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Chickpea-supplemented diet alters the gut microbiome and enhances gut barrier integrity in C57Bl/6 male mice

Author:
Monk, Jennifer M., Lepp, Dion, Wu, Wenqing, Graf, Daniela, McGillis, Laurel H., Hussain, Adeel, Carey, Christine, Robinson, Lindsay E., Liu, Ronghua, Tsao, Rong, Brummer, Yolanda, Tosh, Susan M., Power, Krista A.
Source:
Journal of functional foods 2017 v.38 pp. 663-674
ISSN:
1756-4646
Subject:
Prevotella, absorption barrier, biosynthesis, chickpeas, colon, community structure, diet, epithelium, flavonoids, flour, gene expression, health promotion, intestinal microorganisms, males, messenger RNA, metagenomics, mice, microbial activity, microbiome, mucins, mucus, phenolic compounds, short chain fatty acids
Abstract:
Pulses are rich in fermentable fibre and phenolic compounds that have the potential to modify baseline function within the gut microenvironment (microbiota and epithelial barrier), thereby mitigating gut-associated diseases. The objective was to assess the gut health promoting effects of dietary chickpea in C57BL/6 mice consuming a 20% cooked chickpea flour diet (CK) or an isocaloric control diet for 3weeks. Gut health was enhanced by CK including (i) colon crypt mucus content and mucin mRNA expression, (ii) crypt length, proliferation, and epithelial barrier junctional components expression, (iii) anti-microbial defenses, and (iv) altered cecal and fecal microbiota community structure (e.g. increased Prevotella) with enhanced metagenomic functions (e.g. increased flavonoid biosynthesis, butanoate metabolism), and microbial activity (increased short chain fatty acid production). Collectively, CK modulated the baseline function of the colonic microenvironment (microbiome and epithelial barrier), thereby priming colonic function such that the severity of gut-associated diseases could be mitigated.
Agid:
5629345