Human gut bacterial communities are altered by addition of cruciferous vegetables to a controlled fruit- and vegetable-free diet
Li F, Hullar MA, Schwarz Y, Lampe JW
The Journal of nutrition · 132 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Solo mecanismos
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Cancer Institute
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Cancer Institute (R01CA070913)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2009-07-29 · J Nutr · vol. 139 · número 9 · págs. 1685–1691
- Editorial
- Elsevier BV
- Citado
- 181 citas · más que el 90% de estudios similares · 2.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 49 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Gut microbiota and health · Microbial Metabolites in Food Biotechnology · Probiotics and Fermented Foods
- Palabras clave
- gut microbiota, cruciferous vegetables, dietary intervention, glucosinolates, dietary fiber fermentation, low-fiber diet, Eubacterium hallii, Phascolarctobacterium faecium, Alistipes putredinis, Eggerthella, broccoli, cabbage
- MeSH
- gastrointestinal tract, feces, humans, bacteria, brassicaceae, fruit, vegetables, rna, ribosomal, 16s, diet, cross-over studies, sequence alignment, phylogeny, base sequence, polymorphism, restriction fragment length, gene library, dietary fiber, adult, female, male, young adult
4 autores
- Li Fei🇺🇸University of Washington; Fred Hutch Cancer Center
- Meredith A.J. Hullar🇺🇸Fred Hutch Cancer Center
- Schwarz Yvonne🇺🇸Fred Hutch Cancer Center
- Johanna W. Lampe🇺🇸 · autor de correspondenciaUniversity of Washington; Fred Hutch Cancer Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
In the human gut, commensal bacteria metabolize food components that typically serve as energy sources. These components have the potential to influence gut bacterial community composition. Cruciferous vegetables, such as broccoli and cabbage, contain distinctive compounds that can be utilized by gut bacteria. For example, glucosinolates can be hydrolyzed by certain bacteria, and dietary fibers can be fermented by a range of species. We hypothesized that cruciferous vegetable consumption would alter growth of certain bacteria, thereby altering bacterial community composition. We tested this hypothesis in a randomized, crossover, controlled feeding study. Fecal samples were collected from 17 participants at the end of 2 14-d intake periods: a low-phytochemical, low-fiber basal diet (i.e. refined grains without fruits or vegetables) and a high ("double") cruciferous vegetable diet [basal diet + 14 g cruciferous vegetables/(kg body weightd)]. Fecal bacterial composition was analyzed by the terminal restriction fragment length polymorphism (tRFLP) method using the bacterial 16S ribosomal RNA gene and nucleotide sequencing. Using blocked multi-response permutation procedures analysis, we found that overall bacterial community composition differed between the 2 consumption periods (delta = 0.603; P = 0.011). The bacterial community response to cruciferous vegetables was individual-specific, as revealed by nonmetric multidimensional scaling ordination analysis. Specific tRFLP fragments that characterized each of the diets were identified using indicator species analysis. Putative species corresponding to these fragments were identified through gene sequencing as Eubacterium hallii, Phascolarctobacterium faecium, Burkholderiales spp., Alistipes putredinis, and Eggerthella spp. In conclusion, human gut bacterial community composition was altered by cruciferous vegetable consumption, which could ultimately influence gut metabolism of bioactive food components and host exposure to these compounds.
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