Thesis
Impact of Quinoa and Food Processing Methods on the Human Gut Microbiome Through in Vitro Fermentation
Washington State University
Master of Science (MS), Washington State University
2023
DOI:
https://doi.org/10.7273/000005359
Abstract
Quinoa stands out as a nutrient dense grain due to its composition of carbohydrates, lipids, vitamins, minerals, phytonutrients and complete profile of essential amino acids. There is a paucity of research investigating how food preparation methods alter phytonutrients, particularly polyphenols, in plant-based foods which ultimately affect gut microbiome composition and human health. This study consolidates scientific knowledge on what is known about quinoa seeds, their response to processing methods, and interaction with the digestive system, including the gut microbiome. Additionally, we conducted an in vitro experiment that illuminates the Total Polyphenol Content (TPC) and gut microbiome changes due to raw and processed quinoa exposure. This study found boiling quinoa increases the TPC significantly (p < 0.05) and subsequent digestion further increases TPC in all quinoa samples. Fecal fermentation trials with digested quinoa substrates, derived from raw and processed samples, displayed elevated levels of probiotic genera, Lactobacillus and Bifidobacterium, compared to control fermentation batches. High concentrations of polyphenols in quinoa is likely the cause for the proliferation of these particular genera. A 24-hour delay between observed increases in the specified genera highlight time as an important variable to consider for in vitro experiments. Two distinct enterotypes emerged within the samples that exhibited differing compositional developments. Specifically, one enterotype contained considerable abundances of Lactobacillaceae bacteria whereas the second enterotype contained diminutive abundances of this family. The resultant abundances illustrate the value of Lactobacillaceae in deterring pathogenic bacteria, while also emphasizing quinoa’s value in stimulating the proliferation of beneficial gut microbiota. These preliminary findings underscore quinoa’s prebiotic characteristics while also illuminating the need for further research in identifying correlations between in vitro fermentation time and human gut microbiome responses.
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Details
- Title
- Impact of Quinoa and Food Processing Methods on the Human Gut Microbiome Through in Vitro Fermentation
- Creators
- Devin Connolly
- Contributors
- Franck Carbonero (Advisor)Patrick Solverson (Committee Member)Kevin Murphy (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Nutrition and Exercise Physiology, Department of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Number of pages
- 111
- Identifiers
- 99901031139101842
- Language
- English
- Resource Type
- Thesis