Red wine high-molecular-weight polyphenolic complex: an emerging modulator of human metabolic disease risk and gut microbiota

Moderate red wine consumption has been linked to reduced chronic disease risk. Thus far, little is known about the physicochemical properties and potential biological effects of high-molecular weight polyphenolic complexes, a major fraction of red wine polyphenols. In a paper published in the Journal of Agricultural and Food Chemistry, the stability and biochemical properties of high molecular- weight polyphenolic complexes
were studied under simulated gastrointestinal conditions in vitro.
The results showed that high-molecular-weight polyphenolic complexes were resistant to
simulated gastric digestion (SGD) and simulated intestinal digestion (SID). They exhibited significant inhibitory activity against key metabolic syndrome associated digestive enzymes, achieving 17.1- 90.9% inhibition of pancreatic α-amylase, lipase, and cholesterol esterase at 0.02-0.45 mg/mL. High molecular- weight polyphenolic complexes were metabolized by gut microbiota (GM), leading to significantly enhanced antioxidant capacity when compared with the original, SGD, and SID samples.
Furthermore, they favourably modulated GM profiles, which was accompanied by significantly increased short-chain fatty acid generation during the early colonic fermentation phase.
These findings suggest that high-molecular weight polyphenolic complexes are a promising modulator of human metabolic disease risk, the authors argue.
Source: Suo H, Shishir MRI, Xiao J, Wang M, Chen F, Cheng KW. Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota. J Agric Food Chem. 2021 Sep 22;69(37):10907-10919. doi.org/10.1021/acs.
jafc.1c03158.
Disease Risk and Gut Microbiota. J Agric Food Chem.
2021 Sep 22;69(37):10907-10919.
doi.org/10.1021/acsjafc.1c03158.