Stability of saliva microbiota during moderate consumption of red wine

Barroso, Elvira; Martín, Virginia; Martínez-Cuesta, M. Carmen; Peláez, Carmen; Requena, Teresa

doi:10.1016/j.archoralbio.2015.09.015

Cited by 15 publications

(5 citation statements)

References 44 publications

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“…Like sugar, excessive alcohol consumption can also cause an imbalance of the oral microbiome (Yussof et al, 2020). However, on the contrary, some believe that red wine and enological extracts exert some antibacterial effects (Sanchez et al, 2019), and that regular and moderate red wine consumption does not alter the overall diversity and stability of representative bacterial groups in human saliva (Barroso et al, 2015). Further research is required to confirm whether alcohol consumption is beneficial to oral health.…”

Section: Dietary Changesmentioning

confidence: 99%

The Oral Microbiota: Community Composition, Influencing Factors, Pathogenesis, and Interventions

et al. 2022

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The human oral cavity provides a habitat for oral microbial communities. The complexity of its anatomical structure, its connectivity to the outside, and its moist environment contribute to the complexity and ecological site specificity of the microbiome colonized therein. Complex endogenous and exogenous factors affect the occurrence and development of the oral microbiota, and maintain it in a dynamic balance. The dysbiotic state, in which the microbial composition is altered and the microecological balance between host and microorganisms is disturbed, can lead to oral and even systemic diseases. In this review, we discuss the current research on the composition of the oral microbiota, the factors influencing it, and its relationships with common oral diseases. We focus on the specificity of the microbiota at different niches in the oral cavity, the communities of the oral microbiome, the mycobiome, and the virome within oral biofilms, and interventions targeting oral pathogens associated with disease. With these data, we aim to extend our understanding of oral microorganisms and provide new ideas for the clinical management of infectious oral diseases.

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Section: Dietary Changesmentioning

confidence: 99%

The Oral Microbiota: Community Composition, Influencing Factors, Pathogenesis, and Interventions

et al. 2022

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“…Since the first stage of wine consumption is in the oral cavity, the processing of wine components by oral microbiota and the modulation of a diversity of bacteria by these components could be relevant. According to some recent data, the overall diversity and stability of representative bacterial groups of the human saliva is not disturbed by regular to moderate red wine consumption [ 83 ].…”

Section: Bioavailability Of Red Wine Phenolicsmentioning

confidence: 99%

Wine Flavonoids in Health and Disease Prevention

et al. 2017

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Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health-promoting effects. More in vivo results as well as studies focused on flavonoid metabolites are still required. Moreover, it is also necessary to better understand how biological interactions (with microbiota and cells, enzymes or general biological systems) could interfere with flavonoid bioavailability.

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“…For example, after supplementation for three months in 58 volunteers with nine capsules of flavanol-rich green tea extract per day, equivalent to several 100 ml cups daily, there was no change in the gut microbiota [109]. The oral microbiota is also stable to red wine consumption [110]. Similarly, a study in which 25 volunteers consumed a (poly)phenol-rich boysenberry beverage, an apple fibre-rich beverage, or both in combination (2 × 175 ml/day), failed to establish any change in the gut microbiota or short chain fatty acid production [111].…”

Section: Prebiotic Effectsmentioning

confidence: 99%

Role of the small intestine, colon and microbiota in determining the metabolic fate of polyphenols

Williamson

Clifford

2017

Biochemical Pharmacology

265

172

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Please cite this article as: G. Williamson, M.N. Clifford, Role of the small intestine, colon and microbiota in determining the metabolic fate of polyphenols, Biochemical Pharmacology (2017), doi: http://dx.doi.org/10.1016/ j. bcp.2017.03.012 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. 1Role of the small intestine, colon and microbiota in determining the metabolic fate of in the small intestine, or reaches the colon and is subject to extensive catabolism by colonic microbiota. Untransformed substrates may be absorbed, appearing in plasma primarily as methylated, sulfated and glucuronidated derivatives, with in some cases the unchanged substrate. Many of the catabolites are well absorbed from the colon and appear in the plasma either similarly conjugated, or as glycine conjugates, or in some cases unchanged.Although many (poly)phenol catabolites have been identified in human plasma and / or urine, the pathways from substrate to final catabolite, and the species of bacteria and enzymes involved, are still scarcely reported. While it is clear that the composition of the human gut microbiota can be modulated in vivo by supplementation with some (poly)phenol-rich commodities, such modulation is definitely not an inevitable consequence of supplementation, it depends on the treatment, length of time and on the individual metabotype, and it is not clear whether the modulation is sustained when supplementation ceases. Some catabolites have been recorded in plasma of volunteers at concentrations similar to those shown to be effective in in vitro studies suggesting that some benefit may be achieved in vivo by diets yielding such catabolites. and are also present at high levels in supplements [4], and form essential components of many Chinese medicines [5]. A study within the European Prospective Investigation intoCancer and Nutrition (EPIC) using the Phenol Explorer database reported that the cohort studied consumed 427 different polyphenols including 94 that were consumed at a rate of >1 g/day. The estimated total polyphenol consumption ranged from 584 mg/day by Greek women to 1786 mg/day for men in Aarhus-Denmark. The corresponding data for Greek men and for Aarhus women were 744 mg/day and 1626 mg/ day, respectively, with all data adjusted for age and weighted by season and weekday of dietary recall [6]. This study defined the major contributors to be the phenolic acids (predominantly the caffeoylquinic acids (27-53%), also called chlorogenic acids) and flavonoids (predominantly flavanols (16-29%), proanthocyanidins (5-9%) and theaflavins (14-25%)) [6]. Hydroxybenzoic acids (3.3-7.4%), alkyl-phenols (1.6...

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Stability of saliva microbiota during moderate consumption of red wine

Abstract: The overall diversity and stability of representative bacterial groups of the human saliva is not disturbed due to regular-moderate red wine consumption.

Cited by 15 publications

References 44 publications

The Oral Microbiota: Community Composition, Influencing Factors, Pathogenesis, and Interventions

The Oral Microbiota: Community Composition, Influencing Factors, Pathogenesis, and Interventions

Wine Flavonoids in Health and Disease Prevention

Role of the small intestine, colon and microbiota in determining the metabolic fate of polyphenols

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