Show simple item record

dc.contributor.authorPérez Burillo, Sergio
dc.contributor.authorPastoriza de la Cueva, Silvia
dc.contributor.authorGironés, A.
dc.contributor.authorAvellaneda, A.
dc.contributor.authorFrancino, M. Pilar
dc.contributor.authorRufián Henares, José Ángel 
dc.date.accessioned2020-04-13T11:46:51Z
dc.date.available2020-04-13T11:46:51Z
dc.date.issued2020-01-21
dc.identifier.citationPérez-Burillo, S., Pastoriza, S., Gironés, A., Avellaneda, A., Francino, M. P., & Rufián-Henares, J. A. (2020). Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study. Journal of Functional Foods, 66, 103790.es_ES
dc.identifier.urihttp://hdl.handle.net/10481/61122
dc.description.abstractA 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.es_ES
dc.description.sponsorshipThis trial was supported by project AVANZA-S from the Spanish Centre for the Development of Industrial Technology (CDTI). It was also supported by a Spanish predoctoral fellowship F.P.U. (ref.: FPU14/ 01192) for S. Perez-Burillo from the Spanish Governmentes_ES
dc.language.isoenges_ES
dc.publisherElsevier Ltdes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectSalamies_ES
dc.subjectCitrus fiberes_ES
dc.subjectAntioxidant capacityes_ES
dc.subjectShort chain fatty acidses_ES
dc.subjectGut microbiotaes_ES
dc.titlePotential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention studyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1016/j.jff.2020.103790


Files in this item

[PDF]

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España