Dataset Information

Effect of sourdough bread diet supplementation on the rat gut microbiota

ABSTRACT: Investigation of the effect of chow diet integration with standard baker's yeast leavened carasau bread (SB) or with functional sourdough-leavened carasau bread (FB) on the gut microbiota of young rats.

INSTRUMENT(S): LTQ Orbitrap Velos

ORGANISM(S): Rattus Norvegicus (rat) Rat Gut Metagenome

TISSUE(S): Liver, Feces

SUBMITTER: Antonio Palomba

LAB HEAD: Sergio Uzzau

PROVIDER: PXD011441 | Pride | 2019-08-19

REPOSITORIES: Pride

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Publications

Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough <i>Carasau</i> Bread.

Abbondio Marcello M Palomba Antonio A Tanca Alessandro A Fraumene Cristina C Pagnozzi Daniela D Serra Monica M Marongiu Fabio F Laconi Ezio E Uzzau Sergio S

Frontiers in microbiology 20190730

Sourdough-leavened bread (SB) is acknowledged for its great variety of valuable effects on consumer's metabolism and health, including a low glycemic index and a reduced content of the possible carcinogen acrylamide. Here, we aimed to investigate how these effects influence the gut microbiota composition and functions. Therefore, we subjected rats to a diet supplemented with SB, baker's yeast leavened bread (BB), or unsupplemented diet (chow), and, after 4 weeks of treatment, their gut microbiot ...[more]

PMID: 31417524

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			Action	DRS
	DB1_rat.fasta	Fasta
	DB2_mouse.fasta	Fasta
	DB3_pseudometagenome.fasta	Fasta
	liver_BB_1.msf	Msf
	liver_BB_1.raw	Raw