چاپ صفحه |  صفحه نخست سامانه |  نویسندگان |  اطلاعات تفضیلی |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده | نفر چندم مقاله |
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| مریم رف رف | دوم |
| معصومه مرحمتی | چهارم |
| افروز جاویدی | اول |
| عنوان | متن |
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| خلاصه مقاله | Whole grains and gut microbiota Javidi A1, RafRaf M 2, Babashahi M 3, and Marhamati M4 1phd student, nutrition department, Tabriz University of Medical Science,Tabriz, Iran 2Professor, nutrition department, Tabriz University of Medical Science ,Tabriz, Iran 3assistan professor, Shiraz University of Medical Science,Shiraz, Iran 4phd student, food science department, Tabriz University of Medical Science ,Tabriz, Iran Abstract The human microbiota is increasingly recognized as a major factor influencing health and well-being, with potential benefits as diverse as improved immunity, reduced risk of obesity, Type 2 diabetes, and improved cognition and mood. Bacteria inhabiting the gut are dependent on the provision of fermentable dietary substrates making diet a major factor driving the composition of the human gut microbiota. Dietary fiber may modify microbiota abundance, diversity, and metabolism including short-chain fatty acid production. The majority of research to date has explored isolated fibers, and the influence of habitual fiber consumption is less well-established. Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health. Keywords Whole grains, gut microbiota, health References 1. Ye EQ, Chacko SA, Chou EL, Kugizaki M, Liu S. Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. J Nutr. (2012) 142:1304–13. 10.3945/jn.111.155325 - DOI - PMC - PubMed 2. Cho SS, Qi L, Fahey GC, Klurfeld DM. Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease. Am J Clin Nutr. (2013) 98:594–619. 10.3945/ajcn.113.067629 - DOI - PubMed 3. Flint HJ, Duncan SH, Scott KP, Louis P. Links between diet, gut microbiota composition and gut metabolism. Proc Nutr Soc. (2015) 74:13–22. 10.1017/S0029665114001463 - DOI - PubMed 4. Nilsson AC, Ostman E, Preston T, Björck I. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. EJCN. (2008) 62:712–20. 10.1038/sj.ejcn.1602784 - DOI - PubMed 5. Vetrani C, Costabile G, Luongo D, Naviglio D, Rivellese AA, Riccardi G, et al. . Effects of whole-grain cereal foods on plasma short chain fatty acid concentrations in individuals with the metabolic syndrome. Nutrition. (2016) 32:217–21. 10.1016/j.nut.2015.08.006 - DOI - PubMed Corresponding author (Times New Roman, Font size 10, Bold) Name: Afrooz Javidi Institutional affiliation: Tabriz University of Medical Science, Tabriz, Iran Contact information: a.javidi@tbzmed.ac.ir |
| کلمات کلیدی |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| POSTER CERT.pdf | 1403/11/02 | 1364833 | دانلود |
| poster eng.pdf | 1403/11/02 | 204690 | دانلود |
