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Perfectly Raw or Cooked to Perfection? How Food Preparation Affects the Microbiome
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Perfectly Raw or Cooked to Perfection? How Food Preparation Affects the Microbiome

Perfectly Raw or Cooked to Perfection? How Food Preparation Affects the Microbiome

The intestine microbiome undergoes speedy and dramatic adjustments in species composition and gene expression when the host switches between consuming cooked or uncooked greens, in accordance to a group of scientists led by College of California San Francisco and Harvard College. Their new examine, revealed in Nature Microbiology, is the first to examine how this side of weight loss plan impacts the microbiome, and included experiments in each mice and people.

The scientists additionally noticed that mice misplaced weight throughout their stint consuming uncooked greens (teams of animals have been fed cooked and uncooked candy potato, white potato, corn, peas, carrots, and beets), however when the microbiomes of those newly svelte mice have been transplanted into different mice, the new hosts gained weight — an sudden end result that exemplifies how the interaction of intestine microbes and host metabolism is advanced, and requires additional examine. Curiously, different experiments inside the examine confirmed that intestine microbiomes change little or no when switching from cooked and uncooked meat, though previous analysis has revealed that cooking impacts the vitamins and bioactive compounds in meat.

“‘Raw’ diets have gotten an more and more fashionable dietary pattern for sure well being advantages as in contrast to a standard weight loss plan with cooked meals, and the variations in microbiome and metabolism demonstrated on this paper start to make clear a few of the potential underlying mechanisms,” stated co-author Katherine Louie, a scientist in Berkeley Lab’s Biosciences Space. Louie, alongside three different Berkeley Lab contributors, carried out molecular analyses to decide how cooking impacts the metabolites and phytochemicals current in greens and tubers.

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Reference: “Cooking shapes the construction and performance of the intestine microbiome” by Rachel N. Carmody, Jordan E. Bisanz, Benjamin P. Bowen, Corinne F. Maurice, Svetlana Lyalina, Katherine B. Louie, Daniel Treen, Katia S. Chadaideh, Vayu Maini Rekdal, Elizabeth N. Bess, Peter Spanogiannopoulos, Qi Yan Ang, Kylynda C. Bauer, Thomas W. Balon, Katherine S. Pollard, Trent R. Northen and Peter J. Turnbaugh, 30 September 2019, Nature Microbiology.
DOI: 10.1038/s41564-019-0569-4

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