Suppr
超能文献

草药和香料调节心血管疾病风险成年人的肠道细菌组成：一项随机、交叉、对照喂养研究中预设探索性分析的结果。

Herbs and Spices Modulate Gut Bacterial Composition in Adults at Risk for CVD: Results of a Prespecified Exploratory Analysis from a Randomized, Crossover, Controlled-Feeding Study.

机构信息

Department of Nutritional Sciences, Texas Tech University, Lubbock, TX, USA; Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.

Department of Biology, Juniata College, Huntingdon, PA, USA; Wright Labs, LLC, Huntingdon, PA, USA.

出版信息

J Nutr. 2022 Nov;152(11):2461-2470. doi: 10.1093/jn/nxac201. Epub 2022 Sep 2.

DOI:10.1093/jn/nxac201

PMID:36774112

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9644184/

Abstract

BACKGROUND

Herbs and spices are rich in polyphenolic compounds that may influence gut bacterial composition. The effect of culinary doses of herbs and spices consumed as part of a well-defined dietary pattern on gut bacterial composition has not been previously studied.

OBJECTIVES

The aim of this prespecified exploratory analysis was to examine gut bacterial composition following an average American diet (carbohydrate: 50% kcal; protein: 17%; total fat: 33%; saturated fat: 11%) containing herbs and spices at 0.5, 3.3, and 6.6 g.d.2100 kcal [low-, moderate-, and high-spice diets, respectively (LSD, MSD, and HSD)] in adults at risk for CVD.

METHODS

Fifty-four adults (57% female; mean ± SD age: 45 ± 11 y; BMI: 29.8 ± 2.9 kg/m; waist circumference: 102.8 ± 7.1 cm) were included in this 3-period, randomized, crossover, controlled-feeding study. Each diet was provided for 4 wk with a minimum 2-wk washout period. At baseline and the end of each diet period, participants provided a fecal sample for 16S rRNA gene (V4 region) sequencing. QIIME2 was used for data filtration, sequence clustering, taxonomy assignment, and statistical analysis.

RESULTS

α-diversity assessed by the observed features metric ( P = 0.046) was significantly greater following the MSD as compared with the LSD; no other between-diet differences in α-diversity were detected. Differences in β-diversity were not observed between the diets ( P = 0.45). Compared with baseline, β-diversity differed following all diets ( P < .02). Enrichment of the Ruminococcaceae family was observed following the HSD as compared with the MSD (relative abundance = 22.14%, linear discriminant analysis = 4.22, P = 0.03) and the LSD (relative abundance = 24.90%, linear discriminant analysis = 4.47, P = 0.004).

CONCLUSIONS

The addition of herbs and spices to an average American diet induced shifts in gut bacterial composition after 4 wk in adults at risk for CVD. The metabolic implications of these changes merit further investigation. This trial was registered at clinicaltrials.gov as NCT03064932.

摘要

背景

草药和香料富含多酚类化合物，可能会影响肠道细菌组成。以前没有研究过作为明确饮食模式一部分摄入的草药和香料的烹饪剂量对肠道细菌组成的影响。

目的

本预分析旨在研究在易患 CVD 的成年人中，摄入平均美国饮食（碳水化合物：50%卡路里；蛋白质：17%；总脂肪：33%；饱和脂肪：11%）时，添加 0.5、3.3 和 6.6 g.d.2100 kcal[低、中、高 spice 饮食（LSD、MSD 和 HSD）]对肠道细菌组成的影响。

方法

54 名成年人（57%为女性；平均年龄±SD：45±11 岁；BMI：29.8±2.9kg/m；腰围：102.8±7.1cm）参与了这项 3 期、随机、交叉、对照喂养研究。每种饮食提供 4 周，洗脱期至少 2 周。在基线和每个饮食周期结束时，参与者提供粪便样本进行 16S rRNA 基因（V4 区）测序。使用 QIIME2 进行数据过滤、序列聚类、分类群分配和统计分析。

结果

通过观察特征度量评估的 α-多样性（P=0.046）在 MSD 后显著高于 LSD；在其他饮食之间未检测到 α-多样性的差异。饮食之间的β多样性差异无统计学意义（P=0.45）。与基线相比，所有饮食后β多样性均有差异（P<0.02）。与 MSD 相比，HSD 后 Ruminococcaceae 家族的丰度增加（相对丰度=22.14%，线性判别分析=4.22，P=0.03）和 LSD（相对丰度=24.90%，线性判别分析=4.47，P=0.004）。