Autor según el artículo: Calderón-Pérez L; Llauradó E; Companys J; Pla-Pagà L; Pedret A; Rubió L; Gosalbes MJ; Yuste S; Solà R; Valls RM
Departamento: Medicina i Cirurgia
Autor/es 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
Palabras clave: Short-chain fatty acids Polyphenols Phenolic compound Olive polyphenols Men Insights Hypertension Gut microbiota Consumption Coffee polyphenols Blood-pressure Blood pressure Alcohol
Resumen: © 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del 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 del 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
Fecha de alta del registro: 2024-07-27
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0308814620324298?via%3Dihub#!
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 344 (128567): 128567-
Referencia 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 del artículo: 10.1016/j.foodchem.2020.128567
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV