Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals
ObjectivesAlthough xenobiotics derived from food processing may cause modifications in the composition of the gut microbiota (GM) evidence is scarce. The aim of this study is to evaluate the impact of potential dietary carcinogens as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs)...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-10-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1000829/full |
| _version_ | 1817985979518025728 |
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| author | Aida Zapico Aida Zapico Silvia Arboleya Silvia Arboleya Sergio Ruiz-Saavedra Sergio Ruiz-Saavedra María Gómez-Martín María Gómez-Martín Nuria Salazar Nuria Salazar Alicja M. Nogacka Alicja M. Nogacka Miguel Gueimonde Miguel Gueimonde Clara G. de los Reyes-Gavilán Clara G. de los Reyes-Gavilán Sonia González Sonia González |
| author_facet | Aida Zapico Aida Zapico Silvia Arboleya Silvia Arboleya Sergio Ruiz-Saavedra Sergio Ruiz-Saavedra María Gómez-Martín María Gómez-Martín Nuria Salazar Nuria Salazar Alicja M. Nogacka Alicja M. Nogacka Miguel Gueimonde Miguel Gueimonde Clara G. de los Reyes-Gavilán Clara G. de los Reyes-Gavilán Sonia González Sonia González |
| author_sort | Aida Zapico |
| collection | DOAJ |
| description | ObjectivesAlthough xenobiotics derived from food processing may cause modifications in the composition of the gut microbiota (GM) evidence is scarce. The aim of this study is to evaluate the impact of potential dietary carcinogens as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), nitrates, nitrites, nitroso compounds and acrylamide, in combination to fibers (poly)phenols on the GM composition in a group of materially deprived subjects.Study designTransversal observational study in a sample of 19 subjects recipients of Red Cross food aid. Dietary information was recorded by means of 3 non-consecutive 24 h recalls. Questions focused on the type of cooking and the extent of cooking and roasting were included. Information on potential carcinogens was mainly obtained from the European Prospective Investigation into Cancer and Nutrition (EPIC) and Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) Carcinogen Databases. Microbial composition was determined by 16S ribosomal RNA gene sequencing in fecal samples.ResultsHigher levels of Lachnospiraceae and Eggerthellaceae families were found in individuals consuming less than 50 ng/day of 2-amino-3,8 dimethylimidazo (4,5,f) quinoxaline (MeIQx) (considered as lower risk dose for colorectal adenoma) while those consuming more than 40 ng/day of 2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine (PhIP) (higher risk for colorectal adenoma) showed lower relative abundance of Muribaculaceae and greater presence of Streptococcaceae and Eubacterium coprostanoligenes group.ConclusionThe associations identified between diet and processing by-products on GM in this study could be used as potential targets for the designing of dietary interventions tailored to this collective. |
| first_indexed | 2024-04-14T00:04:36Z |
| format | Article |
| id | doaj.art-254260d3ed584373adc7fbed33b5ab15 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-14T00:04:36Z |
| publishDate | 2022-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-254260d3ed584373adc7fbed33b5ab152022-12-22T02:23:35ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-10-01910.3389/fnut.2022.10008291000829Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individualsAida Zapico0Aida Zapico1Silvia Arboleya2Silvia Arboleya3Sergio Ruiz-Saavedra4Sergio Ruiz-Saavedra5María Gómez-Martín6María Gómez-Martín7Nuria Salazar8Nuria Salazar9Alicja M. Nogacka10Alicja M. Nogacka11Miguel Gueimonde12Miguel Gueimonde13Clara G. de los Reyes-Gavilán14Clara G. de los Reyes-Gavilán15Sonia González16Sonia González17Department of Functional Biology, University of Oviedo, Oviedo, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, SpainDepartment of Functional Biology, University of Oviedo, Oviedo, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDepartment of Functional Biology, University of Oviedo, Oviedo, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, SpainDepartment of Functional Biology, University of Oviedo, Oviedo, SpainDiet Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, SpainObjectivesAlthough xenobiotics derived from food processing may cause modifications in the composition of the gut microbiota (GM) evidence is scarce. The aim of this study is to evaluate the impact of potential dietary carcinogens as heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), nitrates, nitrites, nitroso compounds and acrylamide, in combination to fibers (poly)phenols on the GM composition in a group of materially deprived subjects.Study designTransversal observational study in a sample of 19 subjects recipients of Red Cross food aid. Dietary information was recorded by means of 3 non-consecutive 24 h recalls. Questions focused on the type of cooking and the extent of cooking and roasting were included. Information on potential carcinogens was mainly obtained from the European Prospective Investigation into Cancer and Nutrition (EPIC) and Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) Carcinogen Databases. Microbial composition was determined by 16S ribosomal RNA gene sequencing in fecal samples.ResultsHigher levels of Lachnospiraceae and Eggerthellaceae families were found in individuals consuming less than 50 ng/day of 2-amino-3,8 dimethylimidazo (4,5,f) quinoxaline (MeIQx) (considered as lower risk dose for colorectal adenoma) while those consuming more than 40 ng/day of 2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine (PhIP) (higher risk for colorectal adenoma) showed lower relative abundance of Muribaculaceae and greater presence of Streptococcaceae and Eubacterium coprostanoligenes group.ConclusionThe associations identified between diet and processing by-products on GM in this study could be used as potential targets for the designing of dietary interventions tailored to this collective.https://www.frontiersin.org/articles/10.3389/fnut.2022.1000829/fullxenobioticmicrobiotasustainable dietfiberMediterranean dietmeat |
| spellingShingle | Aida Zapico Aida Zapico Silvia Arboleya Silvia Arboleya Sergio Ruiz-Saavedra Sergio Ruiz-Saavedra María Gómez-Martín María Gómez-Martín Nuria Salazar Nuria Salazar Alicja M. Nogacka Alicja M. Nogacka Miguel Gueimonde Miguel Gueimonde Clara G. de los Reyes-Gavilán Clara G. de los Reyes-Gavilán Sonia González Sonia González Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals Frontiers in Nutrition xenobiotic microbiota sustainable diet fiber Mediterranean diet meat |
| title | Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals |
| title_full | Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals |
| title_fullStr | Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals |
| title_full_unstemmed | Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals |
| title_short | Dietary xenobiotics, (poly)phenols and fibers: Exploring associations with gut microbiota in socially vulnerable individuals |
| title_sort | dietary xenobiotics poly phenols and fibers exploring associations with gut microbiota in socially vulnerable individuals |
| topic | xenobiotic microbiota sustainable diet fiber Mediterranean diet meat |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1000829/full |
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