Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study
Abstract Grape polyphenols (GPs) are rich in B-type proanthocyanidins, which promote metabolic resilience. Longitudinal metabolomic, metagenomic, and metaproteomic changes were measured in 27 healthy subjects supplemented with soy protein isolate (SPI, 40 g per day) for 5 days followed by GPs comple...
Saved in:
| Main Authors: | , , , , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
|
| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00443-6 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850243235371286528 |
|---|---|
| author | Esther Mezhibovsky Guojun Wu Yue Wu Zhibin Ning Karen Bacalia Sriya Sadangi Riddhi Patel Alexander Poulev Rocio M. Duran Marie Macor Susette Coyle Yan Y. Lam Ilya Raskin Daniel Figeys Liping Zhao Diana E. Roopchand |
| author_facet | Esther Mezhibovsky Guojun Wu Yue Wu Zhibin Ning Karen Bacalia Sriya Sadangi Riddhi Patel Alexander Poulev Rocio M. Duran Marie Macor Susette Coyle Yan Y. Lam Ilya Raskin Daniel Figeys Liping Zhao Diana E. Roopchand |
| author_sort | Esther Mezhibovsky |
| collection | DOAJ |
| description | Abstract Grape polyphenols (GPs) are rich in B-type proanthocyanidins, which promote metabolic resilience. Longitudinal metabolomic, metagenomic, and metaproteomic changes were measured in 27 healthy subjects supplemented with soy protein isolate (SPI, 40 g per day) for 5 days followed by GPs complexed to SPI (GP-SPI standardized to 5% GPs, 40 g per day) for 10 days. Fecal, urine, and/or fasting blood samples were collected before supplementation (day –5), after 5 days of SPI (day 0), and after 2, 4 and 10 days of GP-SPI. Most multi-omic changes observed after 2 and/or 4 days of GP-SPI intake were temporary, returning to pre-supplementation profiles by day 10. Shotgun metagenomics sequencing provided insights that could not be captured with 16S rRNA amplicon sequencing. Notably, 10 days of GP-SPI decreased fasting blood glucose and increased serum hyocholic acid (HCA), a glucoregulatory bile acid, which negatively correlated with one gut bacterial guild. In conclusion, GP-induced suppression of a bacterial guild may lead to higher HCA and lower fasting blood glucose. |
| format | Article |
| id | doaj-art-b7e1c9da24184e4abca85701caee2666 |
| institution | OA Journals |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-b7e1c9da24184e4abca85701caee26662025-08-20T02:00:02ZengNature Portfolionpj Science of Food2396-83702025-05-019112010.1038/s41538-025-00443-6Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics studyEsther Mezhibovsky0Guojun Wu1Yue Wu2Zhibin Ning3Karen Bacalia4Sriya Sadangi5Riddhi Patel6Alexander Poulev7Rocio M. Duran8Marie Macor9Susette Coyle10Yan Y. Lam11Ilya Raskin12Daniel Figeys13Liping Zhao14Diana E. Roopchand15Department of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Biochemistry and Microbiology and New Jersey Institute for Food, Nutrition, and Health, School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyOttawa Institute of Systems Biology and Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of OttawaDepartment of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Plant Biology, School of Environmental and Biological Sciences, School of Environmental and Biological Sciences, Rutgers UniversityDepartment of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Surgery, Rutgers Robert Wood Johnson Medical School (RWJMS)Department of Surgery, Rutgers Robert Wood Johnson Medical School (RWJMS)Department of Biochemistry and Microbiology and New Jersey Institute for Food, Nutrition, and Health, School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Plant Biology, School of Environmental and Biological Sciences, School of Environmental and Biological Sciences, Rutgers UniversityOttawa Institute of Systems Biology and Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of OttawaDepartment of Biochemistry and Microbiology and New Jersey Institute for Food, Nutrition, and Health, School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyDepartment of Food Science and New Jersey Institute for Food, Nutrition and Health (Rutgers Center for Lipid Research), School of Environmental and Biological Sciences, Rutgers, The State University of New JerseyAbstract Grape polyphenols (GPs) are rich in B-type proanthocyanidins, which promote metabolic resilience. Longitudinal metabolomic, metagenomic, and metaproteomic changes were measured in 27 healthy subjects supplemented with soy protein isolate (SPI, 40 g per day) for 5 days followed by GPs complexed to SPI (GP-SPI standardized to 5% GPs, 40 g per day) for 10 days. Fecal, urine, and/or fasting blood samples were collected before supplementation (day –5), after 5 days of SPI (day 0), and after 2, 4 and 10 days of GP-SPI. Most multi-omic changes observed after 2 and/or 4 days of GP-SPI intake were temporary, returning to pre-supplementation profiles by day 10. Shotgun metagenomics sequencing provided insights that could not be captured with 16S rRNA amplicon sequencing. Notably, 10 days of GP-SPI decreased fasting blood glucose and increased serum hyocholic acid (HCA), a glucoregulatory bile acid, which negatively correlated with one gut bacterial guild. In conclusion, GP-induced suppression of a bacterial guild may lead to higher HCA and lower fasting blood glucose.https://doi.org/10.1038/s41538-025-00443-6 |
| spellingShingle | Esther Mezhibovsky Guojun Wu Yue Wu Zhibin Ning Karen Bacalia Sriya Sadangi Riddhi Patel Alexander Poulev Rocio M. Duran Marie Macor Susette Coyle Yan Y. Lam Ilya Raskin Daniel Figeys Liping Zhao Diana E. Roopchand Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study npj Science of Food |
| title | Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study |
| title_full | Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study |
| title_fullStr | Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study |
| title_full_unstemmed | Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study |
| title_short | Grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans: a meta-omics study |
| title_sort | grape polyphenols reduce fasting glucose and increase hyocholic acid in healthy humans a meta omics study |
| url | https://doi.org/10.1038/s41538-025-00443-6 |
| work_keys_str_mv | AT esthermezhibovsky grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT guojunwu grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT yuewu grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT zhibinning grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT karenbacalia grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT sriyasadangi grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT riddhipatel grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT alexanderpoulev grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT rociomduran grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT mariemacor grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT susettecoyle grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT yanylam grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT ilyaraskin grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT danielfigeys grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT lipingzhao grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy AT dianaeroopchand grapepolyphenolsreducefastingglucoseandincreasehyocholicacidinhealthyhumansametaomicsstudy |