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

Anna-Marja Aura (Corresponding Author), Ismo Mattila, Tuulia Hyötyläinen, Peddinti Gopalacharyulu, V. Cheynier, J.-M. Souquet, M. Bes, C. Le Bourvellec, S. Guyot, Matej Oresic

Research output: Contribution to journalArticleScientificpeer-review

45 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)833-846
Number of pages14
JournalEuropean Journal of Nutrition
Volume52
Issue number2
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

Fingerprint

Vitis
Proanthocyanidins
Wine
Colon
Gas Chromatography-Mass Spectrometry
Volatile Fatty Acids
Tannins
Gas Chromatography
Anthocyanins
Microbiota
In Vitro Techniques
Powders
Intestines
Digestion
Molecular Weight
Skin

Keywords

  • Syrah grape
  • red wine
  • proanthocyanidins
  • in vitro colon conversions
  • phenolic compounds
  • short-chain fatty acids
  • metabolite profiling

Cite this

Aura, Anna-Marja ; Mattila, Ismo ; Hyötyläinen, Tuulia ; Gopalacharyulu, Peddinti ; Cheynier, V. ; Souquet, J.-M. ; Bes, M. ; Le Bourvellec, C. ; Guyot, S. ; Oresic, Matej. / Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches. In: European Journal of Nutrition. 2013 ; Vol. 52, No. 2. pp. 833-846.
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abstract = "PurposeSyrah 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.MethodsSyrah 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.ResultsRed 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.ConclusionsMetabolite 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 = "Syrah grape, red wine, proanthocyanidins, in vitro colon conversions, phenolic compounds, short-chain fatty acids, metabolite profiling",
author = "Anna-Marja Aura and Ismo Mattila and Tuulia Hy{\"o}tyl{\"a}inen and Peddinti Gopalacharyulu and V. Cheynier and J.-M. Souquet and M. Bes and {Le Bourvellec}, C. and S. Guyot and Matej Oresic",
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doi = "10.1007/s00394-012-0391-8",
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Aura, A-M, Mattila, I, Hyötyläinen, T, Gopalacharyulu, P, Cheynier, V, Souquet, J-M, Bes, M, Le Bourvellec, C, Guyot, S & Oresic, M 2013, 'Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches', European Journal of Nutrition, vol. 52, no. 2, pp. 833-846. https://doi.org/10.1007/s00394-012-0391-8

Characterization of microbial metabolism of Syrah grape products in an in vitro colon model using targeted and non-targeted analytical approaches. / Aura, Anna-Marja (Corresponding Author); Mattila, Ismo; Hyötyläinen, Tuulia; Gopalacharyulu, Peddinti; Cheynier, V.; Souquet, J.-M.; Bes, M.; Le Bourvellec, C.; Guyot, S.; Oresic, Matej.

In: European Journal of Nutrition, Vol. 52, No. 2, 2013, p. 833-846.

Research output: Contribution to journalArticleScientificpeer-review

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, V.

AU - Souquet, J.-M.

AU - Bes, M.

AU - Le Bourvellec, C.

AU - Guyot, S.

AU - Oresic, Matej

PY - 2013

Y1 - 2013

N2 - PurposeSyrah 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.MethodsSyrah 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.ResultsRed 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.ConclusionsMetabolite 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 - PurposeSyrah 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.MethodsSyrah 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.ResultsRed 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.ConclusionsMetabolite 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 - Syrah grape

KW - red wine

KW - proanthocyanidins

KW - in vitro colon conversions

KW - phenolic compounds

KW - short-chain fatty acids

KW - metabolite profiling

U2 - 10.1007/s00394-012-0391-8

DO - 10.1007/s00394-012-0391-8

M3 - Article

VL - 52

SP - 833

EP - 846

JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

IS - 2

ER -