Brooks College of Health
Doctor of Clinical Nutrition (DCN)
Nutrition & Dietetics
NACO controlled Corporate Body
University of North Florida. Department of Nutrition & Dietetics
Dr. Andrea Arikawa
Dr. Alireza Jahan-Mihan
Dr. Judith Ochrietor
Dr. Lauri Wright
Curt. L Lox
Background: The gut microbiome plays a key role in metabolic disease development. Diet is a modifiable factor that significantly influences gut microbial composition, and fermented foods are a reliable source of probiotic microorganisms that can contribute to gut homeostasis. The primary objective of this study was to explore the feasibility of fermented vegetable consumption for six weeks on markers of inflammation and gut microflora profiles in women.
Methods: Thirty-one women consumed 100 g/day of fermented vegetables (group A), non-fermented vegetables (group B), or no vegetables (group C) for six weeks. Dietary intake was assessed twice during the intervention by a food frequency questionnaire. Participants provided fasting blood samples and stool samples before and after the intervention. Next-generation sequencing of the V4 region of the 16S rRNA gene was performed on the Illumina MiSeq 500 platform. Nonparametric tests were used to analyze the data.
Results: Participants’ ages ranged between 18 and 69 years. Compliance with vegetable consumption was 82% and 87% in groups A and B, respectively. We found 28 significant Pearson’s correlation coefficients between diversity and diet and metabolic biomarkers. There were no significant changes in levels of inflammatory markers among groups. At timepoint 2, Group A showed an increase in Faecalibacterium prausnitzii (P=.022), a decrease in Ruminococcus torques (PP=.074).
Conclusions: This suggests that regular consumption of fermented vegetables may shift gut microbiota towards a more beneficial composition. Further feeding trials test the role of regular consumption of fermented vegetables on metabolic markers and the gut microbiome are needed to determine whether consumption of fermented vegetables is an effective strategy against gut dysbiosis.
Galena, Amy, "The effects of fermented vegetable consumption on the composition of the intestinal microflora and levels of inflammatory markers in women: A pilot and feasibility study" (2021). UNF Graduate Theses and Dissertations. 1035.