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Gut Microbiota Fermentation of Digested Almond–Psyllium–Flax Seed-Based Artisan Bread Promotes Mediterranean Diet-Resembling Microbial Community

Authors :
Kourtney L. Sprague
Sumudu Rajakaruna
Brant Bandow
Natalie Burchat
Michael Bottomley
Harini Sampath
Oleg Paliy
Source :
Microorganisms, Vol 12, Iss 6, p 1189 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

Different modifications of the standard bread recipe have been proposed to improve its nutritional and health benefits. Here, we utilized the in vitro Human Gut Simulator (HGS) to assess the fermentation of one such artisan bread by human gut microbiota. Dried and milled bread, composed of almond flour, psyllium husks, and flax seeds as its three main ingredients, was first subjected to an in vitro protocol designed to mimic human oro-gastro-intestinal digestion. The bread digest was then supplied to complex human gut microbial communities, replacing the typical Western diet-based medium (WM) of the GHS system. Switching the medium from WM to bread digest resulted in statistically significant alterations in the community structure, encoded functions, produced short-chain fatty acids, and available antioxidants. The abundances of dietary fiber degraders Enterocloster, Mitsuokella, and Prevotella increased; levels of Gemmiger, Faecalibacterium, and Blautia decreased. These community alterations resembled the previously revealed differences in the distal gut microbiota of healthy human subjects consuming typical Mediterranean vs. Western-pattern diets. Therefore, the consumption of bread high in dietary fiber and unsaturated fatty acids might recapitulate the beneficial effects of the Mediterranean diet on the gut microbiota.

Details

Language :
English
ISSN :
20762607
Volume :
12
Issue :
6
Database :
Directory of Open Access Journals
Journal :
Microorganisms
Publication Type :
Academic Journal
Accession number :
edsdoj.4cd80398a2544ecba97db4ee0c236a01
Document Type :
article
Full Text :
https://doi.org/10.3390/microorganisms12061189