期刊
NUTRIENTS
卷 11, 期 10, 页码 -出版社
MDPI
DOI: 10.3390/nu11102483
关键词
walnuts; polyphenol; urolithins; metabotypes; gut microbiota; Gordonibacter; personalised nutrition
资金
- European Research Council under the European Union's Horizon 2020 Research and Innovation Program (ERC starting grant) [639226]
- Spanish Ministry of Science, Innovation and Universities (MICINN) [RTI2018-097982-B-I00]
- MINECO, Spain [AGL2015-64124-R]
- Research Foundation Flanders [FWO-12R2717N, FWO-V436918N]
Walnuts are rich in polyphenols ellagitannins, modulate gut microbiota (GM), and exert health benefits after long-term consumption. The metabolism of ellagitannins to urolithins via GM depends on urolithin metabotypes (UM-A, -B, or -0), which have been reported to predict host responsiveness to a polyphenol-rich intervention. This study aims to assess whether UMs were associated with differential GM modulation after short-term walnut consumption. In this study, 27 healthy individuals consumed 33 g of peeled raw walnuts over three days. GM profiling was determined using 16S rRNA illumina sequencing and specific real-time quantitative polymerase chain reactions (qPCRs), as well as microbial activity using short-chain fatty acids analysis in stool samples. UMs stratification of volunteers was assessed using ultra performance liquid chromatography-electro spray ionization-quadrupole time of flight-mass spectrometry (UPLC-ESI-QTOF-MS) analysis of urolithins in urine samples. The gut microbiota associated with UM-B was more sensitive to the walnut intervention. Blautia, Bifidobacterium, and members of the Coriobacteriaceae family, including Gordonibacter, increased exclusively in UM-B subjects, while some members of the Lachnospiraceae family decreased in UM-A individuals. Coprococcus and Collinsella increased in both UMs and higher acetate and propionate production resulted after walnuts intake. Our results show that walnuts consumption after only three days modulates GM in a urolithin metabotype-depending manner and increases the production of short-chain fatty acids (SCFA).
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