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…

The interplay between grape ripening and weather anomalies – A modeling exercise

Current climate change is increasing inter- and intra-annual variability in atmospheric conditions leading to grapevine phenological shifts as well altered grape ripening and composition at ripeness. This study aims to (i) detect weather anomalies within a long-term time series, (ii) model grape ripening revealing altered traits in time to target specific ripeness thresholds for four Vitis vinifera cultivars, and (iii) establish empirical relationships between ripening and weather anomalies with forecasting purposes. The Day of the Year (DOY) to reach specific grape ripeness targets was determined from time series of sugar concentrations, total acidity and pH collected from a private company in the period 2009-2021 in North-Eastern Italy. Non-linear models for the DOY to reach the specified ripeness thresholds were assessed for model efficiency (EF) and error of prediction (RMSE) in four grapevine cultivars (Merlot, Cabernet Sauvignon, Glera and Garganega). For each vintage and cultivar, advances or delays in DOY to target specified ripeness thresholds were assessed with respect to the average ripening dynamics. Long-term meteorological series monitored at ground weather station by means of hourly air temperature and rainfall data were analyzed. Climate statistics were obtained and for each time period (month, bimester, quarter and year) weather anomalies were identified. A linear regression analysis was performed to assess a possible correlation that may exist between ripening and weather anomalies. For each cultivar, ripeness advances or delays expressed in number of days to target the specific ripening threshold were assessed in relation to registered weather anomalies and the specific reference time period in the vintage. Precipitation of the warmest month and spring quarter are key to understanding the effect of climate change on sugar ripeness. Minimum temperatures of May-June bimester and maximum temperatures of spring quarter best correlate with altered total acidity evolution and pH increment during the ripening process, respectively.

Characterization of the thiol aromatic potential of a new resistant grape variety: Floreal

Aims: Due to climate change and the desire to decrease enological inputs (organic farming), the vineyard has to be modified and the selection of new resistant grape varieties as an alternative is researched intensively today. From January 2018, four new grape varieties that are resistant against mildew and odium have been added to the official

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.

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.

Nematode vectors, grape fanleaf virus (GFLV) incidence and free virus vine plants obtaining in “Condado de Huelva” vineyards zone

The « Condado de Huelva » Registered Appellation Origin Mark (RAOM) is located in the Province of Huelva, in the southwest of Andalucía (Spain), being limited by the Atlantic Ocean and the Province of Sevilla. « Zalema », a white high productive grapevine plant is its major cultivar. The predominant rootstocks used are « Rupestris du Lot », « Castel 196-17 », « Couderc 161-49 », Couderc 33-09 », « Richter 110 » and « Millardet 41-B ». Traditionally, « Zalema » cv. has been dedicated to the elaboration of amber, bouquet-flavoured wines and in the last years mainly to young, fruit-flavoured white table wines.