Evaluación de la respuesta in vitro de la microbiota intestinal a diversos alimentos y del impacto de una intervención nutricional personalizada

• Autores: Alberto Manuel Lerma Aguilera
• Directores de la Tesis: Pilar Francino Puget (dir. tes.), María José Gosalbes Soler (codir. tes.), Dolores Corella Piquer (tut. tes.)
• Lectura: En la Universitat de València ( España ) en 2024
• Idioma: español
• Número de páginas: 206
• Tribunal Calificador de la Tesis: José Ángel Rufián Henares (presid.), Mária Džunková (secret.), Marta Calatayud Arroyo (voc.)
• Programa de doctorado: Programa Oficial de Doctorado en Medicina
• Calificación: Sobresaliente
• Materias:
  • Ciencias de la vida
    • Microbiología
  • Ciencias médicas
    • Medicina interna
      • Gastroenterología
• Enlaces
  • Tesis en acceso abierto en: webges.uv.es (pdf)
• Resumen

  • In recent decades, the intestinal microbiota has gained considerable attention for its important contribution in numerous physiological processes and its involvement in pathologies including celiac disease, food allergies, and obesity. It has been described that both the diversity and composition of the intestinal microbiota play significant role in these conditions, and their modulation may attenuate some of their adverse effects. Diet stands out as a major environmental factor capable of modifying the composition of the microbiota, suggesting personalized dietary interventions as a strategy for managing certain pathologies.

    To study the impact of food on the gut microbiota, this thesis aimed to investigate the modulatory effects of different foods prepared using different cooking methods on the gut microbiota composition of adults and children. In order to achieve this aim, we used in vitro gastrointestinal digestion and colonic fermentation techniques, coupled with high throughput sequencing.

    Our study involved the in vitro fermentation of 55 foods prepared using up to 5 cooking methods and revealed distinct effects on the gut microbiota of children and adults. Many of these effects proved to be individual-specific, with animal and vegetable fats having a significant influence. Cooking methods showed different effects on the gut microbiota depending on the food, with frying having the most pronounced effect. Noteworthy, the gut microbiota of children showed greater malleability in response to dietary changes compared to adults. In addition, individuals with obesity, celiac disease, food allergies and those considered healthy showed different responses to the foods tested due to their different baseline gut microbiota composition.

    In addition, we aimed to elucidate the influence of a dietary intervention on the gut microbiota, facilitated by a personalized nutrition application, over a 12-week period. The metrics of app usage facilitated the categorization of individuals based on their level of engagement, which emerged as a key factor in the interpretation of the results. Importantly, the level of app engagement significantly influenced the observed outcomes, highlighting the importance of participant adherence monitorization in dietary interventions.