Martinez Oscar David Medina, Gomes Mariana Juste Contin, Grancieri Mariana, de São José Vinícius Parzanini Brilhante, Toledo Renata Celi Lopes, Queiroz Valéria Aparecida Vieira, da Silva Bárbara Pereira, Martino Hércia Stampini Duarte
Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil.
Embrapa Milho E Sorgo, Rodovia MG 424, Km 65, Sete Lagoas, MG, 35701-970, Brazil.
Eur J Nutr. 2023 Mar;62(2):647-657. doi: 10.1007/s00394-022-03018-3. Epub 2022 Oct 1.
The present study aimed to investigate the effect of dry heated whole sorghum BRS 305 hybrid flour on the gut microbiota modulation and gut health of rats fed with a high-fat high-fructose diet (HFHF).
In phase I (8 weeks), 45-50 days, male Wistar rats, were separated into the AIN93-M group (n = 10; fed with normal diet) and HFHF group (n = 20; fed with diet rich in saturated and simple carbohydrate). In phase II (10 weeks), we maintained the AIN-93-M group, and the HFHF group was divided into the HFHF group (n = 10) and HFHF plus sorghum flour group (n = 10).
The consumption of sorghum flour increased the circular muscle layer and propionic acid when compared to the HFHF group. The sequencing of the 16S rRNA gene of the cecal microbiota presented no changes in the α-diversity and β-diversity between. However, the sorghum group exhibited higher relative abundance of Firmicutes and higher Firmicutes/Bacteroidetes ratio compared to the other experimental groups, and lower abundance of Bacteroidetes, compared to the HFHF group. Despite, sorghum increased the abundance of the genera Roseburia and Lachnospiraceae_NK4A136_group compared to the HFHF group. No differences were observed in total goblet cell number, crypt thickness and height, circular muscle layer, secretory IgA, and butyric acid between all groups.
The consumption of sorghum flour can modulate the gut microbiota composition, abundance of SCFA-producing bacteria, and intestinal morphology even with consumption of an HFHF diet.
本研究旨在探讨干热全高粱BRS 305杂交面粉对高脂高果糖饮食（HFHF）喂养大鼠肠道微生物群调节及肠道健康的影响。
在第一阶段（8周），将45 - 50日龄的雄性Wistar大鼠分为AIN93 - M组（n = 10；喂食正常饮食）和HFHF组（n = 20；喂食富含饱和碳水化合物和单糖的饮食）。在第二阶段（10周），维持AIN - 93 - M组，HFHF组分为HFHF组（n = 10）和HFHF加高粱面粉组（n = 10）。
与HFHF组相比，食用高粱面粉增加了环肌层和丙酸含量。盲肠微生物群16S rRNA基因测序显示，各组之间的α多样性和β多样性无变化。然而，与其他实验组相比，高粱组厚壁菌门的相对丰度更高，厚壁菌门/拟杆菌门的比例更高，与HFHF组相比，拟杆菌门的丰度更低。尽管如此，与HFHF组相比，高粱增加了罗氏菌属和毛螺菌科_NK4A136_组的丰度。各组之间在杯状细胞总数、隐窝厚度和高度、环肌层、分泌型免疫球蛋白A和丁酸方面未观察到差异。
即使食用HFHF饮食，食用高粱面粉也可以调节肠道微生物群组成、产生短链脂肪酸的细菌丰度和肠道形态。
