Effect of Nuts on Gastrointestinal Health
Abstract
:1. Introduction
2. Food Matrix and Digestion
2.1. Microstructure and Cell Properties
2.2. Bioaccessibility of Nutrients and Phytochemicals in the Upper Gastrointestinal Tract
2.2.1. Nutrient Bioaccessibility
2.2.2. Phytochemicals Bioaccessibility
2.2.3. Effect of Processing and Food Matrix on Digestion
3. Effect of Nuts on Gastrointestinal Health
3.1. Microbiota Composition and Diversity
3.1.1. Changes in Relative Proportion at the Phyla Level
3.1.2. Changes in Relative Proportion at the Genus Level
3.2. Effect of Nuts on Microbial End Products
3.2.1. Short Chain Fatty Acids
3.2.2. Bile Acids
3.3. Walnut Consumption and Gastrointestinal Disease
4. Conclusions
5. Research Gaps and Future Directions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Study Number (REF) | Intervention Nut | Study Design | Sample Size | Dose | Study Duration | Diversity Changes | Microbial Composition Change |
---|---|---|---|---|---|---|---|
[47] (Holscher et al., 2018) | Walnut | Crossover, controlled diet | 18 | 42 g/d | 3 wk | No effect on α diversity; β diversity, weighted principal coordinates analysis of UniFrac distances between samples based on their 97% OTU composition and abundances showed that bacterial communities were affected by walnut consumption. | Compared with after the control period, walnut consumption resulted in higher relative abundance of Faecalibacterium, Clostridium, Dialister, and Roseburia and lower relative abundances of Ruminococcus, Dorea, Oscillospira, and Bifidobacterium. |
[48] (Tindall et al., 2020) | Walnut | Crossover, controlled diet | 42 | 18% of energy | 6 wk | No effect on α diversity; β diversity, weighted principal coordinates analysis of UniFrac distances between samples based on their 97% OTU composition and abundances showed that bacterial communities were affected by walnut consumption. | Compared with after the control period, walnut consumption resulted in higher relative abundance of Faecalibacterium, Clostridium, Dialister, and Roseburia and lower relative abundances of Ruminococcus, Dorea, Oscillospira, and Bifidobacterium. |
[49] (Holscher et al., 2018) | Almond (whole, whole roasted, chopped roasted, butter) | Crossover, controlled diet | 18 | 42 g/d | 3 wk | No effect on α and β diversity. | Almond consumption increased the relative abundances of Lachnospira, Roseburia, and Dialister. Comparisons between control and the four almond treatments revealed that chopped almonds increased Lachnospira, Roseburia, and Oscillospira compared with the control; whole almonds increased Dialister compared with the control. There were no differences between almond butter and the control. |
[50] (Burns et al., 2016) | Almond | Crossover, free-living | 50 | 40 g/g | 6 wk | No differences in overall microbiota diversity measures (Shannon diversity index and inverse Simpson diversity index). | Targeted qPCR analysis did not show almond intake- associated changes in the quantities of Bifidobacteria spp or lactic acid bacteria. When individual OTUs from 16S rRNA were combined at the phylum level, there were no significant differences in abundances correlating with almond intake. Some changes in the prevalence of various bacterial signatures at the genus and species levels were observed with the almond intervention at final vs. baseline. |
[51] (Ukhanova et al., 2014) | Almond | Crossover, controlled diet | 18 | 42 g/d and 84 g/d | 18 d | α-diversity was not affected by the intake of almonds. | Numbers of bifidobacteria were not affected by the consumption of almonds. |
[51] (Ukhanova et al., 2014) | Pistachio | Crossover, controlled diet | 16 | 42 g/d and 84 g/d | 18 d | α-diversity was not affected by the intake of pistachios. | Numbers of bifidobacteria were not affected by the consumption of pistachio. Pistachio consumption appeared to decrease the number of lactic acid bacteria. |
[52] (Dhillon et al., 2022) | Almond | Parallel arm, free-living | 73 | 57 g/d | 8 wk | Microbial amino acid biosynthesis, and amino sugar and nucleotide sugar metabolism pathways were differentially enriched at the end of the intervention. | |
[53] (Bamberger et al., 2018) | Walnut | Crossover, free-living | 142 | 43 g/d | 4 wk | Supplementing walnuts in the diet did not significantly affect bacterial diversity measured by Shannons effective, and Simpsons effective counts. There was no significant difference in evenness as well as in richness for the walnut diet compared with the control diet. Beta-diversity increased with walnut consumption. | The abundance of Ruminococcaceae and Bifidobacteria increased significantly while Clostridium sp. cluster XIVa species (Blautia; Anaerostipes) decreased significantly during walnut consumption. |
[54] (Dhillon et al., 2019) | Almond | Parallel arm, free-living | 73 | 57 g/d | 8 wk | Almond snacking resulted in 3% greater quantitative alpha-diversity (Shannon index) and 8% greater qualitative alpha-diversity (Chao1 index) than the cracker group. | Almond snacking decreased overall Bacteroides fragilis relative abundance by 48%. |
[55] (Sapp et al., 2022) | Peanut | Crossover, controlled diet | 50 | 28 g/d | 6 wk | No between-condition differences in alpha- or beta- diversity were observed. | Following peanut intake, Ruminococcaceae were significantly more abundant compared with a lower-fat higher-carbohydrate snack. Metatranscriptomics showed increased expression of the K03518 (aerobic carbon-monoxide dehydrogenase small subunit) gene following peanut intake, and Roseburia intestinalis L1-82 was identified as a contributor to the increased expression. |
[56] (Choo et al., 2021) | Almond | Parallel arm, free-living | 69 | 56 g/d | 8 wk | In the almond intervention group, there were significant increases in bacterial community richness, evenness and diversity. | Increases in both the relative and absolute abundance of operational taxonomic units in the Ruminococcaceae family, including Ruminiclostridium, Ruminococcaceae NK4A214, and Ruminococcaceae UCG-003 were the principal drivers of microbiota-level changes. |
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Mandalari, G.; Gervasi, T.; Rosenberg, D.W.; Lapsley, K.G.; Baer, D.J. Effect of Nuts on Gastrointestinal Health. Nutrients 2023, 15, 1733. https://doi.org/10.3390/nu15071733
Mandalari G, Gervasi T, Rosenberg DW, Lapsley KG, Baer DJ. Effect of Nuts on Gastrointestinal Health. Nutrients. 2023; 15(7):1733. https://doi.org/10.3390/nu15071733
Chicago/Turabian StyleMandalari, Giuseppina, Teresa Gervasi, Daniel W. Rosenberg, Karen G. Lapsley, and David J. Baer. 2023. "Effect of Nuts on Gastrointestinal Health" Nutrients 15, no. 7: 1733. https://doi.org/10.3390/nu15071733