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Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches

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Aura, Anna-Marja ; Mattila, Ismo ; Hyötyläinen, Tuulia ; Gopalacharyulu, Peddinti ; Cheynier, Veronique ; Souquet, Jean-Marc ; Bes, Magali ; Le Bourvellec, Carine ; Guyot, Sylvain ; Orešič, Matej. / Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches. I: European Journal of Nutrition. 2013 ; Bind 52, Nr. 2. s. 833-46.

Bibtex

@article{336e92c03ef548b69e5e39eaa0290825,
title = "Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches",
abstract = "PURPOSE: Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated.METHODS: Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faecal microbiota, by measurement of short-chain fatty acids by gas chromatography (GC) and microbial phenolic metabolites using GC with mass detection (GC-MS). Red wine metabolites were further profiled using two-dimensional GC mass spectrometry (GCxGC-TOFMS). In addition, the effect of PA structure and dose on conversion efficiency was investigated by GC-MS.RESULTS: Red wine exhibited a higher degree of C1-C3 phenolic acid formation than PA fraction or grape pericarp powders. Hydroxyphenyl valeric acid (flavanols and PAs as precursors) and 3,5-dimethoxy-4-hydroxybenzoic acid (anthocyanin as a precursor) were identified from the red wine metabolite profile. In the absence of native grape pericarp or red wine matrix, the isolated PAs were found to be effective in the dose-dependent inhibition of microbial conversions and short-chain fatty acid formation.CONCLUSIONS: Metabolite profiling was complementary to targeted analysis. The identified metabolites had biological relevance, because the structures of the metabolites resembled fragments of their grape phenolic precursors or were in agreement with literature data.",
keywords = "Colon/metabolism, Digestion, Fatty Acids, Volatile/analysis, Gas Chromatography-Mass Spectrometry, Humans, Hydroxybenzoates/analysis, Metabolome, Metagenome, Models, Biological, Plant Preparations, Polyphenols/analysis, Proanthocyanidins/analysis, Vitis/chemistry, Wine/analysis",
author = "Anna-Marja Aura and Ismo Mattila and Tuulia Hy{\"o}tyl{\"a}inen and Peddinti Gopalacharyulu and Veronique Cheynier and Jean-Marc Souquet and Magali Bes and {Le Bourvellec}, Carine and Sylvain Guyot and Matej Orešič",
year = "2013",
month = "3",
doi = "10.1007/s00394-012-0391-8",
language = "English",
volume = "52",
pages = "833--46",
journal = "European Journal of Nutrition",
issn = "1436-6207",
publisher = "Dr. Dietrich/Steinkopff Verlag",
number = "2",

}

RIS

TY - JOUR

T1 - Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches

AU - Aura, Anna-Marja

AU - Mattila, Ismo

AU - Hyötyläinen, Tuulia

AU - Gopalacharyulu, Peddinti

AU - Cheynier, Veronique

AU - Souquet, Jean-Marc

AU - Bes, Magali

AU - Le Bourvellec, Carine

AU - Guyot, Sylvain

AU - Orešič, Matej

PY - 2013/3

Y1 - 2013/3

N2 - PURPOSE: Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated.METHODS: Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faecal microbiota, by measurement of short-chain fatty acids by gas chromatography (GC) and microbial phenolic metabolites using GC with mass detection (GC-MS). Red wine metabolites were further profiled using two-dimensional GC mass spectrometry (GCxGC-TOFMS). In addition, the effect of PA structure and dose on conversion efficiency was investigated by GC-MS.RESULTS: Red wine exhibited a higher degree of C1-C3 phenolic acid formation than PA fraction or grape pericarp powders. Hydroxyphenyl valeric acid (flavanols and PAs as precursors) and 3,5-dimethoxy-4-hydroxybenzoic acid (anthocyanin as a precursor) were identified from the red wine metabolite profile. In the absence of native grape pericarp or red wine matrix, the isolated PAs were found to be effective in the dose-dependent inhibition of microbial conversions and short-chain fatty acid formation.CONCLUSIONS: Metabolite profiling was complementary to targeted analysis. The identified metabolites had biological relevance, because the structures of the metabolites resembled fragments of their grape phenolic precursors or were in agreement with literature data.

AB - PURPOSE: Syrah red grapes are used in the production of tannin-rich red wines. Tannins are high molecular weight molecules, proanthocyanidins (PAs), and poorly absorbed in the upper intestine. In this study, gut microbial metabolism of Syrah grape phenolic compounds was investigated.METHODS: Syrah grape pericarp was subjected to an enzymatic in vitro digestion model, and red wine and grape skin PA fraction were prepared. Microbial conversion was screened using an in vitro colon model with faecal microbiota, by measurement of short-chain fatty acids by gas chromatography (GC) and microbial phenolic metabolites using GC with mass detection (GC-MS). Red wine metabolites were further profiled using two-dimensional GC mass spectrometry (GCxGC-TOFMS). In addition, the effect of PA structure and dose on conversion efficiency was investigated by GC-MS.RESULTS: Red wine exhibited a higher degree of C1-C3 phenolic acid formation than PA fraction or grape pericarp powders. Hydroxyphenyl valeric acid (flavanols and PAs as precursors) and 3,5-dimethoxy-4-hydroxybenzoic acid (anthocyanin as a precursor) were identified from the red wine metabolite profile. In the absence of native grape pericarp or red wine matrix, the isolated PAs were found to be effective in the dose-dependent inhibition of microbial conversions and short-chain fatty acid formation.CONCLUSIONS: Metabolite profiling was complementary to targeted analysis. The identified metabolites had biological relevance, because the structures of the metabolites resembled fragments of their grape phenolic precursors or were in agreement with literature data.

KW - Colon/metabolism

KW - Digestion

KW - Fatty Acids, Volatile/analysis

KW - Gas Chromatography-Mass Spectrometry

KW - Humans

KW - Hydroxybenzoates/analysis

KW - Metabolome

KW - Metagenome

KW - Models, Biological

KW - Plant Preparations

KW - Polyphenols/analysis

KW - Proanthocyanidins/analysis

KW - Vitis/chemistry

KW - Wine/analysis

U2 - 10.1007/s00394-012-0391-8

DO - 10.1007/s00394-012-0391-8

M3 - Journal article

VL - 52

SP - 833

EP - 846

JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

IS - 2

ER -

ID: 54986498