Increasing the diversity of dietary fibers in a daily-consumed bread modifies gut microbiota and metabolic profile in subjects at cardiometabolic risk

• Published in: Gut microbes Vol. 14; no. 1; p. 2044722
• Main Authors: Ranaivo, Harimalala, Thirion, Florence, Béra-Maillet, Christel, Guilly, Susie, Simon, Chantal, Sothier, Monique, Van Den Berghe, Laurie, Feugier-Favier, Nathalie, Lambert-Porcheron, Stéphanie, Dussous, Isabelle, Roger, Loïc, Roume, Hugo, Galleron, Nathalie, Pons, Nicolas, Le Chatelier, Emmanuelle, Ehrlich, Stanislav Dusko, Laville, Martine, Doré, Joël, Nazare, Julie-Anne
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2022; Taylor & Francis Group
• Subjects: Bread - analysis; cardiometabolic profile; Cardiovascular Diseases; Dietary Fiber - analysis; Dietary fiber diversity; Eisenbergiella sp; Gastrointestinal Microbiome; glycoside hydrolases; gut microbiota; Humans; Life Sciences; Metabolome; Parabacteroides distasonis; Research Paper; Parabacteroides distasonis; cardiometabolic profile; glycoside hydrolases; Dietary fiber diversity; Eisenbergiella sp; gut microbiota
• ISSN: 1949-0976; 1949-0984; 1949-0984
• DOI: 10.1080/19490976.2022.2044722

Some cardiometabolic risk factors such as dyslipidemia and insulin resistance are known to be associated with low gut microbiota richness. A link between gut microbiota richness and the diversity of consumed dietary fibers (DF) has also been reported. We introduced a larger diversity of consumed DF by using a daily consumed bread in subjects at cardiometabolic risk and assessed the impacts on the composition and functions of gut microbiota as well as on cardiometabolic profile. Thirty-nine subjects at cardiometabolic risk were included in a double-blind, randomized, cross-over, twice 8-week study, and consumed daily 150 g of standard bread or enriched with a 7-dietary fiber mixture (5.55 g and 16.05 g of fibers, respectively). Before and after intervention, stool samples were collected for gut microbiota analysis from species determination down to gene-level abundance using shotgun metagenomics, and cardiometabolic profile was assessed. Multi-fiber bread consumption significantly decreased Bacteroides vulgatus, whereas it increased Parabacteroides distasonis, Fusicatenibacter saccharivorans, an unclassified Acutalibacteraceae and an unclassified Eisenbergiella (q < 0.1). The fraction of gut microbiota carrying the gene coding for five families/subfamilies of glycoside hydrolases (CAZymes) were also increased and negatively correlated with peaks and total/incremental area under curve (tAUC/iAUC) of postprandial glycemia and insulinemia. Compared to control bread, multi-fiber bread decreased total cholesterol (−0.42 mM; q < 0.01), LDL cholesterol (−0.36 mM; q < 0.01), insulin (−2.77 mIU/l; q < 0.05), and HOMA (−0.78; q < 0.05). In conclusion, increasing the diversity of DF in a daily consumed product modifies gut microbiota composition and function and could be a relevant nutritional tool to improve cardiometabolic profile.