Gut microbiota and systemic inflammation changes after bread consumption: The ingredients and the processing influence
Gut microbiota and systemic inflammation changes after bread consumption: The ingredients and the processing influence
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DOI：
10.1016/j.jff.2017.02.023
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发表时间：
2017-05-01
影响因子：
5.6
通讯作者：
Del Campo, Rosa
中科院分区：
文献类型：
--
作者：
Arias, Maykel;Cobo, Marta;Del Campo, Rosa
本研究的目的是比较两种不同成分（小麦粉与复合面粉和种子）和发酵过程（2小时与24小时）的工业面包和细胞面包对肠道微生物群组成和系统性炎症的影响。收集了10只小鼠的粪便和血液样本：(1)基础，(2)工业面包摄入21天后，(3)细胞面包暴露21天后。食用两种面包后，肠道菌群组成存在显著差异，而细胞面包增加了Akkermansia和Mucispirillum的浓度，工业面包有利于拟杆菌门的增殖和全身炎症。总之，食用越多的工业加工面包可能引起全身性炎症，这可能与它的成分和制造过程有关。(C) 2017 Elsevier Ltd.版权所有。
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.