Dietary Modulation of the Human Gut Microbiota and Metabolome with Flaxseed Preparations
| Autor: | Karin Kleigrewe, Martina Haack, Martine Baudin, Thomas Ménabréaz, Julien Crovadore, Mahmoud Masri, Michael Beyrer, Wilfried Andlauer, François Lefort, Corinna Dawid, Thomas B. Brück, Wolfram M. Brück |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Dietary Fiber
Linseed Oil Organic Chemistry Anti-Inflammatory Agents General Medicine Vitamins Fatty Acids Volatile Catalysis Lignans flaxseed plant bioactives microbiota enterolignans cyclolinopeptides Computer Science Applications ddc Gastrointestinal Microbiome Inorganic Chemistry Bile Acids and Salts Flax RNA Ribosomal 16S Metabolome Butyric Acid Humans Physical and Theoretical Chemistry Propionates Molecular Biology Article Spectroscopy |
| Zdroj: | International Journal of Molecular Sciences; Volume 23; Issue 18; Pages: 10473 |
| ISSN: | 1422-0067 |
| DOI: | 10.3390/ijms231810473 |
| Popis: | Flaxseeds are typically consumed either as whole flaxseed, ground flaxseed, flaxseed oil, partially defatted flaxseed meal, or as a milk alternative. They are considered a rich source of vitamins, minerals, proteins and peptides, lipids, carbohydrates, lignans, and dietary fiber, which have shown hypolipidemic, antiatherogenic, anticholesterolemic, and anti-inflammatory property activity. Here, an in vitro batch culture model was used to investigate the influence of whole milled flaxseed and partially defatted milled flaxseed press cake on the gut microbiota and the liberation of flaxseed bioactives. Microbial communities were profiled using 16S rRNA gene-based high-throughput sequencing with targeted mass spectrometry measuring lignan, cyclolinopeptide, and bile acid content and HPLC for short-chain fatty acid profiles. Flaxseed supplementation decreased gut microbiota richness with Firmicutes, Proteobacteria, and Bacteroidetes becoming the predominant phyla. Secoisolariciresinol, enterodiol, and enterolactone were rapidly produced with acetic acid, butyric acid, and propionic acid being the predominant acids after 24 h of fermentation. The flaxseed press cake and whole flaxseed were equivalent in microbiota changes and functionality. However, press cake may be superior as a functional additive in a variety of foods in terms of consumer acceptance as it would be more resistant to oxidative changes. |
| Databáze: | OpenAIRE |
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