Antonio Carroccio1, Giuseppe Celano2, Carmelo Cottone3, Giuseppe Di Sclafani3, Lucia Vannini4, Alberto D'Alcamo5, Mirco Vacca2, Francesco Maria Calabrese2, Pasquale Mansueto5, Maurizio Soresi5, Ruggiero Francavilla6, Maria De Angelis2. 1. Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy. Electronic address: antonio.carroccio@unipa.it. 2. Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy. 3. General Practitioner, ASP 6 of Palermo, Palermo, Italy. 4. Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Viale G. Fanin, 42, Bologna 40127, Italy. 5. Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy. 6. Department of Biomedical Science and Human Oncology, University "Aldo Moro" of Bari, Piazza Giulio Cesare, 11, Bari 70124, Italy.
Abstract
BACKGROUND & AIMS: Ancient wheat varieties are considered to be healthier than modern ones, but the data are not univocal. We investigated changes in hematochemical parameters and evaluated microbiota data before and after a set period on a diet containing a whole-meal ancient wheat mix. PATIENTS AND METHODS: 29 cloistered nuns were recruited. The study comprised two consecutive 30-day periods; during the first one (T1), the nuns received wheat-based foods produced with refined "modern" flour ("Simeto"); during the second one (T2) received wheat-based foods produced with an unrefined flour mix composed of "ancient" cultivars. At entry to the study (T0) and at the end of T1 and T2 hematochemical parameters and fecal microbiota and metabolome were evaluated. RESULTS: At the end of T2, there was a significant reduction in serum iron, ferritin, creatinine, sodium, potassium, magnesium, total cholesterol, LDL- and HDL-cholesterol and folic acid. Furthermore, increased the abundance of cultivable enterococci, lactic acid bacteria and total anaerobes. The ability of the gut microbiome to metabolize carbohydrates increased after the period of diet containing ancient grain products. Several volatile organic compounds increased after the one month on the diet enriched with ancient grain products. CONCLUSIONS: Our data showed the beneficial effects deriving from a diet including ancient whole-meal/unrefined wheat flours.
BACKGROUND & AIMS: Ancient wheat varieties are considered to be healthier than modern ones, but the data are not univocal. We investigated changes in hematochemical parameters and evaluated microbiota data before and after a set period on a diet containing a whole-meal ancient wheat mix. PATIENTS AND METHODS: 29 cloistered nuns were recruited. The study comprised two consecutive 30-day periods; during the first one (T1), the nuns received wheat-based foods produced with refined "modern" flour ("Simeto"); during the second one (T2) received wheat-based foods produced with an unrefined flour mix composed of "ancient" cultivars. At entry to the study (T0) and at the end of T1 and T2 hematochemical parameters and fecal microbiota and metabolome were evaluated. RESULTS: At the end of T2, there was a significant reduction in serum iron, ferritin, creatinine, sodium, potassium, magnesium, total cholesterol, LDL- and HDL-cholesterol and folic acid. Furthermore, increased the abundance of cultivable enterococci, lactic acid bacteria and total anaerobes. The ability of the gut microbiome to metabolize carbohydrates increased after the period of diet containing ancient grain products. Several volatile organic compounds increased after the one month on the diet enriched with ancient grain products. CONCLUSIONS: Our data showed the beneficial effects deriving from a diet including ancient whole-meal/unrefined wheat flours.
Authors: Mirco Vacca; Annalisa Porrelli; Francesco Maria Calabrese; Tamara Lippolis; Ilaria Iacobellis; Giuseppe Celano; Daniela Pinto; Francesco Russo; Gianluigi Giannelli; Maria De Angelis Journal: Front Microbiol Date: 2022-06-23 Impact factor: 6.064
Authors: Gabriella Lauriero; Lilia Abbad; Mirco Vacca; Giuseppe Celano; Jonathan M Chemouny; Maria Calasso; Laureline Berthelot; Loreto Gesualdo; Maria De Angelis; Renato C Monteiro Journal: Front Immunol Date: 2021-10-12 Impact factor: 7.561
Authors: Caroline Smith; Mallory J Van Haute; Yibo Xian; Rafael R Segura Munoz; Sujun Liu; Robert J Schmaltz; Amanda E Ramer-Tait; Devin J Rose Journal: Gut Microbes Date: 2022 Jan-Dec