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…

Analysis of volatile composition of interaction between the pathogen E. necator and two grapevine varieties

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

Unraveling the complexity of high-temperature tolerance by characterizing key players of heat stress response in grapevine

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

The evolution of the aromatic composition of carbonic maceration wines

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

Moderate wine consumption – part of a balanced diet or a health risk?

Consumption of wine/alcoholic beverages remains a topic of great uncertainty and controversy worldwide. The term “no safe level” dominates the media communication and policy ever since population studies in 2018 [1,2] were published, which denied the existence of a J-curve and suggested that ANY consumption of an alcoholic beverage is harmful to health. The scientific evidence accumulated during the past decades about the health benefits of moderate wine consumption, were questioned and drinking guidelines considered to be too loose.

The effect of ozonated water treatment on the metabolic profile and resistance of vines to Downy and powdery mildew 

Ozone is a potent oxidizing compound that quickly decomposes into oxygen without residues. Previous works reported that ozone is not only a disinfectant that directly harms the pathogens of the vine but also activates systemic defense systems in the plant by activating oxidative stress. We assume these systemic defense mechanisms are essential to the vines’ resistance to downy and powdery mildew (Plasmopara viticola & Erysiphe necator, respectively). The goals of the research are to examine the effect of spraying with ozone water on the plant’s resistance against the mentioned pathogens as well as to characterize the metabolic profile of the plants treated with ozone as well as physiological characteristics in the vines such as the level of Photosynthesis and crop yield. Vines in the vineyard sprayed with ozone water at concentrations of 2 and 4 PPM weekly and biweekly, untreated control & conventional spray. Leaves were taken from vines 2,4,7,9 and 11 days after exposure to ozone and inoculated with the pathogens.