Resumen del trabajo presentado a la 14ª Reunión de la Red Española de Bacterias Lácticas (RedBAl), celebrada de forma telemática del 8 al 10 de Septiembre de 2021., AGL2015-64522-C2-R, PID2019-108851RB-C21 (Ministerio de Ciencia e Innovación) y ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid)., Peer reviewed

This article belongs to the Special Issue Advance Research on Molecular Oral Microorganism., Ulcerative colitis (UC) is a recurrent pathology of complex etiology that has been occasionally associated with oral lesions, but the overall composition of the oral microbiome in UC patients and its role in the pathogenesis of the disease are still poorly understood. In this study, the oral microbiome of UC patients and healthy individuals was compared to ascertain the possible changes in the oral microbial communities associated with UC. For this, the salivary microbiota of 10 patients diagnosed with an active phase of UC and 11 healthy controls was analyzed by 16S rRNA gene sequencing (trial ref. ISRCTN39987). Metataxonomic analysis revealed a decrease in the alpha diversity and an imbalance in the relative proportions of some key members of the oral core microbiome in UC patients. Additionally, Staphylococcus members and four differential species or phylotypes were only present in UC patients, not being detected in healthy subjects. This study provides a global snapshot of the existence of oral dysbiosis associated with UC, and the possible presence of potential oral biomarkers., This work was carried out within the framework of the URJC’s “WINE MICROBIAL ECOLOGY AND BIOTECHNOLOGY” unit with the CSIC. Research in our labs was funded by grants AGL2015-64522-C2-R and PID2019-108851RB-C21 (Spanish Ministry of Science and Innovation), and ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid, Spain). I.Z.-P. is the recipient of a fellowship from the FPI-MCIN program., Peer reviewed

Interactions between food components during their gastrointestinal digestion are constant and could affect compounds digestibility and bioaccessibility. These interactions could have a key role in the bioactivity of dietary polyphenols. This study aimed to investigate the food matrix effects during the co-digestion of red wine with glucose and whey proteins using the gastrointestinal dynamic simulator simgi®. Bioaccessibility of wine polyphenols and nutrients and the effect of co-digestion on colonic microbiota composition and metabolism were evaluated. Co-digestion with red wine led to a reduction of over 50% of glucose bioaccessibility and lowered α-lactalbumin gastric degradation. Still, co-digestion with the food matrices modified polyphenols profiles, including their bioaccessible and non-bioaccessible fractions. For instance, the (−)-epicatechin bioaccessible fraction increased 70% when the wine was co-digested with glucose. Hence, the combined feeding of wine and each food matrix affected microbiota composition and functionality at colonic level. Glucose and whey proteins reduced bacterial diversity, but homogenization of beta-diversity by wine was observed. Moreover, wine presence favoured intestinal health-related taxa as Akkermansia or Bifidobacterium, and the co-digestion of wine and food matrices significantly increased total short- and medium-chain fatty acids production, especially butyric acid. Overall, this study provides evidence of the convenience of the simgi® system to evaluate the effects of co-digestion and highlights the importance of food matrix effects on our understanding of polyphenol bioactivity., Research in our lab is funded by Grants AGL2015-64522-C2-R and PID2019-108851RB-C21 (Spanish Ministry of Science and Innovation), and ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid, Spain)., Peer reviewed

Resumen del trabajo presentado a la 15ª Reunión de la Red Española de Bacterias Lácticas: Bacterias Lácticas en Alimentación y Salud. Valencia, 26 y 27 de mayo de 2022., Proyectos AGL2015-64522-C2-R y PID2019-108851RB-C21 (Ministerio de Ciencia e Innovación), y ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid)., Peer reviewed

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Departamento de Tecnología de Alimentos​​, Background: Anthocyanins are a major class of plant phenolic pigments, responsible for the red, purple or blue color of leaves, flowers, tubers, fruits and certain vegetables. They are considered the largest and most important group of water-soluble pigments in nature and have been described to have multiple health-promoting properties. However, the bioavailability of anthocyanins is reportedly extremely low, affected by factors inherent to the molecule's characteristics, as well as by the effect of food processing, transformations during the digestive process and their levels in fruits. Scope and approach: This review aims to discuss current knowledge regarding the effects of technological processes used in the food industry on the stability, bioavailability and biological effect of anthocyanins. In addition, a review of new trends in the improvement of anthocyanin production in plants is presented, which outlines what has been reported about genes involved in the regulation and its expression. Key findings and conclusions: The alterations that anthocyanins suffer, which can affect their bioavailability and biological effects, do not take place solely during the digestion process, caused mainly by pH and intrinsic and bacterial enzymes, but also during the different processing methods that food-containing anthocyanins can undergo. Factors such as thermal and non-thermal processing, storage, oxidative degradation and encapsulation systems have been shown to closely influence anthocyanins' stability and biological effects. In recent times, genetic manipulation aiming at upregulating the gene expression of metabolic pathways has been used to improve fruit quality and anthocyanin content in plant foods, and may also contribute towards counteracting some of the indicated limitations., This work was supported by the Universidad de Las Américas (UDLA) (grant number AGR.JMA.20.05). The GIP-USAL is grateful to the Spanish Government for the funding received through the grants with reference nos. AGL2015-64522-C2 and PDI2019-106167RB-100. The authors also would like to thank Ms Helen Pugh for her extensive proof-reading of the manuscript., Peer reviewed

[Scope] This paper explores the effects of moderate red wine consumption on the clinical status and symptomatology of patients with ulcerative colitis (UC), including the study of the oral and intestinal microbiome., [Methods and results] A case control intervention study in UC patients is designed. Intervention patients (n = 5) consume red wine (250 mL day−1) for 4 weeks whereas control patients (n = 5) do not. Moderate wine consumption significantly (p < 0.05) improves some clinical parameters related to serum iron, and alleviates intestinal symptoms as evaluated by the IBDQ-32 questionnaire. 16S rRNA gene sequencing indicate a non-significant (p > 0.05) increase in bacterial alpha diversity after wine intervention in both saliva and fecal microbiota. Additional comparison of taxonomic data between UC patients (n = 10) and healthy subjects (n = 8) confirm intestinal dysbiosis for the UC patients. Finally, analysis of fecal metabolites (i.e., phenolic acids and SCFAs) indicates a non-significant increase (p > 0.05) for the UC patients that consumed wine., [Conclusions] Moderate and regular red wine intake seems to improve the clinical status and symptoms of UC patients in the active phase of the disease. However, studies with a greater sample size are required to achieve conclusive results., Research in our labs is funded by Grants AGL2015-64522-C2-R and PID2019-108851RB-C21 (Spanish Ministry of Science and Innovation), and ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid, Spain). The authors would like to thank Bodegas Miguel Torres S.L. for providing the red wine. I.Z-P. is grateful for the BES-2016-077980 contract., Peer reviewed