Sorghum flour BRS 305 hybrid has the potential to modulate the intestinal microbiota of rats fed with a high-fat high-fructose diet.
Aim: The present study aimed to investigate the effect of dry heated whole sorghum BRS 305 hybrid flour on the gut microbiota modulation and gut health of rats fed with a high-fat high-fructose diet (HFHF). Methods: In phase I (8 weeks), 45–50 days, male Wistar rats, were separated into the AIN93-M...
| Publicado en: | European Journal of Nutrition Vol. 62; no. 2; pp. 647 - 658 |
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| Autores principales: | , , , , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Springer Nature
Mar2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=161991406&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 161991406 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Mar2023 vid: 62 iid: 2 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 161991406 161991406 161991406 10.1007/s00394-022-03018-3 161991406 ppf: 647 ppct: 11 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: Sorghum flour BRS 305 hybrid has the potential to modulate the intestinal microbiota of rats fed with a high-fat high-fructose diet. aug: au: Martinez, Oscar David Medina Gomes, Mariana Juste Contin Grancieri, Mariana de São José, Vinícius Parzanini Brilhante Toledo, Renata Celi Lopes Queiroz, Valéria Aparecida Vieira da Silva, Bárbara Pereira Martino, Hércia Stampini Duarte affil: Department of Nutrition and Health, Universidade Federal de Viçosa, 36570-900, Viçosa, MG, Brazil sug: subj: Gut Microbiota Metabolism Dietary Fats Fructose Colon Drug Effects Food Analysis Plants Rats Animal Studies RNA Immunoglobulins Butyric Acids ab: Aim: The present study aimed to investigate the effect of dry heated whole sorghum BRS 305 hybrid flour on the gut microbiota modulation and gut health of rats fed with a high-fat high-fructose diet (HFHF). Methods: In phase I (8 weeks), 45–50 days, male Wistar rats, were separated into the AIN93-M group (n = 10; fed with normal diet) and HFHF group (n = 20; fed with diet rich in saturated and simple carbohydrate). In phase II (10 weeks), we maintained the AIN-93-M group, and the HFHF group was divided into the HFHF group (n = 10) and HFHF plus sorghum flour group (n = 10). Results: The consumption of sorghum flour increased the circular muscle layer and propionic acid when compared to the HFHF group. The sequencing of the 16S rRNA gene of the cecal microbiota presented no changes in the α-diversity and β-diversity between. However, the sorghum group exhibited higher relative abundance of Firmicutes and higher Firmicutes/Bacteroidetes ratio compared to the other experimental groups, and lower abundance of Bacteroidetes, compared to the HFHF group. Despite, sorghum increased the abundance of the genera Roseburia and Lachnospiraceae_NK4A136_group compared to the HFHF group. No differences were observed in total goblet cell number, crypt thickness and height, circular muscle layer, secretory IgA, and butyric acid between all groups. Conclusions: The consumption of sorghum flour can modulate the gut microbiota composition, abundance of SCFA-producing bacteria, and intestinal morphology even with consumption of an HFHF diet. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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