Autor según el artículo: Ramos-Romero S., Hereu M., Molinar-Toribio E., Almajano M., Méndez L., Medina I., Taltavull N., Romeu M., Nogués M., Torres J.
Departamento: Ciències Mèdiques Bàsiques
Autor/es de la URV: Nogués Llort, Maria Rosa / Romeu Ferran, Marta / Taltavull Anglada, Núria
Palabras clave: 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
Resumen: 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
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 09639969
Direcció de correo del autor: nuria.taltavull@urv.cat marta.romeu@urv.cat
Identificador del autor: 0000-0002-3340-2650 0000-0002-2131-1858
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0963996917301734
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Research International. 97 364-371
Referencia 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 del artículo: 10.1016/j.foodres.2017.04.024
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2017
Tipo de publicación: Journal Publications
Repositori URV