Hercia Stampini Duarte Martino
@ufv.br
Department of Nutrition and Health
Federal University of Viçosa
Possui graduação em Nutrição pela Universidade Federal de Viçosa (1994), mestrado (1996) e doutorado (2001) em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa (1996). Doutorado-Sanduiche em "Food Science and Nutrition", Purdue University (1999-2000). Pós-doutorado em Fitoquímicos, Bioquímica e Biologia Celular "Nutrition and Food Science" Texas A&M University, College Station, TX, US". Professor visitante Sênior, (2019-2020) na área de biodisponibilidade de micronutrientes e saúde intestinal no Centro de Agricultura e Saúde Robert W. Holley, da Cornell University, Ithaca, NY, EUA. Professora titular da Universidade Federal de Viçosa. Tem experiência na área de bioquímica da nutrição, dietética, compostos bioativos na saúde humana, biodisponibilidade de minerais, microbiota intestinal, qualidade de proteínas, caracterização nutricional e sensorial de matrizes alimentares e desenvolvimento de novos produtos. Membro da Comissão Coordenadora do PPGCN-UFV.
RESEARCH, TEACHING, or OTHER INTERESTS
Nutrition and Dietetics, Food Science, Biochemistry, Genetics and Molecular Biology
FUTURE PROJECTS
Efeito das farinhas de milheto e de feijão caupi com melado de sorgo: qualidade proteica, biodisponibilidade de ferro e saúde intestinal, e aplicação e desenvolvimento de produtos no semiárido mineir
A combinação de melado de sorgo (rico em ferro), milheto e feijão caupi — culturas resistentes à seca e ao calor — pode oferecer nutrientes, melhorar a saúde intestinal e reduzir o risco de desnutrição e anemia no semiárido. Este estudo visa caracterizar físico-quimicamente os ingredientes e investigar os efeitos da combinação na qualidade proteica, biodisponibilidade de ferro e saúde intestinal in vivo, além de desenvolver produtos alimentícios. Três ensaios serão realizados: (1) avaliação da qualidade proteica e marcadores intestinais em ratos; (2) estudo da biodisponibilidade de ferro e expressão gênica relacionada ao metabolismo do ferro; (3) ensaio in ovo em Gallus gallus para avaliar saúde intestinal. Produtos desenvolvidos serão submetidos à análise sensorial e os mais aceitos serão caracterizados nutricionalmente. Oficinas de preparo serão realizadas com comunidades locais, visando também o fortalecimento socioeconômico regional.
Applications Invited
Efeito de bebida não láctea contendo sorgo BRS305 (Sorghum bicolor (L.) moench) associado ao Lactobacillus paracasei nas respostas metabólicas de indivíduos com excesso de peso
O aumento do sobrepeso no Brasil e no mundo impacta negativamente a qualidade de vida e eleva os custos da saúde pública. Grãos integrais como o sorgo, ricos em fibras e amido resistente, podem auxiliar no controle do peso. Quando combinados a probióticos, como o Lactobacillus paracasei — isolado no Brasil —, esses efeitos podem ser potencializados, beneficiando parâmetros metabólicos e a saúde intestinal. Diante disso, este estudo propõe o desenvolvimento de uma bebida simbiótica vegetal à base de sorgo BRS305 e L. paracasei, voltada ao controle do sobrepeso, especialmente em públicos com restrições alimentares. O estudo será dividido em duas etapas: (1) caracterização da farinha de sorgo extrusado, desenvolvimento da bebida e análise sensorial; (2) ensaio clínico de 10 semanas com 36 adultos com sobrepeso, avaliando efeitos metabólicos, saciedade, composição corporal e microbioma.
Applications Invited
Efeito do extrato fenólico de farelo de sorgo e de bebida a base de sorgo BRS305 associada ao Lacticaseibacillus paracasei sobre o microbioma intestinal e metaboloma in vivo
Applications Invited
Scopus Publications
Scopus Publications
Vinícius Parzanini Brilhante de São José, Bárbara Pereira da Silva, Álvaro Luiz Miranda Piermatei, Douglas Correia de Souza, Rafael de Araújo Miguel, Carlos Wanderlei Piler Carvalho, Valéria Aparecida Vieira Queiroz, and Hércia Stampini Duarte Martino
Elsevier BV
Patrícia Nayara Estevam, Renata Celi Lopes Toledo, Vinícius Parzanini Brilhante de São José, Luiza de Paula Dias Moreira, Bárbara Nery Enes, Mariana Grancieri, Neuza Maria Brunoro Costa, Hércia Stampini Duarte Martino, and Bárbara Pereira da Silva
Elsevier BV
Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Lívya Alves Oliveira, Vinícius Parzanini Brilhante de São José, Karina Vitoria Cipriana Martins, Aline Rosignoli da Conceição, Renata Celi Lopes Toledo, Manoela Maciel dos Santos Dias, Reggiani Vilela Gonçalves, Antônio José Natali,et al.
Cambridge University Press (CUP)
ABSTRACT Exhaustive physical exercise can impact intestinal health, affecting permeability, inflammation, and the production of short-chain fatty acids (SCFA). Dietary modifications, such as the consumption of whey protein concentrate (WPC) and curcumin (CCM), can modulate these effects due to their anti-inflammatory and antioxidant properties. This study evaluated the impact of WPC+CCM and CCM in Wistar rats submitted to exhaustive exercise (EE). Forty-eight male Wistar rats (age:12 weeks) were randomly divided into 6 groups (n=8). After 4 weeks on diet, rats from EE groups were submitted to an exhaustive swimming test. Twenty-four hours later, animals from all experimental groups were euthanized, and had feces collected from the cecum. The colon was dissected for interest analysis. SCFA, oxidative stress, real-time polymerase chain reaction, and histomorphometry analyses were performed. The results showed that the SCFA content remained stable, malondialdehyde levels did not vary, but the WPC+CCM group showed higher carbonylated protein concentration. Nitric oxide decreased in the treated groups, while antioxidant enzymes increased in the WPC+CCM and CCM groups, except for glutathione, which decreased. The expression of Nrf2 , NF-κB , and occludin were maintained, and the expression of claudin increased after physical stress with the consumption of WPC+CCM. CCM increased mucosal thickness and preserved goblet cells. In conclusion, WPC+CCM prevented increased oxidative stress and inflammation and preserved the production of SCFA, antioxidant activity, and intestinal integrity of rats after exhaustive exercise.
Danielle Cristine Mota Ferreira, Thomás Valente de Oliveira, Maria Eliza Castro Moreira, Mônica Ribeiro Pirozi, Hércia Stampini Duarte Martino, and Eduardo Basílio de Oliveira
Wiley
ABSTRACT Iron deficiency in children is a persistent global public health problem. This study evaluated the efficacy of an extruded rice matrix as a carrier for micronized dispersible ferric pyrophosphate (MDFP), aiming to increase iron bioavailability in traditional rice‐based desserts formulated with cow's milk (CM) or soy soluble protein extract (SSPE). Four experimental diets were administered to the rats: (i) fortified with CM and MDFP incorporated into extruded rice; (ii) fortified with SSPE and MDFP incorporated into extruded rice; (iii) control with ferrous sulfate (AIN‐93G); and (iv) a control with pure MDFP (AIN‐93G). Both fortified groups showed significantly higher recovery of iron nutritional status ( p < 0.05), demonstrating that the different liquid ingredients did not compromise iron bioavailability. Gene expression analyses of key iron metabolism proteins (DMT‐1, DcytB, ferroportin, hephaestin, transferrin, and ferritin) confirmed that the extruded rice matrix increased the bioavailability of MDFP compared to the compound in its pure form ( p < 0.05), possibly reducing aggregation and favoring direct interaction with intestinal absorption sites. Furthermore, the fortified formulations demonstrated satisfactory sensory acceptance among school‐ageRd children. These results indicate that incorporating MDFP into an extruded rice is an effective and technologically viable strategy for developing fortified rice desserts, with potential application in programs to combat iron deficiency anemia, specially in schoo‐laged children at poor regions worldwide. Practical Applications Rice desserts fortified with micronized ferric pyrophosphate (MDFP) in an extruded rice matrix effectively improved iron availability without diminish sensory acceptance by children. Hence, the technology here reported offers a practical, low‐cost strategy for school feeding programs as well as for food industry to develop fortified products to fight against iron deficiency anemia.
Laura Célia de Oliveira Souza Vicente, Karina Vitoria Cipriana Martins, Stephanie Michelin Santana Pereira, Lívya Alves Oliveira, Kelly Aparecida Dias, Gabrieli Fernandes Lacerda, Vinícius Parzanini Brilhante de São José, Carlos Wanderlei Piler de Carvalho, Manoela Maciel dos Santos Dias, Bárbara Pereira da Silva,et al.
Wiley
ABSTRACT Black cricket ( Gryllus assimilis ) is notable for its high protein content and dietary fiber in the form of chitin, which may benefit gut health. However, in vivo studies assessing its protein quality and physiological effects remain scarce. This study aimed to evaluate the protein quality of black cricket flour (CF), either alone or in combination with soybean flour (CFSF), and its effects on metabolic markers and intestinal health in Wistar rats. Forty male rats were distributed into five groups ( n = 8): control (AIN‐93G), cricket flour (CF), cricket flour + soybean flour (CFSF), soybean flour (SF), and protein‐free diet (PF). Protein quality was assessed through feed efficiency ratio (FER), protein efficiency ratio (PER), net protein ratio (NPR), and true digestibility (TD). Biochemical markers and intestinal health indices were also analyzed. All test groups presented PER > 2.0 and TD > 90%, confirming good protein quality and digestibility. CF reduced glucose and total cholesterol levels, whereas CFSF lowered total cholesterol and triglycerides. All test groups reduced LDL, while SF increased urea and creatinine. Regarding intestinal health, CFSF increased fecal moisture without altering pH. Acetic and butyric acid production did not differ among groups (p > 0.05), while propionic acid was reduced in all test groups compared to the control (p < 0.05). Black cricket flour, especially in association with soybean flour, is a promising protein source, with beneficial effects on intestinal health.
Thaís Cupertino Fialho, Lívia Carvalho Sette Abrantes, Karina Vitória Cipriana Martins, Renner Philipe Rodrigues Carvalho, Camilo José Ramírez-López, Alex Filipe Ramos de Sousa, Luiz Otávio Guimarães-Ervilha, Lívya Alves Oliveira, Gabrieli Fernandes Lacerda, Ana Júlia Brandão Moreira,et al.
MDPI AG
Background: Resistance exercise (RE) is recognized for promoting the development of muscle strength and mass, as well as contributing positively to cardiovascular health. The combination of this type of exercise with the intake of foods rich in bioactive compounds, such as camu-camu (Myrciaria dubia), and creatine supplementation may be an interesting strategy to enhance the cardiovascular system. Objective: This study aimed to evaluate the effects of RE and supplementation with camu-camu and creatine on oxidative balance, mineral content, ATPase enzyme activity, and histological changes in the heart of Wistar rats. Methods: Forty-eight adult rats were divided into eight groups, with or without RE. The groups received a control diet (AIN-93M), camu-camu (200 mg/kg/day), creatine (300 mg/kg for 7 days and 50 mg/kg/day thereafter), or a combination of both. The RE protocol was performed on a vertical ladder three times a week for eight weeks. At the end, the animals were anesthetized and euthanized for tissue collection. Results: The trained control group that received a standard diet (AIN-T) showed greater activity of superoxide dismutase and catalase. The trained group receiving creatine and camu-camu supplementation (CC + Cr-T) showed higher total antioxidant capacity (FRAP), increased Mg2+-ATPase activity, higher nitric oxide levels, and a greater diameter of cardiac muscle fibers. No pathological changes were observed in heart histology in any group, indicating preservation of tissue integrity. Conclusions: RE associated with camu-camu and creatine supplementation may be an effective strategy for modulating antioxidant and functional aspects of the heart.
Francielle Barbosa Pena, Andressa Alvarenga Silva, Jaqueline Maciel Vieira Theodoro, Monique Barreto Santos, Carlos Wanderlei Piler de Carvalho, Hércia Stampini Duarte Martino, and Bárbara Pereira da Silva
Elsevier BV
Olívia Reis Teixeira, Cristian de Souza Batista, Rosângela Nunes Carvalho, Silvio Cesar Fratari, Juliana Aparecida Correia Bento, Rosana Colussi, Hércia Stampini Duarte Martino, Nathan Levien Vanier, and Priscila Zaczuk Bassinello
Wiley
ABSTRACTThe objective of this study was to evaluate the influence of parboiling and polishing on rice grain quality, resistant starch formation, and in vitro digestibility of rice starch. The cultivars “Empasc 104,” “BRS Querência,” and “BRS Pampa” were selected for study based on their amylose content (AC), which ranged from low to high. The physical and chemical properties, viscosity profile, texture, resistant starch content, and in vitro starch digestibility of the different rice cultivars, whole grain or polished, parboiled or unparboiled, were evaluated. The type of processing (non‐parboiled or parboiled) was positively correlated with the pasting temperature and chromaticity coordinate b* and negatively correlated with the paste properties: peak and trough viscosities, breakdown, setback, and final viscosity. The reassociation of starch molecules induced resistant starch formation and setback reduction in the “BRS Querência” and “BRS Pampa” grains. Among the cultivars, “BRS Pampa” (high AC) presented elevated resistant starch content and reduced starch digestibility, particularly following parboiling. On the other hand, the “Empasc 104” cultivar (low AC) exhibited the lowest resistant starch content. The highest digestibility was observed in the “BRS Querência” cultivar (intermediate AC). The in vitro digestibility of rice starch was found to be inversely associated with the lipid, ash, and dietary fiber content of the grain. Consequently, parboiling led to increased redness and yellowness values, as well as a modified viscosity profile resulting from partial starch gelatinization. The impact of parboiling on starch digestibility was multifaceted, exhibiting no discernible correlation among the various treatments.
Leonara Martins Viana, Bárbara Pereira da Silva, Fabiana Silva Rocha Rodrigues, Laise Trindade Paes, Marcella Duarte Villas Mishima, Renata Celi Lopes Toledo, Elad Tako, Hércia Stampini Duarte Martino, and Frederico Barros
MDPI AG
Background and Objectives: In recent years, there has been growing interest in the production of ingredients rich in dietary fiber and antioxidants, such as green banana flours. This study evaluated the effect of consumption of mixed green banana pulp (PF) and peel (PeF) flours on the body weight gain, adiposity, lipid profile, and intestinal morphology of Wistar rats. Methods: Male young rats were divided into four groups (n = 8) that received a standard diet (SD), or one of the following three test diets: M1 (SD + 90% PF/10% PeF), M2 (SD + 80% PF/20% PeF), or P (SD + 100% PF) for 28 days. Results: Rats from M1, M2, and P groups showed reduced body weight gain and adiposity and had lower contents of total cholesterol, LDL-c, VLDL-c, and triglycerides. Animals from M1 and M2 groups had an increase in cecum weight, fecal moisture, acetic acid concentration, and crypt depth and reduced fecal pH. Moreover, consumption of the M1, M2, and P diets increased the expression of proteins involved in intestinal functionality. Significant negative correlations were observed between consumption of resistant starch and soluble dietary fiber, from the flours, and weight gain (r = −0.538 and r = −0.538, respectively), body adiposity (r = −0.780 and r = −0.767, respectively), total cholesterol (r = −0.789 and r = −0.800, respectively), and triglycerides (r = −0.790 and r = −0.786, respectively). Conclusions: Mixed green banana pulp and peel flour proved to be a viable alternative as a food ingredient that can promote weight loss, improve lipid profile and intestinal morphology, and minimize post-harvest losses.
Jaqueline Maciel Vieira Theodoro, Lucimar Aguiar da Silva, Vinícius Parzanini Brilhante de São José, Nathaniel Baldwin Willis, Renata Celi Lopes Toledo, Mariana Grancieri, Carlos Wanderlei Piler Carvalho, Joseph Francis Pierre, Bárbara Pereira da Silva, and Hércia Stampini Duarte Martino
MDPI AG
This study evaluated the effect of pearl millet subjected to different processing on the intestinal health of rats. The animals were fed a standard iron-free diet (28 days) (hemoglobin depletion: 8.65 + 1.40 g/dL of hemoglobin). Subsequently, they were divided into four groups for hemoglobin repletion (21 days): standard diet + ferrous sulfate (SD + FS); standard diet + non-germinated open-pan cooked millet flour (SD + NGOPCMF); standard diet + germinated open-pan cooked millet flour (SD + GOPCMF); and standard diet + extrusion-cooked millet flour (SD + ECMF). Hemoglobin level did not differ among groups. The SD + NGOPCMF, SD + GOPCMF and SD + ECMF groups demonstrated a higher Chao index in the microbiome and a higher number and area of goblet cells and longitudinal muscle layer width. The SD + NGOPCMF and SD + GOPCMF groups demonstrated increased cecum weight, crypt depth, crypt thickness, and circular muscle layer width; lower fecal pH; and a higher relative abundance of Bacteroidota, while the SD + FS group showed the highest abundance of Actinobacteriota. The SD + GOPCMF group stood out for showing the lowest fecal pH, better α-diversity (Chao and Shannon index), and the highest width of the longitudinal muscle layer. In conclusion, pearl millet subjected to different processing, mainly germination, has the potential to improve the composition of the intestinal microbiota and the intestinal morphology in rats induced to iron deficiency.
Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Rayanne Santos de Paulo, Carolynne Martins Teixeira, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros, Fermín I. Milagro, and Josefina Bressan
MDPI AG
Background: Fermented foods rich in bioactive compounds have been proposed as potential strategy to combat non-communicable diseases. Among them is kombucha, a beverage fermented from sugared Camellia sinensis tea by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, there has been an increased focus on assessing the actual effect of this beverage on human health. In this manner, this systematic review aimed to gather clinical evidence on the impact of kombucha consumption on human health. Methods: The databases Cochrane CENTRAL, MEDLINE/PubMed, and Embase® were searched, and the risk of bias tool used was the Critical Appraisal Tools outlined in the Joanna Briggs Institute. This review followed the PRISMA guidelines and was registered on PROSPERO (CRD42024599464). Results: Eight clinical trials were included (two pre- and post-interventions and six randomized controlled trials) with durations ranging from 10 days to 10 weeks. Two studies reported beneficial effects of kombucha on gastrointestinal symptoms, such as reduced intensity of constipation-related complaints. Two trials observed changes in gut microbiota composition, including increased abundance in Bacteroidota, Akkermansiaceae, Saccharomyces, and Weizmannia coagulans, alongside reductions in Ruminococcus, Dorea, and Rhodotorula. Moreover, five clinical trials evaluated glucose metabolism, evidencing inconsistent results, and other studies identified improvements in salivary microbiota composition and serum metabolomic profile. Conclusion: These findings suggest that kombucha consumption may provide health benefits, particularly in alleviating gastrointestinal symptoms, and demonstrates a modest capacity for modulating gut and salivary microbiota, as well as metabolomic profiles. Although the results are promising, the heterogeneity of the studies and the limited number of available clinical trials highlight the need for further robust research to confirm these effects.
Mirian Aparecida de Campos Costa, Vinícius da Silva Duarte, Gabriela Macedo Fraiz, Rodrigo Rezende Cardoso, Alessandra da Silva, Hércia Stampini Duarte Martino, Carolina Thomaz dos Santos D'Almeida, Mariana Simões Larraz Ferreira, Viviana Corich, Bruce R Hamaker,et al.
Elsevier BV
Michele Lílian da Fonseca Barnabé, Laura Célia de Oliveira Souza Vicente, Karina Vitoria Cipriana Martins, Gabrieli Fernandes Lacerda, Elias Rodrigues, Lívya Alves Oliveira, Kelly Aparecida Dias, Stephanie Michelin Santana Pereira, Vinicius Parzanini Brilhante de São José, Manoela Maciel dos Santos Dias,et al.
MDPI AG
Background: Insects like Gryllus assimilis have an excellent nutritional profile, including iron. However, the bioavailability of this iron and its effects on intestinal health and oxidative balance remain unclear. To enhance acceptance, insects can be used in powder form and combined with common flours. Objective: This study evaluates the effects of Gryllus assimilis powder, alone or with soy flour, on iron bioavailability, intestinal health, and oxidative balance in rodents. Methods: Using the hemoglobin depletion/repletion method, 32 male Wistar rats were divided into four groups: A (standard diet + ferrous sulfate), B (diet + Gryllus assimilis + soy flour), C (diet + Gryllus assimilis), and D (diet + soy flour). Hemoglobin levels, regeneration efficiency, biological value, serum markers, intestinal health, and oxidative balance were assessed. Results: Food intake, weight gain, and bioavailability measures showed no differences. However, the Gryllus + soy group showed higher weekly and final hemoglobin levels than Gryllus alone. This combination also improved acetic acid levels, fecal moisture, and oxidative balance, increasing superoxide dismutase activity while reducing peroxidation products compared to Gryllus alone. Conclusion: These findings highlight the potential benefits of combining Gryllus assimilis with soy flour for iron bioavailability and overall health.
Vinícius Parzanini Brilhante de São José, Stephanie Michelin Santana Pereira, Álvaro Luiz Miranda Piermatei, Valéria Aparecida Vieira Queiroz, Bárbara Pereira da Silva, Hércia Stampini Duarte Martino, and Elad Tako
Informa UK Limited
Gabriela Macedo Fraiz, Aline Rosignoli da Conceição, Dandara Baia Bonifácio, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros, Fermín I. Milagro, and Josefina Bressan
Informa UK Limited
T. P. Ajeesh Krishna, Theivanayagam Maharajan, Stanislaus Antony Ceasar, K. V. Haina Johnson, M. James, Carlos W. Piler Carvalho, and Hercia S. D. Martino
Springer Nature Singapore
JULIA K.D. VILLA, MARCELLA D.V. MISHIMA, MATHEUS F. BRUM, VIRGÍNIA R. PIZZIOLO, GASPAR DIAZ-MUÑOZ, HERCIA S.D. MARTINO, and MARISA A.N. DIAZ
FapUNIFESP (SciELO)
Abstract Osteoporosis compromises bone mineral composition and microarchitecture. Given the limited ability of current treatments to restore lost bone mass, prevention remains crucial in clinical practice. In the present study, we investigated the effect of vitamin K2, administered alone or in combination with calcium and vitamin D3, on ovariectomy-induced osteoporosis in rats. We assessed serum parameters, bone mineral content, bone strength, histomorphometry, radiography, and microtomography to evaluate trabecular volume and bone microarchitecture. Serum calcium levels were similar between ovariectomized rats supplemented with either vitamin K2 or calcium. Vitamin K2 protected against the loss of trabecular bone volume in ovariectomized rats. Supplementation with calcium and/or vitamin D3 showed inconsistent effects on bone mass. Histologic, microtomographic, and radiographic analyses provided similar results; however, microtomography was more effective in detecting differences between groups. In our study vitamin K2 helped in the treatment of bone loss, while calcium and vitamin D3 continued to demonstrate inconsistent effects.
Violeta Nunes de Morais, Luiza de Paula Dias Moreira, Mariana Juste Contin Gomes, Mariana Grancieri, Haira Guedes Lucio, Renata Celi Lopes Toledo, Marcella Duarte Villas Mishima, Neuza Maria Brunoro Costa, Bárbara Pereira da Silva, and Hércia Stampini Duarte Martino
Informa UK Limited
BACKGROUND
A diet rich in fat and sugar is present in society everyday life, leading to the development of metabolic changes, especially in intestinal microbiota. Chia oil is a source of alpha-linolenic acid, which has antioxidant and anti-glycemic effects. Based on this, we hypothesized that chia oil may promote intestinal health.
OBJECTIVE
The study aims to investigate the effects of chia oil on gut microbiota and intestinal health in Wistar rats fed a high-fat and high-fructose diet (HFHF).
METHODS
The animals were separated into two groups and received the following diets: standard murine diet (AIN-93M) (n = 10) and HFHF (n = 20) to induce metabolic changes (phase I) during eight weeks. After that, the AIN-93M group remained unchanged, while the HFHF group was divided into two groups: HFHF (n = 10) and HFHF with chia oil (HFHF+CO) (n = 10) for ten weeks (phase II, chia oil treatment). We analyzed immunoglobulin A (IgA) levels, cecal pH, short-chain fatty acids (SCFAs), intestinal permeability, intestinal microbiome composition, histomorphometry, and murinometric parameters.
RESULTS
Chia oil consumption increased alpha-linolenic acid intake, IgA levels, propionic acid production, cecum weight, goblet cell number, thickness and depth of intestinal crypts, and the thickness of both circular and longitudinal muscle layers of the colon, and decreased cecal pH. No change was observed in the alpha and beta diversity between the HFHF and HFHF+CO groups. The HFHF+CO diet increased the relative abundance of genera Lactobacillus sp., Faecalibacterium sp., and Erysipelatoclostridium sp., compared to the AIN-93M group. No difference was observed in the intestinal permeability among the groups.
CONCLUSION
Chia oil consumption is an alternative for improving the intestinal health of rats fed a HFHF diet.
Stephanie Michelin Santana Pereira, Vinícius Parzanini Brilhante de São José, Alessandra da Silva, Karina Vitoria Cipriana Martins, Luciano Bernardes Leite, Pedro Forte, Antônio José Natali, Hércia Stampini Duarte Martino, Ceres Mattos Della Lucia, and Josefina Bressan
Termedia Sp. z.o.o.
Valeria Silva de Lana, Patrícia Nayara Estevam, Thais Barcelos de Castro, Vinícius Parzanini Brilhante de São José, Thais Carvalho Brito-Oliveira, Pedro Henrique Santos, Cristiane Almeida Santos Oliveira, Cristiane Bani Corrêa, Mauricio Ariel Rostagno, Hércia Stampini Duarte Martino,et al.
Elsevier BV
Lívya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hércia Stampini Duarte Martino, and Ceres Mattos Della Lucia
Elsevier BV
Jaqueline Maciel Vieira Theodoro, Mariana Grancieri, Livya Alves Oliveira, Ceres Mattos Della Lucia, Izabela Maria Montezano de Carvalho, Felipe Sanchez Bragagnolo, Mauricio Ariel Rostagno, Raymond P. Glahn, Carlos Wanderlei Piler Carvalho, Bárbara Pereira da Silva,et al.
Elsevier BV
Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Udielle Vermelho Lacerda, Rodrigo Rezende Cardoso, Viviana Corich, Alessio Giacomini, Hércia Stampini Duarte Martino, Sergio Esteban-Echeverría, Ana Romo-Hualde, David Muñoz-Prieto,et al.
MDPI AG
Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing on intestinal health, microbiota composition, and metabolomics. The present study is a pioneer in investigating the effect of GTK consumption in individuals with excess body weight. This is a randomized controlled trial, lasting ten weeks, with two groups placed under an energy-restricted diet: control (CG, n = 29), kombucha (KG, n = 30; 200 mL/d). Biological samples and questionnaires were collected before and after the intervention. Microbiota analysis used an amplification of the V4 region of 16S rRNA. Serum untargeted metabolomics used HPLC-TOF mass spectrometry. Intestinal permeability considered the urine excretion of lactulose and mannitol, plasma zonulin, and LPS-binding protein. After the intervention, no differences related to intestinal permeability and microbiota were found between groups, but only the CG had increased fecal pH, lactulose/mannitol ratio, and zonulin. In addition to this, the KG reported lower gastrointestinal symptoms related to motility compared to the CG, and discriminant metabolites (e.g., diethyl malonate) were found strictly in the KG. GTK did not significantly improve gut microbiota and intestinal permeability. However, GTK ameliorated gastrointestinal symptoms and positively influenced the serum metabolome, which may contribute to enhancing the metabolic health of individuals with excess body weight.