Our group has recently proved the existence of a gut microbial dysbiosis in patients with systemic lupus erythematosus (SLE), resulting in differences in the ratio Firmicutes/Bacteroidetes, and supporting previous evidence involving intestinal bacteria in the initiation and amplification of inflammatory processes and autoimmune diseases. While several studies have addressed the use of dietary fibres to modify intestinal microbial populations, information about other highly correlated components, such as polyphenols, is scarce. The aim of this work was the identification of dietary components able to influence this altered microbiota in 20 women suffering from SLE and 20 age-matched controls. Food intake was recorded by means of a food frequency questionnaire. Energy was calculated from CESNID food composition tables and Phenol-Explorer was used for polyphenol intake. Results showed positive associations between flavone intake and Blautia, flavanones and Lactobacillus and dihydrochalcones and Bifidobacterium in the SLE group. Regarding the controls, dihydroflavonols were directly associated with Faecalibacterium, whereas flavonol intake was inversely associated with Bifidobacterium. From the food sources of these polyphenols related to microbiota, orange intake was directly associated with Lactobacillus and apple with Bifidobacterium in SLE, whilst red wine was the best contributor to Faecalibacterum variation. The association between common foods and particular microbial genera, reported to be decreased in SLE, could be of great importance for these patients

Trabajo presentado en el VI Workshop Probióticos, Prebióticos y Salud: Evidencia Científica, celebrado en Oviedo (España) el 5 y 6 de febrero de 2015

Peer reviewed