In a recent study published in nutrientsa group of researchers investigated how regular dietary polyphenol intake in healthy adults affects the composition of the gut microbiota.
study: Relationship between habitual polyphenol intake and gut microbiota in the INCLD health cohort. Image credit: Danijela Maksimovic/Shutterstock.com
background
Polyphenols are phytochemicals found in a variety of foods and drinks and known for their potential health benefits, including their effects on the gut microbiome.
These compounds can affect health through direct effects on cells and by altering the composition of the gut microbiome and producing bioactive metabolites that affect various physiological processes. there is.
However, the specific effects of habitual polyphenol intake, particularly from everyday foods and culinary herbs and spices, on the gut microbiota are not fully understood.
Research shows that polyphenols can increase the amount of beneficial bacteria and reduce harmful bacteria, contribute to improved gut health, and influence broader health outcomes such as inflammation, oxidative stress, and cardiovascular health. It has been shown that there is a sex.
Further research is needed to clarify the effects of habitual polyphenol intake on the gut microbiome and its implications for human health.
About research
In this study, we conducted a secondary analysis of data from the International Cohort on Lifestyle Determinants of Health (INCLD Health), focusing on baseline data to examine the relationship between dietary polyphenol intake and gut microbiome composition. did.
A subset of 96 participants was selected based on completion of certain surveys and tests, excluding certain health conditions and antibiotic users.
Deoxyribonucleic acid (DNA) was extracted from fecal samples using a specific kit and sequenced to identify microbial DNA.
Sequence targeted V4 In other words 16S ribosomal The fourth variable region of the ribonucleic acid (rRNA) gene. Subsequent processing identifies and classifies microbial taxa. Data were filtered and normalized to ensure reliability using an online platform designed for microbiome data analysis.
Polyphenol intake was quantified based on dietary data collected through food frequency questionnaires, with a focus on identifying polyphenol content in various foods and beverages, with the exception of minimal polyphenol sources. Ta.
The assessment of polyphenol intake took into account the total daily intake and the frequency of use of herbs and spices known for their high polyphenol content. This approach enabled a detailed analysis of polyphenol exposure through normal dietary habits.
Statistical analysis investigated the relationship between gut microbiota diversity and polyphenol intake. This included examining differences in microbial diversity and abundance across different polyphenol consumption levels.
research result
The study analyzed the characteristics and dietary habits of 96 participants, mostly white, non-Hispanic women with normal cardiometabolic measurements. Most were non-smokers and moderate alcohol consumers.
The amount of polyphenols ingested through food varies, but flavonoids are the most consumed. Commonly used herbs and spices include black pepper, cinnamon, ginger, onion, garlic, and turmeric, which vary in polyphenol content.
Microbial community analysis stratified by polyphenol consumption showed no significant differences in microbial diversity or community structure between low, medium, and high polyphenol consumers, with Firmicutes being the dominant phylum across all groups. was shown.
However, the abundance of specific microbial taxa varies depending on dietary polyphenol levels. The more polyphenols you consume, the more lactic acid bacteria and Sutera and, Eubacterium ventrysum group, Ruminococcus torque group, Bacteroidesand Enterococcus.
Frequency of use of polyphenol-rich herbs and spices similarly did not affect overall microbial diversity, but did influence the abundance of specific taxa.
Frequent users showed a different microbial profile than infrequent users. Lachnospiraceae UCG 004, Lachnotalea, and Lachnospiraceae UCG 001 Abundant.
Correlation analysis revealed significant relationships between total and specific classes of polyphenol consumption and microbial taxa. lactic acid bacteria and Sutera Abundance was positively correlated with total intake of polyphenols, flavonoids, and lignans.
vice versa, Eubacterium ventriosum, Ruminococcus Torks group, Bacteroides, and Enterococcus Abundance is inversely related to polyphenol intake.
Specific polyphenol classes also showed different correlations with different microbial taxa, highlighting the complex interactions between diet and gut microbiota.
conclusion
This study focused on the intake of polyphenol-rich foods and herbs/spices and investigated the association between dietary polyphenol intake and gut microbiota in healthy adults.
Research results revealed specific gut bacterial patterns associated with polyphenol intake levels, showing increased abundance of beneficial microorganisms, including: lactic acid bacteria and Sutera Increased intake of polyphenols.
Conversely, certain microorganisms show an inverse association with polyphenol consumption, indicating a complex interplay between diet and gut health. The study also identified potential microbial markers for the use of polyphenol-rich herbs and spices.
This finding highlights the complex interplay between dietary polyphenols and the gut microbiota and indicates that polyphenols can influence gut health.
This suggests a promising role for dietary polyphenols in modulating gut health and highlights the importance of further research to better understand these relationships.
