Abstract
Plant-rich diets alleviate oxidative stress and gut dysbiosis and are negatively linked to age-associated chronic disorders. This study examined the effects of consuming plant-based, antioxidant-rich smoothies and sesame seed snacks (PBASS) on antioxidant ability and gut microbial composition in older adults. Healthy and sub-healthy older adults (n = 42, 79.7 ± 8.6 years old) in two senior living facilities were given PBASS for 4 months. Blood and fecal samples were collected from these individuals at the baseline and after 2 and 4 months of PBASS consumption. After 2 months, serum levels of albumin and high-density lipoprotein-cholesterol and the ratio of reduced to oxidized glutathione (GSH/GSSG) had increased significantly and erythrocytic glutathione, GSH/GSSG and superoxide dismutase activity had decreased significantly compared with baseline levels (p < 0.05). After 4 months, red blood cells, hematocrit, serum blood urea nitrogen and erythrocyte glutathione peroxidase activity had decreased significantly, whereas plasma and erythrocyte protein-bound sulfhydryl groups had increased significantly. Furthermore, plasma glutathione and total antioxidant capacity were significantly greater after 2 months and increased further after 4 months of PBASS consumption. The results of next generation sequencing showed that PBASS consumption prompted significant decreases in observed bacterial species, their richness, and the abundance of Actinobacteria and Patescibacteria and increases in Bacteroidetes in feces. Our results suggest that texture-modified, plant-based snacks are useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota.
Highlights
Increased oxidative and inflammatory stress levels contribute to the development of age-associated chronic disorders (AACD), such as cancer; diabetes; muscular atrophy; and cardiovascular, pulmonary and neurological diseases [1]
The findings of a cross-sectional survey of healthy women showed that greater dietary diversity, with a focus on vegetables, fruits, and milk and dairy products is associated with reduced oxidative stress, indicated by increased total antioxidant capacity (TAC), superoxide dismutase (SOD), and glutathione peroxidase (GPx) [5]
Studies have found an association between AACD and an altered dietary pattern characterized by low levels of vegetable and fruit consumption and dietary diversity, which leads to elevated oxidative stress and imbalanced gut microbial composition [5,10]
Summary
Increased oxidative and inflammatory stress levels contribute to the development of age-associated chronic disorders (AACD), such as cancer; diabetes; muscular atrophy; and cardiovascular, pulmonary and neurological diseases [1]. Studies have found that diets that include a variety of vegetables, fruits, legumes, and nuts are rich in antioxidant vitamins, phytochemicals, monounsaturated fatty acids, and dietary fiber, and have anti-inflammatory effects against aging-related disorders [4]. The findings of a cross-sectional survey of healthy women showed that greater dietary diversity, with a focus on vegetables, fruits, and milk and dairy products is associated with reduced oxidative stress, indicated by increased total antioxidant capacity (TAC), superoxide dismutase (SOD), and glutathione peroxidase (GPx) [5]. Studies have found an association between AACD and an altered dietary pattern characterized by low levels of vegetable and fruit consumption and dietary diversity, which leads to elevated oxidative stress and imbalanced gut microbial composition [5,10]
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