Grape derived products (GDPs) such as grape seed extract and grape juice have demonstrated an array of anti-inflammatory properties in the peripheral and central nervous system.  However, preclinical results show poor translation to the clinic, possibly due to variability in metabolism of GDPs by intestinal microbiota. In this study, intestinal microbiota samples obtained from three healthy human volunteers were utilized to ferment grape seed extract (GSE). Fermented broth was acidified and extracted using ethyl acetate, followed by trimethylsilyl derivatization. The microbiological metabolites of GSE were identified and quantified by GC/MS. Compounds analyzed include 3-(3’-hydroxyphenyl) propionic acid (3HPPA), dihydrocaffeic acid, vanillic acid, homovanillic acid, hippuric acid, valeric acid, 3-hydroxybenzoic acid, epicatechin, catechin, gallic acid and caffeic acid.  Distinct differences in the metabolic profiles among the three donor samples were observed.  The average gallic acid concentration prior to fermentation was 6.20 ug/mg, after 24 and 72 hours with donor one the concentration went from 0.39 ug/mL to 0.32 ug/mL, with donor two the concentrations went from 2.80 ug/mL to 0.24 ug/mL and with donor three the concentrations went from 5.66 ug/mL to 5.68 ug/mL, respectively.  These results suggest that the type of intestinal microbiota is directly related to the metabolism and hence intestinal stability of grape derived products.

Investigation into the effects of intestinal microbiota on the metabolism and uptake of grape derived products using GC/MS

252nd National Meeting (2016)

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