Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinalin vitrodigestion

Małgorzata Gumienna*a, Małgorzata Lasika & Zbigniew Czarneckiaa Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Department of Fermentation and Biosynthesis, Poznań, PolandCorrespondence: Małgorzata Gumienna, Poznań University of Life Sciences, Faculty of Food Sciences and Nutrition, Department of Fermentation and Biosynthesis, Wojska Polskiego 28, 60-637 Poznań, Poland. Tel: 48 61 848 7267. Fax: 48 61 848 7314. E-mail: gumienna@up.poznan.plThe primary objective of the present study was to assess the qualitative and quantitative changes of wine polyphenols during in vitro digestion process conducted in a gastrointestinal tract model. Wines selected for these experiments were red grape, white grape and chokeberry wines. Following the stages of in vitro digestion—stomach, small and large intestine—qualitative and quantitative changes particularly in phenolic acids were monitored. Decomposition of resveratrol and chlorogenic acid, secretion of caffeic acid and formation of other derivatives characterized with high antioxidant activity were determined. As a second focus of this work the evaluation of interactions between human fecal microflora (Enterobacteriaceae, Lactobacillus, Enterococcus and Bifidobacterium) and polyphenolic compounds and their derivatives secreted during the digestion were performed.