Molino, SilviaLerma-Aguilera, AlbertoJiménez-Hernández, NuriaGosalbes, María JoséRufián-Henares, José ÁngelFrancino, M Pilar2022-03-312022-03-312021-03-16Molino S, Lerma-Aguilera A, Jiménez-Hernández N, Gosalbés MJ, Rufián-Henares JA, Francino M. Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota. Frontiers in Microbiology. 2021 Mar 16;12:625782http://hdl.handle.net/10668/3511Food 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.enAtribución 4.0 InternacionalAtribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/ChestnutGut microbiotaIn vitro digestion-fermentationQuebrachoShort chain fatty acidsTanninsTaraAesculusMicrobioma gastrointestinalQuebrachoÁcidos grasos volátilesTaninosMedical Subject Headings::Organisms::Eukaryota::Animals::Chordata::Vertebrates::Mammals::Primates::Haplorhini::Catarrhini::Hominidae::HumansMedical Subject Headings::Chemicals and Drugs::Nucleic Acids, Nucleotides, and Nucleosides::Nucleic Acids::RNA::RNA, Ribosomal::RNA, Ribosomal, 16SMedical Subject Headings::Phenomena and Processes::Chemical Phenomena::Biochemical Phenomena::Biochemical Processes::Carbohydrate Metabolism::FermentationMedical Subject Headings::Persons::Persons::Volunteers::Healthy VolunteersMedical Subject Headings::Chemicals and Drugs::Lipids::Fatty Acids::Fatty Acids, VolatileMedical Subject Headings::Chemicals and Drugs::Complex Mixtures::Biological Products::Plant Preparations::Plant ExtractsMedical Subject Headings::Technology and Food and Beverages::Food and Beverages::Food::MicronutrientsMedical Subject Headings::Technology and Food and Beverages::Technology, Industry, and Agriculture::Industry::Food IndustryMedical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena::Nutrition Processes::DigestionMedical Subject Headings::Chemicals and Drugs::Macromolecular Substances::Polymers::Biopolymers::Tanninsresearch article33796085Acceso abierto10.3389/fmicb.2021.6257821664-302XPMC8008114