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Bioactive compounds from regular diet and faecal microbial metabolites

AuthorsFernández-Navarro, Tania; Salazar, Nuria CSIC ORCID; Gutiérrez-Díaz, Isabel; Sánchez García, Borja CSIC ORCID; Ruas-Madiedo, Patricia CSIC ORCID ; González de los Reyes-Gavilán, Clara CSIC ORCID ; Margolles Barros, Abelardo CSIC ORCID; Gueimonde Fernández, Miguel CSIC ORCID ; González Solares, Sonia
Short-chain fatty acids
Issue DateMar-2018
PublisherSpringer Nature
CitationEuropean Journal of Nutrition 57(2): 487–497 (2018)
Abstract[Purpose] Short-chain fatty acids (SCFAs) formation by intestinal bacteria is regulated by many different factors, among which dietary fibre is currently receiving most attention. However, since fibre-rich foods are usually good dietary sources of phenolic compounds, which are also known to affect the microbiota, authors hypothesize that the regular intake of these bioactive compounds could be associated with a modulation of faecal SCFA production by the intestinal microbiota. [Methods] In this work, food intake was recorded by means of a validated Food Frequency Questionnaire. Fibres were determined using Marlett food composition tables, and phenolic compounds were obtained from Phenol-Explorer Database. Analysis of SCFA was performed by gas chromatography–flame ionization/mass spectrometry and quantification of microbial populations in faeces by quantitative PCR. [Results] Klason lignin and its food contributors, as predictors of faecal butyrate production, were directly associated with Bacteroides and Bifidobacterium levels, as well as lignans with Bacteroides. Also, anthocyanidins, provided by strawberries, were associated with faecal propionate and inversely related to Lactobacillus group. [Conclusions] These results support the hypothesis we put forward regarding the association between some vegetable foods (strawberries, pasta, lentils, lettuce and olive oil) and faecal SCFA. More studies are needed in order to elucidate whether these associations have been mediated by the bacterial modulatory effect of the bioactive compounds, anthocyanins, lignans or Klason lignin, present in foodstuffs.
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