Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns

Xiangyu Sun; Xianghan Cheng; Jingzheng Zhang; Yanlun Ju; Zhiluo Que; Xiaojun Liao; Fei Lao; Yulin Fang; Tingting Ma

doi:10.1016/j.foodres.2019.108704

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns

Food Res Int. 2020 Jan:127:108704. doi: 10.1016/j.foodres.2019.108704. Epub 2019 Oct 31.

Authors

Xiangyu Sun¹, Xianghan Cheng², Jingzheng Zhang³, Yanlun Ju², Zhiluo Que², Xiaojun Liao⁴, Fei Lao⁴, Yulin Fang⁵, Tingting Ma⁶

Affiliations

¹ College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
³ College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: z439256799@qq.com.
⁴ Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
⁵ College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: fangyulin@nwsuaf.edu.cn.
⁶ College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China. Electronic address: matingting@nwafu.edu.cn.

PMID: 31882093
DOI: 10.1016/j.foodres.2019.108704

Abstract

Effects of drinking amount and patterns of wine on the digestive characteristics and bioaccessibility of wine polyphenols under in vitro gastrointestinal digestion were investigated. Wine polyphenols released well during mouth and stomach digestion, and the release rates in the "serum-available" fraction, "colon-available" fraction, and after the colon were much lower. Red wine showed a higher biological activity than white wine, but white wine had a better bioaccessibility than red wine, especially under binge drinking. The bioaccessibility of most polyphenols decreased as the drinking amount increased, indicating that drinking larger volumes of wine did not increase the bioaccessibility of polyphenols. Additionally, the relevant biological activities did not increase as the drinking amount increased. Drinking after a meal showed significantly better results than drinking before a meal in most of the tests. Hence, in order to let wine polyphenols play its functional for human health, there still need a moderate consumption amount of wine and drinking after meal is better.

Keywords: (+)-catechin (PubChem CID: 9064); (−)-epicatechin (PubChem CID: 72276); (−)-epicatechin gallate (PubChem CID: 107905); (−)-epigallocatechin (PubChem CID: 72277); (−)-epigallocatechin gallate (PubChem CID: 65064); Bioaccessibility; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Drinking amount; Drinking pattern; Ferulic acid (PubChem CID: 1794427); Gallic acid (PubChem CID: 370); In vitro digestion; Polyphenols; Protocatechuic acid (PubChem CID: 72); Wine.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Antioxidants / metabolism*
Behavior, Animal
Colon / metabolism
Drinking Behavior*
Male
Models, Animal
Polyphenols / metabolism*
Rats
Rats, Sprague-Dawley
Wine*

Substances

Antioxidants
Polyphenols