Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota

ABSTRACT Dietary fibers can be utilized to shape the human gut microbiota. However, the outcomes from most dietary fibers currently used as prebiotics are a result of competition between microbes with overlapping abilities to utilize these fibers. Thus, divergent fiber responses are observed across individuals harboring distinct microbial communities. Here, we propose that dietary fibers can be classified hierarchically according to their specificity toward gut microbes. Highly specific fibers harbor chemical and physical characteristics that allow them to be utilized by only a narrow group of bacteria within the gut, reducing competition for that substrate. The use of such fibers as prebiotics targeted to specific microbes would result in predictable shifts independent of the background microbial composition.

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Manipulating effects of fruits and vegetables on gut microbiota – a critical review

International Journal of Food Science & Technology ◽

10.1111/ijfs.14927 ◽

2021 ◽

Author(s):

Jing Luo ◽

Xian Lin ◽

Matteo Bordiga ◽

Charles Brennan ◽

Baojun Xu

Keyword(s):

Gut Microbiota ◽

Critical Review ◽

Fruits And Vegetables

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Key Bacteria in the Gut Microbiota Network for the Transition between Sedentary and Active Lifestyle

Microorganisms ◽

10.3390/microorganisms8050785 ◽

2020 ◽

Vol 8 (5) ◽

pp. 785

Author(s):

Nazareth Castellanos ◽

Gustavo G. Diez ◽

Carmen Antúnez-Almagro ◽

Carlo Bressa ◽

María Bailén ◽

...

Keyword(s):

Physical Activity ◽

Gut Microbiota ◽

Health Benefits ◽

Active Lifestyle ◽

Hierarchical Topology ◽

Microbial Network ◽

Novel Method ◽

Overall Efficiency

Physical activity modifies the gut microbiota, exerting health benefits on the host; however, the specific bacteria associated with exercise are not yet known. In this work, we propose a novel method, based on hierarchical topology, to study the differences between the microbiota of active and sedentary lifestyles, and to identify relevant bacterial taxa. Our results show that the microbiota network found in active people has a significantly higher overall efficiency and higher transmissibility rate. We also identified key bacteria in active and sedentary networks that could be involved in the conversion of an active microbial network to a sedentary microbial network and vice versa.

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Changes in the Gut Microbiome Contribute to Changes in Tissue Gene Expression in Rats Fed Prebiotic Dietary Fibers (P15-022-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz037.p15-022-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Breann Abernathy ◽

Ran Blekhman ◽

Tonya Schoenfuss ◽

Daniel Gallaher

Keyword(s):

Gene Expression ◽

Gut Microbiome ◽

Cholesterol Synthesis ◽

Health Benefits ◽

Short Chain Fatty Acids ◽

Receptor Expression ◽

Liver Cholesterol ◽

Dietary Fibers ◽

Pathway Gene ◽

Liver Tissues

Abstract Objectives We investigated the intersection between the gut microbiome and gene expression of colon and liver tissues in rats, using prebiotic dietary fibers to modulate the gut microbiome and elicit health benefits to the host. Methods Male Wistar rats were fed normal fat (NF) or high fat (HF, 51% fat by kcal) diets containing various fibers (6% fiber + 3% cellulose, by weight); including cellulose (NFC and HFC, non-fermentable), polylactose (HFPL, a novel prebiotic), and polydextrose (HFPD, an established prebiotic). After 10 weeks, tissues were harvested. Transcriptome analysis was performed by RNA sequencing of colon and liver tissues, and cecal contents were utilized for 16S microbiome sequencing. Analyses were conducted in R using DESeq2, DADA2, and phyloseq. Results Analysis of the gut microbiome revealed an increased abundance of probiotic genera, Bifidobacterium and Lactobacillus, in HFPL fed animals when compared to all other groups. These species are galactose fermenters which synthesize short chain fatty acids (SCFAs). This increased taxonomical abundance correlated with an increased FFar3 (SCFA receptor) expression in the colon. This suggests increased FFar3 signaling, leading to increased energy expenditure and GLP-1 and PYY secretion. Additionally, HFPL and HFPD groups had a decreased Firmicutes: Bacteroidetes ratio, which is associated with reduced adiposity due to the Bacteroidetes phylum being poor carbohydrate metabolizers, resulting in reduced energy uptake, yet increased SCFA synthesis. Bacteriodetes are also able to survive in SCFA and bile acid rich environments and are involved in the recycling of bile acids which negatively regulates cholesterol synthesis. This corresponds to reduced liver cholesterol and cholesterol synthesis pathway expression in the HFPL group. Further, liver gene expression revealed reduced lipid synthesis and increased lipid oxidation pathway gene expression in the HFPL group, corresponding to the reduction in fatty liver found in this group. Conclusions Prebiotic dietary fibers elicit changes in the gut microbiome and gene expression in liver and colon. Changes in gene expression correlated with the abundance of beneficial gut bacteria, providing a connection between the gut microbiome and health benefits to the host. Funding Sources Midwest Dairy Association. Supporting Tables, Images and/or Graphs

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A Novel Combination of Fruits and Vegetables Prevents Diet-Induced Hepatic Steatosis and Metabolic Dysfunction in Mice

Journal of Nutrition ◽

10.1093/jn/nxaa259 ◽

2020 ◽

Vol 150 (11) ◽

pp. 2950-2960

Author(s):

Weimin Guo ◽

Dayong Wu ◽

Maria C Dao ◽

Lijun Li ◽

Erin D Lewis ◽

...

Keyword(s):

Adipose Tissue ◽

Weight Gain ◽

Gut Microbiota ◽

Hepatic Steatosis ◽

Fruits And Vegetables ◽

Causal Relation ◽

Adipose Tissue Inflammation ◽

Tissue Inflammation ◽

Freeze Dried ◽

Underlying Mechanisms

ABSTRACT Background Epidemiological studies suggest that higher fruits and vegetables (F&V) consumption correlates with reduced risk of hepatic steatosis, yet evidence for causality and the underlying mechanisms is lacking. Objectives We aimed to determine the causal relation between F&V consumption and improved metabolic disorders in mice fed high-fat (HF) (Experiment-1) or normal-fat (Experiment-2) diets and its underlying mechanisms. Methods Six-week-old male C57BL/6J mice were randomly grouped and fed diets supplemented at 0%–15% (wt:wt) with a freeze-dried powder composed of 24 commonly consumed F&V (human equivalent of 0–9 servings/d) for 20 wk. In Experiment-1, mice were fed an HF (45% kcal fat) diet with 0% (HF0), 5%, 10%, or 15% (HF15) F&V or a matched low-fat control diet (10% kcal fat). In Experiment-2, mice were fed an AIN-93 diet (basal) (B, 16% kcal fat) with 0% (B0), 5%, 10%, or 15% (B15) F&V supplementation. Body weight and composition, food intake, hepatic steatosis, inflammation, ceramide levels, sphingomyelinase activity, and gut microbiota were assessed. Results In Experiment-1, mice fed the HF15 diet had lower weight gain (17.9%), hepatic steatosis (48.4%), adipose tissue inflammation, blood (24.6%) and liver (33.9%) ceramide concentrations, and sphingomyelinase activity (38.8%) than HF0 mice (P < 0.05 for all). In Experiment-2, mice fed the B15 diet had no significant changes in weight gain but showed less hepatic steatosis (28.5%), blood and adipose tissue inflammation, and lower blood (30.0%) ceramide concentrations than B0 mice (P < 0.05 for all). These F&V effects were associated with favorable microbiota changes. Conclusions These findings represent the first evidence for a causal role of high F&V intake in mitigating hepatic steatosis in mice. These beneficial effects may be mediated through changes in ceramide and/or gut microbiota, and suggest that higher than currently recommended servings of F&V may be needed to achieve maximum health benefits.

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Consuming insects: are there health benefits?

Journal of Insects as Food and Feed ◽

10.3920/jiff2017.x007 ◽

2017 ◽

Vol 3 (4) ◽

pp. 225-229 ◽

Cited By ~ 14

Author(s):

N. Roos ◽

A. van Huis

Keyword(s):

Bioactive Compounds ◽

Food Systems ◽

Fruits And Vegetables ◽

Health Benefits ◽

Health Claims ◽

Insect Species ◽

Food Groups ◽

Sustainable Food ◽

Varied Diet ◽

Enormous Number

How healthy are insects? This is a highly relevant question in view of the global interest in the potential of insects as a sustainable food source in food systems and diets. Edible insects, like other foods, can provide nutrients and dietary energy to meet the requirements of the human body as a part of a varied diet. They also have the potential to provide bioactive compounds that have health benefits beyond simple nutritional values, as is the case for other food groups such as fruits and vegetables. Various recent studies have indicated such bioactivity in different insect species. The enormous number of edible insect species may be a source of novel bioactive compounds with health benefits addressing global health challenges. However, any identified health benefits need to be confirmed in human studies or in standardised assays accepted in health research prior to making health claims.

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