一项针对健康成年人进行的密歇根种植小麦干预试验，以确定其对肠道微生物群的影响：一项交叉试验方案。

An Intervention With Michigan-Grown Wheat in Healthy Adult Humans to Determine Effect on Gut Microbiota: Protocol for a Crossover Trial.

作者信息

Kinney Gigi A, Haddad Eliot N, Garrow Linda S, Ng Perry K W, Comstock Sarah S

机构信息

Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, United States.

出版信息

JMIR Res Protoc. 2021 Oct 6;10(10):e29046. doi: 10.2196/29046.

DOI:10.2196/29046

PMID:34612840

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8529466/

Abstract

BACKGROUND

Daily fiber intake can increase the diversity of the human gut microbiota as well as the abundance of beneficial microbes and their metabolites. Whole-grain wheat is high in fiber.

OBJECTIVE

This manuscript presents a study protocol designed to understand the effects of different types of wheat on gastrointestinal tract microbes.

METHODS

Human adults will consume crackers made from three types of wheat flour (refined soft white wheat, whole-grain soft white wheat, and whole-grain soft red wheat). In this study, participants will alternate between crackers made from refined soft white wheat flour to those made from whole-grain soft white wheat and whole-grain soft red wheat flour. Survey and stool sample collection will occur after 7-day treatment periods. We will assess how wheat consumption affects gastrointestinal bacteria by sequencing the V4 region of 16S rRNA gene amplicons and the inflammatory state of participants' intestines using enzyme-linked immunosorbent assays. The butyrate production capacity of the gut microbiota will be determined by targeted quantitative real-time polymerase chain reaction.

RESULTS

We will report the treatment effects on alpha and beta diversity of the microbiota and taxa-specific differences. Microbiota results will be analyzed using the vegan package in R. Butyrate production capacity and biomarkers of intestinal inflammation will be analyzed using parametric statistical methods such as analysis of variance or linear regression. We expect whole wheat intake to increase butyrate production capacity, bacterial alpha diversity, and abundance of bacterial taxa responsive to phenolic compounds. Soft red wheat is also expected to decrease the concentration of inflammatory biomarkers in the stool of participants.

CONCLUSIONS

This protocol describes the methods to be used in a study on the impact of wheat types on the human gastrointestinal microbiota and biomarkers of intestinal inflammation. The analysis of intestinal responses to the consumption of two types of whole wheat will expand our understanding of how specific foods affect health-associated outcomes.

INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID): DERR1-10.2196/29046.

摘要

背景

每日膳食纤维摄入量可增加人体肠道微生物群的多样性以及有益微生物及其代谢产物的丰度。全麦富含膳食纤维。

目的

本手稿介绍了一项旨在了解不同类型小麦对胃肠道微生物影响的研究方案。

方法

成年受试者将食用由三种类型小麦粉（精制软白小麦、全麦软白小麦和全麦软红小麦）制成的饼干。在本研究中，参与者将在由精制软白小麦粉制成的饼干与由全麦软白小麦粉和全麦软红小麦粉制成的饼干之间交替食用。在为期7天的治疗期后进行调查和粪便样本采集。我们将通过对16S rRNA基因扩增子的V4区域进行测序以及使用酶联免疫吸附测定法评估参与者肠道的炎症状态，来评估食用小麦对胃肠道细菌的影响。肠道微生物群的丁酸盐产生能力将通过靶向定量实时聚合酶链反应来确定。

结果

我们将报告治疗对微生物群的α和β多样性以及特定分类群差异的影响。微生物群结果将使用R语言中的vegan软件包进行分析。丁酸盐产生能力和肠道炎症生物标志物将使用参数统计方法进行分析，如方差分析或线性回归。我们预计摄入全麦会增加丁酸盐产生能力、细菌α多样性以及对酚类化合物有反应的细菌分类群的丰度。预计软红小麦还会降低参与者粪便中炎症生物标志物的浓度。