Effect of acute and chronic red wine consumption on lipopolysaccharide concentrations

Clemente‐Postigo, Mercedes; Queipo-Ortuño, María Isabel; Boto‐Ordóñez, María; Coín‐Aragüez, Leticia; Roca-Rodríguez, María del Mar; Delgado-Lista, Javier; Cardona, Fernando; Andrés‐Lacueva, Cristina; Tinahones, Francisco J.

doi:10.3945/ajcn.112.051128

Cited by 68 publications

(59 citation statements)

References 51 publications

(49 reference statements)

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“…Consistent with diets for CVD prevention (Eckel et al, 2013) and other dietary indices [e.g., Healthy Eating Index, Diet Quality Index (Kourlaba & Panagiotakos, 2009)], conceptual weights were assigned prior to averaging into a dietary quality index, Healthy Eating Preference Index (HEPI): fruits/vegetables (+3), protein (+1), fat (−3), sweets (−3), salty food (−3), wine (+2), and variety score (+2). Specific to red wine, moderate consumption is part of Mediterranean diet that associates with favorable effects on cardiovascular risk factors (Rees, et al, 2013), possibly through improved glucose metabolism (Chiva-Blanch et al, 2013) and lipopolysaccharide concentrations (Clemente-Postigo et al, 2013). The averaging liking for wine in the current study suggested that most participants were moderate drinkers.…”

Section: Methodsmentioning

confidence: 99%

Dietary behaviors of adults born prematurely may explain future risk for cardiovascular disease

et al. 2016

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Being born prematurely associates with greater cardiovascular disease (CVD) risk in adulthood. Less understood are the unique and joint associations of dietary patterns and behaviors to this elevated risk among adults who are born prematurely. We aimed to model the associations between term status, dietary and lifestyle behaviors with CVD risk factors while accounting for the longitudinal effects of family protection, and medical or environmental risks. In wave-VIII of a longitudinal study, 23-year olds born prematurely (PT-adults, n=129) and full term (FT-adults, n=38) survey-reported liking for foods/beverages and activities, constructed into indexes of dietary quality and sensation-seeking, dietary restraint and physical activity. Measured CVD risk factors included fasting serum lipids and glucose, blood pressure and adiposity. In bivariate relationships, PT-adults reported lower dietary quality (including less affinity for protein-rich foods and higher affinity for sweets), less liking for sensation-seeking foods/activities, and less restrained eating did FT-adults. In comparison to nationally-representative values and the FT-adults, PT-adults showed greater level of CVD factors for blood pressure and serum lipids. In structural equation modeling, dietary quality completely mediated the association between term status and HDL-cholesterol (higher quality, lower HDL-cholesterol) yet joined term status to explain variability in systolic blood pressure (PT-adults with lowest dietary quality had highest blood pressures). Through lower dietary quality, being born prematurely was indirectly linked to higher cholesterol/HDL, higher LDL/HDL and elevated waist/hip ratios. The relationship between dietary quality and CVD risk was strongest for PT-adults who had developed greater cumulative medical risk. Protective environments failed to attenuate relationships between dietary quality and elevated CVD risk among PT-adults. In summary, less healthy dietary behaviors contribute to elevated CVD risk among young adults who are born prematurely.

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Section: Methodsmentioning

confidence: 99%

Dietary behaviors of adults born prematurely may explain future risk for cardiovascular disease

et al. 2016

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“…The relative richness of Prevotella spp. and Prevotellaceae is frequently modulated following dietary interventions (49,50) and, in general, by lifestyle modifications (51), suggesting that these microorganisms represent active and rapidly reacting components of the human intestinal microbiota (37). Notably, Prevotella spp.…”

Section: Discussionmentioning

confidence: 99%

Consumption of a Bifidobacterium bifidum Strain for 4 Weeks Modulates Dominant Intestinal Bacterial Taxa and Fecal Butyrate in Healthy Adults

Gargari

Taverniti

Balzaretti

et al. 2016

Appl Environ Microbiol

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Modulation of the intestinal microbial ecosystem (IME) is a useful target to establish probiotic efficacy in a healthy population. We conducted a randomized, double-blind, crossover, and placebo-controlled intervention study to determine the impact of Bifidobacterium bifidum strain Bb on the IME of adult healthy volunteers of both sexes. High-throughput 16S rRNA gene sequencing was used to characterize the fecal microbiota before and after 4 weeks of daily probiotic cell consumption. The intake of approximately one billion live B. bifidum cells affected the relative abundance of dominant taxa in the fecal microbiota and modulated fecal butyrate levels. Specifically, Prevotellaceae (P ‫؍‬ 0.041) and Prevotella (P ‫؍‬ 0.034) were significantly decreased, whereas Ruminococcaceae (P ‫؍‬ 0.039) and Rikenellaceae (P ‫؍‬ 0.010) were significantly increased. We also observed that the probiotic intervention modulated the fecal concentrations of butyrate in a manner dependent on the initial levels of short-chain fatty acids (SCFAs). In conclusion, our study demonstrates that a single daily administration of Bifidobacterium bifidum strain Bb can significantly modify the IME in healthy (not diseased) adults. These findings demonstrate the need to reassess the notion that probiotics do not influence the complex and stable IME of a healthy individual. IMPORTANCEFoods and supplements claimed to contain health-promoting probiotic microorganisms are everywhere these days and mainly intended for consumption by healthy people. However, it is still debated what actual effects probiotic products may have on the healthy population. In this study, we report the results of an intervention trial aimed at assessing the modifications induced in the intestinal microbial ecosystem of healthy adults from the consumption of a probiotic product. Our results demonstrate that the introduction of a probiotic product in the dietary habits of healthy people may significantly modify dominant taxa of the intestinal microbiota, resulting in the modulation of short-chain fatty acid concentrations in the gut. The overall changes witnessed in the probiotic intervention indicate a mechanism of microbiota modulation that could have potential effects on human health.

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“…In separate work involving a singular traditional food or medicinal agent, the anti-inflammatory botanical Sophora flavescens, researchers, again using LPS as the inducing agent, found a more pronounced anti-inflammatory and antioxidant activity with the fermented form [151]. Recently red wine has been shown to increase Bifidobacterium levels, which in turn correlates with lower serum LPS concentrations [152]. Fermented grape pomace yields more total antioxidants and antioxidant activity than its unfermented counterpart [153].…”

Section: The Potential Of Fermented Foodsmentioning

confidence: 99%

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Selhub

Logan²,

Bested

2014

J Physiol Anthropol

210

130

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The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.

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Effect of acute and chronic red wine consumption on lipopolysaccharide concentrations

Abstract: Chronic RW consumption increases Bifidobacterium and Prevotella amounts, which may have beneficial effects by leading to lower LPS concentrations. This trial was registered at controlled-trials.com as ISRCTN88720134.

Cited by 68 publications

References 51 publications

Dietary behaviors of adults born prematurely may explain future risk for cardiovascular disease

Dietary behaviors of adults born prematurely may explain future risk for cardiovascular disease

Consumption of a Bifidobacterium bifidum Strain for 4 Weeks Modulates Dominant Intestinal Bacterial Taxa and Fecal Butyrate in Healthy Adults

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

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