Faecal Metabolomic Fingerprint after Moderate Consumption of Red Wine by Healthy Subjects

Abstract

Faecal metabolome contains information on the metabolites found in the intestine, from which knowledge about the metabolic function of the gut microbiota can be obtained. Changes in the metabolomic profile of faeces reflect, among others, changes in the composition and activity of the intestinal microorganisms. In an effort to improve our understanding of the biological effects that phenolic compounds (including red wine polyphenols) exert at the gut level, in this foodomic study we have undertaken a metabolome characterization of human faeces after moderate consumption of red wine by healthy subjects for 4 weeks. Namely, a nontargeted metabolomic approach based on the use of UHPLC-TOF MS was developed to achieve the maximum metabolite information on 82 human faecal samples. After data processing and statistical analysis, 37 metabolites were related to wine intake, from which 20 could be tentatively or completely identified, including the following: (A) wine compounds, (B) microbial-derived metabolites of wine polyphenols, and (C) endogenous metabolites and/or others derived from other nutrient pathways. After wine consumption, faecal metabolome was fortified in flavan-3-ols metabolites. Also, of relevance was the down regulation of xanthine and bilirubin-derived metabolites such as urobilinogen and stercobilin after moderate wine consumption. As far as we know, this is the first study of the faecal metabolome after wine intake.

Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine

“…The volunteers were previously grouped in three metabotypes as low, moderate, and high wine‐phenolic‐metabolizers according to their capacity to metabolize red wine polyphenols based on the total metabolites content . This result was consistent with the results described in another metabolomics study conducted with the same samples[38], in which it was observed higher variability of metabolites in four volunteers of the high and moderate wine‐phenolic metabolizer groups compared to the others volunteers . This work represents the first human intervention study focused on the effect of red wine consumption in gut microbiota that has been analyzed by metagenomics.…”

The chemistry of gut microbial metabolism of polyphenols

“…At this point in the catabolism of catechin, there are two possibilities: 1) reduction of the quinone carbonyl yields the corresponding p -hydroxy metabolite, which is subject to dehydroxylation (Figure 3, step iii), and 2) the quinone carbonyl is not reduced and hydride attack at the methide carbon yields a 3,4-dihydroxyphenyl metabolite which would eventually give rise to 3,4-dihydroxyphenyl-γ-valerolactone. Several authors have reported the latter compound as a product of gut microbial metabolism (Barroso, Sanchez-Patan, Martin-Alvarez et al, 2013; Goodrich, Neilson, 2014; Jimenez-Giron, Ibanez, Cifuentes et al, 2015; Margalef, Pons, Muguerza et al, 2014; Mulek, Hogger, 2015; Takagaki, Nanjo, 2013). …”

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

“…Several of the Foodomics works recently published have involved the use of other different strategies and have allowed the study of the effects of extracellular production of hydrogen peroxide by rosemary polyphenols on the anti‐proliferative activity of rosemary polyphenols against HT‐29 colon cancer cells or how these compounds, i.e., rosemary polyphenols, induce unfolded protein response and changes in cholesterol metabolism in HT29 colon cancer cells . These different analytical strategies have also involved the use of other liquid techniques (e.g., UHPLC, nano‐LC) hyphenated to high resolution mass spectrometry and they have allowed the investigation of the faecal metabolomic fingerprint after moderate consumption of red wine , the peptidomic study of the in vitro gastrointestinal digestion of bovine haemoglobin .…”