Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study

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. T...

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Autores principales:	Jieping Yang, Patrick Kurnia, Susanne M. Henning, Rupo Lee, Jianjun Huang, Michael C. Garcia, Vijaya Surampudi, David Heber, Zhaoping Li
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	grape powder gut microbiome cholesterol bile acids healthy adults Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/cfd34d2c79e44fc5be869a239e1be2da
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spelling	oai:doaj.org-article:cfd34d2c79e44fc5be869a239e1be2da2021-11-25T18:35:39ZEffect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study10.3390/nu131139652072-6643https://doaj.org/article/cfd34d2c79e44fc5be869a239e1be2da2021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3965https://doaj.org/toc/2072-6643Grapes 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 (<i>p</i> = 0.052) at the phylum level, and a significant increase in <i>Akkermansia</i> was noted. In addition, there was an increase in <i>Flavonifractor</i> and <i>Lachnospiraceae_UCG-010</i>, but a decrease in <i>Bifidobacterium</i> and <i>Dialister</i> 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.Jieping YangPatrick KurniaSusanne M. HenningRupo LeeJianjun HuangMichael C. GarciaVijaya SurampudiDavid HeberZhaoping LiMDPI AGarticlegrape powdergut microbiomecholesterolbile acidshealthy adultsNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3965, p 3965 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	grape powder gut microbiome cholesterol bile acids healthy adults Nutrition. Foods and food supply TX341-641
spellingShingle	grape powder gut microbiome cholesterol bile acids healthy adults Nutrition. Foods and food supply TX341-641 Jieping Yang Patrick Kurnia Susanne M. Henning Rupo Lee Jianjun Huang Michael C. Garcia Vijaya Surampudi David Heber Zhaoping Li Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study
description	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 (<i>p</i> = 0.052) at the phylum level, and a significant increase in <i>Akkermansia</i> was noted. In addition, there was an increase in <i>Flavonifractor</i> and <i>Lachnospiraceae_UCG-010</i>, but a decrease in <i>Bifidobacterium</i> and <i>Dialister</i> 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.
format	article
author	Jieping Yang Patrick Kurnia Susanne M. Henning Rupo Lee Jianjun Huang Michael C. Garcia Vijaya Surampudi David Heber Zhaoping Li
author_facet	Jieping Yang Patrick Kurnia Susanne M. Henning Rupo Lee Jianjun Huang Michael C. Garcia Vijaya Surampudi David Heber Zhaoping Li
author_sort	Jieping Yang
title	Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study
title_short	Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study
title_full	Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study
title_fullStr	Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study
title_full_unstemmed	Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study
title_sort	effect of standardized grape powder consumption on the gut microbiome of healthy subjects: a pilot study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/cfd34d2c79e44fc5be869a239e1be2da
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Effect of Standardized Grape Powder Consumption on the Gut Microbiome of Healthy Subjects: A Pilot Study

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