Articles producció científica> Ciències Mèdiques Bàsiques

Effects of the combination of ω-3 PUFAs and proanthocyanidins on the gut microbiota of healthy rats

  • Identification data

    Identifier: imarina:5131154
    Authors:
    Ramos-Romero S., Hereu M., Molinar-Toribio E., Almajano M., Méndez L., Medina I., Taltavull N., Romeu M., Nogués M., Torres J.
    Abstract:
    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 t
  • Others:

    Author, as appears in the article.: Ramos-Romero S., Hereu M., Molinar-Toribio E., Almajano M., Méndez L., Medina I., Taltavull N., Romeu M., Nogués M., Torres J.
    Department: Ciències Mèdiques Bàsiques
    URV's Author/s: Nogués Llort, Maria Rosa / Romeu Ferran, Marta / Taltavull Anglada, Núria
    Keywords: 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
    Abstract: 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
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 09639969
    Author's mail: nuria.taltavull@urv.cat marta.romeu@urv.cat
    Author identifier: 0000-0002-3340-2650 0000-0002-2131-1858
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0963996917301734
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Research International. 97 364-371
    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
    Article's DOI: 10.1016/j.foodres.2017.04.024
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2017
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    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
    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
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