What is it about?
An in vitro study was conceived to investigate the effects of innovative whole-grain pastas on gut microbiota from children with different susceptibility to type 1 diabetes (i.e., healthy, pre-diabetic and diabetic children) . The aims were to reveal relationship between the tested dietary interventions and gut microbiota modulations, and bacterial diversity within and among microbiotas from the three groups of children.
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Why is it important?
Results suggest that despite microbiota-dependent responses to a dietary intervention, specific diet-microbial taxa associations exist, thus providing information on possible mechanisms of action of food ingredients in the gut. Interestingly, the inclusion in the diet of the functional pastas or specific ingredients, determined the production of high amounts of butyrate, which can be considered a positive effect for type 1 diabetes, and therefore open a new perspective for possible trial in humana.
Perspectives
This article is the results of a multidisciplinary study that gave me the possibility to find new scientific collaboration in the field of children disease. Broadening the knowledge of the effect of diet components on the microbiota of children with type 1 diabetes is a great stimulus to evaluate the possibility of intervening to delay the onset of this serious disease.
Sandra Torriani
Department of Biotechnology, University of Verona
Read the Original
This page is a summary of: Effects of functional pasta ingredients on different gut microbiota as revealed by TIM-2 in vitro model of the proximal colon, Beneficial Microbes, April 2019, Wageningen Academic Publishers,
DOI: 10.3920/bm2018.0088.
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