Reference Number: 433
Year: 2017
Link: Link to original paper
Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health | Metabolic syndrome
Summary
The gut microbiota has the ability to modulate host energy homeostasis, which may regulate metabolic disorders. Functional oligosaccharide may positively regulate the intestinal microbiota. Therefore, effects of ?-galactooligosaccharides (?-GOS) from chickpea on high-fat-diet (HFD)-induced metabolic syndrome and gut bacterial dysbiosis were investigated. After 6 weeks of intervention, HFD led to significant increases in levels of blood glucose, total cholesterol, triglyceride, glycated serum protein, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol of mice compared to normal-chow-fed mice. Meanwhile, all of the ?-GOS-treated groups significantly decreased above parameters compared to the HFD group. HFD could significantly decrease the content of all bacteria, especially Bacteroides (9.82 ± 0.09 versus 10.3 ± 0.10; p < 0.05) and Lactobacillus (6.67 ± 0.18 versus 7.30 ± 0.24; p < 0.05), and a decrease in the production of short-chain fatty acids was also observed. Treatment with ?-GOS significantly increased the number of Bifidobacterium (6.07 ± 0.23 of the low-dose treatment versus 5.65 ± 0.20 of the HFD group) and Lactobacillus (7.22 ± 0.16 of the low-dose treatment). It also significantly promoted the secretion of propionic and butyric acids. These results indicate that ?-GOS from chickpeas may affect the metabolic disorders and gut bacterial ecosystem in a positive way.
Significance of this study to the sourdough baker:
This study suggests that the use of chickpeas within our blends will increase the fibre content and may positively effect the balance of beneficial bacteria in the gut. After consumption of the fibre within chickpeas, fermentation by the gut bacteria produce short chain fatty acids (SCFA). SCFA are important for the integrity and overall health of our gut wall and therefore protecting our immune system.
