scholarly journals Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

2021 ◽  
Author(s):  
Chris J. Seal ◽  
Christophe M. Courtin ◽  
Koen Venema ◽  
Jan Vries
Keyword(s):  
Gut Microbiome ◽  
Health Benefits ◽  
Dietary Carbohydrate ◽  
Whole Grain ◽  
Carbohydrate Quality

Dietary Carbohydrate Quality and Quantity and Risk of Breast Cancer among Iranian Women

2021 ◽  
pp. 1-11
Author(s):  
Fatemeh Hosseini ◽  
Hossein Imani ◽  
Fatemeh Sheikhhossein ◽  
Maryam Majdi ◽  
Mahtab Ghanbari ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Dietary Carbohydrate ◽  
Iranian Women ◽  
Carbohydrate Quality

Women with Abnormal Mammographic Findings and High Neutrophil-to-Lymphocyte Ratio have the Worst Dietary Carbohydrate Quality Index

2021 ◽  
pp. 1-8
Author(s):  
Ana Luiza de Rezende Ferreira Mendes ◽  
Helena Alves de Carvalho Sampaio ◽  
Antônio Augusto Ferreira Carioca ◽  
Luiz Gonzaga Porto Pinheiro ◽  
Paulo Henrique Diógenes Vasques ◽  
...  
Keyword(s):  
Quality Index ◽  
Neutrophil To Lymphocyte Ratio ◽  
Dietary Carbohydrate ◽  
Lymphocyte Ratio ◽  
Carbohydrate Quality

scholarly journals Changes in the Gut Microbiome Contribute to Changes in Tissue Gene Expression in Rats Fed Prebiotic Dietary Fibers (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

Health Benefits of Whole Grain Phytochemicals

2010 ◽  
Vol 50 (3) ◽  
pp. 193-208 ◽  
Author(s):  
Neal Okarter ◽  
Rui Hai Liu
Keyword(s):  
Health Benefits ◽  
Whole Grain

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

scholarly journals Impacts of Aging and Blackcurrant Supplementation on the Gut Microbiome Profile of Female Mice (P20-031-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Sang Gil Lee ◽  
Cao Lei ◽  
Melissa Melough ◽  
Junichi Sakaki ◽  
Kendra Maas ◽  
...  
Keyword(s):  
Relative Abundance ◽  
Gut Microbiome ◽  
Health Benefits ◽  
Alpha Diversity ◽  
Young Female ◽  
Rrna Gene ◽  
Fecal Samples ◽  
Female Mice ◽  
Aged Mice ◽  
Young Mice

Abstract Objectives Blackcurrant, an anthocyanin-rich berry, has multiple health benefits. The purpose of this study was to examine the impacts of blackcurrant supplementation and aging on gut bacterial communities in female mice. Methods Three-month and 18-month old female mice were provided standard chow diets with or without anthocyanin-rich blackcurrant extract (BC) (1% w/w) for four months. Upon study completion, fecal samples were collected directly from the animals’ colons. Microbiome DNA was extracted from the fecal samples and the V3-V4 regions of their 16S rRNA gene were amplified and sequenced using Results Taxonomic analysis showed a significantly decrease in alpha diversity in aged female mice, compared to young counterparts. BC consumption did not alter the alpha diversity in either young or aged mice compared to control diets. For beta diversity, we observed the clustering was associated with age but not diet. The phylogenic abundance analysis showed that the relative abundance of several phyla, including Firmicutes, Bacteroidetes, Cyanobacteria, Proteobacteria, and Tenericutes was higher in aged compared to young mice. Among them, the abundance of Firmicutes was downregulated by BC in the young but not the aged mice. The abundance of Bacteroidetes was increased by BC in both the young and the aged groups. Noticeably, Verrucomicrobia was the only phylum whose relative abundance was upregulated in the aged female mice compared to the young mice. Meanwhile, its relative abundance in the aged group was suppressed by BC. Interestingly, Desulfovibrio, which is the most representative sulfate-reducing genus, was detectable only in young female mice, and BC increased its relative abundance. Conclusions Our results characterized the gut microbiome compositions in young and aged female mice, and indicated that the gut microbiome of young and aged female mice responded differently to four month BC administration. Through additional research, the microbial alterations observed in this study should be further investigated to inform our understanding of the effect of BC on the gut microbiome, the possible health benefits related to these changes, and the differing effects of BC supplementation across populations. Funding Sources This study was supported by the USDA NIFA Seed Grant (#2016-67018-24492) and the University of Connecticut Foundation Esperance Funds to Dr. Ock K. Chun. We thank the National Institute on Aging for providing aged mice for the project and Just the Berries Ltd. for providing the blackcurrant extract.

scholarly journals Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial

Gut ◽  
2017 ◽  
Vol 68 (1) ◽  
pp. 83-93 ◽  
Author(s):  
Henrik Munch Roager ◽  
Josef K Vogt ◽  
Mette Kristensen ◽  
Lea Benedicte S Hansen ◽  
Sabine Ibrügger ◽  
...  
Keyword(s):  
Body Weight ◽  
Insulin Sensitivity ◽  
Gut Microbiome ◽  
Inflammatory Markers ◽  
Dietary Intervention ◽  
Short Chain Fatty Acids ◽  
Low Grade ◽  
Whole Grain ◽  
Intestinal Transit Time ◽  
Low Grade Inflammation

ObjectiveTo investigate whether a whole grain diet alters the gut microbiome and insulin sensitivity, as well as biomarkers of metabolic health and gut functionality.Design60 Danish adults at risk of developing metabolic syndrome were included in a randomised cross-over trial with two 8-week dietary intervention periods comprising whole grain diet and refined grain diet, separated by a washout period of ≥6 weeks. The response to the interventions on the gut microbiome composition and insulin sensitivity as well on measures of glucose and lipid metabolism, gut functionality, inflammatory markers, anthropometry and urine metabolomics were assessed.Results50 participants completed both periods with a whole grain intake of 179±50 g/day and 13±10 g/day in the whole grain and refined grain period, respectively. Compliance was confirmed by a difference in plasma alkylresorcinols (p<0.0001). Compared with refined grain, whole grain did not significantly alter glucose homeostasis and did not induce major changes in the faecal microbiome. Also, breath hydrogen levels, plasma short-chain fatty acids, intestinal integrity and intestinal transit time were not affected. The whole grain diet did, however, compared with the refined grain diet, decrease body weight (p<0.0001), serum inflammatory markers, interleukin (IL)-6 (p=0.009) and C-reactive protein (p=0.003). The reduction in body weight was consistent with a reduction in energy intake, and IL-6 reduction was associated with the amount of whole grain consumed, in particular with intake of rye.ConclusionCompared with refined grain diet, whole grain diet did not alter insulin sensitivity and gut microbiome but reduced body weight and systemic low-grade inflammation.Trial registration numberNCT01731366; Results.

Sign in / Sign up

Export Citation Format

Share Document