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dc.contributor.authorMolino, Silvia
dc.contributor.authorRufián Henares, José Ángel 
dc.date.accessioned2021-04-27T10:16:14Z
dc.date.available2021-04-27T10:16:14Z
dc.date.issued2021-03-16
dc.identifier.citationMolino S, Lerma-Aguilera A, Jiménez-Hernández N, Gosalbes MJ, Rufián-Henares JÁ and Francino MP (2021) Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota. Front. Microbiol. 12:625782. doi: [https://doi.org/10.3389/fmicb.2021.625782]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/68151
dc.descriptionThis work was supported by the research project Stance4Health (contract no. 816303) from the European Commission (Research Executive Agency).es_ES
dc.descriptionThe sequence data are available in the European Nucleotide Archive (ENA) under accession number PRJEB14013 (https:// www.ebi.ac.uk/ena/browser/view/PRJEB41013).es_ES
dc.descriptionThis paper will form part of the doctoral thesis of SM, conducted within the context of the “Nutrition and Food Sciences Programme” at the University of Granadaes_ES
dc.descriptionThe Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/fmicb.2021.625782/ full#supplementary-materiales_ES
dc.description.abstractFood and food bioactive components are major drivers of modulation of the human gut microbiota. Tannin extracts consist of a mix of bioactive compounds, which are already exploited in the food industry for their chemical and sensorial properties. The aim of our study was to explore the viability of associations between tannin wood extracts of different origin and food as gut microbiota modulators. 16S rRNA amplicon next-generation sequencing (NGS) was used to test the effects on the gut microbiota of tannin extracts from quebracho, chestnut, and tara associated with commercial food products with different composition in macronutrients. The different tannin-enriched and non-enriched foods were submitted to in vitro digestion and fermentation by the gut microbiota of healthy subjects. The profile of the short chain fatty acids (SCFAs) produced by the microbiota was also investigated. The presence of tannin extracts in food promoted an increase of the relative abundance of the genus Akkermansia, recognized as a marker of a healthy gut, and of various members of the Lachnospiraceae and Ruminococcaceae families, involved in SCFA production. The enrichment of foods with tannin extracts had a booster effect on the production of SCFAs, without altering the profile given by the foods alone. These preliminary results suggest a positive modulation of the gut microbiota with potential benefits for human health through the enrichment of foods with tannin extracts.es_ES
dc.description.sponsorshipEuropean Commission European Commission Joint Research Centre 816303es_ES
dc.language.isoenges_ES
dc.publisherFrontiers Research Foundationes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectTannins es_ES
dc.subjectQuebrachoes_ES
dc.subjectChestnut es_ES
dc.subjectTaraes_ES
dc.subjectIn vitro digestion–fermentationes_ES
dc.subjectGut microbiotaes_ES
dc.subjectShort chain fatty acidses_ES
dc.titleEnrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiotaes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/816303es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3389/fmicb.2021.625782
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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