期刊
FEMS MICROBIOLOGY ECOLOGY
卷 83, 期 3, 页码 792-805出版社
OXFORD UNIV PRESS
DOI: 10.1111/1574-6941.12037
关键词
grape seed flavan-3-ols; gut microbiota; in vitro fermentation; phenolic metabolism
类别
资金
- Spanish Ministry for Science and Innovation [AGL2009-13361-C02-01, AGL2010-17499, CSD2007-00063]
- Comunidad de Madrid [S-0505/AGR/0153]
- MINECO
- CSIC [201270E065]
- JAE-Doc Program (CSIC)
With the aim of investigating the potential of flavan-3-ols to influence the growth of intestinal bacterial groups, we have carried out the in vitro fermentation, with human faecal microbiota, of two purified fractions from grape seed extract (GSE): GSE-M (70% monomers and 28% procyanidins) and GSE-O (21% monomers and 78% procyanidins). Samples were collected at 0, 5, 10, 24, 30 and 48h of fermentation for bacterial enumeration by fluorescent in situ hybridization and for analysis of phenolic metabolites. Both GSE-M and GSE-O fractions promoted growth of Lactobacillus/Enterococcus and decrease in the Clostridium histolyticum group during fermentation, although the effects were only statistically significant with GSE-M for Lactobacillus/Enterococcus (at 5 and 10h of fermentation) and GSE-O for C.histolyticum (at 10h of fermentation). Main changes in polyphenol catabolism also occurred during the first 10h of fermentation; however, no significant correlation coefficients (0.05) were found between changes in microbial populations and precursor flavan-3-ols or microbial metabolites. Together, these data suggest that the flavan-3-ol profile of a particular food source could affect the microbiota composition and its catabolic activity, inducing changes that could in turn affect the bioavailability and potential bioactivity of these compounds.
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