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Research article2024Peer reviewed

Personalized Microbial Fingerprint Associated with Differential Glycemic Effects of a Whole Grain Rye Intervention on Chinese Adults

Li, Wenyun; Tang, Huiru; Xue, Kun; Ying, Tao; Wu, Min; Qu, Zheng; Dong, Chenglin; Jin, Taiyi; Brunius, Carl; Hallmans, Goeran; Aman, Per; Johansson, Anders; Landberg, Rikard; Liu, Yuwei; He, Gengsheng

Abstract

Scope: This study aims to identify the gut enterotypes that explain differential responses to intervention with whole grain rye by proposing an "enterotype - metabolic" model. Methods and results: A 12-week randomized controlled trial is conducted in Chinese adults, with 79 subjects consuming whole grain products with fermented rye bran (FRB) and 77 consuming refined wheat products in this exploratory post-hoc analysis. Responders or non-responders are identified according to whether blood glucose decreased by more than 10% after rye intervention. Compared to non-responders, responders in FRB have higher baseline Bacteroides (p < 0.001), associated with reduced blood glucose (p < 0.001), increased Faecalibacterium (p = 0.020) and Erysipelotrichaceae_UCG.003 (p = 0.022), as well as deceased 7 beta-hydroxysteroid dehydrogenase (p = 0.033) after intervention. The differentiated gut microbiota and metabolites between responders and non-responders after intervention are enriched in aminoacyl-tRNA biosynthesis. Conclusion: The work confirms the previously suggested importance of microbial enterotypes in differential responses to whole grain interventions and supports taking enterotypes into consideration for improved efficacy of whole grain intervention for preventing type 2 diabetes. Altered short-chain fatty acids and bile acid metabolism might be a potential mediator for the beneficial effects of whole grain rye on glucose metabolism.

Keywords

bacteroides; bile acid; glycemic effect; gut microbiota; short-chain fatty acids; whole grain rye

Published in

Molecular Nutrition and Food Research
2024, Publisher: WILEY

    UKÄ Subject classification

    Biochemistry and Molecular Biology
    Food Science

    Publication identifier

    DOI: https://doi.org/10.1002/mnfr.202400274

    Permanent link to this page (URI)

    https://res.slu.se/id/publ/131687