The Effects of Fermented Vegetables on the Gut Microbiota for Prevention of Cardiovascular Disease
Brooks College of Health
Doctor of Clinical Nutrition (DCN)
Nutrition & Dietetics
NACO controlled Corporate Body
University of North Florida. Department of Nutrition & Dietetics
Andrea Arikawa, PhD, RDN, LDN
Alireza Jahan-Mihan, PhD, RDN, LDN
Judith Ochrietor, PhD
Dr. Andrea Arikawa
Dr. Curt Lox
This study investigated the impact of regular consumption of fermented vegetables on markers of inflammation and the composition of the gut microbiota in adults at increased risk for cardiovascular disease. Eighty-seven adults ages 35-64 were randomized into a Fermented Vegetable (FV) (100g fermented vegetables daily at least 5x/wk), or a Usual Diet (UD) group. Blood and stool samples were obtained before and after the intervention for measurement of C-Reactive Protein, interleukin-6, angiopoietin-like protein 4, trimethylamine oxide, and lipopolysaccharide binding protein. Next-generation sequencing of the V4 region of the 16S rRNA gene isolated from stool samples was performed on the Illumina MiSeq 500 platform. There were no changes in inflammatory markers or bacterial alpha diversity between groups. LEfSe results indicated that eight bacterial taxa were increased in the FV group compared with two in UD, while 12 decreased in the FV group compared with one in the UD group. Our findings indicate that consuming 100g of fermented vegetables daily for 8 weeks does not change inflammatory biomarkers but does alter the composition of the gut microbiota. Future trials investigating a wider variety of probiotic foods and a longer study time are necessary to determine if a greater effect can be seen.
Baron, Melissa, "The Effects of Fermented Vegetables on the Gut Microbiota for Prevention of Cardiovascular Disease" (2022). UNF Graduate Theses and Dissertations. 1155.
Available for download on Monday, December 16, 2024