Cooked common bean flour, but not its protein hydrolysate, has the potential to improve gut microbiota composition and function in BALB/c mice fed a high-fat diet added with 6-propyl-2-thiouracil

Gomes, Mariana Juste Contin; Silva, Juliana Soares da; Alves, Natália Elizabeth Galdino; Assis, Andressa de; Mejı́a, Elvira González de; Mantovani, Hilário Cuquetto; Moreira, Luiza de Paula Dias

doi:10.1016/j.jnutbio.2022.109022

Cited by 6 publications

(6 citation statements)

References 82 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentration of SCFAs was analyzed in cecum using the methodology proposed by [ 25 ]; the quantification of SCFAs was determined by HPLC, using a Dionex Ultimate 3000 Dual detector HPLC apparatus (Dionex Corporation, Sunnyvale, CA, USA), as described by Gomes et al [ 26 ]. Acetic, propionic, and butyric acids were used as standards in the calibration curve.…”

Section: Methodsmentioning

confidence: 99%

“…Twenty random fields per animal were selected by crypt quality to measure crypt depth, crypt thickness, and thickness of the circular and longitudinal muscle layers. The counting of the number of goblet cells was performed manually, with the count of all cells present in the analysis field [ 26 ]. The images were processed using the ImagePro-Plus ® software version 4.5 (Media Cybernetics, Rockville, MD, USA) and were performed by a trained researcher.…”

Section: Methodsmentioning

confidence: 99%

“…The Mothur v.1.44.3 software was used for data analysis [ 30 ] according to Gomes et al [ 26 ]. The Operational Taxonomic Units (OTUs) were grouped with a 97% sequence similarity cutoff.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Germinated Millet (Pennisetum glaucum (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet

Theodoro

Grancieri

Gomes

et al. 2022

IJERPH

Self Cite

View full text Add to dashboard Cite

Germinated millet (Pennisetum glaucum (L.) R. Br.) is a source of phenolic compounds that has potential prebiotic action. This study aims at evaluating the action of germinated pearl millet on gut function and its microbiota composition in Wistar rats fed with a high-fat high-fructose (HFHF) diet. In the first stage, lasting eight weeks, the experiment consisted of two groups: AIN-93M (n = 10) and HFHF group (n = 20). In the second stage, which lasted ten weeks, the animals of the AIN-93M group (n = 10) were kept, while the HFHF group was dismembered into HFHF (HFHF diet, n = 10) and HFHF + millet (HFHF added 28.6% of germinated millet flour, n = 10) groups. After the 18th week, the urine of the animals was collected for the analysis of lactulose and mannitol intestinal permeability by urinary excretion. The histomorphometry was analyzed on the proximal colon and the fecal pH, concentration of short-chain fatty acids (SCFA), and sequencing of microbiota were performed in cecum content. The Mothur v.1.44.3 software was used for data analysis of sequencing. Alpha diversity was estimated by Chao1, Shannon, and Simpson indexes. Beta diversity was assessed by PCoA (Principal Coordinate Analysis). The functional predictive analysis was performed with PICRUSt2 software (version 2.1.2−b). Functional traits attributed to normalized OTU abundance were determined by the Kyoto Encyclopedia of Genes and Genomes (KEGG). In the results, germinated millet flour reduced Oscillibacter genus and Desulfobacterota phylum, while increasing the Eggerthellaceae family. Furthermore, germinated millet flour: increased beta diversity, cecum weight, and cecum/body weight ratio; improved gut histological parameters by increasing the depth and thickness of the crypt and the goblet cell count (p < 0.05); reduced (p < 0.05) the fecal pH and mannitol urinary excretion; increased (p < 0.05) the propionate short-chain fatty acid concentration. Thus, germinated millet has the potential to improve the composition of gut microbiota and the intestinal function of rats fed with an HFHF diet.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Germinated Millet (Pennisetum glaucum (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet

Theodoro

Grancieri

Gomes

et al. 2022

IJERPH

Self Cite

View full text Add to dashboard Cite

show abstract

“…The study suggests the reduction of obesity, dyslipidemia, and non-alcoholic fatty liver. In another preclinical study, Gomes et al ( 146 ) showed that the administration of common bean flour at a dose of 346 g per day improves colonic health and the microbiome compared to the high-fat diet-fed group. Results suggest that a diet high in fiber and bioactive compounds from MS seeds could be a strategy to improve consumers’ health.…”

Section: Micronutrientsmentioning

confidence: 99%

Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin)

et al. 2023

View full text Add to dashboard Cite

The milpa system is a biocultural polyculture technique. Heritage of Mesoamerican civilizations that offers a wide variety of plants for food purposes. Corn, common beans, and pumpkins are the main crops in this agroecosystem, which are important for people’s nutritional and food security. Moreover, milpa system seeds have great potential for preventing and ameliorating noncommunicable diseases, such as obesity, dyslipidemia, type 2 diabetes, among others. This work reviews and analyzes the nutritional and health benefits of milpa system seeds assessed by recent preclinical and clinical trials. Milpa seeds protein quality, vitamins and minerals, and phytochemical composition are also reviewed. Evidence suggests that regular consumption of milpa seeds combination could exert complementing effect to control nutritional deficiencies. Moreover, the combination of phytochemicals and nutritional components of the milpa seed could potentialize their individual health benefits. Milpa system seeds could be considered functional foods to fight nutritional deficiencies and prevent and control noncommunicable diseases.

show abstract

“…This type of diets affect inflammatory properties, which can stimulate the formation of reactive oxygen species (ROS), induce greater oxidative stress and activate NFκB, further increasing the inflammatory process . In addition, the HFHF diet can damage the intestinal barrier function and induce intestinal dysbiosis by altering the modulation of the microbiota by increasing the phylum Firmicutes and reducing the phylum Bacteroidetes (Gomes et al, 2022;Rinninella et al, 2019). This type of food contributes to visceral fat accumulation and lipotoxicity in tissues, including the liver, leading to metabolic changes and affecting the inflammatory properties and intestinal microbiota Sousa, de et al, 2018.…”

Section: General Introductionmentioning

confidence: 99%

Effect of whole sorghum flour BRS 305 on inflammation, oxidative stress, glucose metabolism, adiposity, hepatic lipogenesis and intestinal health in Wistar rats fed with a high-fat high-fructose diet

Martinez¹

View full text Add to dashboard Cite

Introduction: The consumption of high fat and high fructose (HFHF) diet promotes an increase in free fatty acids (FFA) circulating in adipose, muscle and liver tissues, causing an increase in adipogenesis that results in the accumulation of visceral fat, insulin resistance, inflammation and impairment of lipid metabolism, as well as an increase in fatty deposits in the liver that results in liver steatosis. In this sense, sorghum BRS 305 stands out for being a cereal with bioactive compounds that can help prevent obesity and hepatic steatosis with the ability to modulate the composition of the intestinal microbiota, reducing the problems generated by the diet in addition to being a low-cost, easy-to-produce, gluten-free. Objective: The aim of the study was evaluate the effect of sorghum flour on insulin resistance, glucose tolerance, adiposity, hepatic steatosis, microbiota modulation, inflammation and oxidative stress in Wistar rats fed a high-fat high-fructose diet. Methodology: The study was divided into two phases. In the first phase male Wistar rats (n=30) at 40 days of age, were allocated into two groups: control AIN93-M (normal control: n=10) and high-fat and high-fructose (HFHF) (30% pork fat and 20% of fructose) (n=20) for 7 weeks to induce metabolic changes. In the second phase, the control AIN93-M manteined with the same diet, and the HFHF group were divided into two groups: HFHF (HFHF control: n=10) and HFHF + sorghum flour (replacing 50% dietary fiber, 100% starch, 19.8% protein and 22.5% lipids in the experimental diet), (n=10), for 10 weeks. At the end of the period, the animals were euthanized. Blood, liver, feces, colon and adipose tissues were collected to evaluate biochemical and inflammatory markers, intestinal microbiota and antioxidant capacity. Data will be submitted to ANOVA followed by the Newman-Keuls test (α=0.05) performed in the GraphPadPrism software, version 7.0. Microbiota data were corrected for multiple comparisons using false discovery rate (FDR) in the STAMP software. Results: Article 1: The consumption of sorghum flour reduced adiposity, as well as the levels of triglycerides, uric acid, alanine aminotransferase, hepatic steatosis and lipogenesis. In addition, sorghum improves glucose metabolism by act directly on insulin sensitivity and glucose tolerance and increased the concentration of PPARα protein in the liver. Article 2: Sorghum flour decreased the concentration of nitric oxide, phosphoprotein kinase B (Akt), nuclear factor-kappa B (p65-NFκB), toll-like receptor 4 (TLR4) and lipid peroxidation in the liver. In addition, sorghum flour improved superoxide dismutase and catalase activities and total plasma antioxidant capacity. Article 3: The intake of the whole sorghum flour showed higher relative abundance of Firmicutes and higher Firmicutes/Bacteroidetes ratio in relation to the other experimental groups, and lower abundance of Bacteroidetes when compared to the HFHF group. Despite this, sorghum increased the production of short- chain fatty acid (SCFA) as propionate and the circular muscle layer, as well as the abundance of the genera Roseburia and Lachnospiraceae_NK4A136_group in relation to the HFHF group. Conclusion: Consumption of sorghum BRS 305 with high content of tannin and resistant starch improved inflammation and oxidative stress by inhibiting the activation of NFκB-p65; further modulated adiposity and glucose metabolism, reducing liver steatosis and lipogenesis. Finally, the consumption of the HFHF diet associated with sorghum flour modulated the composition of the intestinal microbiota and the abundance of SCFA-producing bacteria. Keywords: Adiposity. Metabolic change. Resistant starch. Tannins. Glucose tolerance. Intestinal microbiome. Free fatty acids. Intestinal homeostasis. Short-chain fatty acids.

show abstract

Cooked common bean flour, but not its protein hydrolysate, has the potential to improve gut microbiota composition and function in BALB/c mice fed a high-fat diet added with 6-propyl-2-thiouracil

Cited by 6 publications

References 82 publications

Germinated Millet (Pennisetum glaucum (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet

Germinated Millet (Pennisetum glaucum (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet

Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin)

Effect of whole sorghum flour BRS 305 on inflammation, oxidative stress, glucose metabolism, adiposity, hepatic lipogenesis and intestinal health in Wistar rats fed with a high-fat high-fructose diet

Contact Info

Product

Resources

About