Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia.
Faculty of Medicine, Universitas Kristen Indonesia, Jakarta 13630, Indonesia.
Nutrients. 2022 Feb 13;14(4):781. doi: 10.3390/nu14040781.
The gut microbiota has been shown in recent years to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of a 2-week functional food intervention on the gut microbiota composition in prediabetic individuals. A randomized double-blind, cross-over trial was conducted on prediabetic subjects. Fifteen volunteers were provided products made of: (i) 50% taro flour + 50% wheat flour; (ii) these products and the probiotic IS-10506; or (iii) these products with beetroot adsorbed for a period of 2 weeks with 2 weeks wash-out in between. Stool and blood samples were taken at each baseline and after each of the interventions. The gut microbiota composition was evaluated by sequencing the V3-V4 region of the 16S rRNA gene and anthropometric measures were recorded. The total weight loss over the entire period ranged from 0.5 to 11 kg. The next-generation sequencing showed a highly personalized microbiota composition. In the principal coordinate analyses, the samples of each individual clustered closer together than the samples of each treatment. For six individuals, the samples clustered closely together, indicating a stable microbiota. For nine individuals, the microbiota was less resilient and, depending on the intervention, the beta-diversity transiently differed greatly only to return to the composition close to the baseline during the wash-out. The statistical analyses showed that 202 of the total 304 taxa were significantly different between the participants. Only could be correlated with taro ingestion. The results of the study show that the highly variable interindividual variation observed in the gut microbiota of the participants clouded any gut microbiota modulation that might be present due to the functional food interventions.
近年来，研究表明肠道微生物群与 2 型糖尿病（T2D）的发生和严重程度有关。本研究旨在测试为期 2 周的功能性食品干预对糖尿病前期个体肠道微生物群组成的影响。对糖尿病前期患者进行了一项随机、双盲、交叉试验。15 名志愿者接受了以下产品的干预：（i）50%芋头粉+50%小麦粉；（ii）这些产品和益生菌 IS-10506；或（iii）这些产品与甜菜根吸附，为期 2 周，期间有 2 周洗脱期。在每个基线和每个干预后都采集粪便和血液样本。通过对 16S rRNA 基因的 V3-V4 区进行测序来评估肠道微生物群的组成，并记录人体测量学指标。整个期间的总体体重减轻范围为 0.5 至 11 公斤。下一代测序显示出高度个性化的微生物群组成。在主坐标分析中，每个个体的样本比每个处理的样本聚类更紧密。对于 6 个人，样本聚类非常紧密，表明微生物群稳定。对于 9 个人，微生物群的弹性较小，并且取决于干预措施，β多样性暂时差异很大，仅在洗脱期间恢复到接近基线的组成。统计分析表明，在 304 个总分类群中，有 202 个分类群在参与者之间存在显著差异。只有 可以与芋头摄入相关。研究结果表明，由于功能性食品干预，参与者肠道微生物群中观察到的高度可变的个体间变异性掩盖了任何可能存在的肠道微生物群调节作用。
