In vitro fermentation of a red wine extract by human gut microbiota: Changes in microbial groups and formation of phenolic metabolites

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 9, 2012, Pages 2136-2147

  Sánchez Patán, Fernando ^a   Cueva, Carolina ^a   Monagas, Maria ^a   Walton, Gemma E ^b   Gibson, Glenn R ^b   Quintanilla López, Jesús E ^c   Lebrón Aguilar, Rosa ^d   Martin Alvarez P J ^a   Moreno Arribas, M Victoria ^a   Bartolomé, Begoña ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

^c INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

^d INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

Author keywords

Anthocyanins; Fecal bacteria; Fermentation; Flavan 3 ols; Microbial catabolism; Red wine

Indexed keywords

3 ,4-DIHYDROXYPHENYLACETIC ACIDS; BATCH CULTURE; BENZOIC ACID; FECAL BACTERIA; FLAVAN-3-OLS; HUMAN GUTS; IN-VITRO; INOCULA; MICROBIAL CATABOLISM; MICROBIAL GROUPS; MICROBIOTAS; PHENOLIC METABOLITES; POLYPHENOLS; RED WINE; VALERIC ACIDS;

BATCH CELL CULTURE; FATTY ACIDS; FERMENTATION; METABOLISM; METABOLITES; PHENOLS; WINE;

ANTHOCYANINS;

FLAVONOID; PHENOL DERIVATIVE; POLYPHENOL;

ARTICLE; BACTERIAL LOAD; BACTERIUM; CLASSIFICATION; COMPARATIVE STUDY; FECES; FERMENTATION; HUMAN; INTESTINE; METABOLISM; MICROBIOLOGY; SPECIES DIFFERENCE; WINE;

BACTERIA; BACTERIAL LOAD; FECES; FERMENTATION; FLAVONOIDS; HUMANS; INTESTINES; PHENOLS; POLYPHENOLS; SPECIES SPECIFICITY; WINE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM HISTOLYTICUM;

EID: 84859768816     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2040115     Document Type: Article

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