terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Abstract

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitrothe bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites. The evaluation of the effects of the intestinal microbiota was carried out using an in vitro Digester of Colonic Fermentation. The fecal microbiota was inoculated, and 100 mL of red wine was added daily for 14 days. For the determination of proanthocyanidins and phenolic metabolites, related, high performance liquid chromatography coupled with mass spectrometry (UHPLC-QqQ-MS/MS) was used. The major phenolic metabolites detected were propionic and acetic acid, and the highest concentrations were detected in the transverse and descending colon, mainly at the end of fermentation process. On the other hand, the main families of microbial proanthocyanidin metabolites detected were valerolactones and benzoic acids mainly between 10-14 days of wine fermentation.

Acknowledgements: IDI-20210434 project. S Yuste has a Margarita Salas postdoctoral grant (funded by the European Union – NextGenerationEU).

References:

1) Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L. Polyphenols: food sources and bioavailability. Am J Clin Nutr. 2004 May;79(5):727-47.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Yuste S1,2, Motilva MJ1, Viadel Crespo B3, Medina-Trillo C3, Tomás-Cobos L3, Moretón Fraile P4 Rodríguez de Rivera Cremades F4, de Domingo Casado S4

1Instituto de Ciencias de la Vid y el Vino-ICVV (CSIC, UR, GR) 26007 Logroño, Spain
2Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, 25198 Lleida, Spain
3 Ainia. Technological Park of Valencia, Paterna (Valencia), Spain
4 Real Sitio de Ventosilla SA. Gumiel de Mercado, Burgos, Spain

Contact the author*

Keywords

proanthocyanidins, bioaccessibility, intestinal microbiota, wine, UHPLC-QqQ-MS/MS

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Read More

Effect of ultraviolet B radiation on pathogenic molds of grapes

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.

Read More