Yamada Mei, Yoshimoto Joto, Maeda Tetsuya, Ishii Sho, Kishi Mikiya, Taguchi Takashi, Morita Hidetoshi
Central Research Institute, Mizkan Holdings Co., Ltd. Handa-Shi Japan.
New Business Development, Mizkan Holdings Co., Ltd. Tokyo Japan.
Food Sci Nutr. 2023 May 10;11(8):4572-4582. doi: 10.1002/fsn3.3416. eCollection 2023 Aug.
Legumes contain dietary fiber and resistant starch, which are beneficial to the intestinal environment. Here, we investigated the effects of yellow pea noodle consumption on the gut microbiota and fecal metabolome of healthy individuals. This single-armed pre-post comparative pilot study evaluated eight healthy female participants who consumed yellow pea noodles for 4 weeks. The gut microbiota composition and fecal metabolomic profile of each participant were evaluated before (2 weeks), during (4 weeks), and after (4 weeks) daily yellow pea noodle consumption. 16S rRNA gene sequencing was performed on stool samples, followed by clustering of operational taxonomic units using the Cluster Database at High Identity with Tolerance and integrated QIIME pipeline to elucidate the gut microbiota composition. The fecal metabolites were analyzed using capillary electrophoresis time-of-flight mass spectrometry and liquid chromatography time-of-flight mass spectrometry. Compared to day 0, the relative abundances of five bacterial genera (, and ) in the intestinal microbiota significantly decreased, wherein those of and were increased on day 29 and decreased to the basal level (day 0) on day 57. Fecal metabolomic analysis identified 11 compounds showing significant fluctuations in participants on day 29 compared to day 0. Although the average levels of short-chain fatty acids in participants did not differ significantly on day 29 compared to those on day 0, the levels tended to increase in individual participants with >8% relative abundance of in their gut microbiota. In conclusion, incorporating yellow peas as a daily staple may confer human health benefits by favorably altering the intestinal environment.
豆类含有膳食纤维和抗性淀粉，对肠道环境有益。在此，我们研究了食用黄豌豆面对健康个体肠道微生物群和粪便代谢组的影响。这项单臂前后对比试点研究评估了8名食用黄豌豆面4周的健康女性参与者。在每日食用黄豌豆面之前（2周）、期间（4周）和之后（4周），对每位参与者的肠道微生物群组成和粪便代谢组学特征进行了评估。对粪便样本进行16S rRNA基因测序，随后使用具有耐受性的高同一性聚类数据库和集成的QIIME管道对操作分类单元进行聚类，以阐明肠道微生物群组成。使用毛细管电泳飞行时间质谱和液相色谱飞行时间质谱分析粪便代谢物。与第0天相比，肠道微生物群中五个细菌属（、和）的相对丰度显著下降，其中和在第29天增加，并在第57天降至基础水平（第0天）。粪便代谢组学分析确定了11种化合物，与第0天相比，参与者在第29天显示出显著波动。尽管与第0天相比，参与者在第29天的短链脂肪酸平均水平没有显著差异，但在肠道微生物群中相对丰度>8%的个体参与者中，其水平有增加的趋势。总之，将黄豌豆作为日常主食可能通过有利地改变肠道环境而对人类健康有益。
