Chickpea-supplemented diet alters the gut microbiome and enhances gut barrier integrity in C57Bl/6 male mice
Chickpea-supplemented diet alters the gut microbiome and enhances gut barrier integrity in C57Bl/6 male mice
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DOI：
10.1016/j.jff.2017.02.002
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发表时间：
2017-11
影响因子：
5.6
通讯作者：
J. Monk;D. Lepp;Wenqing Wu;D. Graf;L. McGillis;Adeel Hussain;C. Carey;L. Robinson;Ronghua Liu;R. Tsao;Y. Brummer;S. Tosh;Krista A Power
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文献类型：
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作者：
J. Monk;D. Lepp;Wenqing Wu;D. Graf;L. McGillis;Adeel Hussain;C. Carey;L. Robinson;Ronghua Liu;R. Tsao;Y. Brummer;S. Tosh;Krista A Power
豆类富含可发酵纤维和酚类化合物，有可能改变肠道微环境(微生物区系和上皮屏障)内的基线功能，从而减轻肠道相关疾病。目的是评价饮食鹰嘴豆对C57BL/6小鼠进食20%熟鹰嘴豆粉(CK)或等热量对照饮食3周的肠道健康的促进作用。CK可促进肠道健康，包括(I)结肠隐窝粘液含量和粘蛋白mRNA表达，(Ii)隐窝长度、增殖和上皮屏障连接成分的表达，(Iii)抗微生物防御，以及(Iv)改变盲肠和粪便微生物群落结构(如增加普氏杆菌)，增强代谢功能(如增加类黄酮生物合成、丁酸代谢)和微生物活性(增加短链脂肪酸产量)。总体而言，CK调节了结肠微环境(微生物群和上皮屏障)的基线功能，从而启动了结肠功能，从而减轻了肠道相关疾病的严重程度。
Pulses are rich in fermentable fibre and phenolic compounds that have the potential to modify baseline function within the gut microenvironment (microbiota and epithelial barrier), thereby mitigating gut-associated diseases. The objective was to assess the gut health promoting effects of dietary chickpea in C57BL/6 mice consuming a 20% cooked chickpea flour diet (CK) or an isocaloric control diet for 3 weeks. Gut health was enhanced by CK including (i) colon crypt mucus content and mucin mRNA expression, (ii) crypt length, proliferation, and epithelial barrier junctional components expression, (iii) anti-microbial defenses, and (iv) altered cecal and fecal microbiota community structure (e.g. increasedPrevotella) with enhanced metagenomic functions (e.g. increased flavonoid biosynthesis, butanoate metabolism), and microbial activity (increased short chain fatty acid production). Collectively, CK modulated the baseline function of the colonic microenvironment (microbiome and epithelial barrier), thereby priming colonic function such that the severity of gut-associated diseases could be mitigated.