Comparative study of microbial-derived phenolic metabolites in human feces after intake of gin, red wine, and dealcoholized red wine.
Study Goal
The researchers aimed to determine how red wine, dealcoholized red wine, and gin consumption affect the composition of microbial phenolic metabolites in human feces and their potential health effects at the gut level.
Results Summary
Red wine interventions altered the content of eight phenolic acids, likely derived from flavan-3-ols and anthocyanins, with alcohol not influencing metabolite formation. Large interindividual differences in metabolite formation were observed after red wine polyphenol interventions but not after gin.
Population
Human subjects (specific demographics not detailed in the abstract).
Effective Dosage
Not specified in the abstract.
Duration
Not specified in the abstract.
Interactions
None mentioned.
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
red wine | increase | eight phenolic acids | human feces | - | produce a change in the content | #1 |
alcohol | no change | phenolic metabolites by the gut microbiota | - | - | seemed not to influence the formation | #2 |
red wine polyphenol intervention | neutral | microbial metabolites | subjects | - | revealed large interindividual differences in the formation | #3 |
gin intervention | no change | microbial metabolites | subjects | - | not after the gin intervention | #4 |
The analysis of microbial phenolic metabolites in fecal samples from in vivo studies is crucial to understanding the potential modulatory effects derived from polyphenol consumption and its overall health effects, particularly at the gut level. In this study, the composition of microbial phenolic metabolites in human feces collected after regular consumption of either red wine, dealcoholized red wine, or gin was analyzed by UPLC-ESI-MS/MS. Red wine interventions produce a change in the content of eight phenolic acids, which are probably derived from the catabolism of flavan-3-ols and anthocyanins, the main flavonoids in red wine. Moreover, alcohol seemed not to influence the formation of phenolic metabolites by the gut microbiota. A principal component analysis revealed large interindividual differences in the formation of microbial metabolites after each red wine polyphenol intervention, but not after the gin intervention, indicating differences in the gut microbial composition among subjects.