A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health

Abstract

Gut microbiome determines the impact of wine consumption in gut metabolome.

Factors driving the inter-individual variability in the metabolism and bioavailability of (poly)phenolic metabolites: A systematic review of human studies

“…3-HPPAs 5. 3-HBAs U Excretion (μμmol/mmol creatinine) ClP PCA- and PLS-DA-based, forming 3 clusters Normalization: centering + unit variance scaling Metabotype 1: ↑ 3ʹ-HPVLs and ↑ 3ʹ, 4ʹ-dHPVLs producers Metabotype 2: ↑ 3ʹ-HCAs, ↑ 3-HPPAs, ↑ 3-HBAs producers Metabotype 3: ↓↓ metabolite producers Undefined Muñoz-González et al, 2013 [ 100 ]; Belda et al, 2021 [ 101 ] n = 33 (F/M); Age: 20.0– – 65.0 y/o Red wine Benzoic acids Phenols Phenylacetic acids Phenylpropionic acids Cinnamic acids Silbenes Flavan-3-ols Flavonols Anthocyanins Total polyphenols metabolites Fe Excretion (μμg/g) CoP Tertiles of low (<500), medium 500–-1000), and high (>1000) polyphenol excretion 21% ↑ excretors 39% medium excretors 39% ↓ excretors Undefined Gut microbiota ADME, Absorption, Distribution, Metabolism and Excretion; IIV, inter-individual variability; F, females; M, males. 3ʹ-HPVLs, 3ʹ-(hydroxyphenyl)-γ-valerolactones; 4ʹ-HPVLs, 4ʹ-(hydroxyphenyl)-γ-valerolactones; 3ʹ,4ʹ-dHPVLs, 3ʹ,4ʹ-(dihydroxyphenyl)-γ-valerolactones; 3ʹ-HCAs, 3ʹ-hydroxycinnamic acids; 3-HPPAs, 3-(3′-hydroxyphenyl)propanoic acids; 3-HBAs, 3-hydroxybenzoic acids; ENL, enterolactone.…”

“…Also for this reason, studies that consider many (poly)phenol sub-classes at the same time and assess IIV in the production of their metabolites/catabolites, trying to define broader phenolic metabotypes and the determinants involved, are missing. Just a few examples have been published in the literature, focused on cranberry [ 55 ] or wine [ 56 , 57 ] phenolic metabolites, in which volunteers were clustered on the base of the type and/or amount of phenolics excreted beyond the metabolic pathway of a single family of dietary (poly)phenols. Another very recent example is the administration of a supplement containing ellagitannins/ellagic acid, resveratrol, and isoflavones to 127 healthy adults, where up to 10 different combinations of urolithin-, lunularin- and equol-producing and non-producing metabotypes were found to coexist in the studied population [ 130 ].…”

Akkermansia muciniphila and Alcohol‐Related Liver Diseases. A Systematic Review

“…Although moderate and regular consumption of red wine has been demonstrated to increase the abundance of A. muciniphila in the microbiota of wine consumers, it was only observed in the high metabolizers of wine‐polyphenols. [ 118 ] Additionally, Cuervo et al [ 119 ] failed to demonstrate a change in the abundance of A. muciniphila in people with regular consumption of red wine.…”

“…Although moderate and regular consumption of red wine has been demonstrated to increase the abundance of A. muciniphila in the microbiota of wine consumers, it was only observed in the high metabolizers of wine-polyphenols. [118] Additionally, Cuervo et al [119] failed to demonstrate a change in the abundance of A. muciniphila in people with regular consumption of red wine. In summary, in preclinical models and in humans, ethanol was mostly shown to decrease microbial diversity, to create a dysbiosis, which is often defined as a compositional and functional alteration of the gut microbiome, and to decrease the abundance of A. muciniphila, thereby decreasing intestinal permeability and mucus thickness, and increasing local and systemic inflammation (Figure 2).…”

Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine

“…In China, traditional alcoholic beverages, including beer and Baijiu, used to make up most of the traditional alcohol market (Garcia‐Cortijo, Villanueva, Castillo‐Valero, & Li, 2019). In the past few years, the health benefits of components in wine, such as phenolic compounds, have been demonstrated, combined with the increase in consumer health awareness, which have contributed to the popularity of wine among consumers (Belda et al, 2021; Gambini et al, 2021). In addition to that, the improved living standard of people has also promoted wine industry (Deroover, Siegrist, Brain, McIntyre, & Bucher, 2021; Garcia‐Cortijo et al, 2019).…”