Kale Attenuates Inflammation and Modulates Gut Microbial Composition and Function in C57BL/6J Mice with Diet-Induced Obesity

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dc.contributor.authorShahinozzaman, Md
dc.contributor.authorRaychaudhuri, Samnhita
dc.contributor.authorFan, Si
dc.contributor.authorObanda, Diana N.
dc.date.accessioned2023-11-06T19:13:02Z
dc.date.available2023-11-06T19:13:02Z
dc.date.issued2021-01-24
dc.description.abstractKale (Brassica oleracea var. acephala) is a vegetable common in most cultures but is less studied as a functional food compared to other cruciferous vegetables, such as broccoli. We investigated the effect of supplementing a high-fat diet (HFD) with kale (HFKV) in C57BL/6J mice. We particularly explored its role in metabolic parameters, gut bacterial composition and diversity using 16S rRNA sequencing, systematically compared changes under each phylum and predicted the functional potential of the altered bacterial community using PICRUSt2. Like other cruciferous vegetables, kale attenuated HFD-induced inflammation. In addition, kale modulated HFD-induced changes in cecal microbiota composition. The HFD lowered bacterial diversity, increased the Firmicutes: Bacteroidetes (F/B) ratio and altered composition. Specifically, it lowered Actinobacteria and Bacteroidetes (Bacteroidia, Rikenellaceae and Prevotellaceae) but increased Firmicutes (mainly class Bacilli). Kale supplementation lowered the F/B ratio, increased both alpha and beta diversity and reduced class Bacilli and Erysipelotrichi but had no effect on Clostridia. Within Actinobacteria, HFKV particularly increased Coriobacteriales/Coriobacteriaceae about four-fold compared to the HFD (p < 0.05). Among Bacteroidia, HFKV increased the species Bacteroides thetaiotaomicron by over two-fold (p = 0.05) compared to the HFD. This species produces plant polysaccharide digesting enzymes. Compared to the HFD, kale supplementation enhanced several bacterial metabolic functions, including glycan degradation, thiamine metabolism and xenobiotic metabolism. Our findings provide evidence that kale is a functional food that modulates the microbiota and changes in inflammation phenotype.
dc.description.urihttps://doi.org/10.3390/microorganisms9020238
dc.identifierhttps://doi.org/10.13016/dspace/d3rn-livs
dc.identifier.citationShahinozzaman, M.; Raychaudhuri, S.; Fan, S.; Obanda, D.N. Kale Attenuates Inflammation and Modulates Gut Microbial Composition and Function in C57BL/6J Mice with Diet-Induced Obesity. Microorganisms 2021, 9, 238.
dc.identifier.urihttp://hdl.handle.net/1903/31279
dc.language.isoen_US
dc.publisherMDPI
dc.relation.isAvailableAtCollege of Agriculture & Natural Resourcesen_us
dc.relation.isAvailableAtNutrition & Food Scienceen_us
dc.relation.isAvailableAtDigital Repository at the University of Marylanden_us
dc.relation.isAvailableAtUniversity of Maryland (College Park, MD)en_us
dc.subjectkale vegetable
dc.subjectinflammation
dc.subjectCoriobacteriaceae
dc.subjectglycan degradation
dc.subjectthiamine metabolism
dc.titleKale Attenuates Inflammation and Modulates Gut Microbial Composition and Function in C57BL/6J Mice with Diet-Induced Obesity
dc.typeArticle
local.equitableAccessSubmissionNo

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