Effect of functional food ingredients on gut microbiota in a rodent diabetes model
- PDF / 1,654,302 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 14 Downloads / 168 Views
Open Access
RESEARCH
Effect of functional food ingredients on gut microbiota in a rodent diabetes model Ingrid S. Surono1, Ata Aditya Wardana1, Priyo Waspodo1, Budi Saksono2, Jessica Verhoeven3 and Koen Venema3*
Abstract Background: The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes. The aim of the present study was to test the effect of 4-week functional food ingredient feeding, alone or in combination, on the gut microbiota composition in diabetic rats. Methods: Streptozotocin (STZ)-induced diabetic rats were treated for 4 weeks with (1) native taro starch, (2) modified taro-starch, (3) beet juice, (4) psicose, (5) the probiotic L. plantarum IS-10506, (6) native starch combined with beet juice, (7) native starch to which beet juice was adsorbed, (8) modified starch combined with beet juice or (9) modified starch to which beet juice was adsorbed, to modulate the composition of the gut microbiota. This composition was evaluated by sequencing the PCR amplified V3–V4 region of the 16S rRNA gene. Results: The next-generation sequencing showed beneficial effects particularly of taro-starch feeding. Operational taxonomic units (OTUs) related to health (e.g. correlating with low BMI, OTUs producing butyrate) were increased in relative abundance, while OTUs generally correlated with disease (e.g. Proteobacteria) were decreased by feeding taro-starch. Conclusion: The results of study show that a 4-week intervention with functional food ingredients, particularly taroderived starch, leads to a more healthy gut microbiota in rats that were induced to be diabetic by induction with STZ. Keywords: Taro-starch, Prebiotic, Gut microbiota, Diabetes model, Functional food, Obesity Background Type 2 diabetes (T2D) increases at a dramatic pace worldwide. The global incidence of T2D is predicted to reach 360 million cases by the year 2030 [1], on a projected world population of 8.5 billion [2]. Although it is commonly accepted that an increase in energy intake and a decrease in energy expenditure are the leading causes of obesity and associated with that T2D, metabolic syndrome and cardiovascular disease, recently the gut microbiota has been shown to play a role as well [3– 6]. The gut microbiota composition and/or activity can *Correspondence: [email protected] 3 Centre for Healthy Eating & Food Innovation, Maastricht University Campus Venlo, Venlo, The Netherlands Full list of author information is available at the end of the article
be changed using functional food ingredients. The vital role of food for prevention and treatment of T2D needs proper attention, such as in the development of dietary components that positively influence postprandial glycaemia and through this their potential to reduce the impact of T2D. On top of that, effects through the modulation of the gut microbiota need to be considered. Indonesia is rich in biodiversity, including a variety of local tubers, which are currently underutilized, despite their potential functional properties, and
Data Loading...
