Effect of overweight on gastrointestinal microbiology and immunology: Correlation with blood biomarkers

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Abstract

A cross-sectional study was carried out in order to compare intestinal microbiological and immunological biomarkers with blood glucose and lipids, satiety-related hormones and inflammatory biomarkers characterising differences between obese and normal weight subjects. Faecal and blood samples were obtained from twenty obese subjects with an average BMI of 329kg/m2 and twenty normal weight subjects with an average BMI of 233kg/m2. Blood insulin, TAG and leptin were significantly elevated, whereas concentrations of HDL and ghrelin were significantly decreased in the obese subjects. Inflammatory status in the obese subjects was characterised by a trend for elevated blood C-reactive protein (CRP; P=006) and IL-6 (P=002). The faecal microbial composition differed between the groups; less sulphate-reducing bacteria (P=005) and a trend for less Bacteroides (P=007) were measured for overweight subjects. Furthermore, an inverse correlation was demonstrated between faecal Bacteroides levels and waist circumference (P=005). The faecal microbial metabolites differed between the groups; increased concentrations of branched-chain fatty acids, phenolics, valeric acid, di-and hydroxy acids were described in the obese subjects. No differences between the measured intestinal inflammatory biomarkers were detected. However, systemic inflammation (CRP and IL-6) was correlated with the faecal concentrations of phenolics and lactic acid (P<005 and 005, and P<001 and 005, respectively). In summary, weight-related differences were observed both in the intestinal microbial composition and its activity. The role of intestinal signals, such as phenolics and lactic acid in the development of weight-related problems, needs to be studied further. Copyright © The Authors 2010.

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Tiihonen, K., Ouwehand, A. C., & Rautonen, N. (2010). Effect of overweight on gastrointestinal microbiology and immunology: Correlation with blood biomarkers. British Journal of Nutrition, 103(7), 1070–1078. https://doi.org/10.1017/S0007114509992807

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