Reference Number: 257
Year: 2013
Link: Link to original paper
Nutrition: Anthocyanins | Fibre | Flavonoids
Inclusions: Berries>Raspberries
Summary
Berries contain high amounts of dietary fibre and flavonoids and have been associated with improved metabolic health. The mechanisms are not clear but the formation of SCFAs, especially propionic and butyric acids, could be important. The potent antioxidant and antimicrobial properties of flavonoids could also be a factor, but little is known about their fate in the gastrointestinal tract. Aim. To compare how blackcurrants, blackberries, raspberries, and Lactobacillus plantarum HEAL19 affect formation of SCFAs, inflammatory status, caecal microbial diversity, and flavonoids. Results and Conclusions. Degradation of the dietary fibre, formation of SCFAs including propionic and butyric acids, the weight of the caecal content and tissue, and the faecal wet and dry weight were all higher in rats fed blackcurrants rather than blackberries or raspberries. However, the microbial diversity of the gut microbiota was higher in rats fed raspberries. The high content of soluble fibre in blackcurrants and the high proportion of mannose-containing polymers might explain these effects. Anthocyanins could only be detected in urine of rats fed blackcurrants, and the excretion was lower with HEAL19. No anthocyanins or anthocyanidins were detected in caecal content or blood. This may indicate uptake in the stomach or small intestine.
What does this mean for bakers?
This is a very interesting study which compared the effects of consuming blackcurrants with the effects of consuming both blackberries and raspberries on the gut microbiome. The study found that there was better diversity within the gut microbiome when consuming raspberries and blackberries. Try adding some raspberries or blackberries to your sourdough bakes to promote diversity of your gut microbiome. Why not make some raspberry and white chocolate sourdough muffins or a blackberry, fennel and pistachio focaccia?
