terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

Abstract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet. The European Union establishes that the limits for total SO2 content may not exceed 200 mg/L for red wines with a sugar content higher than 5 g/L, whereas the threshold for an adverse reaction varies between 5 and 200 mg/L SO2. The gut microbiome is now considered a therapeutic target for many pathologies and for general health status. Recent research has highlighted the potential of wine to modulate the gut microbiome, mainly attributed to its phenolic content and diversity. To our knowledge, very few studies have addressed the effects of sulphites on the gut microbiota, which could be mediated by the dietary matrix. Therefore, the novel question that arises is whether the presence of sulphites in wine may also affect our gut microbiome. To disclose this matter, we have designed an in vitro study based on the simulated gastrointestinal digestion in the simgi® simulator of the following comparative wines: a) synthetic wine, b) synthetic wine fortified with SO2 (200 mg/L), c) young red wine (2,8 mg/L of free SO2), and d) young red wine fortified with SO2 (200 mg/L). The following analyses were performed in the wines after intestinal and colonic (0, 6, 24, and 48h) digestions: free and bound SO2 by the PAUL-Rankine method (OIV-MA-AS323-04A), microbial plate counting, qPCR and 16S rDNA sequencing, microbial ammonium production, short chain fatty acids (SCFA) by SMPE-GCMS, and phenolic metabolites by UPLC-ESI-MSMS. The results indicate that, at least to some extent, the addition of sulphites to wine may have an impact on the gut microbiome, although this may be dependent on the composition of the wine, especially with regard to its phenolic content.

Acknowledgements: MICIN (PID2019-108851RB-C21 Project). The authors would also like to thank R. de Diego for sound technical assistance.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

E. Relaño de la Guia1, C. Cueva1, N. Molinero1, M.J.Motilva2,  B. Bartolomé1, M.V. Moreno-Arribas

1Institute of Food Science Research (CIAL), CSIC-UAM, 28049 Madrid, Spain
2Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, 26007 Logroño (La Rioja), Spain

Contact the author*

Keywords

wine, SO2, gut microbiome, 16S rDNA sequencing, SCFA, phenolic metabolites

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.
Read More

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Read More

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

The surprising role of VvLYK6 in grapevine immune responses triggered by chitin oligomers

For sustainable viticulture, the substitution of chemical inputs with biocontrol products has become one of the most considered strategies. This strategy is based on elicitor-triggered immunity that requires a deep understanding of the molecular mechanisms involved in plant defense activation. Plant immune responses are triggered through the perception of conserved microbe-associated molecular patterns (MAMPs) which are recognized by pattern recognition receptors (PRRs) at the plasma membrane.

Read More

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.

Read More