The effects of fermented rye products on gut microbiota and their association with metabolic factors in Chinese adults - an explorative study.

Food & Function
Yuwei LiuRikard Landberg

Abstract

Rye is among the cereals with the highest content of dietary fibre. A high rye food intake has been associated with improved metabolic risk factors in some but not all observational and intervention studies. Whole-grain rye has also been suggested to affect the gut microbiota in individuals with metabolic syndrome. However, it is yet unclear to what extent effects on the gut microbiota mediate the beneficial metabolic responses of whole-grain rye intake. We hypothesized that a high intake of whole grain rye products containing fermented rye bran (FRB) vs. refined wheat based products (RW) could alter the gut microbiota and short-chain fatty acid (SCFA) composition towards a phenotype associated with beneficial metabolic effects in a population not used to such foods. For this purpose, we conducted a post hoc analysis of a 12-week randomized controlled trial in Chinese adults with Helicobacter pylori (HP) infection, with 53 participants consuming RW and 31 participants consuming FRB included in the analysis. Anthropometric measurements and fasting blood and fecal sample analyses as well as 13C-urea breath test were performed at baseline and after a 12-week intervention. At week 12, we observed a higher serum insulin concentratio...Continue Reading

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Methods Mentioned

BETA
PCR
electrophoresis

Clinical Trials Mentioned

NCT03103386

Software Mentioned

Nutrition Calculator
R
Excel
UPARSE
RDP Classifier
GENMOD
Trimmomatic
FLASH
SAS
STAMP

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