Processed Pearl Millet Improves the Morphology and Gut Microbiota in Wistar Rats

Area of Science:

• Nutritional Science
• Gastroenterology
• Microbiology

Background:

• Iron deficiency anemia is a global health concern.
• Dietary interventions are crucial for managing anemia and improving gut health.
• Pearl millet is a nutrient-rich grain with potential health benefits.

Purpose of the Study:

• To investigate the impact of different pearl millet processing methods on intestinal health in rats with induced iron deficiency.
• To evaluate changes in gut microbiota composition and intestinal morphology.

Main Methods:

• Rats were fed an iron-deficient diet, followed by a repletion phase with different pearl millet preparations or ferrous sulfate.
• Gut microbiota diversity (Chao index, Shannon index) and composition were analyzed.
• Intestinal morphology (goblet cells, crypt depth, muscle layer width) and fecal pH were assessed.

Main Results:

• Pearl millet groups showed improved gut microbiota diversity and goblet cell parameters compared to the control.
• Germinated and non-germinated cooked millet groups exhibited enhanced cecum weight, crypt depth, and muscle layer width.
• Germinated open-pan cooked millet significantly reduced fecal pH and increased gut microbiota diversity.

Conclusions:

• Pearl millet, particularly when germinated, can positively modulate gut microbiota composition and improve intestinal morphology.
• Dietary pearl millet shows potential as a functional food for improving gut health in iron-deficient states.