The Effects of Fermented Vegetables on the Gut Microbiota for Prevention of Cardiovascular Disease

Medicine Life Sciences Microbiology Biochemistry Cardiovascular System Gastroenterology
gut microbiota cardiovascular disease fermented vegetables inflammation C-reactive protein

In recent years, the role of gut microbiota in health and disease has garnered widespread attention. Research indicates that the diversity and composition of gut microbiota are closely related to the development and progression of cardiovascular disease (CVD). CVD is one of the leading causes of death globally, and inflammation plays a significant role in its pathogenesis. Gut microbiota may profoundly impact cardiovascular health by regulating inflammatory responses and the production of metabolites. Fermented vegetables (FVs), rich in probiotics, are believed to potentially reduce inflammation levels by improving gut microbiota, thereby preventing cardiovascular disease. However, research on the effects of fermented vegetables on gut microbiota and inflammatory markers, especially in high-risk populations for CVD, remains limited. Therefore, this study aims to explore the impact of regular consumption of fermented vegetables on inflammatory markers and gut microbiota composition in adults at increased risk for CVD.

Source of the Paper

This study was conducted by Melissa Baron, Bin Zuo, Jianmin Chai, Jiangchao Zhao, Alireza Jahan-Mihan, Judy Ochrietor, and Andrea Y. Arikawa. The authors are affiliated with institutions such as the University of North Florida, the University of Arkansas, and the University of Foshan. The paper was accepted on April 10, 2024, and published in the journal Gut Microbiome under the title “The effects of fermented vegetables on the gut microbiota for prevention of cardiovascular disease.”

Research Process

Study Design

This study is a randomized controlled clinical trial that recruited 87 adults aged 35 to 64 with at least one risk factor for CVD. Participants were randomly divided into two groups: the fermented vegetable group (FV group) and the usual diet group (UD group). The FV group consumed 100 grams of fermented vegetables daily, at least five days a week, for eight weeks, while the UD group maintained their usual diet. Blood and stool samples were collected from participants at the beginning and end of the study.

Data Collection and Analysis

Data were collected through questionnaires, biological sample collection, and laboratory analysis. The specific process is as follows:

  1. Questionnaires: Participants completed questionnaires on dietary habits, health status, and lifestyle, including the Dietary Frequency Questionnaire (DHQ-3) and 24-hour dietary recall.
  2. Biological Sample Collection: Blood and stool samples were collected from participants at the beginning and end of the study. Stool samples were collected three times over three days to ensure data representativeness.
  3. Laboratory Analysis: Blood samples were used to measure inflammatory markers, including C-reactive protein (CRP), oxidized low-density lipoprotein receptor 1 (LOX-1), angiopoietin-like protein 4 (ANGPTL4), trimethylamine oxide (TMAO), and lipopolysaccharide-binding protein (LBP). Stool samples were analyzed for gut microbiota composition and diversity using 16S rRNA sequencing.

Data Analysis

The study employed various statistical methods for data analysis, including independent samples t-tests, analysis of covariance (ANCOVA), and linear discriminant analysis (LEfSe). The 16S rRNA sequencing data were processed using QIIME2 software to calculate alpha diversity (Shannon index and observed ASVs) and beta diversity (Bray-Curtis and Jaccard indices).

Main Findings

Inflammatory Markers

The results showed no significant differences in inflammatory markers (CRP, LOX-1, ANGPTL4, TMAO, and LBP) between the FV and UD groups. This suggests that daily consumption of 100 grams of fermented vegetables for eight weeks did not significantly alter inflammation levels in adults at increased risk for CVD.

Gut Microbiota Diversity

In terms of gut microbiota diversity, there were no significant differences in alpha diversity (Shannon index and observed ASVs) between the FV and UD groups. However, beta diversity analysis revealed significant differences in microbiota composition between the two groups (p = 0.004). LEfSe analysis further indicated changes in the relative abundance of certain microbiota in the FV group after the intervention, such as an increase in Lactobacillaceae and Lachnospiraceae and a decrease in Faecalibacterium.

Gut Microbiota Metabolism

Although this study did not directly measure gut microbiota metabolites, it speculated that changes in certain microbiota in the FV group might influence the production of short-chain fatty acids (SCFAs), potentially impacting gut health and inflammatory responses.

Conclusion

This study found that daily consumption of 100 grams of fermented vegetables for eight weeks did not significantly alter inflammatory markers or alpha diversity of gut microbiota in adults at increased risk for CVD. However, beta diversity analysis showed that fermented vegetable intake had some impact on gut microbiota composition. This suggests that fermented vegetables may influence gut health by altering the abundance of specific microbiota, but their direct protective effects on inflammation and CVD require further research.

Research Highlights

  1. Specificity of Study Population: This study focused on a high-risk population for CVD, addressing a gap in the research on the effects of fermented vegetables on this group.
  2. Multidimensional Data Collection: The study comprehensively evaluated the impact of fermented vegetables on gut microbiota and inflammatory markers through questionnaires, biological sample collection, and laboratory analysis.
  3. Advanced Data Analysis: The study used 16S rRNA sequencing and various statistical methods to deeply analyze changes in gut microbiota diversity and composition.

Future Research Directions

Future research should consider increasing the dose and duration of fermented vegetable intake to further evaluate its impact on inflammation and gut microbiota. Additionally, combining metabolomic analysis to explore the effects of fermented vegetables on gut microbiota metabolites will help provide a more comprehensive understanding of its mechanisms.