Modulation of gut microbiota: The effects of a fruits and vegetables supplement

Abstract

The consumption of an optimal amount of fruits and vegetables is known to improve physical fitness and physiological body functions. Healthy eating habits, including intake of fruits and vegetables, can modify gut microbiota. This study aimed to demonstrate the effectiveness of a formulated fruit and vegetable supplement (FVS) in modulating the antioxidant capacity and the gut microbiota composition. We enrolled 30 healthy volunteer subjects, matched for age, gender, BMI, and smoking habits, and randomized them into the FVS and the placebo (PLA) groups. Among the serum vitamins, the folic acid level was significantly higher (p = 0.001) in the FVS group than in the PLA group, whereas the vitamin B2 level was significantly higher in the PLA group than in the FVS group (p = 0.028). The antioxidant capacity, measured by using the oxygen radical absorbance capacity (ORAC) method, was also slightly higher in the FVS group than in the PLA group but did not reach statistical significance. The dietary intake, assessed by 24-h recalls, did not show any significant changes after the supplementation in both the groups. The gut microbiome composition, measured by 16S rDNA sequencing, showed no difference in both alpha and beta diversities, whereas the LEfse analysis revealed a microbial shift after the treatment, with a decreased abundance of the genus Ruminococcus from the Lachnospiraceae family (p = 0.009), and the unclassified genus from the family Erysipelotrichaceae (UC36, p = 0.003) in the FVS group compared with the PLA group (confirmed by SIAMCAT analysis, AUC = 74.1%). With a minor effect, the genus Faecalibacterium and unclassified genus and family from the order Lactobacillales (UC31) were also increased in the FVS group compared with the PLA group (p = 0.0474, p = 0.0352, respectively). SCFA measurement by gas chromatography–mass spectrometry showed an increased level of 2-methylbutyrate in the FVS group compared with the PLA group (p = 0.0385). Finally, the Spearman correlation analysis showed that in the FVS group, the genus Faecalibacterium positively correlated with 2-methyl butyrate (p = 0.040). In the PLA group, none of the significant bacteria correlated with either SCFA or serum biomarkers. The network analysis confirmed the positive correlation between genus Faecalibacterium and 2-methyl butyrate. We can conclude that the FVS in healthy individuals modified the gut microbiota composition and metabolites, and it can potentially contribute to reduce the pro-inflammatory response along with the antioxidant capacity.

Nutrition at the Intersection between Gut Microbiota Eubiosis and Effective Management of Type 2 Diabetes

“…Specifically, an intake of 0.2 servings per day of green leafy vegetables reduced the risk for type 2 diabetes by 13% [284], with similar findings in another meta-analysis showing risk reduction of 14% [285]. Changes in microbial shifts after consumption of fruits and vegetables have also been described with study findings showing decreased abundance of the Lachnospiraceae family, including Ruminococcus, and increased concentrations of Faecalibacterium and Lactobacillus [288]. Further metagenomic sequencing studies combining two large human cohorts have shown changes that include increased abundance of Faecalibacterium prausnitzii, Akkermansia muciniphila, Ruminococcaceae, Clostridiales, and Acidaminococcus and with decrease in the abundance of Fusobacterium [289].…”

Explainable AI-prioritized plasma and fecal metabolites in inflammatory bowel disease and their dietary associations

“…In the HMP2 cohort however, the correlations were generally stronger than the ones observed in the UKBB, which is not surprising considering the well-established bidirectional relationship between the gut microbiome and diet. 108 , 109 , 110 , 111 Further, there were only a few consistent diet-metabolite associations shared between the diseased and non-diseased groups of the HMP2 cohort among the top 20 metabolites, and the most prominent are currently not confirmed in literature (e.g., NMPC with soft drinks, and hydroxycotinine with beans). Further, differences across both groups was much more numerous among the fecal metabolites.…”

In Vitro Fermentation Shows Polyphenol and Fiber Blends Have an Additive Beneficial Effect on Gut Microbiota States

“…Some studies evaluated polyphenols as part of a whole food, which included fibers naturally present in the food [ 35 ]. Our study evaluated the polyphenols and fiber blends both separately and in combination and revealed that the PPFB blend provided an additive positive impact on select taxa when mixing the two blends together in vitro relative to the blends independently.…”