Germinated Millet (Pennisetum glaucum (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet

Abstract

Germinated millet (Pennisetum glaucum (L.) R. Br.) is a source of phenolic compounds that has potential prebiotic action. This study aims at evaluating the action of germinated pearl millet on gut function and its microbiota composition in Wistar rats fed with a high-fat high-fructose (HFHF) diet. In the first stage, lasting eight weeks, the experiment consisted of two groups: AIN-93M (n = 10) and HFHF group (n = 20). In the second stage, which lasted ten weeks, the animals of the AIN-93M group (n = 10) were kept, while the HFHF group was dismembered into HFHF (HFHF diet, n = 10) and HFHF + millet (HFHF added 28.6% of germinated millet flour, n = 10) groups. After the 18th week, the urine of the animals was collected for the analysis of lactulose and mannitol intestinal permeability by urinary excretion. The histomorphometry was analyzed on the proximal colon and the fecal pH, concentration of short-chain fatty acids (SCFA), and sequencing of microbiota were performed in cecum content. The Mothur v.1.44.3 software was used for data analysis of sequencing. Alpha diversity was estimated by Chao1, Shannon, and Simpson indexes. Beta diversity was assessed by PCoA (Principal Coordinate Analysis). The functional predictive analysis was performed with PICRUSt2 software (version 2.1.2−b). Functional traits attributed to normalized OTU abundance were determined by the Kyoto Encyclopedia of Genes and Genomes (KEGG). In the results, germinated millet flour reduced Oscillibacter genus and Desulfobacterota phylum, while increasing the Eggerthellaceae family. Furthermore, germinated millet flour: increased beta diversity, cecum weight, and cecum/body weight ratio; improved gut histological parameters by increasing the depth and thickness of the crypt and the goblet cell count (p < 0.05); reduced (p < 0.05) the fecal pH and mannitol urinary excretion; increased (p < 0.05) the propionate short-chain fatty acid concentration. Thus, germinated millet has the potential to improve the composition of gut microbiota and the intestinal function of rats fed with an HFHF diet.

Polyphenol-rich black currant and cornelian cherry juices ameliorate metabolic syndrome induced by a high-fat high-fructose diet in Wistar rats

“…In line with the reported literature, we found that food intake in all groups fed with the HFF diet was lower compared to the group on the standard chow diet [ 29 ]. This could be explained by a high-energy density of the HFF diet which improves satiety and reduces food consumption [ 30 ]. Therefore, no difference in body mass between HFF and standard chow-fed animals was found.…”

Effects of the composition of food and medicine homologous ingredients complex supplementation on lipid metabolism and gut microbiota diversity in high‐fat diet‐induced obese mice

“…Compared to the NCD group, the proportion of Desulfovibrio in the HFD group was significantly higher and the proportion of Pseudomonadota was significantly lower. In the HFD group, the abundance of Desufobacterota increased, which was related to more severe obesity (Theodoro et al ., 2022). Consistent with previous studies, our data showed that the relative abundance of Desufobacterota in the HFD group increased and was improved by FMHIC supplementation.…”

Efeito da cocção úmida, germinação e extrusão de milheto (Pennisetum glaucum (L.) R. Br.) na qualidade proteica, saúde intestinal, controle glicêmico e saciedade, in vivo

“…Ademais, estudos científicos in vitro e in vivo com diferentes espécies de milheto demonstraram que a germinação foi responsável por reduzir teores de compostos fitoquímicos, como o ácido fítico de maior peso molecular, que pode prejudicar a biodisponibilidade de nutrientes. Esse fato proporcionou melhora da composição da microbiota intestinal e a função intestinal em ratos (THEODORO et al, 2022), aumento da qualidade proteica in vitro (KRISHNAN; DHARMARAJ; SARITA;SINGH, 2016), da biodisponibilidade do amido in vitro (ANNOR et al, 2017), da retenção de fibras alimentares in vitro (DIAS-MARTINS et al, 2018), de vitaminas do complexo B, dos minerais cálcio, ferro e zinco (KRISHNAN; DHARMARAJ; MALLESHI, 2012), maiores efeitos antioxidantes, potencializando o efeito biológico funcional desse grão em ratos (THEODORO et al, 2021a). Segundo Mukhopadhyay e Bandyopadhyay (2003), a extrusão termoplástica reduz os fatores que podem se complexar com nutrientes, reduzindo sua biodisponibilidade e garante a segurança microbiológica do produto.…”