6533b824fe1ef96bd1281495

RESEARCH PRODUCT

Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study

Silvia PastorizaA. GironésA. AvellanedaSergio Pérez-burilloJosé ÁNgel Rufián-henaresM. Pilar Francino

subject

0301 basic medicineAntioxidantConsumptionmedicine.medical_treatmentMedicine (miscellaneous)ButyrateGut microbiotaGut floraSalamiProbioticLactobacillus-rhamnosus hn001law.invention03 medical and health sciencesProbiotic0404 agricultural biotechnologyLactobacillus rhamnosuslawmedicineTX341-641Food science030109 nutrition & dieteticsNutrition and Dieteticsbiologybusiness.industryNutrition. Foods and food supplyCitrus fiberShort chain fatty acids04 agricultural and veterinary sciencesMetabolismbiology.organism_classification040401 food scienceIntervention studiesAntioxidant capacityDietary fiberbusinessMeat-productsFood Science

description

A human intervention in 24 healthy volunteers was performed to test the potential health benefits of a fermented salami with a probiotic Lactobacillus rhamnosus HN001 and added citrus fiber. Anthropometric measurements and blood biochemistry did not show any significant differences between pre- and post-intervention during 4 weeks with a daily intake of 30 g of salami, neither with regular salami (control group) nor with reformulated salami (intervention group). However, the inflammatory markers CRP and TNFα decreased significantly after intervention, suggesting a less inflammatory environment after reformulated salami consumption. Antioxidant plasmatic markers also improved within the intervention group. Butyrate production was significantly increased after reformulated salami consumption. Gut microbiota community structure, however, was not significantly shaped by neither regular nor reformulated salami. After the intervention with probiotic salami, L. rhamnosus was detected by quantitative polymerase chain reaction (qPCR) in all samples of the intervention group but not in the control group, showing probiotic effect.

yearjournalcountryeditionlanguage
2020-03-01
10.1016/j.jff.2020.103790https://hdl.handle.net/10668/18819