An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health

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.

Grape seed proanthocyanidins influence gut microbiota and enteroendocrine secretions in female rats

“…7 Although there is controversy in regard to whether the Firmicutes/Bacteroidetes ratio is a microbiome-marker of obesity, this ratio has been shown to have some health implications, in particular, higher values of this fraction have been associated with obesity and type 2 diabetes in different human and animal studies. [31][32][33] The few studies concerning flavanols and microbiota modulation suggest that acting on intestinal microbiota could be a mechanism for flavonoids to exert beneficial effects, as suggested for red wine 34,35 or by cocoa flavanols. 36 Conclusions of these reviews agree that more evidence is required to define the relationship between flavanols, microbiota and health effects.…”

Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations

“…and to the regulation of immune and neurodendocrine functions. Some of these effects are mediated by products of bacterial metabolism, such as short-chain fatty acids (SCFA), including propionate, butyrate or acetate, which influence the gut barrier, the inflammatory tone and the metabolic homeostatic control in different tissues [74]. To date, little is known about the effect of nanoparticles on the intestinal microbiota, but what is known is that there are numerous factors that can produce an imbalance in the intestinal bacterial populations, like food, triggering certain diseases.…”

“…When Ag-NPs interact with proteins, a corona is always formed and it decreases the entry of nanoparticles into cells and therefore, cellular toxicity decreases [97]. Gil-Sánchez et al [74] evaluated the effect of static in vitro digestion on silver nanoparticles with two types of coating. It was observed that the glutathione-coated nanoparticles agglomerated less than those that had the polyethylene glycol coating and were less toxic to colon cells.…”

Complementary and Alternative Medicine Strategies for Therapeutic Gut Microbiota Modulation in Inflammatory Bowel Disease and their Next-Generation Approaches

“…Microbial modulation has been reported in animal or human studies, or both, by; epigallocatechin gallate (EGCG, main catechin of green tea) [128–131], ellagic acid and ellagitannis (pomegranate, raspberries, blackberries, strawberries and chestnuts) [132, 133], ginseng saponins (ginsenodises) [134, 135], and resveratrol (red wine) [136, 137]. In vitro evidence has shown that naringenin (a flavone) can inhibit growth and adhesion of Gram-negative pathogen Salmonella typhimurium , yet enhance proliferation of the anti-inflammatory probiotic strain L. rhamnosus [138, 139].…”