In recent years, there has been a growing adherence to the gluten-free diet, partly due to the increase in the prevalence and awareness of gluten-related disorders, such as celiac disease, as well as the widespread belief that the gluten-free diet is healthier and more adequate for weight control. In view of this, there is a greater demand for the development of specially designed gluten-free products enriched with bioactive ingredients capable of promoting a better glycemic response and satiety. In this sense, a gluten-free bread (GFB) was formulated using a combination of chickpea flour (CF) and psyllium (PSY). The effect of consuming this GFB on the intestinal microbiota-adipose tissue axis and its effects on chronic diseases such as obesity is still unknown. Obesity is characterized as a low-grade chronic inflammation, in which excess adipose tissue contributes to the maintenance of this inflammation and also to insulin resistance. In addition, obesity is related to dysbiosis in the intestinal microbiota. Therefore, with this project, the objective is to evaluate the effect of ingestion of GFB developed with CF and PSY on the intestinal microbiota-adipose tissue axis of Swiss mice with obesity induced by a high-fat-hyperglycemic diet. The hypothesis of the project is that the fibers in GFB, formulated based on CF and PSY, can modulate the intestinal microbiota and can have a positive effect in reducing the chronic inflammation caused by obesity. For this, we would consider the effect of GFB on glucose homeostasis, on the plasmatic lipid profile, on the expression of TLR-4 proteins, NF-kB TNF-±, MCP-1 and ICAM-1 and analysis of the polarization phenotype of macrophages in the tissue adipose tissue, the profile of short-chain fatty foods and the intestinal microbiota in animal feces. It is expected that understanding these controls will enable new dietary perspectives that favor the health of people who choose or need to strictly follow a gluten-free diet.
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