|
36
|
Taladrid D, Lorente L, Bartolomé B, Moreno-Arribas MV, Laguna L. An integrative salivary approach regarding palate cleansers in wine tasting. J Texture Stud 2018; 50:75-82. [PMID: 30198574 DOI: 10.1111/jtxs.12361] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 08/14/2018] [Accepted: 08/20/2018] [Indexed: 12/21/2022]
Abstract
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials. Results showed that after palate cleansing and not cleansing, astringency, alcoholic and acidity perception were influenced by time, PC and panelist. Astringency perception showed the greatest intensity in comparison to alcoholic and acidity. Milk was the only PC which reduced quantifiable polyphenols in expectorated saliva, as well as reducing astringency feelings. Although compositions of expectorated and scraped saliva correlated between them, polyphenols accumulated in the expectorated saliva significantly more. Retained polyphenols were correlated with astringency perception, but no correlation was found with salivary proteins. These findings assessed the astringency build-up effect during wine tasting due to polyphenols accumulation in saliva, remarking the importance of an adequate PC selection. All things considered, the present work confirmed the relationship between after-swallow mouthfeel perception and mouth residues instrumentally quantified. Also, milk has proven to be the most effective of the three PC. PRACTICAL APPLICATIONS: During tasting the accumulation of residues from previous wine samples tasted, could mislead the judgment of wine sensory qualities by oenologists. Therefore, between tasting samples it is highly important to choose the right PC. However, until now the selection of PC remains empirical, therefore in this work, we proposed to study the residues in saliva by using different PC and quantifying instrumentally, the wine residues. The methodology selected to quantify the wines residues in saliva was quick and easy to use. Furthermore, instrumental results were related with the sensory feeling of mouth cleanliness without considering individual panel member's preferences of PC. In this study, to remove astringency feeling, milk was shown to be the best cleanser in comparison with water, carbonated water or nothing, but oenologist/winemakers could use this instrumental methodology in saliva to select which one is the best among their current PC used.
Collapse
Affiliation(s)
- Diego Taladrid
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | - Laura Lorente
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | | | - Laura Laguna
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| |
Collapse
|
37
|
Gil-Sánchez I, Esteban-Fernández A, González de Llano D, Sanz-Buenhombre M, Guadarrana A, Salazar N, Gueimonde M, de los Reyes-Gavilánc CG, Martín Gómez L, García Bermejo ML, Bartolomé B, Moreno-Arribas MV. Supplementation with grape pomace in healthy women: Changes in biochemical parameters, gut microbiota and related metabolic biomarkers. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.031] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
|
38
|
Gil-Sánchez I, Cueva C, Sanz-Buenhombre M, Guadarrama A, Moreno-Arribas MV, Bartolomé B. Dynamic gastrointestinal digestion of grape pomace extracts: Bioaccessible phenolic metabolites and impact on human gut microbiota. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.05.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
39
|
Silvan JM, Zorraquin-Peña I, Gonzalez de Llano D, Moreno-Arribas MV, Martinez-Rodriguez AJ. Antibacterial Activity of Glutathione-Stabilized Silver Nanoparticles Against Campylobacter Multidrug-Resistant Strains. Front Microbiol 2018; 9:458. [PMID: 29615993 PMCID: PMC5864896 DOI: 10.3389/fmicb.2018.00458] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 02/27/2018] [Indexed: 12/23/2022] Open
Abstract
Campylobacter is the leading cause of bacterial diarrheal disease worldwide. Although most episodes of campylobacteriosis are self-limiting, antibiotic treatment is usually needed in patients with serious enteritis, and especially in childrens or the elderly. In the last years, antibiotic resistance in Campylobacter has become a major public health concern and a great interest exists in developing new antimicrobial strategies for reducing the impact of this food-borne pathogen on human health. Among them, the use of silver nanoparticles as antibacterial agents has taken on increased importance in the field of medicine. The aim of the present study was to evaluate the antimicrobial effectiveness of glutathione-stabilized silver nanoparticles (GSH-Ag NPs) against multidrug resistant (MDR) Campylobacter strains isolated from the chicken food chain (FC) and clinical patients (C). The results obtained showed that GSH-Ag NPs were highly effective against all MDR Campylobacter strains tested. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were in a range from 4.92 to 39.4 μg/mL and 9.85 to 39.4 μg/mL, respectively. Cytotoxicity assays were also assessed using human intestinal HT-29, Caco-2, and CCD-18 epithelial cells. Exposure of GSH-Ag NPs to intestinal cells showed a dose-dependent cytotoxic effect in all cell lines between 9.85 and 39.4 μg/mL. More than 60% of the tested Campylobacter strains were susceptible to GSH-Ag NPs concentrations ≤ 9.85 μg/mL, suggesting that practical inhibitory levels could be reached at low GSH-Ag NPs concentrations. Further works are needed with the purpose to evaluate the practical implications of the toxicity studies and to know more about other attributes linked to the biological compatibility. This behavior makes GSH-Ag NPs as a promising tool for the design of novel antibacterial agents for controlling Campylobacter.
Collapse
Affiliation(s)
- Jose M Silvan
- Grupo de Microbiología y Biocatálisis de Alimentos, Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Madrid, Spain
| | - Irene Zorraquin-Peña
- Grupo de Biotecnología Enológica Aplicada, Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Madrid, Spain
| | - Dolores Gonzalez de Llano
- Grupo de Biotecnología Enológica Aplicada, Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Madrid, Spain
| | - M Victoria Moreno-Arribas
- Grupo de Biotecnología Enológica Aplicada, Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Madrid, Spain
| | - Adolfo J Martinez-Rodriguez
- Grupo de Microbiología y Biocatálisis de Alimentos, Departamento de Biotecnología y Microbiología de Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Madrid, Spain
| |
Collapse
|
40
|
Esteban-Fernández A, Zorraquín-Peña I, Ferrer MD, Mira A, Bartolomé B, González de Llano D, Moreno-Arribas MV. Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic. J Agric Food Chem 2018; 66:2071-2082. [PMID: 29464948 DOI: 10.1021/acs.jafc.7b05466] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Several benefits have been described for red wine polyphenols and probiotic strains in the promotion of colonic metabolism and health. On the contrary, knowledge about their role in the management of oral health is still scarce. In this work, the antiadhesive capacity of selected red wine polyphenols and oenological extracts against the oral pathogens Porphyromonas gingivalis, Fusobacterium nucleatum, and Streptococcus mutans in an in vitro model of human gingival fibroblasts has been explored as well as their complementary action with the candidate oral probiotic Streptococcus dentisani. Results highlighted the antiadhesive capacity of caffeic and p-coumaric acids as well as grape seed and red wine oenological extracts. Both, caffeic and p-coumaric acids increased their inhibition potential against S. mutans adhesion when combined with S. dentisani. Additionally, UHPLC-MS/MS analysis demonstrated the oral metabolism of wine phenolics due to both, cellular and bacterial activity.
Collapse
Affiliation(s)
- Adelaida Esteban-Fernández
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , CSIC-UAM , c/Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Irene Zorraquín-Peña
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , CSIC-UAM , c/Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Maria D Ferrer
- Department of Health and Genomics, Center for Advanced Research in Public Health , FISABIO Foundation , 46020 Valencia , Spain
- CIBER Epidemiology and Public Health , 28029 Madrid , Spain
| | - Alex Mira
- Department of Health and Genomics, Center for Advanced Research in Public Health , FISABIO Foundation , 46020 Valencia , Spain
- CIBER Epidemiology and Public Health , 28029 Madrid , Spain
| | - Begoña Bartolomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , CSIC-UAM , c/Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - Dolores González de Llano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , CSIC-UAM , c/Nicolás Cabrera, 9 , 28049 Madrid , Spain
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) , CSIC-UAM , c/Nicolás Cabrera, 9 , 28049 Madrid , Spain
| |
Collapse
|
41
|
Esteban-Fernández A, Ibañez C, Simó C, Bartolomé B, Moreno-Arribas MV. An Ultrahigh-Performance Liquid Chromatography–Time-of-Flight Mass Spectrometry Metabolomic Approach to Studying the Impact of Moderate Red-Wine Consumption on Urinary Metabolome. J Proteome Res 2018; 17:1624-1635. [DOI: 10.1021/acs.jproteome.7b00904] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Adelaida Esteban-Fernández
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera, 9 Campus de Cantoblanco, CEI UAM+CSIC, 28049 Madrid, Spain
| | - Clara Ibañez
- IMDEA Alimentación, Carretera de Canto Blanco no. 8, 28049 Madrid, Spain
| | - Carolina Simó
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera, 9 Campus de Cantoblanco, CEI UAM+CSIC, 28049 Madrid, Spain
| | - Begoña Bartolomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera, 9 Campus de Cantoblanco, CEI UAM+CSIC, 28049 Madrid, Spain
| | - M. Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera, 9 Campus de Cantoblanco, CEI UAM+CSIC, 28049 Madrid, Spain
| |
Collapse
|
42
|
de Llano DG, Arroyo A, Cárdenas N, Rodríguez JM, Moreno-Arribas MV, Bartolomé B. Strain-specific inhibition of the adherence of uropathogenic bacteria to bladder cells by probiotic Lactobacillus spp. Pathog Dis 2018; 75:3586811. [PMID: 28402532 DOI: 10.1093/femspd/ftx043] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Accepted: 04/10/2017] [Indexed: 12/17/2022] Open
Abstract
Urinary tract infections (UTIs), one of most common infections worldwide, face high recurrence rates and increasing antimicrobial resistance. Probiotic bacteria, especially of the genus Lactobacillus, are considered a promising preventive and/or treatment therapy against UTIs. In order to elucidate the mechanisms involved in these beneficial effects, we studied the impact of different Lactobacillus strains (Lactobacillus salivarius UCM572, L. plantarum CLC17 and L. acidophilus 01) in the adherence of reference and clinical uropathogenic strains (Escherichia coli ATCC® 53503, E. coli 10791, Enterococcus faecalis 04-1, En. faecalis 08-1 and Staphylococcus epidermidis 08-3) to T24 epithelial bladder cells. In general, the Lactobacillus strains with previous in vivo evidence of beneficial effects against UTIs (L. salivarius UCM572 and L. acidophilus 01) significantly inhibited the adherence of the five uropathogens to T24 cells, displaying percentages of inhibition ranging between 22.2% and 43.9%, and between 16.5% and 53.7%, respectively. On the other hand, L. plantarum CLC17, a strain with no expected effects on UTIs, showed almost negligible anti-adherence effects.Therefore, these in vitro results suggest that inhibition of the adherence of uropathogens to epithelial bladder cells may be one of the mechanisms involved in the potential beneficial effects of probiotics against UTIs in vivo.
Collapse
Affiliation(s)
- Dolores González de Llano
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Amalia Arroyo
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Nivia Cárdenas
- Department of Nutrition, Food Science and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain
| | - Juan Miguel Rodríguez
- Department of Nutrition, Food Science and Food Technology, Complutense University of Madrid, 28040 Madrid, Spain
| | - M Victoria Moreno-Arribas
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Begoña Bartolomé
- Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| |
Collapse
|
43
|
Laguna L, Sarkar A, Bryant MG, Beadling AR, Bartolomé B, Victoria Moreno-Arribas M. Exploring mouthfeel in model wines: Sensory-to-instrumental approaches. Food Res Int 2017; 102:478-486. [DOI: 10.1016/j.foodres.2017.09.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 09/06/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
|
44
|
Esteban-Fernández A, Zorraquín-Peña I, González de Llano D, Bartolomé B, Moreno-Arribas MV. The role of wine and food polyphenols in oral health. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
45
|
Gil-Sánchez I, Ayuda-Durán B, González-Manzano S, Santos-Buelga C, Cueva C, Martín-Cabrejas MA, Sanz-Buenhombre M, Guadarrama A, Moreno-Arribas MV, Bartolomé B. Chemical characterization and in vitro colonic fermentation of grape pomace extracts. J Sci Food Agric 2017; 97:3433-3444. [PMID: 28026017 DOI: 10.1002/jsfa.8197] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/07/2016] [Accepted: 12/23/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Currently, there is growing interest in extracts derived from winery by-products because of their beneficial health properties, which are associated with the presence of bioactive compounds. In this paper, we have carried out the chemical characterization and in vitro colonic fermentation of four grape pomace (GP) extracts rich in polyphenols and dietary fibre. RESULT Firstly, phenolic and dietary fibre composition of the GP extracts was determined. The highest individual phenolic concentrations corresponded to gallic and ellagic acids, followed by catechins and flavonols. The non-digestible fibre fraction ranged from 66% to 83% of the GP extracts, which indicated that they mainly contained non-digestible cell wall components. Secondly, when GP extracts were subjected to fermentation by faecal microbiota, a total of 16 bacterial phenolic metabolites were found in the fermented samples, confirming that polyphenols contained in the GP extracts were metabolized to different active metabolites by microbiota. In addition, the GP extracts tended to promote the growth of intestinal microbiota, although it was only significant for the Enterococcus group. CONCLUSION These findings, together with other information available in the literature, support the high added value of products obtained from winery by-products. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Salamanca, Spain
| | | | | | - Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | | | | | | | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| |
Collapse
|
46
|
Esteban-Fernández A, Rendeiro C, Spencer JPE, Del Coso DG, de Llano MDG, Bartolomé B, Moreno-Arribas MV. Neuroprotective Effects of Selected Microbial-Derived Phenolic Metabolites and Aroma Compounds from Wine in Human SH-SY5Y Neuroblastoma Cells and Their Putative Mechanisms of Action. Front Nutr 2017; 4:3. [PMID: 28352628 PMCID: PMC5348642 DOI: 10.3389/fnut.2017.00003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Accepted: 02/20/2017] [Indexed: 12/04/2022] Open
Abstract
Moderate wine consumption has shown the potential to delay the onset of neurodegenerative diseases. This study investigates the molecular mechanisms underlying the protective effects of wine-derived phenolic and aroma compounds in a neuroinflammation model based on SIN-1 stress-induced injury in SH-SY5Y neuroblastoma cells. Cell pretreatment with microbial metabolites found in blood after wine consumption, 3,4-dihydroxyphenylacetic (3,4-DHPA), 3-hydroxyphenylacetic acids and salicylic β-d-O-glucuronide, at physiologically concentrations (0.1–10 μM) resulted in increased cell viability versus SIN-1 control group (p < 0.05). Results also showed significant decreases in mitogen-activated protein kinase (MAPK) p38 and ERK1/2 activation as well as in downstream pro-apoptotic caspase-3 activity by some of the studied compounds. Moreover, pretreatment with p38, MEK, and ERK1/2-specific inhibitors, which have a phenolic-like structure, also resulted in an increase on cell survival and a reduction on caspase-3 activity levels. Overall, these results contribute with new evidences related to the neuroprotective actions of wine, pointing out that wine-derived human metabolites and aroma compounds may be effective at protecting neuroblastoma cells from nitrosative stress injury by inhibiting neuronal MAPK p38 and ERK1/2, as well as downstream caspase 3 activity.
Collapse
Affiliation(s)
- A Esteban-Fernández
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain; Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
| | - C Rendeiro
- Beckman Institute for Advanced Science and Technology, University of Illinois Urbana-Champaign , Champaign, IL , USA
| | - J P E Spencer
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading , Reading , UK
| | - D Gigorro Del Coso
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM , Madrid , Spain
| | - M D González de Llano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM , Madrid , Spain
| | - B Bartolomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM , Madrid , Spain
| | - M V Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM , Madrid , Spain
| |
Collapse
|
47
|
Navarro-Hoyos M, Lebrón-Aguilar R, Quintanilla-López JE, Cueva C, Hevia D, Quesada S, Azofeifa G, Moreno-Arribas MV, Monagas M, Bartolomé B. Proanthocyanidin Characterization and Bioactivity of Extracts from Different Parts of Uncaria tomentosa L. (Cat's Claw). Antioxidants (Basel) 2017; 6:E12. [PMID: 28165396 PMCID: PMC5384175 DOI: 10.3390/antiox6010012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 01/11/2017] [Accepted: 01/26/2017] [Indexed: 11/17/2022] Open
Abstract
Apart from alkaloids, bioactive properties of Uncaria tomentosa L. have been attributed to its phenolic constituents. Although there are some reports concerning low-molecular-weight polyphenols in U. tomentosa, its polymeric phenolic composition has been scarcely studied. In this study, phenolic-rich extracts from leaves, stems, bark and wood (n = 14) of Uncaria tomentosa plants from several regions of Costa Rica were obtained and analysed in respect to their proanthocyanidin profile determined by a quadrupole-time-of-flight analyser (ESI-QTOF MS). Main structural characteristics found for U. tomentosa proanthocyanidins were: (a) monomer composition, including pure procyanidins (only composed of (epi)catechin units) and propelargonidins (only composed of (epi)afzelechin units) as well as mixed proanthocyanidins; and (b) degree of polymerization, from 3 up to 11 units. In addition, U. tomentosa phenolic extracts were found to exhibit reasonable antioxidant capacity (ORAC (Oxygen Radical Absorbance Capacity) values between 1.5 and 18.8 mmol TE/g) and antimicrobial activity against potential respiratory pathogens (minimum IC50 of 133 µg/mL). There were also found to be particularly cytotoxic to gastric adenocarcinoma AGS and colon adenocarcinoma SW620 cell lines. The results state the particularities of U. tomentosa proanthocyanidins and suggest the potential value of these extracts with prospective use as functional ingredients.
Collapse
Affiliation(s)
- Mirtha Navarro-Hoyos
- Department of Chemistry, University of Costa Rica (UCR), Sede Rodrigo Facio, San Pedro de Montes de Oca, San José 2060, Costa Rica.
| | - Rosa Lebrón-Aguilar
- Institute of Physical Chemistry "Rocasolano", CSIC,C/ Serrano 119, Madrid 28006, Spain.
| | | | - Carolina Cueva
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain.
| | - David Hevia
- IUOPA-Redox Biology Group, Department of Cellular Morphology and Biology, Faculty of Medicine, University of Oviedo, C/ Julian Claveria 6, Oviedo 33006, Spain.
| | - Silvia Quesada
- Department of Biochemistry, School of Medicine, University of Costa Rica (UCR), Sede Rodrigo Facio, San Pedro de Montes de Oca, San José 2060, Costa Rica.
| | - Gabriela Azofeifa
- Department of Biochemistry, School of Medicine, University of Costa Rica (UCR), Sede Rodrigo Facio, San Pedro de Montes de Oca, San José 2060, Costa Rica.
| | | | - María Monagas
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain.
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain.
| |
Collapse
|
48
|
Gutiérrez-Díaz I, Fernández-Navarro T, Salazar N, Bartolomé B, Moreno-Arribas MV, de Andres-Galiana EJ, Fernández-Martínez JL, de Los Reyes-Gavilán CG, Gueimonde M, González S. Adherence to a Mediterranean Diet Influences the Fecal Metabolic Profile of Microbial-Derived Phenolics in a Spanish Cohort of Middle-Age and Older People. J Agric Food Chem 2017; 65:586-595. [PMID: 28029051 DOI: 10.1021/acs.jafc.6b04408] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Despite the evidence regarding the influence of certain polyphenol food sources on the metabolic profile in feces, the association between the different phenolics provided by the diet and the fecal phenolic profile has not been elucidated. In this study, the composition of phenolic metabolites in fecal solutions was analyzed by UPLC-ESI-MS/MS in 74 volunteers. This fecal phenolic profile showed a high interindividual variation of the different compounds analyzed, phenylacetic and phenylpropionic acids being the major classes of phenolic metabolites excreted in feces. Subjects with higher adherence to a Mediterranean dietary pattern presented greater fecal concentrations of benzoic and 3-hydroxyphenylacetic acids, positively correlated with the intake of the principal classes and subclasses of polyphenols and fibers, and higher levels of Clostridium cluster XVIa and Faecalibacterium prausnitzii. These results provide a link among the Mediterranean dietary pattern, the bioactive compounds of the diet, and the fecal metabolic phenolic profile.
Collapse
Affiliation(s)
- Isabel Gutiérrez-Díaz
- Department of Functional Biology, University of Oviedo , C/Julián Clavería s/n, Oviedo, 33006 Asturias, Spain
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - Tania Fernández-Navarro
- Department of Functional Biology, University of Oviedo , C/Julián Clavería s/n, Oviedo, 33006 Asturias, Spain
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - Nuria Salazar
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, CEI UAM-CSIC , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Victoria Moreno-Arribas
- Institute of Food Science Research (CIAL), CSIC-UAM, CEI UAM-CSIC , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | | | | | - Clara G de Los Reyes-Gavilán
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - Miguel Gueimonde
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC) , Paseo Río Linares s/n, Villaviciosa, 33300 Asturias, Spain
| | - Sonia González
- Department of Functional Biology, University of Oviedo , C/Julián Clavería s/n, Oviedo, 33006 Asturias, Spain
| |
Collapse
|
49
|
Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MV. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules 2017; 22:E189. [PMID: 28125039 PMCID: PMC6155689 DOI: 10.3390/molecules22020189] [Citation(s) in RCA: 148] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 01/14/2017] [Accepted: 01/19/2017] [Indexed: 12/29/2022] Open
Abstract
Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer's preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.
Collapse
Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Javier Ruiz
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Adelaida Esteban-Fernández
- CIAL-Institute of Food Science Research (CSIC-UAM), Dpt. Food Biotechnology and Microbiology, 28049 Madrid, Spain.
| | - Eva Navascués
- Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, 28040 Madrid, Spain.
| | - Domingo Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Antonio Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - M Victoria Moreno-Arribas
- CIAL-Institute of Food Science Research (CSIC-UAM), Dpt. Food Biotechnology and Microbiology, 28049 Madrid, Spain.
| |
Collapse
|
50
|
Cueva C, Gil-Sánchez I, Ayuda-Durán B, González-Manzano S, González-Paramás AM, Santos-Buelga C, Bartolomé B, Moreno-Arribas MV. An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health. Molecules 2017; 22:E99. [PMID: 28067835 PMCID: PMC6155716 DOI: 10.3390/molecules22010099] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 12/30/2016] [Accepted: 01/04/2017] [Indexed: 12/16/2022] Open
Abstract
Over the last few decades, polyphenols, and flavonoids in particular, have attracted the interest of researchers, as they have been associated with the health-promoting effects derived from diets rich in vegetables and fruits, including moderate wine consumption. Recent scientific evidence suggests that wine polyphenols exert their effects through interactions with the gut microbiota, as they seem to modulate microbiota and, at the same time, are metabolized by intestinal bacteria into specific bioavailable metabolites. Microbial metabolites are better absorbed than their precursors and may be responsible for positive health activities in the digestive system (local effects) and, after being absorbed, in tissues and organs (systemic effects). Differences in gut microbiota composition and functionality among individuals can affect polyphenol activity and, therefore, their health effects. The aim of this review is to integrate the understanding of the metabolism and mechanisms of action of wine polyphenols at both local and systemic levels, underlining their impact on the gut microbiome and the inter-individual variability associated with polyphenols' metabolism and further physiological effects. The advent of promising dietary approaches linked to wine polyphenols beyond the gut microbiota community and metabolism are also discussed.
Collapse
Affiliation(s)
- Carolina Cueva
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| | - Irene Gil-Sánchez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| | - Begoña Ayuda-Durán
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Susana González-Manzano
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Ana María González-Paramás
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Begoña Bartolomé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM. Nicolás Cabrera, 9. Campus de Cantoblanco, 28049 Madrid, Spain.
| |
Collapse
|