Wheat supplement with buckwheat affect gut microbiome composition and circulate short-chain fatty acids

Area of Science:

• Microbiology
• Nutritional Science
• Gastroenterology

Background:

• Buckwheat consumption is linked to positive human intestinal health.
• Buckwheat is frequently combined with wheat in food products.
• Understanding the impact of cereal mixtures on gut microbiota is crucial.

Purpose of the Study:

• To investigate the effects of wheat and buckwheat mixtures on gut microbes.
• To analyze the production of short-chain fatty acids (SCFAs) through in vitro fermentation.
• To explore the influence of different buckwheat types (tartary and sweet) on intestinal function.

Main Methods:

• In vitro fermentation of wheat and buckwheat mixtures (wheat-tartary buckwheat (WT) and wheat-sweet buckwheat (WE)).
• Analysis of microbial composition and abundance.
• Quantification of short-chain fatty acids (SCFAs) and assessment of functional gene expression, including carbohydrate-active enzymes (CAZymes).

Main Results:

• Wheat-tartary buckwheat (WT) mixture produced higher levels of lactate and acetate.
• Wheat-sweet buckwheat (WE) mixture resulted in increased propionate and butyrate production.
• Significant increases in beneficial bacteria, such as Sutterella (in WT) and Faecalibacterium (in WE), were observed compared to wheat alone (WA).
• Cereal mixtures modulated the expression of functional genes related to metabolic pathways and CAZymes, influencing SCFA generation.

Conclusions:

• Wheat and buckwheat mixtures differentially impact gut microbial composition and SCFA profiles.
• Tartary and sweet buckwheat exert distinct effects on specific beneficial bacterial populations.
• These findings offer valuable insights for the practical application of buckwheat in functional foods to promote intestinal health.