Effect of Different Functional Food Supplements on the Gut Microbiota of Prediabetic Indonesian Individuals during Weight Loss

Abstract

The gut microbiota has been shown in recent years to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of a 2-week functional food intervention on the gut microbiota composition in prediabetic individuals. A randomized double-blind, cross-over trial was conducted on prediabetic subjects. Fifteen volunteers were provided products made of: (i) 50% taro flour + 50% wheat flour; (ii) these products and the probiotic L. plantarum IS-10506; or (iii) these products with beetroot adsorbed for a period of 2 weeks with 2 weeks wash-out in between. Stool and blood samples were taken at each baseline and after each of the interventions. The gut microbiota composition was evaluated by sequencing the V3–V4 region of the 16S rRNA gene and anthropometric measures were recorded. The total weight loss over the entire period ranged from 0.5 to 11 kg. The next-generation sequencing showed a highly personalized microbiota composition. In the principal coordinate analyses, the samples of each individual clustered closer together than the samples of each treatment. For six individuals, the samples clustered closely together, indicating a stable microbiota. For nine individuals, the microbiota was less resilient and, depending on the intervention, the beta-diversity transiently differed greatly only to return to the composition close to the baseline during the wash-out. The statistical analyses showed that 202 of the total 304 taxa were significantly different between the participants. Only Butyricimonas could be correlated with taro ingestion. The results of the study show that the highly variable interindividual variation observed in the gut microbiota of the participants clouded any gut microbiota modulation that might be present due to the functional food interventions.

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

“…This resulted in total weight loss ranging from 0.5 to 11 kg. Additionally, the abundance of genus Butyricimonas in the gut microbiota was significantly different between the conditions with and without taro flour (SURONO et al, 2022).…”

Association of the gut microbiota with clinical variables in obese and lean Emirati subjects

“…DNA isolation and sequencing of the barcoded amplicons of the V3–V4 region of the 16S rRNA gene was done as per the protocols of Illumina (Illumina, Eindhoven, The Netherlands; Surono et al, 2022 ). The sequencing was performed using the Illumina MiSeq system (San Diego, CA, United States) using barcodes and the 2 × 300 bp protocol.…”

Understanding Ligilactobacillus salivarius from Probiotic Properties to Omics Technology: A Review

“…However, the gut microbiota is an open micro-ecosystem whose composition and/or activity can be influenced by many elements, including the mode of birth, sex, host inheritance, immune system and host health or disease status, geographic location, social economic factors, diet, the use of therapeutic drugs, etc. [ 79 ]. In point of fact, the intestinal microbiota is constantly exposed to transient exogenous microorganisms transmitted through food, as demonstrated by Veiga et al [ 80 ].…”