Articles producció científica> Medicina i Cirurgia

Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study

  • Dades identificatives

    Identificador: imarina:9138887
    Autors:
    Calderón-Pérez LLlauradó ECompanys JPla-Pagà LPedret ARubió LGosalbes MJYuste SSolà RValls RM
    Resum:
    © 2020 Elsevier Ltd In the present study, potential associations between dietary phenolic compounds (PCs), gut microbiota composition and targeted faecal metabolites were identified in a cross-sectional study including grade 1 hypertensive (HT) and normotensive (NT) subjects. We performed comprehensive quantification of PC intake, together with 16S rRNA gene sequencing of the gut microbiota, and faecal and plasma short-chain fatty acids (SCFAs) determination. The results showed multiple-way relationships between PCs from several plant-based foods and 25 bacterial taxa previously defined as discriminant biomarkers among groups. Remarkably, coffee PCs were positively associated with systolic and diastolic blood pressure, faecal SCFAs, Bacteroides plebeius and Bacteroides coprocola in HT and negatively associated with Faecalibacterium prausnitzii and Christensenellaceae R-7 in NT. Olive fruit PCs were positively associated with Ruminococcaceae UCG-010, Christensenellaceae R-7 and plasma SCFAs in NT. These interplays with discriminant bacterial taxa in HT and NT subjects highlight the potential role of specific PCs as gut microbiome modulators in either the pathogenesis or prevention of hypertension.
  • Altres:

    Autor segons l'article: Calderón-Pérez L; Llauradó E; Companys J; Pla-Pagà L; Pedret A; Rubió L; Gosalbes MJ; Yuste S; Solà R; Valls RM
    Departament: Medicina i Cirurgia
    Autor/s de la URV: Calderon Pérez, Lorena / Companys Alemany, Judit / Llauradó Ribé, Elisabet / Pedret Figuerola, Anna / PLA PAGA, LAURA / Solà Alberich, Rosa Maria / Valls Zamora, Rosa Maria
    Paraules clau: Short-chain fatty acids Polyphenols Phenolic compound Olive polyphenols Men Insights Hypertension Gut microbiota Consumption Coffee polyphenols Blood-pressure Blood pressure Alcohol
    Resum: © 2020 Elsevier Ltd In the present study, potential associations between dietary phenolic compounds (PCs), gut microbiota composition and targeted faecal metabolites were identified in a cross-sectional study including grade 1 hypertensive (HT) and normotensive (NT) subjects. We performed comprehensive quantification of PC intake, together with 16S rRNA gene sequencing of the gut microbiota, and faecal and plasma short-chain fatty acids (SCFAs) determination. The results showed multiple-way relationships between PCs from several plant-based foods and 25 bacterial taxa previously defined as discriminant biomarkers among groups. Remarkably, coffee PCs were positively associated with systolic and diastolic blood pressure, faecal SCFAs, Bacteroides plebeius and Bacteroides coprocola in HT and negatively associated with Faecalibacterium prausnitzii and Christensenellaceae R-7 in NT. Olive fruit PCs were positively associated with Ruminococcaceae UCG-010, Christensenellaceae R-7 and plasma SCFAs in NT. These interplays with discriminant bacterial taxa in HT and NT subjects highlight the potential role of specific PCs as gut microbiome modulators in either the pathogenesis or prevention of hypertension.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: lorena.calderon@urv.cat judit.companys@urv.cat anna.pedret@urv.cat elisabet.llaurado@urv.cat judit.companys@urv.cat judit.companys@urv.cat lorena.calderon@urv.cat rosamaria.valls@urv.cat rosa.sola@urv.cat
    Identificador de l'autor: 0000-0003-0766-0733 0000-0003-1485-0818 0000-0002-5327-932X 0000-0002-7439-9531 0000-0003-1485-0818 0000-0003-1485-0818 0000-0003-0766-0733 0000-0002-3351-0942 0000-0002-8359-235X
    Data d'alta del registre: 2024-07-27
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814620324298?via%3Dihub#!
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Food Chemistry. 344 (128567): 128567-
    Referència de l'ítem segons les normes APA: Calderón-Pérez L; Llauradó E; Companys J; Pla-Pagà L; Pedret A; Rubió L; Gosalbes MJ; Yuste S; Solà R; Valls RM (2021). Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study. Food Chemistry, 344(128567), 128567-. DOI: 10.1016/j.foodchem.2020.128567
    DOI de l'article: 10.1016/j.foodchem.2020.128567
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2021
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    Short-chain fatty acids
    Polyphenols
    Phenolic compound
    Olive polyphenols
    Men
    Insights
    Hypertension
    Gut microbiota
    Consumption
    Coffee polyphenols
    Blood-pressure
    Blood pressure
    Alcohol
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geociências
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, applied
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
    Administração pública e de empresas, ciências contábeis e turismo
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