Espada M V, De la Cruz C R, Jeri C, Garcia-Tejedor A, Laparra J M
Madrid Institute for Advanced Studies in Food (IMDEA Food), Ctra. Cantoblanco 8, Madrid, 28049, Spain.
Bioactivity and Nutritional Immunology Group (BIOINUT), Valencian International University (VIU), Pintor Sorolla 21, Valencia, 46002, Spain.
Plant Foods Hum Nutr. 2024 Dec 21;80(1):18. doi: 10.1007/s11130-024-01253-z.
Gut microbiota dysbiosis significantly contributes either to metabolic or immune diseases. Modulating the gut microbiome is the subject of intense research, but how immunonutritional ingredients from Chenopodium quinoa contribute to shaping the commensal microbiome and its metabolic capacities has not been determined. Sixty healthy volunteers participated in a double-blind, randomized parallel pilot study with two study arms: high fat-containing cookie and a C. quinoa-based cookie. The composition of the colonic microbiota was quantified by real time qPCR and bacterial metabolism to use carbohydrates was monitored using metabolic strips. Regardless of the order in which the volunteers receive the cookies, the administration of the C. quinoa-based cookie allows establishing and maintaining significant differences in the diversity of the microbiota. C. quinoa-based cookie prevented imbalances in the gut microbiota composition derived from the administration of the high fat-containing cookie. These findings provide new insights into how immunonutritional foods can help to establish steady-state commensalism.
肠道微生物群失调显著导致代谢性疾病或免疫性疾病。调节肠道微生物组是一项深入研究的课题，但藜麦中的免疫营养成分如何有助于塑造共生微生物组及其代谢能力尚未确定。60名健康志愿者参与了一项双盲、随机平行试点研究，该研究有两个研究组：高脂饼干组和基于藜麦的饼干组。通过实时定量PCR对结肠微生物群的组成进行定量，并使用代谢试纸监测细菌利用碳水化合物的代谢情况。无论志愿者接受饼干的顺序如何，给予基于藜麦的饼干都能在微生物群多样性方面建立并维持显著差异。基于藜麦的饼干可防止因给予高脂饼干而导致的肠道微生物群组成失衡。这些发现为免疫营养食品如何有助于建立稳态共生关系提供了新的见解。
