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Modulation of gut microbiota by spent coffee grounds attenuates diet-induced metabolic syndrome in rats
Abstract
Coffee brewing produces spent coffee grounds as waste; few studies have investigated the health benefits of these grounds. This study investigated responses to spent coffee grounds in a diet‐induced rat model of metabolic syndrome. Male Wistar rats aged 8‐9 weeks were fed either corn starch‐rich diet or high‐carbohydrate, high‐fat diet for 16 weeks, which were supplemented with 5% spent coffee grounds during the last 8 weeks. Rats fed non‐supplemented diets were used as controls. High‐carbohydrate, high‐fat diet‐fed rats developed metabolic syndrome including abdominal obesity, impaired glucose tolerance, dyslipidemia, and cardiovascular and liver damage. Body weight, abdominal fat, total body fat mass, systolic blood pressure, and concentrations of plasma triglycerides and non‐esterified fatty acids were reduced by spent coffee grounds along with improved glucose tolerance and structure and function of heart and liver. Spent coffee grounds increased the diversity of the gut microbiota and decreased the ratio of Firmicutes to Bacteroidetes. Changes in gut microbiota correlated with the reduction in obesity and improvement in glucose tolerance and systolic blood pressure. These findings indicate that intervention with spent coffee grounds may be useful for managing obesity and metabolic syndrome by altering the gut microbiota, thus increasing the value of this food waste.
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“In a model of metabolic syndrome in rats, supplementing the diet with spent coffee grounds for 8 weeks improved glucose tolerance and structure/function of liver and heart. Spent coffee grounds increased the richness/diversity of gut microbiota and decreased the ratio of Firmicutes-to-Bacteroidetes [159].”
From Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update (2022) · cites this paper as [159]
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Cited by
Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update
Nehlig, A. (2022) · Nutrients · doi:10.3390/nu14020399 · Cited by 158
Metadata
- Authors
- Bhandarkar, N. S., Mouatt, P., Goncalves, P., Thomas, T., Brown, L., & Panchal, S. K.
- Affiliations
- Functional Foods Research Group University of Southern Queensland Toowoomba QLD Australia
- Southern Cross Plant Science Southern Cross University Lismore NSW Australia
- Centre for Marine Science and Innovation & School of Biological, Earth and Environmental Sciences University of New South Wales Sydney NSW Australia
- Venue
- The FASEB Journal
- Publisher
- Wiley
- Published
- 2020-02-10
- Volume
- 34
- Issue
- 3
- Pages
- 4783-4797
- ISSN
- 0892-6638
- 1530-6860
- Cited by
- 41
- References
- 13
- Language
- en
- Funders
- University of Southern Queensland (SRF‐09)
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