Broccoli consumption affects the human gastrointestinal microbiota
Kaczmarek JL, Liu X, Charron CS, Novotny JA, Jeffery EH, Seifried HE, Ross SA, Miller MJ, Swanson KS, Holscher HD
The Journal of nutritional biochemistry · 104 citas
Etiquetas de revisión
Alimentación controladaSolo mecanismosDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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 Institutes of Health
- Gobierno
- National Cancer Institute
- Gobierno
- United States Department of Agriculture, Agricultural Research Service
- Universidad u hospital
- University of Illinois Division of Nutritional Sciences Research Excellence Fellowship
- Gobierno
- Intramural NIH HHS
- Universidad u hospital
- University of Illinois Margin of Excellence Research Award
- Subvenciones
- National Institutes of Health (Z99 CA999999); National Cancer Institute (ACN16003)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2018-09-21 · J Nutr Biochem · vol. 63 · págs. 27–34
- Editorial
- Elsevier BV
- Citado
- 139 citas · más que el 96% de estudios similares · 4.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 37 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Gut microbiota and health · Microbial Metabolites in Food Biotechnology · Nutritional Studies and Diet
- Palabras clave
- broccoli, gut microbiota, glucosinolates, daikon radish, dietary fiber, phytochemicals, Firmicutes, Bacteroidetes, Bacteroides, beta diversity, body mass index, endocrine system, energy metabolism, functional prediction, dietary intervention
- MeSH
- feces, humans, bacteroidetes, brassica, body mass index, adult, aged, middle aged, female, male, gastrointestinal microbiome
10 autores
- Jennifer L. Kaczmarek🇺🇸University of Illinois Urbana-Champaign
- Xiaoji Liu🇺🇸University of Illinois Urbana-Champaign
- Craig S. Charron🇺🇸Agricultural Research Service; United States Department of Agriculture; Beltsville Human Nutrition Research Center; Beltsville Agricultural Research Center
- Janet A. Novotny🇺🇸Agricultural Research Service; United States Department of Agriculture; Beltsville Human Nutrition Research Center; Beltsville Agricultural Research Center
- Elizabeth H. Jeffery🇺🇸University of Illinois Urbana-Champaign
- Harold E. Seifried🇺🇸National Institutes of Health; National Cancer Institute
- Sharon A. Ross🇺🇸National Institutes of Health; National Cancer Institute
- Michael J. Miller🇺🇸University of Illinois Urbana-Champaign
- Kelly Scott Swanson🇺🇸University of Illinois Urbana-Champaign
- Hannah D. Holscher🇺🇸 · autor de correspondenciaUniversity of Illinois Urbana-Champaign
Resumen
El texto original del estudio, en el idioma en que se publicó.
The human gastrointestinal microbiota is increasingly linked to health outcomes; however, our understanding of how specific foods alter the microbiota is limited. Cruciferous vegetables such as broccoli are a good source of dietary fiber and phytonutrients, including glucosinolates, which can be metabolized by gastrointestinal microbes. This study aimed to determine the impact of broccoli consumption on the gastrointestinal microbiota of healthy adults. A controlled feeding, randomized, crossover study consisting of two 18-day treatment periods separated by a 24-day washout was conducted in healthy adults (n=18). Participants were fed at weight maintenance with the intervention period diet including 200 g of cooked broccoli and 20 g of raw daikon radish per day. Fecal samples were collected at baseline and at the end of each treatment period for microbial analysis. Beta diversity analysis indicated that bacterial communities were impacted by treatment (P=.03). Broccoli consumption decreased the relative abundance of Firmicutes by 9% compared to control (P=.05), increased the relative abundance of Bacteroidetes by 10% compared to control (P=.03) and increased Bacteroides by 8% relative to control (P=.02). Furthermore, the effects were strongest among participants with body mass index 2, and within this group, there were associations between bacterial relative abundance and glucosinolate metabolites. Functional prediction revealed that broccoli consumption increased the pathways involved in the functions of the endocrine system (P=.05), transport and catabolism (P=.04), and energy metabolism (P=.01). These results reveal that broccoli consumption affects the composition and function of the human gastrointestinal microbiota.
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