Personalized Microbial Fingerprint Associated with Differential Glycemic Effects of a Whole Grain Rye Intervention on Chinese Adults
Li W, Tang H, Xue K, Ying T, Wu M, Qu Z, Dong C, Jin T, Brunius C, Hallmans G, Åman P, Johansson A, Landberg R, Liu Y, He G
Molecular nutrition & food research · 3 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- VINNOVA
- Gobierno
- Vetenskapsrådet
- Gobierno
- Swedish Research Council
- Gobierno
- Shanghai Pujiang Program
- Subvenciones
- Vetenskapsrådet (2017-05840); National Natural Science Foundation of China (81861138007); National Natural Science Foundation of China (82373555)
Según 5 financiadores declarados.
Publicación
- Publicado
- 2024-08-01 · Mol Nutr Food Res · vol. 68 · número 17 · pág. e2400274
- Editorial
- Wiley
- Citado
- 4 citas · más que el 55% de estudios similares · 0.5× el promedio de su campo
- Referencias
- 68 trabajos
- Acceso
- De pago
- Áreas de investigación
- Gut microbiota and health · Food composition and properties · Microbial Metabolites in Food Biotechnology
- Palabras clave
- whole grain rye, gut microbiota, glycemic response, type 2 diabetes prevention, Bacteroides, Faecalibacterium, aminoacyl-tRNA biosynthesis, short-chain fatty acids, bile acid metabolism, personalized nutrition, Chinese adults
- MeSH
- humans, blood glucose, fatty acids, volatile, dietary fiber, adult, middle aged, china, female, male, secale, gastrointestinal microbiome, whole grains, east asian people
15 autores
- Wenyun Li🇨🇳Fudan University
- Huiru Tang🇨🇳Fudan University; Zhongshan Hospital; State Key Laboratory of Genetic Engineering
- Kun Xue🇨🇳Fudan University
- Tao Ying🇨🇳Fudan University
- Min Wu🇨🇳Fudan University
- Zheng Qu
- Chenglin Dong
- Taiyi Jin🇨🇳Fudan University
- Carl F. Brunius🇸🇪Chalmers University of Technology
- Göran Hallmans🇸🇪Umeå University
- Per Åman🇸🇪Swedish University of Agricultural Sciences
- Anders S. Johansson🇸🇪Umeå University
- Rikard Landberg🇸🇪Chalmers University of Technology
- Yuwei Liu🇨🇳 · autor de correspondenciaFudan University
- Gengsheng He🇨🇳 · autor de correspondenciaFudan University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Scope
This study aims to identify the gut enterotypes that explain differential responses to intervention with whole grain rye by proposing an "enterotype - metabolic" model.
Methods and results
A 12-week randomized controlled trial is conducted in Chinese adults, with 79 subjects consuming whole grain products with fermented rye bran (FRB) and 77 consuming refined wheat products in this exploratory post-hoc analysis. Responders or non-responders are identified according to whether blood glucose decreased by more than 10% after rye intervention. Compared to non-responders, responders in FRB have higher baseline Bacteroides (p < 0.001), associated with reduced blood glucose (p < 0.001), increased Faecalibacterium (p = 0.020) and Erysipelotrichaceae_UCG.003 (p = 0.022), as well as deceased 7β-hydroxysteroid dehydrogenase (p = 0.033) after intervention. The differentiated gut microbiota and metabolites between responders and non-responders after intervention are enriched in aminoacyl-tRNA biosynthesis.
Conclusion
The work confirms the previously suggested importance of microbial enterotypes in differential responses to whole grain interventions and supports taking enterotypes into consideration for improved efficacy of whole grain intervention for preventing type 2 diabetes. Altered short-chain fatty acids and bile acid metabolism might be a potential mediator for the beneficial effects of whole grain rye on glucose metabolism.
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