Deciphering the interactions between lipids and red wine polyphenols through the gastrointestinal tract. (March 2023)

• Record Type: Journal Article
• Authors: Tamargo, Alba; de Llano, Dolores González; Cueva, Carolina; del Hierro, Joaquín Navarro; Martin, Diana; Molinero, Natalia; Bartolomé, Begoña; Victoria Moreno-Arribas, M.
• Is Part Of: Food research international. Volume 165(2023)
• Publication Date: 2023-03
• Subjects: Red wine -- Cholesterol -- Lipids -- Polyphenols -- Digestion -- Microbiota; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2023.112524
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Red wine co-digestion with lipids changed the wine polyphenols profile. Red wine co-digestion with lipids reduced cholesterol bioaccessibility. Akkermansia sp. abundance increased in Wine + Lipid colonic fermentation. Wine limited the increase of Escherichia/Shigella abundance during colonic simulation. Wine presence in the food models reduced cytotoxicity towards human colon cells. Abstract: This paper investigates the mutual interactions between lipids and red wine polyphenols at different stages of the gastrointestinal tract by using the simgi® dynamic simulator. Three food models were tested: a Wine model, a Lipid model (olive oil + cholesterol) and a Wine + Lipid model (red wine + olive oil + cholesterol). With regard to wine polyphenols, results showed that co-digestion with lipids slightly affected the phenolic profile after gastrointestinal digestion. In relation to lipid bioaccessibility, the co-digestion with red wine tended to increase the percentage of bioaccessible monoglycerides, although significant differences were not found (p > 0.05). Furthermore, co-digestion with red wine tended to reduce cholesterol bioaccessibility (from 80 to 49 %), which could be related to the decrease in bile salt content observed in the micellar phase. For free fatty acids, almost no changes were observed. At the colonic level, the co-digestion of red wine and lipids conditioned the composition and metabolism of colonic microbiota. For instance, the growth [log (ufc/mL)] of lactic acid bacteria (6.9 ± 0.2) and bifidobacteria (6.8 ± 0.1) populations were significantly higher for the Wine + Lipid food model respect to the control colonic fermentation (5.2 ± 0.1 and 5.3 ± 0.2, respectively). Besides, the production of total SCFAs was greater for the Wine + Lipid food model. Also, the cytotoxicity of the colonic-digested samples towards human colon adenocarcinoma cells (HCT-116 and HT-29) was found to be significantly lower for the Wine and Wine + Lipid models than for the Lipid model and the control (no food addition). Overall, the results obtained using the simgi® model were consistent with those reported in vivo in the literature. In particular, they suggest that red wine may favourably modulate lipid bioaccessibility – a fact that could explain the hypocholesterolemic effects of red wine and red wine polyphenols observed in humans.