Suchergebnisse

The intake of fermented foods is gaining increasing interest due to their health-promoting benefits. Among them, fermented dairy foods have been associated with obesity prevention, and reduction of the risk of metabolic disorders and immune-related pathologies. Fermented foods could lead to these health benefits by providing the consumer with both easily metabolizable nutrients and beneficial microorganisms. Our aim was to evaluate the relationship between the consumption of fermented dairy products and the intestinal microbiota, serum lipid profile, and the pro-oxidant/inflammatory status. 130 healthy adults were evaluated. Dietary fermented food intake was assessed by an annual food frequency questionnaire (FFQ), including 26 fermented dairy products. Levels of the major phylogenetic types of the intestinal microbiota were determined by qPCR, and concentration of fecal short chain fatty acids were assessed by gas chromatography. Serum glucose and lipid profile, as well as serum malondialdehyde (MDA), C-reactive protein (CRP), and leptin levels were determined by standardized protocols. Among fermented dairy foods, natural yogurt, sweetened yogurt and matured/semi-matured cheese were the most consumed. While natural yogurt consumers showed increased fecal levels of Akkermansia with respect to non-consumers, sweetened yogurt intake was associated to lower levels of Bacteroides. Serum levels of CRP were also significantly reduced in yogurt consumers. Our results underline the interest in exploring the potential effects of the different yogurt types and the role the microbiota may play in such effects. ; This work was funded through the Grant GRUPIN14-043 "Microbiota Humana, Alimentación y Salud" funded by "Plan Regional de Investigación del Principado de Asturias," Asturias, Spain and by the Alimerka Foundation. NS is the recipient of a postdoctoral contract awarded by the Fundación para la Investigación Biosanitaria de Asturias (FINBA). Public National and Regional grants received co-funding from European Union FEDER funds. SA is the recipient of a postdoctoral Maria Curie contract funded by the EU

Obesity has been related to an increased risk of multiple diseases in which oxidative stress and inflammation play a role. Gut microbiota has emerged as a mediator in this interaction, providing new mechanistic insights at the interface between fat metabolism dysregulation and obesity development. Our aim was to analyze the interrelationship among obesity, diet, oxidative stress, inflammation and the intestinal microbiota in 68 healthy adults (29.4% normal-weight). Diet was assessed through a food frequency questionnaire and converted into nutrients and dietary compounds using food composition tables. The intestinal microbiota was assessed by quantitative PCR, fecal short chain fatty acids by gas chromatography and serum biomarkers by standard protocols. Higher levels of malondialdehyde (MDA), C reactive protein (CRP), serum leptin, glucose, fat percentage and the intestinal Lactobacillus group were found in the obese people. Cluster analysis of body mass index, fat mass, glucose, LDL/HDL ratio, leptin, MDA and CRP classified the subjects into two groups. The levels of the intestinal Bacteroides-Prevotella-Porphyromonas group were lower in the cluster and linked to a higher pro-oxidant and pro-inflammatory status, whose individuals also had lower intake of fruits, dried fruits, and fish. These results could be useful for designing strategies targeted to obesity prevention. ; This work was funded through the Grant GRUPIN14-043 "Microbiota Humana, Alimentación y Salud" funded by "Plan Regional de Investigación del Principado de Asturias", Spain, by grants AGL2010-14952 from Spanish "Plan Nacional I + D + I", by Biopolis group S.L., Valencia, within the framework of the e-CENIT Project SENIFOOD from the Spanish Ministry of Science and Innovation, and by the Alimerka Foundation. NS was the recipient of a postdoctoral contract supported by a Clarin regional grant (ACB 14-08) cofinanced by the Marie Curie CoFund European Program and IG-D benefits for a grant supported by Fundación Universia. Regional and national grants received cofounding from European Union FEDER funds. We show our greatest gratitude to all the volunteers participating in the study. We acknowledge support of the publicationfee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resourdes for Research (URICI)

This work was funded through the Grant GRUPIN14-043 "Microbiota Humana, Alimentación y Salud" funded by "Plan Regional de Investigación del Principado de Asturias", Spain, by grants AGL2010-14952 from Spanish "Plan Nacional I + D + I", by Biopolis group S.L., Valencia, within the framework of the e-CENIT Project SENIFOOD from the Spanish Ministry of Science and Innovation, and by the Alimerka Foundation. NS was the recipient of a postdoctoral contract supported by a Clarin regional grant (ACB 14-08) cofinanced by the Marie Curie CoFund European Program and IG-D benefits for a grant supported by Fundación Universia. Regional and national grants received cofounding from European Union FEDER funds. We show our greatest gratitude to all the volunteers participating in the study

This work was funded through the project GRUPIN14-043 "Microbiota Humana, Alimentación y Salud" granted by "Plan Regional de Investigación del Principado de Asturias", Spain, and by the Alimerka Foundation. NS is the recipient of a postdoctoral contract awarded by the Fundación para la Investigación Biosanitaria de Asturias (FINBA). Public National and Regional grants received cofounding from European Union FEDER funds.