膳食多酚或通过肠道菌群影响血压 | 热心肠日报

Food Chemistry

[IF:6.306]

Interplay between dietary phenolic compound intake and the human gut microbiome in hypertension: A cross-sectional study

膳食酚类化合物的摄入与人体肠道菌群在高血压中的相互作用：一项横断面研究

10.1016/j.foodchem.2020.128567

11-07, Article

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In the present study, potential associations between dietary phenolic compounds (PCs), gut microbiota composition and targeted faecal metabolites were identified in a cross-sectional study including grade 1 hypertensive (HT) and normotensive (NT) subjects. We performed comprehensive quantification of PC intake, together with 16S rRNA gene sequencing of the gut microbiota, and faecal and plasma short-chain fatty acids (SCFAs) determination. The results showed multiple-way relationships between PCs from several plant-based foods and 25 bacterial taxa previously defined as discriminant biomarkers among groups. Remarkably, coffee PCs were positively associated with systolic and diastolic blood pressure, faecal SCFAs, Bacteroides plebeius and Bacteroides coprocola in HT and negatively associated with Faecalibacterium prausnitzii and Christensenellaceae R-7 in NT. Olive fruit PCs were positively associated with Ruminococcaceae UCG-010, Christensenellaceae R-7 and plasma SCFAs in NT. These interplays with discriminant bacterial taxa in HT and NT subjects highlight the potential role of specific PCs as gut microbiome modulators in either the pathogenesis or prevention of hypertension.

First Authors:
Lorena Calderón-Pérez

Correspondence Authors:
Anna Pedret,Laura Rubió

All Authors:
Lorena Calderón-Pérez,Elisabet Llauradó,Judit Companys,Laura Pla-Pagà,Anna Pedret,Laura Rubió,María José Gosalbes,Silvia Yuste,Rosa Solà,Rosa M Valls