Scientific Publications
Consumption of a diet rich in Brassica vegetables is associated with a reduced abundance of sulphate-reducing bacteria: a randomised crossover study
Molecular Nutrition & Food Research
Scope: We examined whether a Brassica-rich diet was associated with an increase in the relative abundance of intestinal lactobacilli and sulphate-reducing bacteria (SRB), or alteration to the composition of the gut microbiota, in healthy adults.
Methods and results: A randomised crossover study was performed with ten healthy adults who were fed a high- and a low-Brassica diet for 2 week periods, with a 2 week washout phase separating the diets. The high-Brassica diet consisted of six 84 g portions of broccoli, six 84 g portions of cauliflower, and six 300 g portions of a broccoli and sweet potato soup. The low-Brassica diet consisted of one 84 g portion of broccoli, and one 84 g portion of cauliflower. Faecal microbiota composition was measured in samples collected following 2 week Brassica-free periods, and after each diet. No significant changes to the relative abundance of lactobacilli were observed (P=0.8019). The increased consumption of Brassica was associated with a reduction in the relative abundance of SRB (P=0.0215), and members of the Rikenellaceae, Ruminococcaceae, Mogibacteriaceae, Clostridium, and unclassified Clostridiales (P<0.01).
Conclusion: The increased consumption of Brassica vegetables was linked to a reduced relative abundance of SRB, and therefore may be potentially beneficial to gastrointestinal health.
Molecular Nutrition & Food Research
View Publication
