Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols
The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was...
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| Veröffentlicht in: | Applied microbiology and biotechnology 2014-08, Vol.98 (15), p.6805-6815 |
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| creator | Barroso, E Van de Wiele, T Jiménez-Girón, A Muñoz-González, I Martín-Alvarez, P. J Moreno-Arribas, M. V Bartolomé, B Peláez, C Martínez-Cuesta, M. C Requena, T |
| description | The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was conducted in the dynamic Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The feeding of the gut microbiota model with red wine polyphenols caused an initial decrease in the counts of total bacteria in the ascending colon (AC), with Bacteroides, Clostridium coccoides/Eubacterium rectale and Bifidobacterium being the most affected bacterial groups. The bacterial counts recovered to initial numbers faster than the overall microbial fermentation and proteolysis, which seemed to be longer affected by polyphenols. Addition of L. plantarum IFPL935 helped to promptly recover total counts, Lactobacillus and Enterobacteriaceae and led to an increase in lactic acid formation in the AC vessel at the start of the polyphenol treatment as well as butyric acid in the transverse (TC) and descending (DC) vessels after 5 days. Moreover, L. plantarum IFPL935 favoured the conversion in the DC vessel of monomeric flavan-3-ols and their intermediate metabolites into phenylpropionic acids and in particular 3-(3′-hydroxyphenyl)propionic acid. The results open the possibilities of using L. plantarum IFPL935 as a food ingredient for helping individuals showing a low polyphenol-fermenting metabotype to increase their colonic microbial capacities of metabolizing dietary polyphenols. |
| doi_str_mv | 10.1007/s00253-014-5744-1 |
| format | Article |
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J ; Moreno-Arribas, M. V ; Bartolomé, B ; Peláez, C ; Martínez-Cuesta, M. C ; Requena, T</creator><creatorcontrib>Barroso, E ; Van de Wiele, T ; Jiménez-Girón, A ; Muñoz-González, I ; Martín-Alvarez, P. J ; Moreno-Arribas, M. V ; Bartolomé, B ; Peláez, C ; Martínez-Cuesta, M. C ; Requena, T</creatorcontrib><description>The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was conducted in the dynamic Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The feeding of the gut microbiota model with red wine polyphenols caused an initial decrease in the counts of total bacteria in the ascending colon (AC), with Bacteroides, Clostridium coccoides/Eubacterium rectale and Bifidobacterium being the most affected bacterial groups. The bacterial counts recovered to initial numbers faster than the overall microbial fermentation and proteolysis, which seemed to be longer affected by polyphenols. Addition of L. plantarum IFPL935 helped to promptly recover total counts, Lactobacillus and Enterobacteriaceae and led to an increase in lactic acid formation in the AC vessel at the start of the polyphenol treatment as well as butyric acid in the transverse (TC) and descending (DC) vessels after 5 days. Moreover, L. plantarum IFPL935 favoured the conversion in the DC vessel of monomeric flavan-3-ols and their intermediate metabolites into phenylpropionic acids and in particular 3-(3′-hydroxyphenyl)propionic acid. The results open the possibilities of using L. plantarum IFPL935 as a food ingredient for helping individuals showing a low polyphenol-fermenting metabotype to increase their colonic microbial capacities of metabolizing dietary polyphenols.</description><identifier>ISSN: 0175-7598</identifier><identifier>EISSN: 1432-0614</identifier><identifier>DOI: 10.1007/s00253-014-5744-1</identifier><identifier>PMID: 24764016</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Acids ; Alcohol ; Analysis ; Antimicrobial agents ; Applied Microbial and Cell Physiology ; Bacteria ; Bacteria - genetics ; Bacteria - isolation & purification ; Bacteria - metabolism ; Bacteroides ; Bifidobacterium ; Biomedical and Life Sciences ; Biotechnology ; butyric acid ; Clostridium coccoides ; Colon ; Colon - metabolism ; Colon - microbiology ; Digestive system ; Enterobacteriaceae ; Eubacterium rectale ; Experiments ; Fermentation ; flavanols ; Gastrointestinal Tract - metabolism ; Gastrointestinal Tract - microbiology ; Humans ; ingredients ; intestinal microorganisms ; lactic acid ; Lactobacillus ; Lactobacillus plantarum ; Lactobacillus plantarum - physiology ; Life Sciences ; Metabolism ; Metabolites ; microbial ecology ; Microbial Genetics and Genomics ; Microbiology ; Microbiota ; Microbiota (Symbiotic organisms) ; Models, Biological ; plate count ; Polyphenols ; Polyphenols - metabolism ; Probiotics - metabolism ; propionic acid ; proteolysis ; red wines ; Small intestine ; Studies ; Vitaceae ; Wine - analysis ; Wines</subject><ispartof>Applied microbiology and biotechnology, 2014-08, Vol.98 (15), p.6805-6815</ispartof><rights>Springer-Verlag Berlin Heidelberg 2014</rights><rights>COPYRIGHT 2014 Springer</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c643t-18a78325b0c216be90234d55734d641e476febad3223269ee1864cdff9c953053</citedby><cites>FETCH-LOGICAL-c643t-18a78325b0c216be90234d55734d641e476febad3223269ee1864cdff9c953053</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00253-014-5744-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00253-014-5744-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24764016$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Barroso, E</creatorcontrib><creatorcontrib>Van de Wiele, T</creatorcontrib><creatorcontrib>Jiménez-Girón, A</creatorcontrib><creatorcontrib>Muñoz-González, I</creatorcontrib><creatorcontrib>Martín-Alvarez, P. J</creatorcontrib><creatorcontrib>Moreno-Arribas, M. V</creatorcontrib><creatorcontrib>Bartolomé, B</creatorcontrib><creatorcontrib>Peláez, C</creatorcontrib><creatorcontrib>Martínez-Cuesta, M. C</creatorcontrib><creatorcontrib>Requena, T</creatorcontrib><title>Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols</title><title>Applied microbiology and biotechnology</title><addtitle>Appl Microbiol Biotechnol</addtitle><addtitle>Appl Microbiol Biotechnol</addtitle><description>The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was conducted in the dynamic Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The feeding of the gut microbiota model with red wine polyphenols caused an initial decrease in the counts of total bacteria in the ascending colon (AC), with Bacteroides, Clostridium coccoides/Eubacterium rectale and Bifidobacterium being the most affected bacterial groups. The bacterial counts recovered to initial numbers faster than the overall microbial fermentation and proteolysis, which seemed to be longer affected by polyphenols. Addition of L. plantarum IFPL935 helped to promptly recover total counts, Lactobacillus and Enterobacteriaceae and led to an increase in lactic acid formation in the AC vessel at the start of the polyphenol treatment as well as butyric acid in the transverse (TC) and descending (DC) vessels after 5 days. Moreover, L. plantarum IFPL935 favoured the conversion in the DC vessel of monomeric flavan-3-ols and their intermediate metabolites into phenylpropionic acids and in particular 3-(3′-hydroxyphenyl)propionic acid. The results open the possibilities of using L. plantarum IFPL935 as a food ingredient for helping individuals showing a low polyphenol-fermenting metabotype to increase their colonic microbial capacities of metabolizing dietary polyphenols.</description><subject>Acids</subject><subject>Alcohol</subject><subject>Analysis</subject><subject>Antimicrobial agents</subject><subject>Applied Microbial and Cell Physiology</subject><subject>Bacteria</subject><subject>Bacteria - genetics</subject><subject>Bacteria - isolation & purification</subject><subject>Bacteria - metabolism</subject><subject>Bacteroides</subject><subject>Bifidobacterium</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>butyric acid</subject><subject>Clostridium coccoides</subject><subject>Colon</subject><subject>Colon - metabolism</subject><subject>Colon - microbiology</subject><subject>Digestive system</subject><subject>Enterobacteriaceae</subject><subject>Eubacterium rectale</subject><subject>Experiments</subject><subject>Fermentation</subject><subject>flavanols</subject><subject>Gastrointestinal Tract - metabolism</subject><subject>Gastrointestinal Tract - microbiology</subject><subject>Humans</subject><subject>ingredients</subject><subject>intestinal microorganisms</subject><subject>lactic acid</subject><subject>Lactobacillus</subject><subject>Lactobacillus plantarum</subject><subject>Lactobacillus plantarum - physiology</subject><subject>Life Sciences</subject><subject>Metabolism</subject><subject>Metabolites</subject><subject>microbial ecology</subject><subject>Microbial Genetics and Genomics</subject><subject>Microbiology</subject><subject>Microbiota</subject><subject>Microbiota (Symbiotic organisms)</subject><subject>Models, Biological</subject><subject>plate count</subject><subject>Polyphenols</subject><subject>Polyphenols - metabolism</subject><subject>Probiotics - metabolism</subject><subject>propionic acid</subject><subject>proteolysis</subject><subject>red wines</subject><subject>Small intestine</subject><subject>Studies</subject><subject>Vitaceae</subject><subject>Wine - analysis</subject><subject>Wines</subject><issn>0175-7598</issn><issn>1432-0614</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqNkl2L1DAYhYso7rj6A7zRgDd60TXfbS6XxdWBAcV1r0Oavp3J0jY1SdH9E_5mU7p-jIhIIAnhOQdO3lMUTwk-IxhXryPGVLASE16KivOS3Cs2hDNaYkn4_WKDSSXKSqj6pHgU4w3GhNZSPixOKK8kx0Ruim87Y5NvjHV9P0c09WZMJswD2l5-2CkmkBumTERkfe9HZ9EAyTS-d3FAbkQGRTfMvUk-IN-hdAB0mAczov2c0OBs8I3zyaB2Dm7cow6gXc4vLh1QgDZfRkCT72-nA4y-j4-LB53pIzy5O0-L68s3ny7elbv3b7cX57vSSs5SSWpT1YyKBltKZAMKU8ZbIaq8S04gx-ugMS2jlFGpAEgtuW27TlklGBbstHi5-k7Bf54hJj24aKHP8cHPURMhuOKVYuw_UF5LRqhaXF_8gd74OYw5yEJVNeESy1_U3vSg3dj5FIxdTPU5qwWVWKmFOvsLlVcL-V_9CJ3L70eCV0eCzCT4mvZmjlFvrz4es2Rl84BiDNDpKbjBhFtNsF6qpddq6VwtvVRLk6x5dhdubgZofyp-dCkDdAXitAwbwm_p_-H6fBV1xmuzDy7q6yuagVzWPOFs-x2upt-g</recordid><startdate>20140801</startdate><enddate>20140801</enddate><creator>Barroso, E</creator><creator>Van de Wiele, T</creator><creator>Jiménez-Girón, A</creator><creator>Muñoz-González, I</creator><creator>Martín-Alvarez, P. 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J</au><au>Moreno-Arribas, M. V</au><au>Bartolomé, B</au><au>Peláez, C</au><au>Martínez-Cuesta, M. C</au><au>Requena, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols</atitle><jtitle>Applied microbiology and biotechnology</jtitle><stitle>Appl Microbiol Biotechnol</stitle><addtitle>Appl Microbiol Biotechnol</addtitle><date>2014-08-01</date><risdate>2014</risdate><volume>98</volume><issue>15</issue><spage>6805</spage><epage>6815</epage><pages>6805-6815</pages><issn>0175-7598</issn><eissn>1432-0614</eissn><abstract>The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was conducted in the dynamic Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The feeding of the gut microbiota model with red wine polyphenols caused an initial decrease in the counts of total bacteria in the ascending colon (AC), with Bacteroides, Clostridium coccoides/Eubacterium rectale and Bifidobacterium being the most affected bacterial groups. The bacterial counts recovered to initial numbers faster than the overall microbial fermentation and proteolysis, which seemed to be longer affected by polyphenols. Addition of L. plantarum IFPL935 helped to promptly recover total counts, Lactobacillus and Enterobacteriaceae and led to an increase in lactic acid formation in the AC vessel at the start of the polyphenol treatment as well as butyric acid in the transverse (TC) and descending (DC) vessels after 5 days. Moreover, L. plantarum IFPL935 favoured the conversion in the DC vessel of monomeric flavan-3-ols and their intermediate metabolites into phenylpropionic acids and in particular 3-(3′-hydroxyphenyl)propionic acid. The results open the possibilities of using L. plantarum IFPL935 as a food ingredient for helping individuals showing a low polyphenol-fermenting metabotype to increase their colonic microbial capacities of metabolizing dietary polyphenols.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><pmid>24764016</pmid><doi>10.1007/s00253-014-5744-1</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0175-7598 |
| ispartof | Applied microbiology and biotechnology, 2014-08, Vol.98 (15), p.6805-6815 |
| issn | 0175-7598 1432-0614 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1554947933 |
| source | MEDLINE; SpringerLink Journals - AutoHoldings |
| subjects | Acids Alcohol Analysis Antimicrobial agents Applied Microbial and Cell Physiology Bacteria Bacteria - genetics Bacteria - isolation & purification Bacteria - metabolism Bacteroides Bifidobacterium Biomedical and Life Sciences Biotechnology butyric acid Clostridium coccoides Colon Colon - metabolism Colon - microbiology Digestive system Enterobacteriaceae Eubacterium rectale Experiments Fermentation flavanols Gastrointestinal Tract - metabolism Gastrointestinal Tract - microbiology Humans ingredients intestinal microorganisms lactic acid Lactobacillus Lactobacillus plantarum Lactobacillus plantarum - physiology Life Sciences Metabolism Metabolites microbial ecology Microbial Genetics and Genomics Microbiology Microbiota Microbiota (Symbiotic organisms) Models, Biological plate count Polyphenols Polyphenols - metabolism Probiotics - metabolism propionic acid proteolysis red wines Small intestine Studies Vitaceae Wine - analysis Wines |
| title | Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-03T13%3A10%3A54IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Lactobacillus%20plantarum%20IFPL935%20impacts%20colonic%20metabolism%20in%20a%20simulator%20of%20the%20human%20gut%20microbiota%20during%20feeding%20with%20red%20wine%20polyphenols&rft.jtitle=Applied%20microbiology%20and%20biotechnology&rft.au=Barroso,%20E&rft.date=2014-08-01&rft.volume=98&rft.issue=15&rft.spage=6805&rft.epage=6815&rft.pages=6805-6815&rft.issn=0175-7598&rft.eissn=1432-0614&rft_id=info:doi/10.1007/s00253-014-5744-1&rft_dat=%3Cgale_proqu%3EA385260996%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1547814606&rft_id=info:pmid/24764016&rft_galeid=A385260996&rfr_iscdi=true |