RT Journal Article
T1 Effects of different foods and cooking methods on the gut microbiota: an in vitro approach.
A1 Lerma-Aguilera, Alberto
A1 Pérez-Burillo, Sergio
A1 Navajas Porras, Beatriz
A1 León, Daniel
A1 Ruíz-Pérez, Sonia
A1 Pastoriza, Silvia
A1 Jiménez Hernández, Nuria
A1 Cämmerer, Bettina-Maria
A1 Rufián-Henares, José Ángel
A1 Gosalbes, María José
A1 Francino, María Pilar
K1 Flora intestinal - Investigación
K1 Dietas y régimen alimenticio
AB To support personalized diets targeting the gut microbiota, we employedan in vitro digestion-fermentation model and 16S rRNA gene sequencing toanalyze the microbiota growing on representative foods of the Mediterraneanand Western diets, as well as the influence of cooking methods. Plant- andanimal-derived foods had significantly different impacts on the abundances ofbacterial taxa. Animal and vegetable fats, fish and dairy products led to increasesin many taxa, mainly within the Lachnospiraceae. In particular, fats favoredincreases in the beneficial bacteria Faecalibacterium, Blautia, and Roseburia.However, butter, as well as gouda cheese and fish, also resulted in theincrease of Lachnoclostridium, associated to several diseases. Frying and boilingproduced the most distinct effects on the microbiota, with members of theLachnospiraceae and Ruminococcaceae responding the most to the cookingmethod employed. Nevertheless, cooking effects were highly individualized andfood-dependent, challenging the investigation of their role in personalized diets.
PB Frontiers
YR 2024
FD 2024-01-08
LK https://hdl.handle.net/10630/38627
UL https://hdl.handle.net/10630/38627
LA eng
NO Lerma-Aguilera AM, Pérez-Burillo S, Navajas-Porras B, León ED, Ruíz-Pérez S, Pastoriza S, et al. Effects of different foods and cooking methods on the gut microbiota: an in vitro approach. Front Microbiol. 2023;14:1334623.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 20 ene 2026