Tania Fernández-Navarro1,2, Nuria Salazar2, Isabel Gutiérrez-Díaz1,2, Borja Sánchez2, Patricia Rúas-Madiedo2, Clara G de Los Reyes-Gavilán2, Abelardo Margolles2, Miguel Gueimonde2, Sonia González3. 1. Department of Functional Biology, University of Oviedo, C/Julián Clavería s/n, 33006, Oviedo, Asturias, Spain. 2. Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain. 3. Department of Functional Biology, University of Oviedo, C/Julián Clavería s/n, 33006, Oviedo, Asturias, Spain. soniagsolares@uniovi.es.
Abstract
PURPOSE: Short-chain fatty acids (SCFAs) formation by intestinal bacteria is regulated by many different factors, among which dietary fibre is currently receiving most attention. However, since fibre-rich foods are usually good dietary sources of phenolic compounds, which are also known to affect the microbiota, authors hypothesize that the regular intake of these bioactive compounds could be associated with a modulation of faecal SCFA production by the intestinal microbiota. METHODS: In this work, food intake was recorded by means of a validated Food Frequency Questionnaire. Fibres were determined using Marlett food composition tables, and phenolic compounds were obtained from Phenol-Explorer Database. Analysis of SCFA was performed by gas chromatography-flame ionization/mass spectrometry and quantification of microbial populations in faeces by quantitative PCR. RESULTS: Klason lignin and its food contributors, as predictors of faecal butyrate production, were directly associated with Bacteroides and Bifidobacterium levels, as well as lignans with Bacteroides. Also, anthocyanidins, provided by strawberries, were associated with faecal propionate and inversely related to Lactobacillus group. CONCLUSIONS: These results support the hypothesis we put forward regarding the association between some vegetable foods (strawberries, pasta, lentils, lettuce and olive oil) and faecal SCFA. More studies are needed in order to elucidate whether these associations have been mediated by the bacterial modulatory effect of the bioactive compounds, anthocyanins, lignans or Klason lignin, present in foodstuffs.
PURPOSE:Short-chain fatty acids (SCFAs) formation by intestinal bacteria is regulated by many different factors, among which dietary fibre is currently receiving most attention. However, since fibre-rich foods are usually good dietary sources of phenolic compounds, which are also known to affect the microbiota, authors hypothesize that the regular intake of these bioactive compounds could be associated with a modulation of faecal SCFA production by the intestinal microbiota. METHODS: In this work, food intake was recorded by means of a validated Food Frequency Questionnaire. Fibres were determined using Marlett food composition tables, and phenolic compounds were obtained from Phenol-Explorer Database. Analysis of SCFA was performed by gas chromatography-flame ionization/mass spectrometry and quantification of microbial populations in faeces by quantitative PCR. RESULTS: Klason lignin and its food contributors, as predictors of faecal butyrate production, were directly associated with Bacteroides and Bifidobacterium levels, as well as lignans with Bacteroides. Also, anthocyanidins, provided by strawberries, were associated with faecal propionate and inversely related to Lactobacillus group. CONCLUSIONS: These results support the hypothesis we put forward regarding the association between some vegetable foods (strawberries, pasta, lentils, lettuce and olive oil) and faecal SCFA. More studies are needed in order to elucidate whether these associations have been mediated by the bacterial modulatory effect of the bioactive compounds, anthocyanins, lignans or Klason lignin, present in foodstuffs.
Authors: V Neveu; J Perez-Jiménez; F Vos; V Crespy; L du Chaffaut; L Mennen; C Knox; R Eisner; J Cruz; D Wishart; A Scalbert Journal: Database (Oxford) Date: 2010-01-08 Impact factor: 3.451
Authors: Kendle M Maslowski; Angelica T Vieira; Aylwin Ng; Jan Kranich; Frederic Sierro; Di Yu; Heidi C Schilter; Michael S Rolph; Fabienne Mackay; David Artis; Ramnik J Xavier; Mauro M Teixeira; Charles R Mackay Journal: Nature Date: 2009-10-29 Impact factor: 49.962
Authors: Gary D Wu; Jun Chen; Christian Hoffmann; Kyle Bittinger; Ying-Yu Chen; Sue A Keilbaugh; Meenakshi Bewtra; Dan Knights; William A Walters; Rob Knight; Rohini Sinha; Erin Gilroy; Kernika Gupta; Robert Baldassano; Lisa Nessel; Hongzhe Li; Frederic D Bushman; James D Lewis Journal: Science Date: 2011-09-01 Impact factor: 47.728
Authors: Hua V Lin; Andrea Frassetto; Edward J Kowalik; Andrea R Nawrocki; Mofei M Lu; Jennifer R Kosinski; James A Hubert; Daphne Szeto; Xiaorui Yao; Gail Forrest; Donald J Marsh Journal: PLoS One Date: 2012-04-10 Impact factor: 3.240
Authors: Isabel Gutiérrez-Díaz; Nuria Salazar; Jara Pérez-Jiménez; Clara G de Los Reyes-Gavilán; Miguel Gueimonde; Sonia González Journal: Eur J Nutr Date: 2020-07-27 Impact factor: 5.614
Authors: S González; T Fernández-Navarro; S Arboleya; C G de Los Reyes-Gavilán; N Salazar; M Gueimonde Journal: Front Microbiol Date: 2019-05-24 Impact factor: 5.640
Authors: David Rios-Covian; Sonia González; Alicja M Nogacka; Silvia Arboleya; Nuria Salazar; Miguel Gueimonde; Clara G de Los Reyes-Gavilán Journal: Front Microbiol Date: 2020-05-27 Impact factor: 5.640