Autor segons l'article: Ramos-Romero S., Hereu M., Molinar-Toribio E., Almajano M., Méndez L., Medina I., Taltavull N., Romeu M., Nogués M., Torres J.
Departament: Ciències Mèdiques Bàsiques
Autor/s de la URV: Nogués Llort, Maria Rosa / Romeu Ferran, Marta / Taltavull Anglada, Núria
Paraules clau: Rich Red wine polyphenols Profiles Polyunsaturated fatty-acids Pcr detection Microflora Microbiota, proanthocyanidins Metabolic syndrome Long-chain omega-3-fatty-acids Lactobacillus Fish-oil Epa/dha Bifidobacterium Bacteria lactobacillus epa/dha bifidobacterium
Resum: ω-3 Polyunsaturated fatty acids (PUFAs) reduce risk factors for cardiovascular diseases (CVD) and other pathologies that involve low-grade inflammation. They have recently been shown to exert complementary functional effects with proanthocyanidins. As the reduction of health-promoting gut bacteria such as lactobacilli and bifidobacteria has been linked to a number of alterations in the host, the aim of this study was to determine whether PUFAs and proanthocyanidins also cooperate in maintaining well-balanced microbiota. To this end, rats were supplemented for 6 months with eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) 1:1 (16.6 g/kg feed); proanthocyanidin-rich grape seed extract (GSE, 0.8 g/kg feed); or both. Plasma adiponectin, cholesterol, and urine nitrites were measured. Gut bacterial subgroups were evaluated in fecal DNA by qRT-PCR. Short-chain fatty acids (SCFAs) were determined in feces by gas chromatography. Body and adipose tissue weights were found to be higher in the animals given ω-3 PUFAs, while their energy intake was lower. Plasma cholesterol was lower in ω-3 PUFA supplemented groups, while adiponectin and urine nitrites were higher. ω-3 PUFAs reduced the population of Lactobacillales and L. acidophilus after 6 months of supplementation. GSE significantly reduced L. plantarum and B. longum. The combination of ω-3 PUFAs and GSE maintained the health-promoting bacteria at levels similar to those of the control group. Acetic acid was increased by the ω-3 PUFA individual supplementation, while the combination with GSE kept this value similar to the control value. In conclusion, while individual supplementations with ω-3 PUFAs or GSE modify the populations of Lactobacillus, Bifidobacterium and microbial products (SCFAs), their combination maintains the standard proportions of these bacterial subgroups and their function while also providing the cardiovascular benefits of ω-3 PUFAs. © 2017 Elsevier Ltd
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 09639969
Adreça de correu electrònic de l'autor: nuria.taltavull@urv.cat marta.romeu@urv.cat
Identificador de l'autor: 0000-0002-3340-2650 0000-0002-2131-1858
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0963996917301734
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Research International. 97 364-371
Referència de l'ítem segons les normes APA: Ramos-Romero S., Hereu M., Molinar-Toribio E., Almajano M., Méndez L., Medina I., Taltavull N., Romeu M., Nogués M., Torres J. (2017). Effects of the combination of ω-3 PUFAs and proanthocyanidins on the gut microbiota of healthy rats. Food Research International, 97(), 364-371. DOI: 10.1016/j.foodres.2017.04.024
DOI de l'article: 10.1016/j.foodres.2017.04.024
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2017
Tipus de publicació: Journal Publications
Repositori URV