WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 4 - WAC - Oral presentations 9 Simgi® platform as a tool for the study of wine active compounds in the  gastrointestinal tract

Simgi® platform as a tool for the study of wine active compounds in the  gastrointestinal tract

Abstract

Simgi® platform pursues the need for dynamic in vitro simulation of the human gastrointestinal tract optimized and adapted to food safety and health fields. The platform has confirmed the model’s suitability since its first’s studies with the consistency between the simulated colonic metabolism of wine polyphenols and the metabolic evolution observed with the intake of wine in human intervention studies [1]. 

Functioning under computer control of the physicochemical parameters, simgi® system is able to simulate separately or continuously the steps of gastric, intestinal digestion and colonic fermentation. In particular, this modular configuration has allowed the simulation of gastrointestinal digestions of red wine [1] or soluble grape extracts [2], and gastrointestinal survival of probiotic enological yeasts [3], as well as the evaluation of the food matrix effect when wine and its active compounds are ingested in combination with proteins, lipids or sugars. 

The physiological conditions of the ascending, transverse and descending regions of the colon are reproduced sequentially and include the human microbial intestinal community what makes able to study the interaction between gut microbiota and polyphenols. Part of simgi® simulation studies have been carried out with wine and winery by-products using healthy [2] and diabetic microbiota. Furthermore, the dynamic operation of simgi® system made it feasible to simulate a chronic intake (14 days) of a red grape pomace extract in combination with a probiotic strain of Lactobacillus plantarum, to assess the reciprocal benefits between polyphenols and probiotics on the growth and functionality of colonic microbiota [4]. Simgi® system is also an exclusive tool to carry out avant-garde products of interest in the wine industry, for example, antimicrobial silver nanoparticles [5] and microplastics which food safety is yet to be determined. Simgi® platform (www.cial.uam-csic.es/simgi/) proposes solutions to complex challenges to effectively support research and food industry development by acting as a complement and/or as a previous step to human studies, given their ethical and economic restrictions.

[1] Cueva et al., Food Res Int. 2015; 72: 149-59
[2] Gil-Sánchez et al., J Food Compost Anal. 2018; 68: 41–52  
[3] Fernández-Pacheco et al., Food Funct. 2019; 10: 4924-31
[4] Gil-Sánchez et al., Food Res Int. 2020; 129: 108790
[5] Cueva et al., Food Chem. Toxicol. 2019; 132: 110657

DOI:

Publication date: June 14, 2022

Issue: WAC 2022

Type: Article

Authors

Alba, Tamargo, Natalia, Molinero, Carolina, Cueva, Begoña, Bartolomé, Moreno-Arribas

Presenting author

Alba, Tamargo – M. Victoria, Moreno-Arribas

Institute of Food Science Research, CIAL, (CSIC-UAM), C/ Nicolás Cabrera 9.  28049, Madrid, Spain | Institute of Food Science Research, CIAL, (CSIC-UAM), C/ Nicolás Cabrera 9.  28049, Madrid, Spain | Institute of Food Science Research, CIAL, (CSIC-UAM), C/ Nicolás Cabrera 9.  28049, Madrid, Spain, M. Victoria | Institute of Food Science Research, CIAL, (CSIC-UAM), C/ Nicolás Cabrera 9.  28049, Madrid, Spain, , 

Contact the author

Keywords

wine, simgi®, gut microbiota, digestion, metabolism

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.