6533b870fe1ef96bd12d0579
RESEARCH PRODUCT
Microbial metabolomic fingerprinting in urine after regular dealcoholized red wine consumption in humans.
Mireia Urpi-sardaFrancisco J. TinahonesDolores CorellaDolores CorellaMaría Isabel Queipo-ortuñoMaría Boto-ordóñezCristina Andres-lacuevaRamon EstruchRamon Estruchsubject
AdultMaleMicrobial metabolismWineUrineHealth benefitsBiologyUrineMass Spectrometrychemistry.chemical_compoundMetabolomicsPhenolsHumansMetabolomicsEthanol metabolismChromatography High Pressure LiquidAgedWineBacteriaEthanolMicrobiotaGeneral ChemistryMetabolismMiddle AgedPyrogallolchemistryBiochemistryCardiovascular DiseasesGeneral Agricultural and Biological Sciencesdescription
The regular consumption of dealcoholized red wine (DRW) has demonstrated benefits in cardiovascular risk factors. The analysis of phenolic metabolites formed in the organism, especially those that could come from microbiota metabolism, would help to understand these benefits. The aim of this study was to determine the widest urinary metabolomic fingerprinting of phenolics and microbial-derived phenolic acids (n = 61) after regular intake of DRW in men at high cardiovascular risk by UPLC-MS/MS using a targeted approach. Up to 49 metabolites, including phase II and microbial phenolic metabolites, increased after DRW consumption compared to baseline (P < 0.05). The highest percentage of increase was found for microbial metabolites from anthocyanin degradation such as syringic, p-coumaric, gallic acids and pyrogallol and from flavan-3-ols degradation such as hydroxyphenylvalerolactones and (epi)catechins. These findings provide the most complete metabolic fingerprinting after wine consumption, amplifying the spectrum of microbial derived metabolites and their potential bioactivity related with health benefits.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-09-17 | Journal of agricultural and food chemistry |