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Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity

There is limited information on the effect of black beans (BB) as a source of protein and resistant starch on the intestinal microbiota. The purpose of the present work was to study the effect of cooked black beans with and without high fat and sugar (HF + S) in the diet on body composition, energy...

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Autores principales: Sánchez-Tapia, Mónica, Hernández-Velázquez, Irma, Pichardo-Ontiveros, Edgar, Granados-Portillo, Omar, Gálvez, Amanda, R Tovar, Armando, Torres, Nimbe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230233/
https://www.ncbi.nlm.nih.gov/pubmed/32340138
http://dx.doi.org/10.3390/nu12041182
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author Sánchez-Tapia, Mónica
Hernández-Velázquez, Irma
Pichardo-Ontiveros, Edgar
Granados-Portillo, Omar
Gálvez, Amanda
R Tovar, Armando
Torres, Nimbe
author_facet Sánchez-Tapia, Mónica
Hernández-Velázquez, Irma
Pichardo-Ontiveros, Edgar
Granados-Portillo, Omar
Gálvez, Amanda
R Tovar, Armando
Torres, Nimbe
author_sort Sánchez-Tapia, Mónica
collection PubMed
description There is limited information on the effect of black beans (BB) as a source of protein and resistant starch on the intestinal microbiota. The purpose of the present work was to study the effect of cooked black beans with and without high fat and sugar (HF + S) in the diet on body composition, energy expenditure, gut microbiota, short-chain fatty acids, NF-κB, occluding and insulin signaling in a rat model and the area under the curve for glucose, insulin and incretins in healthy subjects. The consumption of BB reduced the percentage of body fat, the area under the curve of glucose, serum leptin, LPS, glucose and insulin concentrations and increased energy expenditure even in the presence of HF + S. These results could be mediated in part by modification of the gut microbiota, by increasing a cluster of bacteria in the Clostridia class, mainly R. bromii, C. eutactus, R. callidus, R. flavefaciens and B. pullicaecorum and by an increase in the concentration of fecal butyrate. In conclusion, the consumption of BB can be recommended to prevent insulin resistance and metabolic endotoxemia by modifying the gut microbiota. Finally, the groups fed BB showed lower abundance of hepatic FMO-3, even with a high-fat diet protecting against the production of TMAO and obesity.
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spelling pubmed-72302332020-05-28 Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity Sánchez-Tapia, Mónica Hernández-Velázquez, Irma Pichardo-Ontiveros, Edgar Granados-Portillo, Omar Gálvez, Amanda R Tovar, Armando Torres, Nimbe Nutrients Article There is limited information on the effect of black beans (BB) as a source of protein and resistant starch on the intestinal microbiota. The purpose of the present work was to study the effect of cooked black beans with and without high fat and sugar (HF + S) in the diet on body composition, energy expenditure, gut microbiota, short-chain fatty acids, NF-κB, occluding and insulin signaling in a rat model and the area under the curve for glucose, insulin and incretins in healthy subjects. The consumption of BB reduced the percentage of body fat, the area under the curve of glucose, serum leptin, LPS, glucose and insulin concentrations and increased energy expenditure even in the presence of HF + S. These results could be mediated in part by modification of the gut microbiota, by increasing a cluster of bacteria in the Clostridia class, mainly R. bromii, C. eutactus, R. callidus, R. flavefaciens and B. pullicaecorum and by an increase in the concentration of fecal butyrate. In conclusion, the consumption of BB can be recommended to prevent insulin resistance and metabolic endotoxemia by modifying the gut microbiota. Finally, the groups fed BB showed lower abundance of hepatic FMO-3, even with a high-fat diet protecting against the production of TMAO and obesity. MDPI 2020-04-23 /pmc/articles/PMC7230233/ /pubmed/32340138 http://dx.doi.org/10.3390/nu12041182 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sánchez-Tapia, Mónica
Hernández-Velázquez, Irma
Pichardo-Ontiveros, Edgar
Granados-Portillo, Omar
Gálvez, Amanda
R Tovar, Armando
Torres, Nimbe
Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity
title Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity
title_full Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity
title_fullStr Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity
title_full_unstemmed Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity
title_short Consumption of Cooked Black Beans Stimulates a Cluster of Some Clostridia Class Bacteria Decreasing Inflammatory Response and Improving Insulin Sensitivity
title_sort consumption of cooked black beans stimulates a cluster of some clostridia class bacteria decreasing inflammatory response and improving insulin sensitivity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230233/
https://www.ncbi.nlm.nih.gov/pubmed/32340138
http://dx.doi.org/10.3390/nu12041182
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