File:Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects - A Pilot Study.pdf
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DescriptionEffect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects - A Pilot Study.pdf |
English: Grapes provide a rich source of polyphenols and fibers. This study aimed to evaluate the effect of the daily consumption of 46 g of whole grape powder, providing the equivalent of two servings of California table grapes, on the gut microbiome and cholesterol/bile acid metabolism in healthy adults. This study included a 4-week standardization to a low-polyphenol diet, followed by 4 weeks of 46 g of grape powder consumption while continuing the low-polyphenol diet. Compared to the baseline, 4 weeks of grape powder consumption significantly increased the alpha diversity index of the gut microbiome. There was a trend of increasing Verrucomicrobia (p = 0.052) at the phylum level, and a significant increase in Akkermansia was noted. In addition, there was an increase in Flavonifractor and Lachnospiraceae_UCG-010, but a decrease in Bifidobacterium and Dialister at the genus level. Grape powder consumption significantly decreased the total cholesterol by 6.1% and HDL cholesterol by 7.6%. There was also a trend of decreasing LDL cholesterol by 5.9%, and decreasing total bile acid by 40.9%. Blood triglyceride levels and body composition were not changed by grape powder consumption. In conclusion, grape powder consumption significantly modified the gut microbiome and cholesterol/bile acid metabolism. |
Date | |
Source | https://www.mdpi.com/2072-6643/13/11/3965 |
Author | by Jieping Yang, Patrick Kurnia, Susanne M. Henning, Rupo Lee, Jianjun Huang, Michael C. Garcia, Vijaya Surampudi, David Heber, Zhaoping Li |
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current | 02:41, 14 January 2022 | 1,239 × 1,752, 11 pages (1.34 MB) | Koavf (talk | contribs) | Uploaded a work by by Jieping Yang, Patrick Kurnia, Susanne M. Henning, Rupo Lee, Jianjun Huang, Michael C. Garcia, Vijaya Surampudi, David Heber, Zhaoping Li from https://www.mdpi.com/2072-6643/13/11/3965 with UploadWizard |
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Short title | Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study |
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Image title | Grapes provide a rich source of polyphenols and fibers. This study aimed to evaluate the effect of the daily consumption of 46 g of whole grape powder, providing the equivalent of two servings of California table grapes, on the gut microbiome and cholesterol/bile acid metabolism in healthy adults. This study included a 4-week standardization to a low-polyphenol diet, followed by 4 weeks of 46 g of grape powder consumption while continuing the low-polyphenol diet. Compared to the baseline, 4 weeks of grape powder consumption significantly increased the alpha diversity index of the gut microbiome. There was a trend of increasing Verrucomicrobia (p = 0.052) at the phylum level, and a significant increase in Akkermansia was noted. In addition, there was an increase in Flavonifractor and Lachnospiraceae_UCG-010, but a decrease in Bifidobacterium and Dialister at the genus level. Grape powder consumption significantly decreased the total cholesterol by 6.1% and HDL cholesterol by 7.6%. There was also a trend of decreasing LDL cholesterol by 5.9%, and decreasing total bile acid by 40.9%. Blood triglyceride levels and body composition were not changed by grape powder consumption. In conclusion, grape powder consumption significantly modified the gut microbiome and cholesterol/bile acid metabolism. |
Author | Jieping Yang, Patrick Kurnia, Susanne M. Henning, Rupo Lee, Jianjun Huang, Michael C. Garcia, Vijaya Surampudi, David Heber and Zhaoping Li |
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Software used | LaTeX with hyperref |
Conversion program | pdfTeX-1.40.21 |
Encrypted | no |
Page size | 595.276 x 841.89 pts (A4) |
Version of PDF format | 1.7 |
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