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葡萄酒中的硫酸盐会影响肠道微生物群吗? 一个体外研究他们的消化和与葡萄酒多的相互作用

Edgard Relaño de la Guía¹, Carolina Cueva¹, Natalia Molinero¹

¹Institute of Food Science Research (CIAL), CSIC-UAM, c/Nicolás Cabrera 9, Madrid 28049, Spain.

Journal of agricultural and food chemistry

|July 23, 2025

概括

葡萄酒中的硫酸盐可以改变肠道微生物群,减少有益的细菌,增加有害的细菌. 红葡萄酒中的多可以提供保护,增强有益的化合物.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
胃肠病学胃肠病学

背景情况:

硫酸盐是葡萄酒中常见的添加剂,其对健康的影响受到争论.
葡萄酒硫酸盐与人类肠道微生物群之间的相互作用尚不清楚.

研究的目的:

调查葡萄酒硫酸盐对肠道微生物群组成和功能的影响.
探索葡萄酒多在减轻硫酸盐引起的肠道变化的作用.

主要方法:

利用simgi模型模拟胃肠道消化和结肠发酵.
发酵红酒和合成葡萄酒,含有或不含二氧化硫 (SO2),使用来自三个捐赠者的便微生物群.
分析了肠道微生物组成和化合物代谢的变化.

主要成果:

经过 SO2 处理的葡萄酒改变了肠道微生物群,减少了 *Bacteroides* 和 *Ruminococcus*,同时增加了 *Coprococcus* 和 *Escherichia* / *Shigella*.
红葡萄酒中的多部分减轻了这些影响,并增强了诸如瓦莱洛拉克顿等有益的化合物的生物可用性.
个体微生物组的弹性影响了对SO2暴露的反应.

结论:

葡萄酒硫酸盐可以调节肠道微生物群,对敏感个体有潜在的健康影响.
葡萄酒中的多可能对硫酸盐诱导的肠道失调有保护作用.
需要进一步的研究才能充分阐明葡萄酒成分与肠道健康之间的复杂相互作用.

关键词:

胃肠道消化消化消化肠道微生物群的动力学在SIMGI上,您可以使用SIMGI.硫酸盐的硫化物是什么葡萄酒中的 (多) .

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