Impact of Daily Consumption of Whole-Grain Quinoa-Enriched Bread on Gut Microbiome in Males
Li L, Houghton D, Lietz G, Watson A, Stewart CJ, Bal W, Seal CJ
Nutrients · 7 citas
Etiquetas de revisión
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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
- Organización sin fines de lucro
- Wellcome Trust
- Universidad u hospital
- Newcastle University Centre for Ageing and Vitality
- Universidad u hospital
- the Wellcome Centre for Mitochondrial Research
- Gobierno
- the Biotechnology and Biological Sciences Research Council and Medical Research Council (MRC)
- Gobierno
- Chinese Government Postgraduate Scholarship
- Gobierno
- the UK NIHR Biomedical Research Centre in Age and Age-Related Diseases award to the Newcastle upon Tyne Hospitals NHS Foundation
Según 6 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-11-18 · Nutrients · vol. 14 · número 22 · pág. 4888
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 11 citas · más que el 66% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 44 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Gut microbiota and health · Food Security and Health in Diverse Populations · Nutritional Studies and Diet
- Palabras clave
- Microbiome, Whole grains, Biology, Gut microbiome, Food science, Gut flora, Feces, Microbiology, Bioinformatics, Biochemistry
- MeSH
- humans, chenopodium quinoa, triticum, rna, ribosomal, 16s, cross-over studies, bread, flour, adult, male, edible grain, gastrointestinal microbiome, whole grains
7 autores
- Liangkui Li🇬🇧Newcastle University
- David Houghton🇬🇧 · autor de correspondenciaWellcome Centre for Mitochondrial Research; Newcastle University
- Georg Lietz🇬🇧Newcastle University
- Anthony Watson🇬🇧Newcastle University
- Christopher J. Stewart🇬🇧Newcastle University
- Wendy Bal🇬🇧Newcastle University
- Chris J. Seal🇬🇧Newcastle University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Diets rich in whole grains are associated with improved health and a lower risk of non-communicable diseases, but the mechanisms through which these health benefits are conveyed are uncertain. One mechanism may be improvements in the gut environment by the delivery of fermentable substrates and associated phytochemicals to the lower gut and modification of the gut microbiome. Quinoa is included in the whole-grain category because of its structural similarities to cereals but the effects of its consumption on the gut microbiome have not been investigated to date. Our aim was to examine the impact of daily quinoa consumption on the gut microbiome in a 4-week randomised cross-over intervention separated by a 4-week wash-out period involving 28 adult males. Participants consumed either a quinoa-enriched wheat-bread roll providing 20 g quinoa flour each day, or a control wheat-only bread roll. Stool samples were collected in sterile collection tubes immediately before and at the end of each intervention period. DNA was then extracted, and the 16S rRNA V4 region of extracted DNA was amplified and sequenced. For both the control and quinoa bread periods, there were no changes at the phyla or genus level between baseline and week 4 (all p > 0.05). Diversity in the microbiome profile was not different from baseline after either intervention arms. The results show that small changes in the type of cereal consumed—substituting 20 g of refined wheat flour with whole-grain quinoa flour—was not able to significantly modulate the gut microbiome. Further studies with higher levels of quinoa or longer exposure periods are needed to ascertain if there is a dose−response effect of quinoa, and if these effects are able to translate into clinical outcomes.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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