Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

• Published in: Journal of agricultural and food chemistry Vol. 63; no. 35; pp. 7775 - 7783
• Main Authors: Liszt, Kathrin Ingrid, Eder, Reinhard, Wendelin, Sylvia, Somoza, Veronika
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 09.09.2015
• Subjects: Biflavonoids - analysis; Biflavonoids - metabolism; Catechin - analysis; Catechin - metabolism; Cell Line; Gallic Acid - analogs & derivatives; Gallic Acid - analysis; Gallic Acid - metabolism; Gastric Acid - secretion; Humans; Models, Biological; Proanthocyanidins - analysis; Proanthocyanidins - metabolism; Stomach - metabolism; Wine - analysis; gastric acid secretion; phenolic compounds; red wine; white wine; organic acids
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.5b02879

Organic acids of wine, in addition to ethanol, have been identified as stimulants of gastric acid secretion. This study characterized the influence of other wine compounds, particularly phenolic compounds, on proton secretion. Forty wine parameters were determined in four red wines and six white wines, including the contents of organic acids and phenolic compounds. The secretory activity of the wines was determined in a gastric cell culture model (HGT-1 cells) by means of a pH-sensitive fluorescent dye. Red wines stimulated proton secretion more than white wines. Lactic acid and the phenolic compounds syringic acid, catechin, and procyanidin B2 stimulated proton secretion and correlated with the pro-secretory effect of the wines. Addition of the phenolic compounds to the least active white wine sample enhanced its proton secretory effect by 65 ± 21% (p < 0.05). These results indicate that not only malic and lactic acid but also bitter and astringent tasting phenolic compounds in wine contribute to its stimulatory effect on gastric acid secretion.