This work was led by Diego Taladrid as part of his PhD. The clinical trial, samples collection and metabolic analysis were performed at the CIAL-CSIC, under the supervision of Dr. Victoria Moreno-Arribas. Data analysis was performed by Diego at the MINE Lab (UCM), during a short-term stay, under the supervision of Miguel de Celis and Ignacio Belda.
A summary of this work can be found below, and the full-text of the paper can be found in this link.
Summary: Grape pomace (GP) is a winery by-product rich in polyphenols and dietary fibre. Recently, GP-derived seasonings have emerged as promising additives in food, specially recommended for low-salt diets. The hypothesis tested in this paper is that the regular consumption of GP-derived seasonings could help in the control of hypertension and glycaemia. A randomized intervention study (6 weeks) was performed in patients presenting cardiometabolic risk factors (n=17) and in healthy subjects (n=12) that were randomly allocated into intervention (2 g/day of GP seasoning) or control (no seasoning consumed) groups. Blood samples, faeces, urine and blood pressure (BP) were taken at baseline and at the end of the intervention. Faecal samples were analysed for microbiota composition (16S rRNA gene sequencing) and microbial-derived metabolites (short chain fatty acids and phenolic metabolites). Among the clinical parameters studied, BP and fasting blood glucose significantly decreased (p < 0.05) after the seasoning intervention, but not for the control group. Notably, application of a novel approach based on ASV (Amplicon Sequence Variant) co-occurrence networks, allowed us to identify some bacterial communities whose relative abundances were related with metadata. Our primary findings suggest that GP-seasoning may prevent cardiometabolic risk, mainly in early stages. Furthermore, it evidences modulation of gut microbiota and functional bacterial communities by grape pomace, which might mediate the metabolic effects of this by-product.