Naslov
Effects of cereal consumption on gut microbiota composition

Autori
Rumora Samarin, Ivana ; Grilec, Ivona ; Samodol, Ana ; Bačić, Valentina ; Panjkota Krbavčić, Ines ; Oros, Damir ; Starčević, Antonio ; Žučko, Jurica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
PROCEEDINGS OF THE 10th INTERNATIONAL CONGRESS FLOUR–BREAD ’19 ; 12th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS BRAŠNO–KRUH ’19 / Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra - Osijek : Grafika Osijek, 2020, 101-110

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
diet ; cereal intake ; fibre ; gut microbiota

Sažetak
The intake of whole grain cereals has long been linked to decreased risks of metabolic syndrome, cardiovascular diseases, and diabetes type II. It is believed that a complex range of components in whole grain cereals creates a synergistic action resulting in protective effects. Some of those components, such as resistant starches and arabinoxylans, which are not digested in the upper gastrointestinal tract, serve as a food source for gut microbiota. Generally, it is believed a diet rich in whole grain cereals (fibres) is good for the microbiota, as it increases diversity and specifically increases the bacterial genera believed to be beneficial, such as Bifidobacterium and Lactobacillus. In this study, the intake of cereals was assessed using the 3-day food dietary method among the MicroEquilibrium study cohort, consisting of 40 subjects, both male and female, average age 27.75 ± 0.66, distributed according to their degree of body mass index (underweight, healthy, and overweight/obese). The composition of microbiota was determined by sequencing the V3-V4 region of the 16S rRNA gene, and the taxonomic composition and alpha diversity of the subjects were correlated with the individual cereal intake. The results showed an increase in gut microbiota diversity in subjects with higher whole grain cereal intake.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA