Red wine polyphenols modulate fecal microbiota and reduce markers of the metabolic syndrome in obese patients
Red wine polyphenols modulate fecal microbiota and reduce markers of the metabolic syndrome in obese patients
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DOI：
10.1039/c5fo00886g
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发表时间：
2016-01-01
期刊：
影响因子：
6.1
通讯作者：
Isabel Queipo-Ortuno, Maria
中科院分区：
文献类型：
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作者：
Moreno-Indias, Isabel;Sanchez-Alcoholado, Lidia;Isabel Queipo-Ortuno, Maria
这项研究评估了适度摄入红酒多酚对调节肠道微生物群组成和改善肥胖患者代谢综合征风险因素的可能益生元作用。10名代谢综合征患者和10名健康受试者被纳入一项随机、交叉、对照干预研究。在洗脱期后，受试者在30天的时间内分别饮用红葡萄酒和脱酒精红葡萄酒。在两个红葡萄酒摄入期后，研究组之间的优势细菌组成没有显着差异。在代谢综合征患者中，红葡萄酒多酚显著增加了粪便双歧杆菌和乳酸杆菌（肠道屏障保护剂）以及丁酸盐产生菌（Faecalibacterium prausnitzii和Roseburia）的数量，而牺牲了不太理想的细菌群，如LPS生产者（大肠杆菌和阴沟肠杆菌）。这些患者肠道微生物群的变化可能是代谢综合征标志物改善的原因。通过使用红葡萄酒调节肠道微生物群可能是管理与肥胖相关的代谢疾病的有效策略。
This study evaluated the possible prebiotic effect of a moderate intake of red wine polyphenols on the modulation of the gut microbiota composition and the improvement in the risk factors for the metabolic syndrome in obese patients. Ten metabolic syndrome patients and ten healthy subjects were included in a randomized, crossover, controlled intervention study. After a washout period, the subjects consumed red wine and de-alcoholized red wine over a 30 day period for each. The dominant bacterial composition did not differ significantly between the study groups after the two red wine intake periods. In the metabolic syndrome patients, red wine polyphenols significantly increased the number of fecal bifidobacteria and Lactobacillus (intestinal barrier protectors) and butyrate-producing bacteria (Faecalibacterium prausnitzii and Roseburia) at the expense of less desirable groups of bacteria such as LPS producers (Escherichia coli and Enterobacter cloacae). The changes in gut microbiota in these patients could be responsible for the improvement in the metabolic syndrome markers. Modulation of the gut microbiota by using red wine could be an effective strategy for managing metabolic diseases associated with obesity.