期刊
JOURNAL OF FUNCTIONAL FOODS
卷 32, 期 -, 页码 98-105出版社
ELSEVIER
DOI: 10.1016/j.jff.2017.02.023
关键词
Bread; Fermentation; Gut microbiota; Inflammation
资金
- Instituto de Salud Carlos III, Spain [PI 13-00205]
- European Development Regional Fund (ERDF)
The aim of the present work was to compare the impact on the gut microbiota composition and in the systemic inflammation of two types of breads denominated as industrial and celta with different composition (wheat flour vs. complex flour and seeds) and fermentation process (2 h vs. 24 h). Faecal and blood samples of 10 mice were collected at: (1) - basal, (2) - after 21 days of industrial bread intake and (3) - after another 21 days of celta bread exposure. Significant differences in the gut microbiota composition were detected after the consumption of both breads, whereas the celta bread increased the concentration of Akkermansia and Mucispirillum, the industrial bread favour the Bacteroidetes proliferation and additionally systemic inflammation. In conclusion, the more consumed industrial processed bread might provoke systemic inflammation, probably in relation with its composition and manufacture process. (C) 2017 Elsevier Ltd. All rights reserved.
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