Applied Microbiology and Biotechnology

, Volume 98, Issue 15, pp 6805–6815 | Cite as

Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols

  • E. Barroso
  • T. Van de Wiele
  • A. Jiménez-Girón
  • I. Muñoz-González
  • P. J. Martín-Alvarez
  • M. V. Moreno-Arribas
  • B. Bartolomé
  • C. Peláez
  • M. C. Martínez-Cuesta
  • T. Requena
Applied microbial and cell physiology


The colonic microbiota plays an important role in the bioavailibility of dietary polyphenols. This work has evaluated the impact on the gut microbiota of long-term feeding with both a red wine polyphenolic extract and the flavan-3-ol metabolizer strain Lactobacillus plantarum IFPL935. The study was conducted in the dynamic Simulator of the Human Intestinal Microbial Ecosystem (SHIME). The feeding of the gut microbiota model with red wine polyphenols caused an initial decrease in the counts of total bacteria in the ascending colon (AC), with Bacteroides, Clostridium coccoides/Eubacterium rectale and Bifidobacterium being the most affected bacterial groups. The bacterial counts recovered to initial numbers faster than the overall microbial fermentation and proteolysis, which seemed to be longer affected by polyphenols. Addition of L. plantarum IFPL935 helped to promptly recover total counts, Lactobacillus and Enterobacteriaceae and led to an increase in lactic acid formation in the AC vessel at the start of the polyphenol treatment as well as butyric acid in the transverse (TC) and descending (DC) vessels after 5 days. Moreover, L. plantarum IFPL935 favoured the conversion in the DC vessel of monomeric flavan-3-ols and their intermediate metabolites into phenylpropionic acids and in particular 3-(3′-hydroxyphenyl)propionic acid. The results open the possibilities of using L. plantarum IFPL935 as a food ingredient for helping individuals showing a low polyphenol-fermenting metabotype to increase their colonic microbial capacities of metabolizing dietary polyphenols.


Lactobacillus Polyphenol Colonic metabolism Probiotic Intestinal microbiota 



The authors acknowledge funding from the Spanish Ministry for Science and Innovation (AGL2009-13361-C02-00, AGL2010-17499, AGL2012-35814, AGL2012-40172-C02-01, and Consolider Ingenio 2010 FUN-C-FOOD CSD2007-00063), the Comunidad de Madrid (ALIBIRD P2009/AGR-1469), the INIA (RM2011-00003-00-00) and CYTED (IBEROFUN 110 AC0386). The authors are participants in the COST Action FA1005 INFOGEST.

Supplementary material

253_2014_5744_MOESM1_ESM.pdf (303 kb)
ESM 1 (PDF 303 kb)


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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • E. Barroso
    • 1
  • T. Van de Wiele
    • 2
  • A. Jiménez-Girón
    • 1
  • I. Muñoz-González
    • 1
  • P. J. Martín-Alvarez
    • 1
  • M. V. Moreno-Arribas
    • 1
  • B. Bartolomé
    • 1
  • C. Peláez
    • 1
  • M. C. Martínez-Cuesta
    • 1
  • T. Requena
    • 1
  1. 1.Departamento de Biotecnología y Microbiología de AlimentosInstituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM)MadridSpain
  2. 2.LabMET, Faculty of Bioscience EngineeringGhent UniversityGhentBelgium

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