Increasing the diversity of dietary fibers in a daily-consumed bread modifies gut microbiota and metabolic profile in subjects at cardiometabolic risk
Harimalala Ranaivo, Florence Thirion, Christel Béra‐Maillet, Susie Guilly, Chantal Simon, Monique Sothier, Laurie Van Den Berghe, N. Feugier-Favier, S. Lambert-Porcheron, Isabelle Dussous, L. Roger, Hugo Roume, Nathalie Galleron, Nicolas Pons, Emmanuelle Le Chatelier, S. Dusko Ehrlich, Martine Laville, Joël Doré, Julie‐Anne Nazare
Abstract
(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.