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Maleki S, Razavi SH, Yadav H, Letizia Manca M. New horizon to the world of gut microbiome: seeds germination. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38227048 DOI: 10.1080/10408398.2023.2300703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
The second brain of humans has been known as the microbiome. The microbiome is a dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in the human gastrointestinal tract. They play a vital role in human health by metabolizing components, maturation of the immune system, and taking part in the treatment of various diseases. Two important factors that can affect the gut microbiome's composition and/or function are the food matrix and methods of food processing. Based on scientific research, the consumption of whole grains can make positive changes in the gut microbiota. Seeds contain different microbiota-accessible substrates that can resist digestion in the upper gastrointestinal tract. Seed germination is one of the simplest and newest food processing approaches to improve seeds' bioavailability and overall nutritional value. During germination, the dormant hydrolytic seed's enzymes have been activated and then metabolize the macromolecules. The quality and quantity of bioactive compounds like prebiotics, fiber, phenolic compounds (PC), total free amino acids, and γ-aminobutyric acid (GABA) can increase even up to 4-10 folds in some cases. These components stimulate the survival and growth of healthful bacteria like probiotics and boost their activity. This effect depends on several parameters, e.g., germination environmental conditions. This review aims to provide up-to-date and latest research about promoting bioactive components during seed germination and investigating their impacts on gut microbiota to understand the possible direct and indirect effects of seed germination on the microbiome and human health.
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Affiliation(s)
- Sima Maleki
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- USF Center for Microbiome Research, Microbiomes Institute, and Department of Neurosurgery and Brain Repair, University of South Florida Morsani College of Medicine, Tampa, FL, USA
| | - Maria Letizia Manca
- Department of Scienze della Vita e dell'Ambiente, University of Cagliari, Cagliari, Italy
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Ki H, Baek JS, Hawkes HJK, Kim YS, Hwang KY. Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect. Foods 2023; 12:foods12112107. [PMID: 37297352 DOI: 10.3390/foods12112107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/18/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Kamut sprouts (KaS) contain several biologically active compounds. In this study, solid-state fermentation using Saccharomyces cerevisiae and Latilactobacillus sakei was used to ferment KaS (fKaS-ex) for 6 days. The fKaS-ex showed a 26.3 mg/g dried weight (dw) and 46.88 mg/g dw of polyphenol and the β-glucan contents, respectively. In the Raw264.7 and HaCaT cell lines, the non-fermented KaS (nfKaS-ex) decreased cell viability from 85.3% to 62.1% at concentrations of 0.63 and 2.5 mg/mL, respectively. Similarly, the fKaS-ex decreased cell viability, but showed more than 100% even at 1.25 and 5.0 mg/mL concentrations, respectively. The anti-inflammatory effect of fKaS-ex also increased. At 600 µg/mL, the fKaS-ex exhibited a significantly higher ability to reduce cytotoxicity by suppressing COX-2 and IL-6 mRNA expressions as well as that for IL-1β mRNA. In summary, fKaS-ex exhibited significantly lower cytotoxicity and increased anti-oxidant and anti-inflammatory properties, indicating that fKaS-ex is beneficial for use in food and other industries.
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Affiliation(s)
- Hosam Ki
- Materials Science Research Institute, LABIO Co., Ltd., Seoul 08501, Republic of Korea
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jun-Seok Baek
- Materials Science Research Institute, LABIO Co., Ltd., Seoul 08501, Republic of Korea
| | - Hye-Jin Kim Hawkes
- Center for Creative Convergence Education, Hanyang University, Seoul 04763, Republic of Korea
| | - Young Soo Kim
- Materials Science Research Institute, LABIO Co., Ltd., Seoul 08501, Republic of Korea
| | - Kwang Yeon Hwang
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
- Korea BioDefense Research Institute, Korea University, Seoul 02841, Republic of Korea
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Nissen L, Casciano F, Di Nunzio M, Galaverna G, Bordoni A, Gianotti A. Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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Impact of Daily Consumption of Whole-Grain Quinoa-Enriched Bread on Gut Microbiome in Males. Nutrients 2022; 14:nu14224888. [PMID: 36432574 PMCID: PMC9698549 DOI: 10.3390/nu14224888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
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.
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Baldi S, Dinu M, Pagliai G, Colombini B, Di Gloria L, Curini L, Pallecchi M, Ramazzotti M, Bartolucci G, Benedettelli S, Amedei A, Sofi F. Effect of ancient wheat pasta on gut microbiota composition and bacteria-derived metabolites: A randomized controlled trial. Front Nutr 2022; 9:971666. [PMID: 35990344 PMCID: PMC9386222 DOI: 10.3389/fnut.2022.971666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/01/2022] [Indexed: 11/21/2022] Open
Abstract
Background and aim In recent years, many studies have suggested that ancient wheat products might have beneficial effects on cardiometabolic risk profile, but little is known about their effect on gut microbiota (GM). The aim of the present study was to evaluate whether a replacement diet with pasta made from ancient wheat (AD) could influence the GM composition and its metabolites' production compared to a replacement diet with pasta made from modern wheat (CD). Methods A randomized, double-blinded crossover trial with two intervention phases was conducted on 20 clinically healthy adults (9 females; 11 males; mean age 43.1 ± 12.5 years). Study participants were assigned to consume pasta made using semi-whole flour from organic wheat that was either from ancient or modern control wheat for 8 weeks in a random order. An 8-week washout period was implemented between the interventions. Stool samples were collected from all subjects at the beginning and at the end of each intervention period. GM composition, and short- (SCFAs) and medium- chain fatty acids (MCFAs) production was evaluated. Results Dietary interventions did not produce significant diversity in the GM composition at higher ranks (phylum, class, order and family), but only at genus level. In detail, the AD significantly (adj. p < 0.05) changed the abundance of Erysipelatoclostridium spp., Bacteroides_pectinophilus_group spp., CAG-873 spp., and Holdemanella spp. The CD significantly affected the abundance of Akkermansia spp., CAG-873 spp., Hungatella spp., Lachnospiraceae_UCG-008 spp., NK4A214_group spp., Frisingicoccus spp., Megasphaera spp., Synergistes spp., and Tyzzerella spp. Regarding the production of SCFAs and MCFAs, AD resulted in a significant increase of fecal acetic (+0.7%), isobutyric (+30.1%), 2-methylbutyric (+64.2%), and isovaleric (+22.5%) acids. On the other hand, CD resulted in increased levels of isobutyric (+71.4%), 2-methylbutyric (+116.2%), isovaleric (+99%), and valeric (+21.4%) acids, and a reduction of butyric (-31.6%) and hexanoic (-66.4%) acids. Conclusion A short-term replacement diet with both ancient and modern wheat pasta determined significant changes in GM composition at the genus level but notably the AD resulted in a greater beneficial impact on anti-inflammatory SCFAs.
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Affiliation(s)
- Simone Baldi
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Monica Dinu
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Barbara Colombini
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Leandro Di Gloria
- Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, University of Florence, Florence, Italy
| | - Lavinia Curini
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Marco Pallecchi
- Department of Neurosciences, Psychology, Drug Research and Child Health, University of Florence, Florence, Italy
| | - Matteo Ramazzotti
- Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, University of Florence, Florence, Italy
| | - Gianluca Bartolucci
- Department of Neurosciences, Psychology, Drug Research and Child Health, University of Florence, Florence, Italy
| | - Stefano Benedettelli
- Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy
| | - Amedeo Amedei
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
- Interdisciplinary Internal Medicine Unit, Careggi University Hospital, Florence, Italy
| | - Francesco Sofi
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
- Unit of Clinical Nutrition, Careggi University Hospital, Florence, Italy
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Baldi S, Pagliai G, Dinu M, Di Gloria L, Nannini G, Curini L, Pallecchi M, Russo E, Niccolai E, Danza G, Benedettelli S, Ballerini G, Colombini B, Bartolucci G, Ramazzotti M, Sofi F, Amedei A. Effect of ancient Khorasan wheat on gut microbiota, inflammation, and short-chain fatty acid production in patients with fibromyalgia. World J Gastroenterol 2022; 28:1965-1980. [PMID: 35664958 PMCID: PMC9150053 DOI: 10.3748/wjg.v28.i18.1965] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/19/2022] [Accepted: 03/27/2022] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Fibromyalgia (FM) syndrome is mainly characterized by widespread pain, sleeping disorders, fatigue, and cognitive dysfunction. In many cases, gastrointestinal distress is also reported, suggesting the potential pathogenic role of the gut microbiota (GM). The GM is deeply influenced by several environmental factors, especially the diet, and recent findings highlighted significant symptom improvement in FM patients following various nutritional interventions such as vegetarian diet, low-fermentable oligosaccharides, disaccharides, monosaccharides, and polyols based diets, gluten-free diet, and especially an ancient grain supplementation. In particular, a recent study reported that a replacement diet with ancient Khorasan wheat led to an overall improvement in symptom severity of FM patients.
AIM To examine the effects of ancient Khorasan wheat on the GM, inflammation, and short-chain fatty acid production in FM patients.
METHODS After a 2-wk run-in period, 20 FM patients were enrolled in this randomized, double-blind crossover trial. In detail, they were assigned to consume either Khorasan or control wheat products for 8 wk and then, following an 8-wk washout period, crossed. Before and after treatments, GM characterization was performed by 16S rRNA sequencing while the fecal molecular inflammatory response and the short-chain fatty acids (SCFAs) were respectively determined with the Luminex MAGPIX detection system and a mass chromatography-mass spectrometry method.
RESULTS The Khorasan wheat replacement diet, in comparison with the control wheat diet, had more positive effects on intestinal microbiota composition and on both the fecal immune and SCFAs profiles such as the significant increase of butyric acid levels (P = 0.054), candidatus Saccharibacteria (P = 9.95e-06) and Actinobacteria, and the reduction of Enterococcaceae (P = 4.97e-04). Moreover, the improvement of various FM symptoms along with the variation of some gut bacteria after the Khorasan wheat diet have been documented; in fact we reported positive correlations between Actinobacteria and both Tiredness Symptoms Scale (P < 0.001) and Functional Outcome of Sleep Questionnaire (P < 0.05) scores, between Verrucomicrobiae and both Widespread Pain Index (WPI) + Symptom Severity scale (SS) (P < 0.05) and WPI (P < 0.05) scores, between candidatus Saccharibacteria and SS score (P < 0.05), and between Bacteroidales and Sleep-Related and Safety Behaviour Questionnaire score (P < 0.05).
CONCLUSION The replacement diet based on ancient Khorasan wheat results in beneficial GM compositional and functional modifications that positively correlate with an improvement of FM symptomatology.
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Affiliation(s)
- Simone Baldi
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
- Unit of Clinical Nutrition, Careggi University Hospital, Florence 50134, Italy
| | - Monica Dinu
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
- Unit of Clinical Nutrition, Careggi University Hospital, Florence 50134, Italy
| | - Leandro Di Gloria
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Giulia Nannini
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Lavinia Curini
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Marco Pallecchi
- Department of Neurosciences, Psychology, Drug Research and Child Health, Section of Pharmaceutical and Nutraceutical Sciences, University of Florence, Sesto Fiorentino 50019, Italy
| | - Edda Russo
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Elena Niccolai
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Giovanna Danza
- Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, University of Florence, Florence 50134, Italy
| | - Stefano Benedettelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence 50144, Italy
| | - Giovanna Ballerini
- Multidisciplinary Center for Pain Therapy, Reference Center for Fibromyalgia, Piero Palagi Hospital, USL Toscana Centro, Florence 50122, Italy
| | - Barbara Colombini
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
| | - Gianluca Bartolucci
- Department of Neurosciences, Psychology, Drug Research and Child Health, Section of Pharmaceutical and Nutraceutical Sciences, University of Florence, Sesto Fiorentino 50019, Italy
| | - Matteo Ramazzotti
- Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, University of Florence, Florence 50134, Italy
| | - Francesco Sofi
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
- Unit of Clinical Nutrition, Careggi University Hospital, Florence 50134, Italy
| | - Amedeo Amedei
- Department of Experimental and Clinical Medicine, University of Florence, Florence 50134, Italy
- SOD of Interdisciplinary Internal Medicine, Careggi University Hospital, Florence 50134, Italy
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Dall'Asta M, Dodi R, Pede GD, Marchini M, Spaggiari M, Gallo A, Righetti L, Brighenti F, Galaverna G, Dall'Asta C, Ranieri R, Folloni S, Scazzina F. Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects. Nutrition 2021; 94:111533. [PMID: 34936948 DOI: 10.1016/j.nut.2021.111533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 09/03/2021] [Accepted: 10/26/2021] [Indexed: 12/13/2022]
Abstract
This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health.
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Affiliation(s)
- Margherita Dall'Asta
- Department of Food and Drug, University of Parma, Parma, Italy; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Rossella Dodi
- Department of Veterinary Science, University of Parma, Parma, Italy
| | | | | | - Marco Spaggiari
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Antonio Gallo
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Laura Righetti
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Furio Brighenti
- Department of Food and Drug, University of Parma, Parma, Italy
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Carroccio A, Celano G, Cottone C, Di Sclafani G, Vannini L, D'Alcamo A, Vacca M, Calabrese FM, Mansueto P, Soresi M, Francavilla R, De Angelis M. WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota. Dig Liver Dis 2021; 53:1412-1421. [PMID: 34024731 DOI: 10.1016/j.dld.2021.04.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 04/05/2021] [Accepted: 04/19/2021] [Indexed: 12/11/2022]
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.
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Affiliation(s)
- Antonio Carroccio
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy.
| | - Giuseppe Celano
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
| | | | | | - Lucia Vannini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Viale G. Fanin, 42, Bologna 40127, Italy
| | - Alberto D'Alcamo
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy
| | - Mirco Vacca
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
| | - Francesco Maria Calabrese
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
| | - Pasquale Mansueto
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy
| | - Maurizio Soresi
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, Via del Vespro, 141, Palermo 90100, Italy
| | - Ruggiero Francavilla
- Department of Biomedical Science and Human Oncology, University "Aldo Moro" of Bari, Piazza Giulio Cesare, 11, Bari 70124, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University "Aldo Moro" of Bari, Via G. Amendola, 165/A, Bari 70126, Italy
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Multiunit In Vitro Colon Model for the Evaluation of Prebiotic Potential of a Fiber Plus D-Limonene Food Supplement. Foods 2021; 10:foods10102371. [PMID: 34681420 PMCID: PMC8535099 DOI: 10.3390/foods10102371] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/01/2021] [Accepted: 10/03/2021] [Indexed: 12/12/2022] Open
Abstract
The search for new fiber supplements that can claim to be "prebiotic" is expanding fast, as the role of prebiotics and intestinal microbiota in well-being has been well established. This work explored the prebiotic potential of a novel fiber plus D-Limonene supplement (FLS) in comparison to fructooligosaccharides (FOS) over distal colonic fermentation with the in vitro model MICODE (multi-unit in vitro colon gut model). During fermentation, volatilome characterization and core microbiota quantifications were performed, then correlations among volatiles and microbes were interpreted. The results indicated that FLS generated positive effects on the host gut model, determining: (i) eubiosis; (ii) increased abundance of beneficial bacteria, as Bifidobacteriaceae; (iii) production of beneficial compounds, as n-Decanoic acid; (iv) reduction in detrimental bacteria, as Enterobaceteriaceae; (v) reduction in detrimental compounds, as skatole. The approach that we followed permitted us to describe the prebiotic potential of FLS and its ability to steadily maintain the metabolism of colon microbiota over time. This aspect is two-faced and should be investigated further because if a fast microbial turnover and production of beneficial compounds is a hallmark of a prebiotic, the ability to reduce microbiota changes and to reduce imbalances in the productions of microbial metabolites could be an added value to FLS. In fact, it has been recently demonstrated that these aspects could serve as an adjuvant in metabolic disorders and cognitive decline.
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Nissen L, Casciano F, Gianotti A. Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community. Microorganisms 2021; 9:microorganisms9030580. [PMID: 33808993 PMCID: PMC7998580 DOI: 10.3390/microorganisms9030580] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/01/2021] [Accepted: 03/09/2021] [Indexed: 12/24/2022] Open
Abstract
In this work, an aquaponic cultivation system for Lactuca sativa (L.) and Chicorium intybus (L.) was compared to a hydroponic one, focusing on the main microbial populations related to food safety and their volatile compounds (VOCs), concluding with Spearman correlations among the microbes and VOCs. Different sections of both systems were sampled at the end of the commercial development of the plants. Plants cultivated in aquaponics were in general more contaminated than those from hydroponics, while for the cultivation waters a higher contamination of the hydroponics than aquaponics system was unexpectedly observed. Furthermore, the chicory exhibited higher levels of all microbial groups compared to lettuce grown under the same cultivation system. The results obtained also showed correlations between the distribution of some VOCs and microbial groups in the phyllosphere, while some examples of positive correlations between 2-nonanone (a positive phytostimulant compound) and anaerobic bacilli of the rhizosphere in lettuce were reported. So far, multivariate analysis of VOCs was able to discriminate on the basis of varieties but not on the cultivation systems. In conclusion, the microbial characteristics of the two ecosystems depended both on plant variety and cultivation method but further studies will need to deeply investigate the variables influencing the microbial quality of vegetable foods obtained by aquaponics. On the other hand, the analysis of the VOCs was more related to the microbial community of each plant variety considered, whatever the cultivation system. In precision agriculture, metabolomics may represent an opportunity to study the holobiome and through it the interactions between plants and their microbial populations, to possibly provide for a tool to assess the microbiological quality of vegetable foods obtained by aquaponic systems.
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Affiliation(s)
- Lorenzo Nissen
- CIRI—Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
| | - Flavia Casciano
- DiSTAL—Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
| | - Andrea Gianotti
- CIRI—Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
- DiSTAL—Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
- Correspondence:
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Nissen L, Casciano F, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber. Nutrients 2021; 13:nu13030787. [PMID: 33673592 PMCID: PMC7997273 DOI: 10.3390/nu13030787] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/19/2021] [Accepted: 02/23/2021] [Indexed: 02/07/2023] Open
Abstract
The use of olive pomace could represent an innovative and low-cost strategy to formulate healthier and value-added foods, and bakery products are good candidates for enrichment. In this work, we explored the prebiotic potential of bread enriched with Polyphenol Rich Fiber (PRF), a defatted olive pomace byproduct previously studied in the European Project H2020 EcoProlive. To this aim, after in vitro digestion, the PRF-enriched bread, its standard control, and fructo-oligosaccharides (FOS) underwent distal colonic fermentation using the in vitro colon model MICODE (multi-unit colon gut model). Sampling was done prior, over and after 24 h of fermentation, then metabolomic analysis by Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry (SPME GCMS), 16S-rDNA genomic sequencing of colonic microbiota by MiSeq, and absolute quantification of main bacterial species by qPCR were performed. The results indicated that PRF-enriched bread generated positive effects on the host gut model: (i) surge in eubiosis; (ii) increased abundance of beneficial bacterial groups, such as Bifidobacteriaceae and Lactobacillales; (iii) production of certain bioactive metabolites, such as low organic fatty acids; (iv) reduction in detrimental compounds, such as skatole. Our study not only evidenced the prebiotic role of PRF-enriched bread, thereby paving the road for further use of olive by-products, but also highlighted the potential of the in vitro gut model MICODE in the critical evaluation of functionality of food prototypes as modulators of the gut microbiota.
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Affiliation(s)
- Lorenzo Nissen
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- Correspondence: ; Tel.: +39-0547-338-146
| | - Flavia Casciano
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Elena Chiarello
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Mattia Di Nunzio
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Alessandra Bordoni
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Andrea Gianotti
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
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12
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Wu G, Zhao N, Zhang C, Lam YY, Zhao L. Guild-based analysis for understanding gut microbiome in human health and diseases. Genome Med 2021; 13:22. [PMID: 33563315 PMCID: PMC7874449 DOI: 10.1186/s13073-021-00840-y] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 01/26/2021] [Indexed: 12/14/2022] Open
Abstract
To demonstrate the causative role of gut microbiome in human health and diseases, we first need to identify, via next-generation sequencing, potentially important functional members associated with specific health outcomes and disease phenotypes. However, due to the strain-level genetic complexity of the gut microbiota, microbiome datasets are highly dimensional and highly sparse in nature, making it challenging to identify putative causative agents of a particular disease phenotype. Members of an ecosystem seldomly live independently from each other. Instead, they develop local interactions and form inter-member organizations to influence the ecosystem's higher-level patterns and functions. In the ecological study of macro-organisms, members are defined as belonging to the same "guild" if they exploit the same class of resources in a similar way or work together as a coherent functional group. Translating the concept of "guild" to the study of gut microbiota, we redefine guild as a group of bacteria that show consistent co-abundant behavior and likely to work together to contribute to the same ecological function. In this opinion article, we discuss how to use guilds as the aggregation unit to reduce dimensionality and sparsity in microbiome-wide association studies for identifying candidate gut bacteria that may causatively contribute to human health and diseases.
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Affiliation(s)
- Guojun Wu
- Center for Nutrition, Microbiome and Health, New Jersey Institute for Food, Nutrition and Health, Rutgers University, New Brunswick, NJ, USA.,Department of Biochemistry and Microbiology, Rutgers University, New Brunswick, NJ, USA.,Rutgers-Jiaotong Joint Laboratory for Microbiome and Human Health, New Brunswick, NJ, USA
| | - Naisi Zhao
- Center for Nutrition, Microbiome and Health, New Jersey Institute for Food, Nutrition and Health, Rutgers University, New Brunswick, NJ, USA.,Department of Public Health and Community Medicine, School of Medicine, Tufts University, Medford, MA, USA
| | - Chenhong Zhang
- Rutgers-Jiaotong Joint Laboratory for Microbiome and Human Health, New Brunswick, NJ, USA.,State Key Laboratory of Microbial Metabolism, Ministry of Education Laboratory of Systems Biomedicine, Shanghai Jiao Tong University, Shanghai, China
| | - Yan Y Lam
- Center for Nutrition, Microbiome and Health, New Jersey Institute for Food, Nutrition and Health, Rutgers University, New Brunswick, NJ, USA.,Department of Biochemistry and Microbiology, Rutgers University, New Brunswick, NJ, USA.,Rutgers-Jiaotong Joint Laboratory for Microbiome and Human Health, New Brunswick, NJ, USA
| | - Liping Zhao
- Center for Nutrition, Microbiome and Health, New Jersey Institute for Food, Nutrition and Health, Rutgers University, New Brunswick, NJ, USA. .,Department of Biochemistry and Microbiology, Rutgers University, New Brunswick, NJ, USA. .,Rutgers-Jiaotong Joint Laboratory for Microbiome and Human Health, New Brunswick, NJ, USA. .,State Key Laboratory of Microbial Metabolism, Ministry of Education Laboratory of Systems Biomedicine, Shanghai Jiao Tong University, Shanghai, China.
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13
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Whole grain cereal fibers and their support of the gut commensal Clostridia for health. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2020.100245] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Spisni E, Valerii MC, De Fazio L, Rotondo E, Di Natale M, Giovanardi E, Posabella G, Bregola V, Stenico V, Sferrazza RE, Dinelli G, Bosi S. A Khorasan wheat-based diet improves systemic inflammatory profile in semi-professional basketball players: a randomized crossover pilot study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4101-4107. [PMID: 31347165 DOI: 10.1002/jsfa.9947] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/29/2019] [Accepted: 07/23/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND/OBJECTIVES Khorasan wheat is an ancient grain with widely acclaimed beneficial effects on human health. The objective of the study was to examine the effect of a Khorasan-based diet on the wellbeing and inflammatory profile of young athletes. RESULTS We conducted a randomized, single-blinded crossover trial involving 20 male young athletes. The participants were randomly assigned to consume products (pasta, bread, biscuits and crackers) made either with Khorasan (KAMUT® brand) or modern semi-whole-grain wheat for 4-weeks with a 4-week washout period before the crossover. Laboratory analyses and fitness tests were performed both at the beginning and end of each diet period. The consumption of Khorasan products was associated with a significant reduction of monocyte chemoattractant protein-1 (MCP-1; mean reduction: -36.15 pg/mL; -25.67%) while the consumption of modern wheat was not associated with significant differences in Interleukin-8 (IL-8) or Interleukin-1 receptor antagonist (IL-1ra). The consumption of the Khorasan-based diet also resulted in a significant improvement in self-rated health status. No statistically significant differences in any athletic performance parameter were observed between the two diets. CONCLUSION The present results suggest that a Khorasan-based diet could be effective in reducing the inflammatory status in young athletes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Enzo Spisni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Maria Chiara Valerii
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Luigia De Fazio
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Enrica Rotondo
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Marcella Di Natale
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Elisabetta Giovanardi
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | | | - Valeria Bregola
- Department of Agricultural Sciences, University of Bologna, Bologna, Italy
| | - Verena Stenico
- Department of Agricultural Sciences, University of Bologna, Bologna, Italy
| | | | - Giovanni Dinelli
- Department of Agricultural Sciences, University of Bologna, Bologna, Italy
| | - Sara Bosi
- Department of Agricultural Sciences, University of Bologna, Bologna, Italy
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Keirns BH, Anderson KL, Ojo BA, Washburn KF, El-Rassi GD, Lightfoot SA, Carver BF, Lucas EA, Smith BJ. A Comparative Study of Modern and Heirloom Wheat on Indicators of Gastrointestinal Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:14027-14037. [PMID: 31771323 DOI: 10.1021/acs.jafc.9b05851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Wheat consumption has declined amid growing concerns about gluten-sensitivity. To determine if genetic manipulation of wheat contributes to systemic and localized gut inflammation, we compared the effects of the modern variety Gallagher and a blend of two heirloom varieties, Turkey and Kharkof, on measures of gut inflammation, structural characteristics, and barrier integrity under normal and Western diet (WD) conditions in C57BL/6 mice. Indicators of gut inflammation, including lymphocyte infiltration and cytokine expression, were largely unaffected by WD or wheat, although WD elevated interferon-γ (Ifng) and heirloom varieties modestly reduced interleukin-17 (Il17) in the context of WD. WD negatively affected jejunal villi structure, while the modern variety improved villi structure in the ileum. Relative mRNA and tight junction proteins and serum lipopolysaccharide binding protein were unaltered by WD or wheat. These findings indicate that the modern variety did not compromise barrier function or contribute to gut inflammation compared to its heirloom predecessor.
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Affiliation(s)
| | | | | | | | | | - Stan A Lightfoot
- Department of Pathology , University of Oklahoma Health Sciences Center , Oklahoma City , Oklahoma 73104 , United States
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17
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Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones. Nutrients 2019; 11:nu11122879. [PMID: 31779167 PMCID: PMC6950659 DOI: 10.3390/nu11122879] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 11/22/2019] [Indexed: 02/07/2023] Open
Abstract
Although ancient, heritage, and modern wheat varieties appear rather similar from a nutritional point of view, having a similar gluten content and a comparable toxicity linked to their undigested gluten peptide, whenever the role of ancient end heritage wheat grains has been investigated in animal studies or in clinical trials, more anti-inflammatory effects have been associated with the older wheat varieties. This review provides a critical overview of existing data on the differential physiological responses that could be elicited in the human body by ancient and heritage grains compared to modern ones. The methodology used was that of analyzing the results of relevant studies conducted from 2010 through PubMed search, by using as keywords “ancient or heritage wheat”, “immune wheat” (protein or peptides), and immune gluten (protein or peptides). Our conclusion is that, even if we do not know exactly which molecular mechanisms are involved, ancient and heritage wheat varieties have different anti-inflammatory and antioxidant proprieties with respect to modern cultivars. It is, therefore, reasonable to assume that the health proprieties attributed to older cultivars could be related to wheat components which have positive roles in the modulation of intestinal inflammation and/or permeability.
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18
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Vossen E, Goethals S, De Vrieze J, Boon N, Van Hecke T, De Smet S. Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs. Food Res Int 2019; 129:108793. [PMID: 32036914 DOI: 10.1016/j.foodres.2019.108793] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 10/29/2019] [Accepted: 10/30/2019] [Indexed: 02/07/2023]
Abstract
Pigs were fed either red and processed meat or chicken meat within either a prudent or a Western dietary pattern for four weeks (2 × 2 full factorial design). The colon microbial community and volatile organic compounds were assessed (either quantified or based on their presence). Results show that Lactobacilli were characteristic for the chicken × prudent dietary pattern treatment and Paraprevotella for the red and processed meat × prudent dietary pattern treatment. Enterobacteriaceae and Desulfovibrio were characteristic for the chicken × Western dietary pattern treatment and Butyrivibrio for the red and processed meat × Western dietary pattern treatment. Campylobacter was characteristic for chicken consumption and Clostridium XIVa for red and processed meat, irrespective of the dietary pattern. Ethyl valerate and 1-methylthio-propane were observed more frequently in pigs fed red and processed meat compared to chicken meat. The prevalence of 3-methylbutanal was >80% for pigs receiving a Western dietary pattern, whereas for pigs fed a prudent dietary pattern the prevalence was <35%. The concentration of butanoic acid was significantly higher when the prudent dietary pattern was given, compared to the Western dietary pattern, but no differences for other short chain fatty acids or protein fermentation products were observed.
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Affiliation(s)
- Els Vossen
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, Ghent, Belgium
| | - Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, Ghent, Belgium
| | - Jo De Vrieze
- Center for Microbial Ecology and Technology, Department of Biotechnology, Ghent University, Coupure Links 653, Ghent, Belgium
| | - Nico Boon
- Center for Microbial Ecology and Technology, Department of Biotechnology, Ghent University, Coupure Links 653, Ghent, Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, Ghent, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, Ghent, Belgium.
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19
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Douny C, Dufourny S, Brose F, Verachtert P, Rondia P, Lebrun S, Marzorati M, Everaert N, Delcenserie V, Scippo ML. Development of an analytical method to detect short-chain fatty acids by SPME-GC–MS in samples coming from an in vitro gastrointestinal model. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1124:188-196. [DOI: 10.1016/j.jchromb.2019.06.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 10/26/2022]
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20
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Saia S, Fragasso M, De Vita P, Beleggia R. Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3069-3085. [PMID: 30829031 DOI: 10.1021/acs.jafc.8b07097] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Metabolomics is increasingly being applied in various fields offering a highly informative tool for high-throughput diagnostics. However, in plant sciences, metabolomics is underused, even though plant studies are relatively easy and cheap when compared to those on humans and animals. Despite their importance for human nutrition, cereals, and especially wheat, remain understudied from a metabolomics point of view. The metabolomics of durum wheat has been essentially neglected, although its genetic structure allows the inference of common mechanisms that can be extended to other wheat and cereal species. This review covers the present achievements in durum wheat metabolomics highlighting the connections with the metabolomics of other cereal species (especially bread wheat). We discuss the metabolomics data from various studies and their relationships to other "-omics" sciences, in terms of wheat genetics, abiotic and biotic stresses, beneficial microbes, and the characterization and use of durum wheat as feed, food, and food ingredient.
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Affiliation(s)
- Sergio Saia
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 11 per Torino , Km 2,5, 13100 Vercelli , Italy
| | - Mariagiovanna Fragasso
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
| | - Pasquale De Vita
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
| | - Romina Beleggia
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
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21
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Trozzi C, Raffaelli F, Vignini A, Nanetti L, Gesuita R, Mazzanti L. Evaluation of antioxidative and diabetes-preventive properties of an ancient grain, KAMUT ® khorasan wheat, in healthy volunteers. Eur J Nutr 2019; 58:151-161. [PMID: 29143934 PMCID: PMC6424920 DOI: 10.1007/s00394-017-1579-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Accepted: 10/31/2017] [Indexed: 12/15/2022]
Abstract
PURPOSE Recently, there was an increasing interest on the use of ancient grains because of their better health-related composition. The aim of this study was to evaluate in healthy human subjects the antioxidative and diabetes-preventive properties of ancient KAMUT® khorasan wheat compared to modern wheat. METHODS The study was a randomized, non-blind, parallel arm study where the biochemical parameters of volunteers with a diet based on organic whole grain KAMUT® khorasan products, as the only source of cereal products were compared to a similar replacement diet based on organic whole grain modern durum wheat products. A total of 30 healthy volunteers were recruited and the intervention period lasted 16 weeks. Blood analyses were performed before and after the diet intervention. The effect of KAMUT® khorasan products on biochemical parameters was analyzed by multiple quantile regression adjusted for age, sex, physical activity and BMI compared to data at baseline. RESULTS Subjects receiving KAMUT® khorasan products showed a significantly greater decrease of fat mass (b = 3.7%; CI 1.6-5.5; p = 0.042), insulin (b = 2.4 µU/ml; CI 0.2-4.2; p = 0.036) and a significant increase of DHA (b = - 0.52%; CI - 1.1 to - 0.12; p = 0.021). CONCLUSIONS Our study provides evidence that a substitution diet with KAMUT® khorasan wheat products can reduce some markers associated to the development of type-2 diabetes compared to a diet of modern wheat.
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Affiliation(s)
| | - Francesca Raffaelli
- Biomedfood srl, Spinoff Università Politecnica delle Marche, Via Ranieri n.65, 60128, Ancona, Italy.
| | - Arianna Vignini
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche, Università Politecnica delle Marche, Ancona, Italy
| | - Laura Nanetti
- Biomedfood srl, Spinoff Università Politecnica delle Marche, Via Ranieri n.65, 60128, Ancona, Italy
| | - Rosaria Gesuita
- Centro Interdipartimentale di Epidemiologia, Biostatistica e Informatica medica, Università Politecnica delle Marche, Ancona, Italy
| | - Laura Mazzanti
- Biomedfood srl, Spinoff Università Politecnica delle Marche, Via Ranieri n.65, 60128, Ancona, Italy
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche, Università Politecnica delle Marche, Ancona, Italy
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22
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Saa DLT, Nissen L, Gianotti A. Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products. Food Res Int 2019; 119:510-516. [PMID: 30884683 DOI: 10.1016/j.foodres.2019.01.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 12/21/2018] [Accepted: 01/10/2019] [Indexed: 02/06/2023]
Abstract
Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw materials and transformed products. The outcomes so far obtained are cornerstones to understand mainly nutritional and sensorial inherent features. Formulations of new bakery products with increased nutritional values is trending the market, but sensorial attributes still need to be improved to reach a wider audience. The present work describes the application of gas chromatography-mass spectrometry (GC-MS) and electronic nose analyses, to investigate over the volatilome of different bakery products, obtained from mature and immature grains (KAMUT® khorasan and durum wheat) and transformed by a sourdough made of Lactobacillus spp. and Saccharomyces cerevisiae. From the recipient results has emerged that the sensors used can distinguish the KAMUT® khorasan doughs fermented industrially at the fully ripe stage, the same doughs at the milky stage and KAMUT® khorasan sourdough at the fully ripe stage. Electronic nose allowed discriminating between different types of flours and GC-MS indicated the volatilome of sourdough KAMUT® khorasan case as the most promising. Thus, the combination of different independent variables in the bread process to improve the sensorial quality of the product, when is backed by metabolomics, represents an effective approach to study, characterise and exploit the sensorial quality of breads.
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Affiliation(s)
- Danielle Laure Taneyo Saa
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy.
| | - Lorenzo Nissen
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
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23
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Development of an antioxidative packaging film based on khorasan wheat starch containing moringa leaf extract. Food Sci Biotechnol 2019; 28:1057-1063. [PMID: 31275705 DOI: 10.1007/s10068-018-00546-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 10/27/2022] Open
Abstract
The aim of this study was to develop and characterize the properties of khorasan wheat starch (KWS) films containing moringa leaf extract (MLE) as an antioxidative packaging material. KWS was isolated from khorasan wheat and used as a film base material. Different amounts (0, 0.4, 0.7, and 1.0%, w/v) of MLE were added to the KWS film-forming solution and the film properties were examined. Tensile strength of the KWS films decreased and elongation at break increased with increasing MLE content. In addition, the KWS films containing MLE possessed good antioxidative activities and ultraviolet light blocking ability. In particular, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilities of the KWS films with 1.0% MLE were 59.45% and 37.89%, respectively. Moreover, KWS films containing 1.0% MLE were biodegradable within 30 days. These findings indicate that the developed KWS films containing MLE can be applied as a biodegradable packaging material with antioxidative activity.
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24
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Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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25
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Abstract
A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication. Critically appraises the health benefits of ancient wheats in relationship to grain composition. Includes human intervention trials and in vitro studies. Included metabolic and adverse effects. Makes recommendations for future work.
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Affiliation(s)
- Peter R Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.,School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK
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Gong L, Cao W, Chi H, Wang J, Zhang H, Liu J, Sun B. Whole cereal grains and potential health effects: Involvement of the gut microbiota. Food Res Int 2017; 103:84-102. [PMID: 29389647 DOI: 10.1016/j.foodres.2017.10.025] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 12/13/2022]
Abstract
The intakes of whole cereal grains (WCGs) have long been linked to decreased risks of metabolic syndromes (MetS) and several chronic diseases. Owing to the complex range of components of cereals, which may show synergistic activities to mediate these protective effects, the mechanisms by which the benefits of whole cereals arise are not fully understood. The gut microbiota has recently become a new focus of research at the intersection of diet and metabolic health. Moreover, cereals contain various ingredients known as microbiota-accessible substrates that resist digestion in the upper gastrointestinal tract, including resistant starch and non-starch polysaccharides such as β-glucan and arabinoxylans, making them an important fuel for the microbiota. Thus, WCGs may manipulate the ecophysiology of gut microbiota. In this review, the scientific evidence supporting the hypothesis that WCGs prevent MetS by modulating gut microbiota composition and functions are discussed, with focuses on cereal intake-related mechanisms by which gut microbiota contributes to human health and scientific evidences for the effects of WCGs on modulating gut microbiota. Once strong support for the association among WCGs, gut microbiota and host metabolic health can be demonstrated, particular cereals, their processing technologies, or cereal-based foods might be better utilized to prevent and possibly even treat metabolic disease.
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Affiliation(s)
- Lingxiao Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wenyan Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Hailin Chi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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27
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Dinu M, Whittaker A, Pagliai G, Benedettelli S, Sofi F. Ancient wheat species and human health: Biochemical and clinical implications. J Nutr Biochem 2017; 52:1-9. [PMID: 29065353 DOI: 10.1016/j.jnutbio.2017.09.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 05/17/2017] [Accepted: 09/05/2017] [Indexed: 12/13/2022]
Abstract
Wheat is the major staple food in many diets. Based on the increase in worldwide mortality attributable to diet-related chronic diseases, there is an increasing interest in identifying wheat species with greater health potential, more specifically for improved anti-oxidant and anti-inflammatory properties. In particular, ancient varieties (defined as those species that have remained unchanged over the last hundred years) are gaining interest since several studies suggested that they present a healthier nutritional profile than modern wheats. This manuscript reviews the nutritional value and health benefits of ancient wheats varieties, providing a summary of all in vitro, ex vivo, animal and human studies that have thus far been published. Differences in chemical composition, and biochemical and clinical implications of emmer, einkorn, spelt, khorasan and various regional Italian varieties are discussed. Although many studies based on in vitro analyses of grain components provide support to the premise of a healthier nutritional and functional potential of ancient wheat, other in vitro studies performed are not in support of an improved potential of ancient varieties. In the light of existing evidence derived from in vivo experiments, the ancient wheat varieties have shown convincing beneficial effects on various parameters linked to cardio-metabolic diseases such as lipid and glycaemic profiles, as well as the inflammatory and oxidative status. However, given the limited number of human trials, it is not possible to definitively conclude that ancient wheat varieties are superior to all modern counterparts in reducing chronic disease risk.
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Affiliation(s)
- Monica Dinu
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, Italy; Unit of Clinical Nutrition, Careggi University Hospital, Florence, Italy
| | - Anne Whittaker
- Department of Agrifood Production and Environmental Sciences, University of Florence, Italy
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, Italy; Unit of Clinical Nutrition, Careggi University Hospital, Florence, Italy
| | - Stefano Benedettelli
- Department of Agrifood Production and Environmental Sciences, University of Florence, Italy
| | - Francesco Sofi
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, Italy; Unit of Clinical Nutrition, Careggi University Hospital, Florence, Italy; Don Carlo Gnocchi Foundation Italy, Onlus IRCCS, Florence, Italy.
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28
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Saa DT, Di Silvestro R, Dinelli G, Gianotti A. Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Primec M, Mičetić-Turk D, Langerholc T. Analysis of short-chain fatty acids in human feces: A scoping review. Anal Biochem 2017; 526:9-21. [PMID: 28300535 DOI: 10.1016/j.ab.2017.03.007] [Citation(s) in RCA: 104] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 02/18/2017] [Accepted: 03/07/2017] [Indexed: 02/07/2023]
Abstract
Short-chain fatty acids (SCFAs) play a crucial role in maintaining homeostasis in humans, therefore the importance of a good and reliable SCFAs analytical detection has raised a lot in the past few years. The aim of this scoping review is to show the trends in the development of different methods of SCFAs analysis in feces, based on the literature published in the last eleven years in all major indexing databases. The search criteria included analytical quantification techniques of SCFAs in different human clinical and in vivo studies. SCFAs analysis is still predominantly performed using gas chromatography (GC), followed by high performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR) and capillary electrophoresis (CE). Performances, drawbacks and advantages of these methods are discussed, especially in the light of choosing a proper pretreatment, as feces is a complex biological material. Further optimization to develop a simple, cost effective and robust method for routine use is needed.
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Affiliation(s)
- Maša Primec
- Department of Microbiology, Biochemistry, Molecular Biology and Biotechnology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia.
| | - Dušanka Mičetić-Turk
- Department of Pediatrics, Faculty of Medicine, University of Maribor, Taborska Ulica 8, 2000 Maribor, Slovenia
| | - Tomaž Langerholc
- Department of Microbiology, Biochemistry, Molecular Biology and Biotechnology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia
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Chiu HF, Chen YJ, Lu YY, Han YC, Shen YC, Venkatakrishnan K, Wang CK. Regulatory efficacy of fermented plant extract on the intestinal microflora and lipid profile in mildly hypercholesterolemic individuals. J Food Drug Anal 2016; 25:819-827. [PMID: 28987358 PMCID: PMC9328888 DOI: 10.1016/j.jfda.2016.10.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/18/2016] [Accepted: 10/20/2016] [Indexed: 02/08/2023] Open
Abstract
In recent years, the use of fermented plant products to protect against various metabolic syndromes has been increasing enormously. The objective of this study was to check the regulatory efficacy of fermented plant extract (FPE) on intestinal microflora, lipid profile, and antioxidant status in mildly hypercholesterolemic volunteers. Forty-four mildly hypercholesterolemic individuals (cholesterol 180–220 mg/dL) were recruited and assigned to two groups: experimental or placebo. Volunteers were requested to drink either 60 mL of FPE or placebo for 8 weeks. Anthropometric measurements were done in the initial, 4th, 8th, and 10th weeks. The anthropometric parameters such as body weight, body fat, and body mass index were markedly lowered (p < 0.05) on FPE intervention participants. Moreover, the total antioxidant capacity and total phenolics in plasma were considerably increased along with a reduction (p < 0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-c) after FPE supplementation. Participants who drank FPE showed a pronounced increase (p < 0.05) in the number of beneficial bacteria such as Bifidobacterium spp. and Lactobacillus spp., whereas the number of harmful bacteria such as Escherichia coli and Clostridium perfringens (p < 0.05) were concomitantly reduced. Furthermore, the lag time of LDL oxidation was substantially ameliorated in FPE-administered group, thus indicating its antioxidative and cardioprotective properties. Treatment with FPE substantially improved the intestinal microflora and thereby positively regulated various physiological functions by lowering the anthropometric parameters, TC, and LDL-c, and remarkably elevated the antioxidant capacity and lag time of LDL oxidation. Therefore, we recommended FPE beverage for combating hypercholesterolemia.
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Affiliation(s)
- Hui-Fang Chiu
- Department of Chinese Medicine, Taichung Hospital Ministry of Health and Well-being, Taichung,
Taiwan, ROC
| | - Yen-Jung Chen
- School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City,
Taiwan, ROC
| | - Yan-Ying Lu
- Department of Neurology, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City,
Taiwan, ROC
| | - Yi-Chun Han
- School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City,
Taiwan, ROC
| | - You-Cheng Shen
- School of Health Diet and Industry Management, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City,
Taiwan, ROC
| | - Kamesh Venkatakrishnan
- School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City,
Taiwan, ROC
| | - Chin-Kun Wang
- School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City,
Taiwan, ROC
- Corresponding author. School of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung City, Taiwan, ROC. E-mail address: (C.-K. Wang)
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31
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Bordoni A, Danesi F, Di Nunzio M, Taccari A, Valli V. Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat. Int J Food Sci Nutr 2016; 68:278-286. [DOI: 10.1080/09637486.2016.1247434] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy
| | - Francesca Danesi
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
| | - Mattia Di Nunzio
- Interdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy
| | - Annalisa Taccari
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
| | - Veronica Valli
- Department of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy
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32
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Zhang Q, Zhou L, Chen H, Wang CZ, Xia Z, Yuan CS. Solid-phase microextraction technology for in vitro and in vivo metabolite analysis. Trends Analyt Chem 2016; 80:57-65. [PMID: 27695152 DOI: 10.1016/j.trac.2016.02.017] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Analysis of endogenous metabolites in biological samples may lead to the identification of biomarkers in metabolomics studies. To achieve accurate sample analysis, a combined method of continuous quick sampling and extraction is required for online compound detection. Solid-phase microextraction (SPME) integrates sampling, extraction and concentration into a single solvent-free step for chemical analysis. SPME has a number of advantages, including simplicity, high sensitivity and a relatively non-invasive nature. In this article, we reviewed SPME technology in in vitro and in vivo analyses of metabolites after the ingestion of herbal medicines, foods and pharmaceutical agents. The metabolites of microorganisms in dietary supplements and in the gastrointestinal tract will also be examined. As a promising technology in biomedical and pharmaceutical research, SPME and its future applications will depend on advances in analytical technologies and material science.
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Affiliation(s)
- Qihui Zhang
- Department of Pharmacy, School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China
| | - Liandi Zhou
- Department of Immunology, Basic Medical College, Chongqing Medical University, Chongqing 400016, China
| | - Hua Chen
- Department of Pharmacy, School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China
| | - Chong-Zhi Wang
- Tang Center for Herbal Medicine Research and Department of Anesthesia & Critical Care, University of Chicago, Chicago, IL 60637, U.S.A
| | - Zhining Xia
- Department of Pharmacy, School of Chemistry and Chemical Engineering, Chongqing University, Chongqing 400044, China
| | - Chun-Su Yuan
- Tang Center for Herbal Medicine Research and Department of Anesthesia & Critical Care, University of Chicago, Chicago, IL 60637, U.S.A
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33
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Shewry PR, Hey S. Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components? J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.014] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough. Food Chem 2015; 187:451-9. [PMID: 25977050 DOI: 10.1016/j.foodchem.2015.04.041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 02/16/2015] [Accepted: 04/15/2015] [Indexed: 11/21/2022]
Abstract
Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat production by isothermal microcalorimetry and the interaction between water and biopolymers by means of time domain nuclear magnetic resonance were evaluated. In addition aromatic metabolite development was followed by means of the combined application of gas-chromatography and electronic nose. KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.
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35
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Jiménez-Girón A, Ibáñez C, Cifuentes A, Simó C, Muñoz-González I, Martín-Álvarez PJ, Bartolomé B, Moreno-Arribas MV. Faecal metabolomic fingerprint after moderate consumption of red wine by healthy subjects. J Proteome Res 2014; 14:897-905. [PMID: 25496753 DOI: 10.1021/pr500960g] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Faecal metabolome contains information on the metabolites found in the intestine, from which knowledge about the metabolic function of the gut microbiota can be obtained. Changes in the metabolomic profile of faeces reflect, among others, changes in the composition and activity of the intestinal microorganisms. In an effort to improve our understanding of the biological effects that phenolic compounds (including red wine polyphenols) exert at the gut level, in this foodomic study we have undertaken a metabolome characterization of human faeces after moderate consumption of red wine by healthy subjects for 4 weeks. Namely, a nontargeted metabolomic approach based on the use of UHPLC-TOF MS was developed to achieve the maximum metabolite information on 82 human faecal samples. After data processing and statistical analysis, 37 metabolites were related to wine intake, from which 20 could be tentatively or completely identified, including the following: (A) wine compounds, (B) microbial-derived metabolites of wine polyphenols, and (C) endogenous metabolites and/or others derived from other nutrient pathways. After wine consumption, faecal metabolome was fortified in flavan-3-ols metabolites. Also, of relevance was the down regulation of xanthine and bilirubin-derived metabolites such as urobilinogen and stercobilin after moderate wine consumption. As far as we know, this is the first study of the faecal metabolome after wine intake.
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Affiliation(s)
- Ana Jiménez-Girón
- Institute of Food Science Research (CIAL), CSIC-UAM , C/Nicolás Cabrera, 9. CEI UAM+CSIC. Campus de Cantoblanco, 28049 Madrid, Spain
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