ЕКСТРАКТИ ЇСТІВНИХ ПЛОДІВ ВПЛИВАЮТЬ НА КИШКОВУ МІКРОБІОТУ, ІЗОЛЬОВАНУ У ПАЦІЄНТІВ З НЕКОМУНІКАТИВНИМИ ЗАХВОРЮВАННЯМИ, ПОВ’ЯЗАНИМИ З ХРОНІЧНИМ ЗАПАЛЕННЯМ

Abstract

The aim of our study was to investigate the gut microbiota in patients with noncommunicable diseases associated with chronic inflammation, namely obesity, type 2 diabetes, atherosclerosis, and cardiovascular disease as well as to find out potential ability of edible plants’ fruits extracts to inhibit the growth of selected conditionally pathogenic microorganisms.

Limited clinical trial was performed and gut microbiota analysis was done using routine methods and by qPCR. The antibacterial properties of edible plants’ fruits in relation to the selected potentially pathogenic microorganisms were studied.

The composition of the intestinal microbiota of obese patients was characterized by an increase in the number of Enterococcus spp. and Lactobacillus spp. along with a decrease in the amount of Escherichia coli. Decreases in E. coli and lactobacilli were observed in patients with type 2 diabetes. In atherosclerosis, an increase in streptococci, enterococci, and enterobacteria was observed, whereas in patients with cardiovascular disease there was an additional increase in staphylococci and candida along with a decrease in E. coli. Decreases in Bifidobacterium spp., Bacteroides spp., Roseburia intestinalis and Akkermansia muciniphila were observed in patients of all groups. The growth of Klebsiella spp. was inhibited by red currant (Ribes rubrum) and plum (Prunus domestica) extracts; Enterobacter spp. – cherry (Prunus avium) extract; Proteus spp. – extracts of blueberry (Vaccinium myrtillus) and dogwood (Cornus mas); Staphylococcus spp. – the extracts of black currant (Ribes nigrum), cherry (Prunus avium), plum (Prunus domestica), jostaberry (Ribes nigrum × Ribes divaricatum × Ribes uva-crispa), cherry plum (Prunus cerasifera) and dogwood (Cornus mas)

The obtained data can be used for early diagnosis of noncommunicable diseases and for their prevention with the help of personalized nutrition.