Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
Department of Animal and Aquacultural Sciences, Faculty of Biosciences, Norwegian University of Life Sciences, Ås, Norway.
PLoS One. 2022 Aug 8;17(8):e0272288. doi: 10.1371/journal.pone.0272288. eCollection 2022.
Rodent studies have shown that legumes can reduce chemical induced colonic inflammation, but the role of faba bean fractions for colon health has not been described. We have investigated the role of protein and fiber fractions of faba beans for colonic health and microbiota composition in a low-grade inflammation mice-model when incorporated in a Western diet (WD). The diet of sixty C57BL/6JRj male mice was standardized to a WD (41% fat, 43% carbohydrates) before were randomly assigned to four groups (n = 12) receiving either 1) WD with 30% of the protein replaced with faba-bean proteins, 2) WD with 7% of the fiber replaced with faba-bean fibers, 3) WD with protein and fiber fractions or 4) plain WD (n = 24). Low-grade inflammation was induced by 1% dextran sodium sulfate (DSS) given to mice for the last six days of the trial. Half (n = 12) in group 4) were given only water (controls). Prior to DSS, body weight, energy intake, glucose and insulin tolerance assays were performed. Inflammatory status in the colon was assessed by biomarkers of inflammation and qRT-PCR analyses of inflammatory related genes. Fecal microbiota composition was assessed by 16S rRNA gene sequencing. 1% DSS treatment increased levels in fecal lipocalin-2 and induced disease activity index score, but the presence of faba bean fractions in WD did not influence these indicators nor the expression level of inflammatory associated genes. However, the mice that had faba-bean proteins had a lower amount of Proteobacteria compared the group on plain WD. The Actinobacteria abundance was also lower in the group that had fiber fraction from faba-beans. Overall, outcomes indicated that in a low-grade inflammation model, replacement of protein and or fiber in a WD with faba bean fractions had marginal effects on inflammatory parameters and colonic microbiota.
啮齿动物研究表明，豆类可以减少化学诱导的结肠炎症，但对于食用蚕豆各部分对结肠健康的影响还没有相关描述。我们研究了在西方饮食（WD）中添加蚕豆的蛋白质和纤维部分对结肠炎健康和微生物组成的作用。在 C57BL/6JRj 雄性小鼠中，在将饮食标准化为 WD（41%脂肪，43%碳水化合物）之前，先进行低水平炎症小鼠模型的研究，然后将其随机分为四组（n = 12），分别接受以下饮食：1）用蚕豆蛋白替代 30% WD 中的蛋白质；2）用蚕豆纤维替代 7% WD 中的纤维；3）用蛋白质和纤维部分替代 WD；4）普通 WD（n = 24）。在试验的最后 6 天，用 1%葡聚糖硫酸钠（DSS）处理小鼠以诱导低水平炎症。第 4 组中的一半（n = 12）只给它们水（对照组）。在给予 DSS 之前，进行了体重、能量摄入、葡萄糖和胰岛素耐量测定。通过炎症标志物和炎症相关基因的 qRT-PCR 分析评估结肠中的炎症状态。通过 16S rRNA 基因测序评估粪便微生物群组成。1% DSS 处理增加了粪便中脂联素-2 的水平，并诱导了疾病活动指数评分，但 WD 中添加蚕豆各部分并不能影响这些指标或炎症相关基因的表达水平。然而，食用蚕豆蛋白的小鼠的变形菌门数量比普通 WD 组少。食纤维部分的 WD 组的放线菌丰度也较低。总的来说，结果表明，在低水平炎症模型中，用蚕豆的蛋白质和/或纤维替代 WD 对炎症参数和结肠微生物群的影响很小。
