Pulse Canada, 920-220 Portage Avenue, Winnipeg, MB, R3M 0A5, Canada.
Department of Biochemistry, Faculty of Science, Memorial University of Newfoundland, St. John's, NL, A1C 5S7, Canada.
Benef Microbes. 2020 Sep 1;11(5):457-468. doi: 10.3920/BM2020.0028. Epub 2020 Aug 31.
Pulses are dry leguminous crops consisting of beans, lentils, chickpeas, and peas. They are a broad category of food that are often aggregated when their contribution to healthy dietary patterns are disseminated. However, the different genera and varieties of pulses vary in composition and are consumed in different amounts, largely dictated by geographic region and ethnicity. Given the number of pulse-derived components, including fibre, that have the capacity to alter the composition of the gut microbiome, the objective of this study was to systematically review dietary pulses and pulse-derived ingredients as a broader food group, to determine their effect on gut microbiota in humans. Major scientific databases were used to conduct the search, which spanned from 1990 until February 2019. The search strategy identified 2,444 articles and five studies were included in this analysis. Two studies used whole pulses (chickpeas and pinto beans), one study used cooked navy bean powder, and the two remaining studies used pulse-derived fibre (lupin or yellow pea hulls). Although inconsistent, some studies demonstrated that whole pulses (pinto beans and chickpeas), cooked navy bean powder, and pulse-derived fibre (lupin kernel fibre), did impose changes to the microbiota that inhabit the human large intestine. However, there was considerable variability concerning the methodologies and endpoints used to decipher the observed effects on the abundance, diversity, and/or richness of specific microbiota or the microbiome. More extensive human studies that directly link the effects of specific types of pulses on the gastrointestinal microbial environment to health outcomes in the host are required.
豆类是一种干豆科作物，包括豆类、小扁豆、鹰嘴豆和豌豆。它们是一种广泛的食物类别，当它们对健康饮食模式的贡献被传播时，通常会被归为一类。然而，不同属和品种的豆类在成分上有所不同，其食用量也因地理位置和种族而异。鉴于豆类衍生的成分（包括纤维）的数量众多，它们有能力改变肠道微生物组的组成，本研究的目的是系统地综述作为更广泛食物类别的豆类和豆类衍生成分，以确定它们对人类肠道微生物群的影响。主要的科学数据库被用于进行搜索，搜索范围从 1990 年到 2019 年 2 月。搜索策略确定了 2444 篇文章，其中 5 项研究被纳入本分析。两项研究使用了全豆（鹰嘴豆和斑豆），一项研究使用了熟海军豆粉，其余两项研究使用了豆类衍生纤维（羽扇豆或黄豌豆壳）。尽管结果不一致，但一些研究表明，全豆（斑豆和鹰嘴豆）、熟海军豆粉和豆类衍生纤维（羽扇豆仁纤维）确实对栖息在人类大肠中的微生物群产生了变化。然而，用于破译观察到的对特定微生物或微生物组的丰度、多样性和/或丰富度的影响的方法和终点存在相当大的差异。需要进行更多的人类研究，将特定类型的豆类对胃肠道微生物环境的影响与宿主的健康结果直接联系起来。
