Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods.

ABSTRACT: Little is known about how interactions among grain processing, grain type, and carbohydrate utilization (CU) by the microbiome influence the health benefits of whole grains. Therefore, two whole grains - brown rice and whole wheat - and two processing methods - boiling (porridge) and extrusion - were studied for their effects on host metabolic outcomes in mice harboring human microbiomes previously shown in vitro to have high or low CU. Mice carrying either microbiome experienced increases in body weight and glycemia when consuming Western diets supplemented with extruded grains versus porridge. However, mice with the high but not low CU microbiome also gained more weight and fat over time and were less glucose tolerant when consuming extruded grain diets. In high CU microbiome mice

SUBMITTER: Smith C 

PROVIDER: S-EPMC9519025 | biostudies-literature | 2022 Jan-Dec

REPOSITORIES: biostudies-literature