Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study Pérez Burillo, Sergio Pastoriza de la Cueva, Silvia Gironés, A. Avellaneda, A. Francino, M. Pilar Rufián Henares, José Ángel Salami Citrus fiber Antioxidant capacity Short chain fatty acids Gut microbiota A 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. 2020-04-13T11:46:51Z 2020-04-13T11:46:51Z 2020-01-21 journal article Pérez-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. http://hdl.handle.net/10481/61122 10.1016/j.jff.2020.103790 eng http://creativecommons.org/licenses/by-nc-nd/3.0/es/ open access Atribución-NoComercial-SinDerivadas 3.0 España Elsevier Ltd