420 Dietary Bioactive Components
Effect of a High Flavonoid Supplement on Intestinal Inflamma-
tion, Short Chain Fatty Acids, and the Gut Microbiome
Stephanie Kung, Korry Hintze, and Robert Ward
Utah State University
Objectives: Endurance exercise is a known cause of intestinal in-
flammation. Recent studies suggest that dietary flavonoids may protect
the gut from chronic low-grade inflammation and have other effects
at the gastrointestinal barrier. As a result, the purpose of this study
was to determine the effects of a high flavonoid supplement containing
blueberry, green tea, and cocoa on gut health. We investigated changes
in intestinal inflammation, fecal short chain fatty acids (SCFA), and the
gut microbiome in a randomized clinical trial.
Methods: In a double-blind, crossover design, 12 recreationally-
active cyclists (VO2 max: 43.2 + 5.9 ml/kg/min) completed two
15-day supplementation periods with either a high flavonoid sup-
plement or placebo. The high flavonoid beverage (HFB, 490 mg
total flavonoids) and macronutrient-matched low flavonoid control
(LFB, 5 mg flavonoids) were consumed once daily, two hours prior
to training. Stool samples were collected once during days 9–11
of each intervention to determine microbiome composition and
SCFA (acetic, propionic, butyric, isobutyric, valeric, isovaleric, and
caproic acid). Fecal calprotectin was used as a marker of intestinal
inflammation.
Results: Food frequency questionnaires estimated that the
participants’ average weekly consumption of total flavonoids was
634.7 ± 194.6 mg, with the highest subgroups being flavan-3-ols,
flavonols, and anthocyanidins (296.3 ± 169.3, 136.5 ± 21.9,
109.6 ± 35.4 mg, respectively). There was no significant difference in
fecal calprotectin on the HFB versus LFB (P > 0.05). Average fecal
calprotectin were low (HFB: 12.9 ± 1.2, LFB: 12.9 ± 0.9 ug/g stool),
suggesting that subjects had low overall gut inflammation. There were
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no significant differences in individual and total SCFA (P > 0.05).
The total SCFA on the HFB treatment was 115.1 ± 11.3 mM/g vs.
107.9 ± 9.7 mM/g on the LFB. Furthermore, there were no differences
in any measures alpha or beta diversity as a result of the dietary
intervention (P > 0.05).
Conclusions: Fifteen-day consumption of a blend of blueberry,
cocoa, and green tea flavonoids did not significantly affect gut
inflammation, SCFA content, and alpha or beta diversity of the gut
microbiome.
Funding Sources: Build Dairy.
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