Besides these dietary patterns, foods and established nutrients, various ‘non-nutrient bioactive compounds’ in diet, including polyphenols, can significantly modulate gut microflora composition 16, 17, 18. Numerous studies indicate fruits 8, 9, 10 and/or vegetables 11, 12, 13, 14 as well as whole grain cereals 12, 15 can directly affect gut microflora composition. Several previous studies have shown that dietary patterns can affect gut microbiome 4, 5, 6, 7. The gut microbiome has been widely acknowledged as a dynamic and complex community of bacteria that is dependent on extrinsic and intrinsic factors, of which diet is one of the most dominant modulators 1, 2, 3. This study has shown that a single serving of mixed spices can significantly modify/restore certain commensal microbes, particularly in people who do not regularly consume these spices. No differences between treatments were observed in the alpha-diversity of the gut microflora. Significant correlations were also found between bacterial changes and plasma phenolic acids. In comparison to D0C, there was significant suppression of Bacteroides (p < 0.05) and an increase in Bifidobacterium (p < 0.05) with increasing doses of curry meal Dose 1 Curry (D1C) and Dose 2 Curry (D2C) containing 6 g and 12 g mixed spices respectively. We found that a low-polyphenol, no spices Dose 0 Control (D0C) meal led to an increase in Bacteroides and a decrease in Bifidobacterium. We investigated the effects of a single serving of mixed spices Indian curry consumption, in two separate doses, on the gut microbiome in 15 healthy, Singaporean Chinese males, with age and BMI of 23.5 ± 2.4 years and 22.9 ± 2.2 kg/m 2 respectively. While various dietary polyphenols have been shown to modulate gut microflora, the acute influence of polyphenol-rich mixed spices has not been explored in a controlled setting. Short-term changes in dietary intake can induce changes in gut microbiome.
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