Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome

Shi, Yuan; Wu, Man-Si; Tao, Gabriel; Lu, Muwen; Lin, Jing; Huang, Junqing

doi:10.1016/j.foodres.2020.109410

Cited by 79 publications

(55 citation statements)

References 47 publications

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“…In order to understand the effects of FA on the gut microbial environment, the chyme in the cecum were chosen in the present study for microbial community analysis. FA was reported to modulate gut microbiota composition in transverse aortic construction mice ( Liu et al, 2019 ) and diabetic mice model ( Ma y. et al, 2019 ; Huang et al, 2020 ). In present study, the differences of richness and diversity of cecal microbial community among groups were not statistically significant.…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Ferulic Acid on the Intestinal Microbiota and the Associated Changes on the Growth Performance, Serum Cytokine Profile, and Intestinal Morphology in Ducks

et al. 2021

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The present study investigated the effects of ferulic acid (FA) on the growth performance, serum cytokine profile, intestinal morphology, and intestinal microbiota in ducks at the growing stage. 300 female Linwu ducks at 28 days of age with similar body weights were randomly divided into five groups. Each group contained six replicates of 10 birds. The dietary treatments were corn-soybean-based diet supplemented with FA at the concentrations of 0 (control), 100, 200, 400, and 800 mg/kg diet. The results demonstrated that dietary FA at the levels of 200, 400, and 800 mg/kg increased the average daily gain (P = 0.01), 400 and 800 mg/kg FA increased the final body weight (P = 0.02), 100, 200, and 800 mg/kg FA increased the serum glutathione (P = 0.01), and 100, 400, and 800 mg/kg FA increased the glutathione peroxidase activities in birds (P < 0.01). Additionally, 200, 400, and 800 mg/kg dietary FA lowered the serum levels of interleukin-2 (P = 0.02) and interleukin-6 (P = 0.04). Moreover, the morphometric study of the intestines indicated that 400 mg/kg FA decreased the crypt depth in jejunum (P = 0.01) and caecum (P = 0.04), and increased the ratio of villus height to crypt depth in jejunum (P = 0.02). Significant linear and/or quadratic relationships were found between FA concentration and the measured parameters. 16S rRNA sequencing revealed that dietary FA increased the populations of genera Faecalibacterium, Paludicola, RF39, and Faecalicoccus in the cecum (P < 0.05), whereas decreased the populations of Anaerofilum and UCG-002 (P < 0.05). The Spearman correlation analysis indicated that phylum Proteobacteria were negatively, but order Oscillospirales, and family Ruminococcaceae were positively related to the parameters of the growth performance. Phylum Bacteroidetes, class Negativicutes and family Rikenellaceae were negatively associated with the parameters of the antioxidative capability. And phylum Cyanobacteria, Elusimicrobia, and Bacteroidetes, class Bacilli, family Rikenellaceae, and genus Prevotella were positively associated with the parameters of the immunological capability. Thus, it was concluded that the supplementations of 400 mg/kg FA in diet was able to improve the growth performance, antioxidative and immunological capabilities, intestinal morphology, and modulated the gut microbial construction of Linwu ducks at the growing stage.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Ferulic Acid on the Intestinal Microbiota and the Associated Changes on the Growth Performance, Serum Cytokine Profile, and Intestinal Morphology in Ducks

et al. 2021

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“…These bacteria, and their metabolite, butyrate, help improve glucose metabolism. 28 Thus, depletion of the butyrate‐producing bacteria mentioned above, and the resulting decreased levels of butyrate, may participate in DM pathogenesis. Members of the genus Blautia decreased significantly in Japanese patients with T2DM as compared to those in control subjects.…”

Section: Gut Microbiota the Central Regulators Of Dkdmentioning

confidence: 99%

Gut microbiota, key to unlocking the door of diabetic kidney disease

Wang

Zheng

et al. 2021

Nephrology

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“…The PBMA products provided contained a range of soluble and insoluble fibres from chicory root, carrot, pea, and potato (please see the Supplementary Materials section for full details) including hemicellulose, pectin, lignin and cellulose, which have been found to have a range of benefits to human health [ 101 ]. In addition, the phytonutrients in whole pea, pea flour and pea protein concentrate—the base ingredients of the PBMAs consumed by the intervention group—also contained phytonutrients such as lutein, genistein, daidzein and ferulic acid, all of which have been reported as modulating agents of the gut microbiome, favouring the growth of SCFA-metabolising microbes [ 102 , 103 , 104 , 105 ]. Butyrate plays a critical role in health and disease [ 95 ]; therefore we cautiously interpret the joint abundances of butyrate-producing microbes and the heightened presence of synthesis pathways in the intervention group as a positive sign of the effects of the substitution of meat-containing meals with PBMA-containing meals.…”

Section: Discussionmentioning

confidence: 99%

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Toribio-Mateas

Bester

Klimenko

2021

Foods

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Eating less meat is increasingly seen as a healthier, more ethical option. This is leading to growing numbers of flexitarian consumers looking for plant-based meat alternatives (PBMAs) to replace at least some of the animal meat they consume. Popular PBMA products amongst flexitarians, including plant-based mince, burgers, sausages and meatballs, are often perceived as low-quality, ultra-processed foods. However, we argue that the mere industrial processing of ingredients of plant origin does not make a PBMA product ultra-processed by default. To test our hypothesis, we conducted a randomised controlled trial to assess the changes to the gut microbiota of a group of 20 participants who replaced several meat-containing meals per week with meals cooked with PBMA products and compared these changes to those experienced by a size-matched control. Stool samples were subjected to 16S rRNA sequencing. The resulting raw data was analysed in a compositionality-aware manner, using a range of innovative bioinformatic methods. Noteworthy changes included an increase in butyrate metabolising potential—chiefly in the 4-aminobutyrate/succinate and glutarate pathways—and in the joint abundance of butyrate-producing taxa in the intervention group compared to control. We also observed a decrease in the Tenericutes phylum in the intervention group and an increase in the control group. Based on our findings, we concluded that the occasional replacement of animal meat with PBMA products seen in flexitarian dietary patterns can promote positive changes in the gut microbiome of consumers.

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Feruloylated oligosaccharides and ferulic acid alter gut microbiome to alleviate diabetic syndrome

Cited by 79 publications

References 47 publications

Effects of Dietary Ferulic Acid on the Intestinal Microbiota and the Associated Changes on the Growth Performance, Serum Cytokine Profile, and Intestinal Morphology in Ducks

Effects of Dietary Ferulic Acid on the Intestinal Microbiota and the Associated Changes on the Growth Performance, Serum Cytokine Profile, and Intestinal Morphology in Ducks

Gut microbiota, key to unlocking the door of diabetic kidney disease

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

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