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The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation

Summary

This study examined how grape pomace dietary fiber and its bound polyphenols are broken down in the digestive system and colon. Researchers found that soluble fiber was particularly effective at releasing beneficial compounds that feed healthy gut bacteria and produce short-chain fatty acids important for health. The fiber types promoted beneficial bacteria like Bifidobacterium while reducing harmful bacteria, suggesting grape pomace could be a valuable ingredient in functional foods to support digestive and overall health.

Background

Grape pomace is a wine production by-product rich in dietary fiber and polyphenols with potential prebiotic effects in the gut. These bioactive compounds exist as fiber-bound polyphenols that undergo modification during gastrointestinal transit and colonic fermentation. Understanding how these fiber-bound complexes are released and metabolized is important for developing functional food applications.

Objective

This study investigated the release patterns of bound polyphenols from soluble and insoluble dietary fiber during simulated in vitro digestion and colonic fermentation of Pinot noir grape pomace. The research aimed to compare the bioactivity and prebiotic characteristics of both fiber types and their effects on gut microbiota composition and metabolic pathways.

Results

Bound polyphenols were predominantly released during colon fermentation with superior capabilities from soluble dietary fiber in releasing phenols, scavenging radicals, and producing short-chain fatty acids. Both fiber types reduced harmful bacteria and promoted beneficial species like Bifidobacterium, enhanced vitamin B6 and ascorbate metabolism, and reduced the Firmicutes/Bacteroidetes ratio associated with metabolic diseases.

Conclusion

Soluble and insoluble dietary fiber from grape pomace effectively release bound polyphenols with potent antioxidant and prebiotic activities, promoting beneficial gut microbiota and metabolic pathways. These findings support the development of grape pomace dietary fiber as a functional food ingredient for enhancing gut health.
  • Published in:Food Chemistry X,
  • Study Type:In vitro experimental study,
  • Source: PMID: 40642527
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