2026-06-01T15:38:05Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/386272026-02-03T11:34:40Zcom_10630_2254col_10630_37953

00925njm 22002777a 4500 dc Lerma-Aguilera, Alberto author Pérez-Burillo, Sergio author Navajas Porras, Beatriz author León, Daniel author Ruíz-Pérez, Sonia author Pastoriza, Silvia author Jiménez Hernández, Nuria author Cämmerer, Bettina-Maria author Rufián-Henares, José Ángel author Gosalbes, María José author Francino, María Pilar author 2024-01-08 To support personalized diets targeting the gut microbiota, we employed an in vitro digestion-fermentation model and 16S rRNA gene sequencing to analyze the microbiota growing on representative foods of the Mediterranean and Western diets, as well as the influence of cooking methods. Plant- and animal-derived foods had significantly different impacts on the abundances of bacterial taxa. Animal and vegetable fats, fish and dairy products led to increases in many taxa, mainly within the Lachnospiraceae. In particular, fats favored increases in the beneficial bacteria Faecalibacterium, Blautia, and Roseburia. However, butter, as well as gouda cheese and fish, also resulted in the increase of Lachnoclostridium, associated to several diseases. Frying and boiling produced the most distinct effects on the microbiota, with members of the Lachnospiraceae and Ruminococcaceae responding the most to the cooking method employed. Nevertheless, cooking effects were highly individualized and food-dependent, challenging the investigation of their role in personalized diets. 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. https://hdl.handle.net/10630/38627 10.3389/fmicb.2023.1334623 Flora intestinal - Investigación Dietas y régimen alimenticio Effects of different foods and cooking methods on the gut microbiota: an in vitro approach.