Gut reaction

Food Science and TechnologyVolume 35, Issue 1 p. 21-25 FeaturesFree Access Gut reaction First published: 18 March 2021 https://doi.org/10.1002/fsat.3501_6.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text full-text accessPlease review our Terms Conditions of Use check box below share version article.I have read accept the Wiley Online Library UseShareable LinkUse link a this article with your friends colleagues. Learn more.Copy URL Share linkShare onEmailFacebookTwitterLinked InRedditWechat Andrew Chapple, Cathrina Edwards Kathryn Murray Quadram Institute Bioscience explore links between diet, microbiome health. They discuss new research develop ingredients containing starch increased resistance digestion, which can improve fibre in diet reduce potentially harmful glycaemic responses. The human gut is complex community trillions microbes that live gastrointestinal tract, mainly large intestine. It consists hundreds different species bacteria, viruses fungi that, as any organisms, collaborate, compete communicate each other an ever-fluctuating state co-existence. also collaborates its host (us), establishing symbiotic relationship. We provide supportive environment supply nutrition and, return, delivers benefits But what exactly are those how we individuals or society maximise them? These questions emerging area science beginning answer. Role health Until relatively recently microbiome's role was quite vague although it had known function preventing infections; benign within achieve by outcompeting pathogenic invaders, like Salmonella, for space resources. However, there ever-growing recognition these not just they contribute directly Over last century, growing understanding hidden world microbiology has linked health, systemic conditions cancer heart disease, mental This led renewed interest fermented foods, centuries reported age-defying properties, emergence probiotics1. Now though, into 21st really driven been staggering advances genome sequencing technology. enabled groups around investigate microbial diversity unprecedented detail. Today anyone access technology number providers offer analysis service, perhaps even before settled on interpret results! power, alongside computational biology bioinformatics used interpretation, gives researchers best handle complexity microbiome. Shotgun metagenomics2 provides taxonomic profile all sample, usually stool sample studies By comparing profiles from healthy people inflammatory bowel obesity diabetes, define disease-associated profiles. help determine environmental factors, influence over time. ‘Personalised Responses Dietary Composition Trial’ (PREDICT 1)3 largest study date – published findings. combining metagenomic sequences 1,100 detailed dietary information metabolism biomarker data, PREDICT identified two distinct species; one consistently associated positive markers metabolic while poor cardiovascular Using year's worth food intake habits presence either ‘good’ ‘bad’ group microbes. Diets consisting less-processed plant-based foods (e.g. vegetables, nuts, seeds) animal-based fish, eggs, yogurt) favoured profile, highly-processed less-healthy animal-derived were unhealthy Having diverse ‘healthy’ seems way ensuring findings will come surprise; back up years epidemiological linking diets rich unprocessed reduced risk developing numerous chronic conditions. do place at centre this. suggest more strongly individual's than their genetic make-up astounding! So, about healthier promotes microbiome? One line enquiry put spotlight carbohydrates, structure affect digestion. Carbohydrate digestion Simple carbohydrates require minimal easily absorbed small Examples include monosaccharides glucose fructose found honey fruits, galactose dairy products, disaccharides sucrose (table sugar) maltose corn syrup sweets. More formed polysaccharides, interconnected chains monosaccharides. rely enzymes produce release monosaccharides, slower process. Depending type carbohydrate structure, may simpler sugars time passed intestine where bulk resides fuel beneficial bacteria need. Starch predominant form starchy potatoes (Figure 1), rice, bread pasta key sources energy. Usually broken down intestine, but rates vary lot types. beans digested slowly thereby damaging fluctuations blood glucose; very resistant starch. In contrast, refined processed so fast cause extreme blood-sugar For most part, forms energy us use, Figure 1Open figure viewerPowerPoint Potato granules fibre, hand, passes Originally ‘fibre’ component thought be completely indigestible ‘roughage’, now know digestible (a.k.a. soluble) resident providing them nutrition. Digestible includes β-glucan (found cereal bran), fruit pectins fructans inulin), high levels wholegrain vegetables nuts. There non-digestible insoluble fibre), plant cell walls cellulose lignin. when remain intact, encapsulate contained cells physically protect then bacteria. fermentation process releases metabolites benefit host, ensure populations large. Some bacterial thrive recovering releasing molecules called short chain fatty acids (SCFAs). Primary degraders Ruminococcus brommii multiple Bifidobacterium Bacteroides 2), specialised break soluble fibre. Bacteria Firmicutes secondary degraders, using produced primary SCFAs. metabolites, particularly acetate, butyrate propionate well studied body evidence production improved gut, health4. 2Open Bifidobacterium, top left, Bacteroides, right, bottom left Increasing Overall connections food, demonstrates significant increasing amount diet. good ideas make existing healthier. Given 50% get recommended 30g per day, adding burden diet-related diseases, never greater need alternatives. example ingredient developed King's College London. milling drying preserves cellular making flour pulses. Many pulses, e.g. chickpeas, peas, lentils, contain naturally slowly. disrupts starch, highly digestible. means reaches does changing pulses flour, able retain wall shield study5, team evaluated incorporation white (replacing 60% wheat flour). Not only did show unlike normal chickpea integrity maintained throughout bread-making baking, slowed rate reduced, 40%, responses typically observed following consumption bread. Furthermore, no effect sensory properties looking commercially novel ingredient, under name PulseON® 3), exploring incorporated broad range products. 3Open Left: microscope, showing (green) remains inside (blue), protects Right: Flour after processing many ruptured exposing much Other going grain itself see whether varieties cereals (like wheat) grains flours foster Biotechnology Biological Sciences Research Council (BBSRC) funding multi-site ‘Designing Future Wheat’ programme focus improving quality nutrition6. approach look various mechanisms uses accumulate grain, use advanced breeding techniques select target themselves. mix molecules: amylose, long polysaccharide, branched molecule amylopectin. Wheat 70-80% amylopectin, amylose branches targets digestive enzymes. proportion would therefore 4). 4Open Resistant granule leading ten times could less desirable effects must considered development turnover important itself, changes controlling content cannot allowed overall yield. baking qualities match current industry consumer acceptance. why combined efforts geneticists, scientists, nutritionists professionals needed success; ultimately rewards great. New staple replace popular (bread, baked goods, snacks) deliver major improvements society, giving microbiomes welcome nudge towards composition. protective bioactives Whilst influences microbiome, components, such ‘bioactives’ play too metabolised A bioactive chemical affects biological processes body, promoting better reducing disease. Unlike macronutrients, proteins, compounds, phytochemicals, amounts plants ward off pests mitigate against stress, characteristic colouring. Consumption bioactive-rich correlates reduction diseases; particular bioactives, classes cancers, disease Pinning exact exert harder. relates inherent difficulties doing long-term, large-scale focusing matrix. What realising plays well. implications products metabolism, rather plants, might behind benefits. compounds taken up, become bioavailable, due action microbes; some entirely effect. lacking relevant derive same benefits, potential source variability uncommon bioactives. Any especially if directed consider class glucosinolates. These, sulphur-containing brassica responsible taste. plant, defence pests. stored inactive form, invasion, enzyme myrosinase converts active form. conversion transforming enabling exerted body. destroyed cooking, instead us. including glucosinolates, perform task, others still responsible. S-methylcysteine sulphoxide (SMCSO) brassicas garlic relatives, breakdown prostate colon cancer, diabetes SMCSO-derived bioactive, body's central pathways explain clues responsible7. Interestingly, showed promote growth lactic acid which, present expected increase SCFA production. Conclusions clearly big answered But, harnessing building bigger, interdisciplinary long-term projects, getting overview drilling mechanistic details. overturn general advice recommending based fruit, sugar-dense foods. personalised tailored individual already moving verified data ever accurate effective. Increasingly seeing comes you eat. Dr Bioscience, Rosalind Franklin Road, Norwich Park, NR4 7UQ Email [email protected] Web quadram.ac.uk References 1Gasbarrini, G., Bonvicini, F., Gramenzi, A. 2016. Probiotics history. J. Clin. Gastroenterol. 50: S116- S119Google Scholar 2Quince, C., Walker, A.W., Simpson, J.T., Loman, N.J. Segata, N. 2017. metagenomics, sampling analysis. Nat. Biotechnol. 35: 833– 844Google 3Asnicar, Berry, S.E., Valdes, A.M. Nguyen, L.H., Piccinno, Drew, D.A., Leeming, E., Gibson, R., Le Roy, Al Khatib, H. 2021. Microbiome habitual 1,098 deeply phenotyped individuals. Med. https://doi.org/10.1038/s41591-020-01183-8Google 4Chambers, E.S., Preston, T., Frost, G, Morrison, D.J. 2018. microbiota-generated short-chain Curr. Nutr. Rep. 7: 198- 206. Google 5Bajka, B.H., Pinto, A/M., Ahn-Jarvis, J., Ryden, P., Perez-Moral, N., van der Schoot, A., Stocchi, Bland, Ellis, P.R., Edwards, C.H. impact replacing legume powder bioaccessibility, response roll quality: double-blind randomised controlled trial participants. Hydrocoll. 114, 106565, ISSN 0268-005X 6Shewry, Hazard, B., Lovegrove, Uauy, C. 2020. Improving Biochem. (Lond). 42: 40– 45Google 7Kellingray, L., Gall, Doleman, J.F. Narbad, Mithen, R. Effects vitro broccoli leachate, glucosinolates faecal Eur. https://doi.org/10.1007/s00394-020-02405-yGoogle Volume35, Issue1March 2021Pages FiguresReferencesRelatedInformation