Whole Rye Consumption Improves Blood and Liver n-3 Fatty Acid Profile and Gut Microbiota Composition in Rats

• Fayçal Ounnas ,

  Contributed equally to this work with: Fayçal Ounnas, Florence Privé

  * E-mail: ounnasf@ujf-grenoble.fr

  Affiliations Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France, Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France, Inserm, U1055, Grenoble, France

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• Florence Privé ,

  Contributed equally to this work with: Fayçal Ounnas, Florence Privé

  Affiliations Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France, Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France, Inserm, U1055, Grenoble, France

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• Patricia Salen,

  Affiliation Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France

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• Nadia Gaci,

  Affiliation EA 4678 CIDAM, Clermont-Université, Université d'Auvergne, Clermont-Ferrand, France

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• William Tottey,

  Affiliation EA 4678 CIDAM, Clermont-Université, Université d'Auvergne, Clermont-Ferrand, France

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• Luca Calani,

  Affiliation LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy

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• Letizia Bresciani,

  Affiliation LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy

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• Noelia López-Gutiérrez,

  Affiliation Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, E-04120 Almería, Spain

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• Florence Hazane-Puch,

  Affiliation Département de Biochimie, Pharmacologie et Toxicologie, Unité Biochimie Hormonale et Nutritionnelle, Centre Hospitalier et Universitaire de Grenoble, Grenoble, France

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• François Laporte,

  Affiliation Département de Biochimie, Pharmacologie et Toxicologie, Unité Biochimie Hormonale et Nutritionnelle, Centre Hospitalier et Universitaire de Grenoble, Grenoble, France

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• Jean-François Brugère,

  Affiliation EA 4678 CIDAM, Clermont-Université, Université d'Auvergne, Clermont-Ferrand, France

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• Daniele Del Rio,

  Affiliation LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy

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• Christine Demeilliers,

  Affiliations Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France, Inserm, U1055, Grenoble, France

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• Michel de Lorgeril

  Affiliation Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble I, France

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