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In vitro evaluation of the prebiotic effect of red and white grape polyphenolic extracts

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Abstract

Nowadays, the strong relationship between diet and health is well known. Although the primary role of diet is to provide nutrients to fulfill metabolic requirements, the use of foods to improve health and the state of well-being is an idea increasingly accepted by society in the last three decades. During the last years, an important number of scientific advances have been achieved in this field and, although in some situations, it is difficult to establish a distinction between “harmful” and “good” bacteria, experts agree in classifying the genera Bifidobacterium and Lactobacillus as beneficial bacteria. Thus, several strategies can be used to stimulate the proliferation of these beneficial intestinal bacteria, being one of them the consumption of prebiotics. The development of new prebiotics, with added functionality, is one of the most serious challenges shared not only by the scientific community but also by the food industry. The objective of this work was to evaluate the potential prebiotic effect of red and white grape residues, both obtained during the winemaking process. For such purpose, an in vitro study with pure cultures of Lactobacillus and Bifidobacterium was first conducted. Secondly, a study with mixed cultures using human fecal inocula was carried out in a simulator of the distal part of the colon. The obtained results showed an increase in the Lactobacillus and Bifidobacterium population, indicating that these ingredients are serious candidates to be considered as prebiotics.

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Acknowledgements

Cardelle-Cobas thanks the Spanish Ministry of Economy and Competitivity for her postdoctoral contract with reference FPDI-2013-18601.

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Authors and Affiliations

  1. Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002, Lugo, Spain

    S. Rodríguez-Costa, A. Cardelle-Cobas, P. Roca-Saavedra, J. J. Porto-Arias, J. M. Miranda & A. Cepeda

  2. Laboratorio de Higiene Inspección y Control de Alimentos, Facultad de Veterinaria pabellón 4 p.b, Campus Universitario, 27002, Lugo, Spain

    A. Cardelle-Cobas

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  1. S. Rodríguez-Costa
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  2. A. Cardelle-Cobas
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  3. P. Roca-Saavedra
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  4. J. J. Porto-Arias
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  5. J. M. Miranda
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  6. A. Cepeda
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Correspondence to A. Cardelle-Cobas.

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This article forms part of a special issue of the Journal of Physiology and Biochemistry entitled “Impact of lifestyles patterns on human health: Integrated approach from the child to the elderly”

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Rodríguez-Costa, S., Cardelle-Cobas, A., Roca-Saavedra, P. et al. In vitro evaluation of the prebiotic effect of red and white grape polyphenolic extracts. J Physiol Biochem 74, 101–110 (2018). https://doi.org/10.1007/s13105-017-0573-1

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  • DOI: https://doi.org/10.1007/s13105-017-0573-1

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