Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity

Abstract

There is limited information on the effect of black beans (BB) as a source of protein and resistant starch on the intestinal microbiota. The purpose of the present work was to study the effect of cooked black beans with and without high fat and sugar (HF + S) in the diet on body composition, energy expenditure, gut microbiota, short-chain fatty acids, NF-κB, occluding and insulin signaling in a rat model and the area under the curve for glucose, insulin and incretins in healthy subjects. The consumption of BB reduced the percentage of body fat, the area under the curve of glucose, serum leptin, LPS, glucose and insulin concentrations and increased energy expenditure even in the presence of HF + S. These results could be mediated in part by modification of the gut microbiota, by increasing a cluster of bacteria in the Clostridia class, mainly R. bromii, C. eutactus, R. callidus, R. flavefaciens and B. pullicaecorum and by an increase in the concentration of fecal butyrate. In conclusion, the consumption of BB can be recommended to prevent insulin resistance and metabolic endotoxemia by modifying the gut microbiota. Finally, the groups fed BB showed lower abundance of hepatic FMO-3, even with a high-fat diet protecting against the production of TMAO and obesity.

The development of metabolic endotoxemia is dependent on the type of sweetener and the presence of saturated fat in the diet

“…The intraperitoneal glucose tolerance test was determined as previously described 37 administering an intraperitoneal glucose injection according to NIH recommendations 38…”

Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet

“…Interestingly the presence of resistant starch in the whole cooked black bean were more effective to decrease serum triglycerides and total cholesterol, however BPC or WCB significantly decreased total cholesterol and triglycerides in the high fat diet. Due to the low-medium glycemic index of the black bean, 30 the serum glucose and insulin concentration, as well as the glucose tolerance test were similar to the control group, effect that was more evident after the consumption of a high diet. These results could be explained in part due to an increase in fatty acid oxidation particularly in those fed a high fat diet and a decrease in liver lipogenesis.…”

“…The decrease in the expression of Cyp7A1 was also in part reinforced by an increase in the protein abundance of FGF15 in the ileum, a protein that is normally synthesized in response to an elevated concentration of intestinal bile acids, 25 however, recent evidence suggest that the gut microbiota can modify the bile acid-FXR-FGF15 axis, and it has been demonstrated that phenolic compounds can interact and modify the gut microbiota. 36 Interestingly, it has been demonstrated lately that a preparation of black bean can selectively modify the gut microbiota, 30 therefore studies are needed to establish a potential interaction between the BPC, the gut microbiota and the mechanism involving FGF15 in order to regulate hepatic cholesterol concentration.…”

Reply: “Comment on ”Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity.” Nutrients 2020, 12(4), 1182”

“…We appreciate the interest of Dr. Cervantes for his/her comments [1] on our article [2] and for providing us with the opportunity to extend the discussion regarding diet composition in our interpretation of the findings of gut microbiota and fecal butyrate concentration. The following is our response to his/her concerns.…”