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Fara A, Hernández Hernández O, Palacios J, Montilla A, Zárate G. In vitro and in vivo digestibility of prebiotic galactooligosacharides synthesized by β-galactosidase from Lactobacillus delbruecki subsp. bulgaricus CRL450. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6769-6777. [PMID: 38563403 DOI: 10.1002/jsfa.13504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 03/21/2024] [Accepted: 03/27/2024] [Indexed: 04/04/2024]
Abstract
BACKGROUND The general assumption that prebiotics reach the colon without any alterations has been challenged. Some in vitro and in vivo studies have demonstrated that 'non-digestible' oligosaccharides are digested to different degrees depending on their structural composition. In the present study, we compared different methods aiming to assess the digestibility of oligosaccharides synthesized by β-galactosidase (β-gal) of Lactobacillus delbruecki subsp. bulgaricus CRL450 (CRL450-β-gal) from lactose, lactulose and lactitol. RESULTS In the simulated gastrointestinal fluid method, no changes were observed. However, the oligosaccharides synthesized by CRL450-β-gal were partially hydrolyzed in vitro, depending on their structure and composition, with rat small intestinal extract (RSIE) and small intestinal brush-border membrane vesicles (BBMV) from pig. Digestion of some oligosaccharides increased when mixtures were fed to C57BL/6 mice used as in vivo model; however, lactulose-oligosaccharides were the most resistant to the physiological conditions of mice. In general β (1→6) linked products showed higher resistance compared to β (1→3) oligosaccharides. CONCLUSION In vitro digestion methods, without disaccharidases, may underestimate the importance of carbohydrates hydrolysis in the small intestine. Although BVMM and RSIE digestion assays are appropriate in vitro methods for these studies, in vivo studies remain the most reliable for understanding what actually happens in the digestion of oligosaccharides. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Agustina Fara
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, San Miguel de Tucumán, Argentina
| | - Oswaldo Hernández Hernández
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Jorge Palacios
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, San Miguel de Tucumán, Argentina
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain
| | - Gabriela Zárate
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, San Miguel de Tucumán, Argentina
- Universidad de San Pablo Tucumán, Av. Solano Vera y Camino a Villa Nougués, Tucumán, Argentina
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Montoya CA, Rohleff I, Hodgkinson S, Stoklosinski HM, Moughan PJ. Type and Amount of Dietary Fiber Influence the Hindgut Synthesis of Organic Acids from Fermentable Material of Both Total and Nondietary Origin in a Pig Model of the Adult Human. J Nutr 2023; 153:2868-2877. [PMID: 37604383 DOI: 10.1016/j.tjnut.2023.08.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/25/2023] [Accepted: 08/16/2023] [Indexed: 08/23/2023] Open
Abstract
BACKGROUND Organic acid synthesis by the hindgut microbiota is commonly believed to be mainly of fermentable material of dietary origin. OBJECTIVE This study aimed to determine the hindgut organic acid synthesis from fermentable material of dietary (mainly fiber) or nondietary origin for different types and amounts of dietary fiber in growing pigs used as a model for adult humans. METHOD Seven fiber-containing diets were formulated: 4 fiber types (cellulose, gum acacia, oligofructose, and pectin) at 6% of the diet and 3 (gum acacia, oligofructose, and pectin) at 3% as the sole fiber source. Ileal cannulated female pigs (n = 14; Landrace/Large white) were fed the fiber-containing diets (n = 6 pigs/diet) for 11 days (fiber phase) followed by 3 days on a fiber-free diet (fiber-free phase), using a replicated Youden square. Ileal digesta for each phase were collected and fermented in vitro with a pooled fecal microbial inoculum prepared from feces collected during the fiber phase to determine the organic acids synthesized from fermentable material of dietary (fiber phase) and nondietary (fiber-free phase) origins. RESULTS The total amount of each individual organic acid synthesized during in vitro hindgut fermentation differed (P ≤ 0.05) across the types and amounts of dietary fiber intake. For example, the amount of acetate was 3.6-fold higher (P ≤ 0.05) for pigs fed the 6% pectin-containing diet than those fed the 6% oligofructose-containing diet. The nondietary substrate contributed between 36% (hexanoate) and 70% (succinate) to the total hindgut organic acid synthesis. The adaptation to the different fiber-containing diets led to different amounts of some organic acids of nondietary origin. CONCLUSIONS The total amount of organic acids synthesized in the hindgut by the resident microbes is influenced by the type and amount of dietary fiber consumed. This study quantifies the interaction between both dietary and nondietary fermentable materials in hindgut fermentation.
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Affiliation(s)
- Carlos A Montoya
- Smart Foods & Bioproducts, AgResearch, Te Ohu Rangahau Kai, Massey University, Palmerston North, New Zealand; Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North, New Zealand.
| | - Ina Rohleff
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North, New Zealand
| | - Suzanne Hodgkinson
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North, New Zealand
| | | | - Paul J Moughan
- Riddet Institute, Massey University, Te Ohu Rangahau Kai Facility, Palmerston North, New Zealand
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Cao W, Guan S, Yuan Y, Wang Y, Mst Nushrat Y, Liu Y, Tong Y, Yu S, Hua X. The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37665605 DOI: 10.1080/10408398.2023.2253547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
Pectin is widely spread in nature and it develops an extremely complex structure in terms of monosaccharide composition, glycosidic linkage types, and non-glycosidic substituents. As a non-digestible polysaccharide, pectin exhibits resistance to human digestive enzymes, however, it is easily utilized by gut microbiota in the large intestine. Currently, pectin has been exploited as a novel functional component with numerous physiological benefits, and it shows a promising prospect in promoting human health. In this review, we introduce the regulatory effects of pectin on intestinal inflammation and metabolic syndromes. Subsequently, the digestive behavior of pectin in the upper gastrointestinal tract is summarized, and then it will be focused on pectin's fermentation characteristics in the large intestine. The fermentation selectivity of pectin by gut bacteria and the effects of pectin structure on intestinal microecology were discussed to highlight the interaction between pectin and bacterial community. Meanwhile, we also offer information on how gut bacteria orchestrate enzymes to degrade pectin. All of these findings provide insights into pectin digestion and advance the application of pectin in human health.
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Affiliation(s)
- Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuyi Guan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuying Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuhang Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Yaxian Liu
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart, Germany
| | - Yanjun Tong
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuhuai Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107958] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics. Antioxidants (Basel) 2022; 11:antiox11102028. [PMID: 36290751 PMCID: PMC9598324 DOI: 10.3390/antiox11102028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022] Open
Abstract
Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The freeze-dried apple pomace was analyzed for free and bounded phenolic contents, highlighting a significant level of caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic acid (2144.20 ± 37.60 mg/100 g DM) and quercetin 3-β-D-glucoside (236.60 ± 3.12 mg/100 g DM). The pectin extraction yield was approximatively 24%, with a degree of esterification of 37.68 ± 1.74%, and a methoxyl content of 5.58 ± 0.88%. The freeze-dried apple pomace was added in a different ratio as a supplement to cultural medium of Loigolactobacillus bifermentans MIUG BL 16, suggesting a significant prebiotic effect (p < 0.05) at concentration between 1% and 2%. The apple pomace was used to design three freeze-dried ingredients containing probiotic, with a high level of polyphenolic content (6.38 ± 0.14 mg gallic acid equivalents/g DM) and antioxidant activity (42.25 ± 4.58 mMol Trolox/g DM) for the powder containing apple pomace ethanolic extract. When inulin was used as a prebiotic adjuvant, the obtained powder showed a 6 log/g DM viable cell count. The ingredients were added to fermented vegetable soy milk-based products, allowing us to improve the polyphenolic content, antioxidant activity and viable cell counts. The approach designed in this study allowed us to obtain ingredients suitable to add value to food, whereas premises to align with the current circular economy premises, by reintegrating the industrial waste as sources of high added value compounds, are also provided.
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Patova OA, Feltsinger LS, Khramova DS, Chelpanova TI, Golovchenko VV. Effect of in vitro gastric digestion conditions on physicochemical properties of raw apple fruit cell wall polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Takada T, Chinda D, Mikami T, Shimizu K, Oana K, Hayamizu S, Miyazawa K, Arai T, Katto M, Nagara Y, Makino H, Kushiro A, Oishi K, Fukuda S. Dynamic analysis of human small intestinal microbiota after an ingestion of fermented milk by small-intestinal fluid perfusion using an endoscopic retrograde bowel insertion technique. Gut Microbes 2020; 11:1662-1676. [PMID: 32552401 PMCID: PMC7524281 DOI: 10.1080/19490976.2020.1766942] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Probiotic products have been shown to have beneficial effects on human hosts, but what happens in the gastrointestinal tract after its ingestion remains unclear. Our aim was to investigate the changes within the small intestines after a single intake of a fermented milk product containing a probiotic. We have periodically collected the small-intestinal fluids from the terminal ileum of seven healthy subjects for up to 7 h after ingestion by small-intestinal fluid perfusion using an endoscopic retrograde bowel insertion technique. The bacterial composition of the terminal ileum clearly revealed that the ingested probiotics (Lactobacillus casei strain Shirota: LcS and Bifidobacterium breve strain Yakult: BbrY) occupied the ileal microbiota for several hours, temporarily representing over 90% of the ileal microbiota in several subjects. Cultivation of ileal fluids showed that under a dramatic pH changes before reaching the terminal ileum, a certain number of the ingested bacteria survived (8.2 ± 6.4% of LcS, 7.8 ± 11.0% of BbrY). This means that more than 1 billion LcS and BbrY cells reached the terminal ileum with their colony-forming ability intact. These results indicate that there is adequate opportunity for the ingested probiotics to continuously stimulate the host cells in the small intestines. Our data suggest that probiotic fermented milk intake affects intestinal microbes and the host, explaining part of the process from the intake of probiotics to the exertion of their beneficial effects on the host.
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Affiliation(s)
- Toshihiko Takada
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan,CONTACT Toshihiko Takada Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, 5-11 Izumi, Kunitachi-shi, Tokyo, 186-8650, Japan
| | - Daisuke Chinda
- Laboratory of Gastroenterology and Hematology, Graduate School of Medicine, Hirosaki University, Aomori, Japan
| | - Tatsuya Mikami
- Laboratory of Gastroenterology and Hematology, Graduate School of Medicine, Hirosaki University, Aomori, Japan
| | - Kensuke Shimizu
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Kosuke Oana
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Shiro Hayamizu
- Laboratory of Gastroenterology and Hematology, Graduate School of Medicine, Hirosaki University, Aomori, Japan
| | - Kuniaki Miyazawa
- Laboratory of Gastroenterology and Hematology, Graduate School of Medicine, Hirosaki University, Aomori, Japan
| | - Tetsu Arai
- Laboratory of Gastroenterology and Hematology, Graduate School of Medicine, Hirosaki University, Aomori, Japan
| | - Miyuki Katto
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Yusuke Nagara
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Hiroshi Makino
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Akira Kushiro
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Kenji Oishi
- Laboratory of Applied Microbiology, Microbiological Research Department, Yakult Central Institute, Tokyo, Japan
| | - Shinsaku Fukuda
- Laboratory of Gastroenterology and Hematology, Graduate School of Medicine, Hirosaki University, Aomori, Japan
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Ferreira-Lazarte A, Moreno FJ, Villamiel M. Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models. Crit Rev Food Sci Nutr 2020; 61:3267-3278. [PMID: 32744076 DOI: 10.1080/10408398.2020.1798344] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Oro-gastrointestinal digestion of dietary carbohydrates involves up to six different carbohydrases in a multistage process. Enzymes from the small intestinal brush border membrane play a major role in the digestibility of these substrates. However, to date, the inclusion of these small intestinal enzymes has been dismissed in most in vitro studies carried out, despite their importance in the degradation of carbohydrates. Several in vitro and in vivo studies have demonstrated the capability of brush border enzymes to degrade certain "non-digestible" carbohydrates to a different extent depending on their structural composition (monomeric composition, glycosidic linkage, etc.). In this sense, considering the available evidence, mucosal disaccharidases embedded in the small intestinal brush border membrane vesicles must be considered in addition to α-amylases; therefore, new approaches for the evaluation of the digestibility of carbohydrates have been recently reported. These new methods based on the utilization of the small intestinal enzymes present in the brush border membrane aim to fulfill the final and key step of the digestion of carbohydrates in the small intestine. Here, rat small intestinal extract enzymes as well as brush border membrane vesicles from pig have emerged as very reliable and useful tools to evaluate carbohydrate digestion. Thus, this review aims to go briefly through the most relevant digestion methods for carbohydrates that are currently available and to highlight the new improved methods, which include mammalian intestinal enzymes, and their current use in the evaluation of the digestibility of prebiotics.
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Affiliation(s)
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
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Ferreira-Lazarte A, Moreno FJ, Cueva C, Gil-Sánchez I, Villamiel M. Behaviour of citrus pectin during its gastrointestinal digestion and fermentation in a dynamic simulator (simgi®). Carbohydr Polym 2019; 207:382-390. [DOI: 10.1016/j.carbpol.2018.11.088] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 11/26/2018] [Accepted: 11/27/2018] [Indexed: 12/31/2022]
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Mancer D, Allemann E, Daoud K. Metformin hydrochloride microencapsulation by complex coacervation: Study of size distribution and encapsulation yield using response surface methodology. J Drug Deliv Sci Technol 2018. [DOI: 10.1016/j.jddst.2018.03.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review. Int J Biol Macromol 2017; 101:254-272. [DOI: 10.1016/j.ijbiomac.2017.03.029] [Citation(s) in RCA: 160] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 03/03/2017] [Accepted: 03/06/2017] [Indexed: 12/31/2022]
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Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Oskarsson A, Parent-Massin D, Stankovic I, Waalkens-Berendsen I, Wright M, Younes M, Tobback P, Ioannidou S, Tasiopoulou S, Woutersen RA. Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. EFSA J 2017; 15:e04866. [PMID: 32625540 PMCID: PMC7010145 DOI: 10.2903/j.efsa.2017.4866] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. An acceptable daily intake (ADI) 'not specified' was allocated by the Scientific Committee for Food (SCF) for E 440i and E 440ii. Pectin and amidated pectin would not be absorbed intact, but extensively fermented by intestinal microbiota in animals and humans; products formed from pectins in the gastrointestinal tract are similar to manufactured pectin-derived acidic oligosaccharides (pAOS). There is no indication of genotoxicity for pectin and amidated pectin, although the available data were limited. No adverse effects were reported in a chronic toxicity study in rats at levels up to 5,000 mg pectin/kg bw per day, the highest dose tested. No treatment-related effects were observed in a dietary one-generation reproductive toxicity study with pAOS in rats at up to 6,200 mg/kg body weight (bw) per day, the highest dose tested. The Panel did not consider E 440i and E 440ii as having allergenic potential. A dose of 36 g/day (equivalent to 515 mg/kg bw per day) for 6 weeks in humans was without adverse effects. Exposure to pectins from their use as food additives ranged up to 442 mg/kg bw per day for toddlers at the 95th percentile (brand-loyal scenario). The Panel concluded that there is no safety concern for the use of pectin (E 440i) and amidated pectin (E 440ii) as food additives for the general population and that there is no need for a numerical ADI.
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Despres J, Forano E, Lepercq P, Comtet-Marre S, Jubelin G, Yeoman CJ, Miller MEB, Fields CJ, Terrapon N, Le Bourvellec C, Renard CMGC, Henrissat B, White BA, Mosoni P. Unraveling the pectinolytic function of Bacteroides xylanisolvens using a RNA-seq approach and mutagenesis. BMC Genomics 2016; 17:147. [PMID: 26920945 PMCID: PMC4769552 DOI: 10.1186/s12864-016-2472-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Accepted: 02/12/2016] [Indexed: 12/16/2022] Open
Abstract
Background Diet and particularly dietary fibres have an impact on the gut microbiome and play an important role in human health and disease. Pectin is a highly consumed dietary fibre found in fruits and vegetables and is also a widely used additive in the food industry. Yet there is no information on the effect of pectin on the human gut microbiome. Likewise, little is known on gut pectinolytic bacteria and their enzyme systems. This study was undertaken to investigate the mechanisms of pectin degradation by the prominent human gut symbiont Bacteroides xylanisolvens. Results Transcriptomic analyses of B. xylanisolvens XB1A grown on citrus and apple pectins at mid- and late-log phases highlighted six polysaccharide utilization loci (PUL) that were overexpressed on pectin relative to glucose. The PUL numbers used in this report are those given by Terrapon et al. (Bioinformatics 31(5):647-55, 2015) and found in the PUL database: http://www.cazy.org/PULDB/. Based on their CAZyme composition, we propose that PUL 49 and 50, the most overexpressed PULs on both pectins and at both growth phases, are involved in homogalacturonan (HG) and type I rhamnogalacturonan (RGI) degradation, respectively. PUL 13 and PUL 2 could be involved in the degradation of arabinose-containing side chains and of type II rhamnogalacturonan (RGII), respectively. Considering that HG is the most abundant moiety (>70 %) within pectin, the importance of PUL 49 was further investigated by insertion mutagenesis into the susC-like gene. The insertion blocked transcription of the susC-like and the two downstream genes (susD-like/FnIII). The mutant showed strong growth reduction, thus confirming that PUL 49 plays a major role in pectin degradation. Conclusion This study shows the existence of six PULs devoted to pectin degradation by B. xylanisolvens, one of them being particularly important in this function. Hence, this species deploys a very complex enzymatic machinery that probably reflects the structural complexity of pectin. Our findings also highlight the metabolic plasticity of B. xylanisolvens towards dietary fibres that contributes to its competitive fitness within the human gut ecosystem. Wider functional and ecological studies are needed to understand how dietary fibers and especially plant cell wall polysaccharides drive the composition and metabolism of the fibrolytic and non-fibrolytic community within the gut microbial ecosystem. Electronic supplementary material The online version of this article (doi:10.1186/s12864-016-2472-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Jordane Despres
- Institut National de la Recherche Agronomique (INRA), UR454 Microbiologie, Centre de Clermont-Ferrand/Theix, 63122, Saint-Genès Champanelle, France.
| | - Evelyne Forano
- Institut National de la Recherche Agronomique (INRA), UR454 Microbiologie, Centre de Clermont-Ferrand/Theix, 63122, Saint-Genès Champanelle, France.
| | - Pascale Lepercq
- Institut National de la Recherche Agronomique (INRA), UR454 Microbiologie, Centre de Clermont-Ferrand/Theix, 63122, Saint-Genès Champanelle, France.
| | - Sophie Comtet-Marre
- Institut National de la Recherche Agronomique (INRA), UR454 Microbiologie, Centre de Clermont-Ferrand/Theix, 63122, Saint-Genès Champanelle, France.
| | - Grégory Jubelin
- Institut National de la Recherche Agronomique (INRA), UR454 Microbiologie, Centre de Clermont-Ferrand/Theix, 63122, Saint-Genès Champanelle, France.
| | - Carl J Yeoman
- Department of Animal and Range Sciences, Montana State University, Bozeman, MT, 59718, USA.
| | - Margret E Berg Miller
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA.
| | - Christopher J Fields
- Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA.
| | - Nicolas Terrapon
- Architecture et Fonction des Macromolécules Biologiques (AFMB), UMR 7257 CNRS, Université Aix-Marseille, 163 Avenue de Luminy, 13288, Marseille, France. .,INRA, USC 1408 AFMB, 13288, Marseille, France.
| | - Carine Le Bourvellec
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France. .,Université d'Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France.
| | - Catherine M G C Renard
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France. .,Université d'Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France.
| | - Bernard Henrissat
- Architecture et Fonction des Macromolécules Biologiques (AFMB), UMR 7257 CNRS, Université Aix-Marseille, 163 Avenue de Luminy, 13288, Marseille, France. .,INRA, USC 1408 AFMB, 13288, Marseille, France. .,Department of Biological Sciences, King Abdulaziz University, Jeddah, Saudi Arabia.
| | - Bryan A White
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA. .,Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA.
| | - Pascale Mosoni
- Institut National de la Recherche Agronomique (INRA), UR454 Microbiologie, Centre de Clermont-Ferrand/Theix, 63122, Saint-Genès Champanelle, France.
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Logan K, Wright AJ, Goff HD. Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety. Food Funct 2014; 6:63-71. [PMID: 25336324 DOI: 10.1039/c4fo00543k] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The effects of a simulated in vitro digestion on the viscosity of orange juice with added high methoxyl (HM), low methoxyl (LM), and low methoxyl amidated (LMA) pectins were examined in conjunction with a human satiety study with healthy men (n=10) and women (n=15). Orange juice solutions were formulated to be either low (0.039±0.007 Pa s) or high viscosity (0.14±0.035 Pa s). The apparent viscosities after an in vitro digestion simulating the gastric and small intestinal phases in the presence of hydrolytic enzymes and bile salts were recorded at 10 and 50 s⁻¹. The viscosity induced by LM pectin increased considerably after the gastric phase whereas samples with all pectin types showed considerable reductions in viscosity, compared to initial apparent viscosity, after the small intestinal phase. For satiety testing, the orange juice solutions were consumed with a standardized breakfast meal after a 12 h overnight fast. Self-reported visual analogue scale (VAS) measurements of Hunger, Fullness, Satisfaction and Prospective Food Intake were obtained at fasting, after consumption of the breakfast and for the subsequent 3 h. The LM low and high viscosity pectin beverages were associated with the greatest effects on subjective ratings of satiety. The HM low and high viscosity pectin beverages had lower but significant effects on satiety, while LMA pectin had no effect. There was not a strong correlation between apparent viscosity of in vitro digested beverages and in vivo satiety scores. Thus, in this study, fiber-induced satiety could not be fully explained by digestate viscosity alone although gastric-phase viscosity may have played a significant role.
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Affiliation(s)
- Kirstyn Logan
- Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W.
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Elyagoby A, Layas N, Wong TW. Colon-specific delivery of 5-fluorouracil from zinc pectinate pellets through in situ intracapsular ethylcellulose-pectin plug formation. J Pharm Sci 2012; 102:604-16. [PMID: 23225084 DOI: 10.1002/jps.23388] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 10/02/2012] [Accepted: 10/26/2012] [Indexed: 02/06/2023]
Abstract
Conventional fluid-bed and immersion film coating of hydrophilic zinc pectinate pellets by hydrophobic ethylcellulose is met with fast drug release. This study explored in situ intracapsular pellet coating for colon-specific delivery of 5-fluorouracil (5-FU). The solid coating powder constituted ethylcellulose and pectin in weight ratios of 11:0 to 2:9. Its weight ratio to pellets varied between 2:3 and 3:2. Pectin was used as excipient of core pellets and coating powder in view of its potential use in colon cancer treatment. Delayed 5-FU release and core pectin dissolution were attainable when the weight ratio of solid coating powder to pellets was kept at 3:2, and weight ratio of ethylcellulose and pectin in coating powder was kept at 8:3 with particle size of ethylcellulose reduced to 22 μm. In situ intracapsular wetting of pectin coat by dissolution medium resulted in the formation of ethylcellulose plug interconnecting with pellets through the binding action of pectin. Less than 25% of drug was released at the upper gastrointestinal tract. The majority of drug was released upon prolonged dissolution and in response to colonic enzyme pectinase, which digested core pellets.
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Affiliation(s)
- A Elyagoby
- Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam, Selangor 42300, Malaysia
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18
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Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.084] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Oehme A, Valotis A, Krammer G, Zimmermann I, Schreier P. Preparation and characterization of shellac-coated anthocyanin pectin beads as dietary colonic delivery system. Mol Nutr Food Res 2011; 55 Suppl 1:S75-85. [DOI: 10.1002/mnfr.201000467] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2010] [Revised: 01/31/2011] [Accepted: 02/07/2011] [Indexed: 12/31/2022]
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20
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Wong TW, Colombo G, Sonvico F. Pectin matrix as oral drug delivery vehicle for colon cancer treatment. AAPS PharmSciTech 2011; 12:201-14. [PMID: 21194013 DOI: 10.1208/s12249-010-9564-z] [Citation(s) in RCA: 123] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2010] [Accepted: 11/30/2010] [Indexed: 02/08/2023] Open
Abstract
Colon cancer is the fourth most common cancer globally with 639,000 deaths reported annually. Typical chemotherapy is provided by injection route to reduce tumor growth and metastasis. Recent research investigates the oral delivery profiles of chemotherapeutic agents. In comparison to injection, oral administration of drugs in the form of a colon-specific delivery system is expected to increase drug bioavailability at target site, reduce drug dose and systemic adverse effects. Pectin is suitable for use as colon-specific drug delivery vehicle as it is selectively digested by colonic microflora to release drug with minimal degradation in upper gastrointestinal tract. The present review examines the physicochemical attributes of formulation needed to retard drug release of pectin matrix prior to its arrival at colon, and evaluate the therapeutic value of pectin matrix in association with colon cancer. The review suggests that multi-particulate calcium pectinate matrix is an ideal carrier to orally deliver drugs for site-specific treatment of colon cancer as (1) crosslinking of pectin by calcium ions in a matrix negates drug release in upper gastrointestinal tract, (2) multi-particulate carrier has a slower transit and a higher contact time for drug action in colon than single-unit dosage form, and (3) both pectin and calcium have an indication to reduce the severity of colon cancer from the implication of diet and molecular biology studies. Pectin matrix demonstrates dual advantages as drug carrier and therapeutic for use in treatment of colon cancer.
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Baek SH, Lee JG, Park SY, Bae ON, Kim DH, Park JH. Pectic Polysaccharides from Panax ginseng as the Antirotavirus Principals in Ginseng. Biomacromolecules 2010; 11:2044-52. [DOI: 10.1021/bm100397p] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Seung-Hoon Baek
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, 151-742, Republic of Korea, Departments of Neurology and Ophthalmology, Michigan State University, East Lansing, Michigan, and Department of Life and Nanopharmaceutical Sciences, College of Pharmacy, Kyung Hee University, Seoul, 130-701, Republic of Korea
| | - Jin Gyun Lee
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, 151-742, Republic of Korea, Departments of Neurology and Ophthalmology, Michigan State University, East Lansing, Michigan, and Department of Life and Nanopharmaceutical Sciences, College of Pharmacy, Kyung Hee University, Seoul, 130-701, Republic of Korea
| | - Seo Young Park
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, 151-742, Republic of Korea, Departments of Neurology and Ophthalmology, Michigan State University, East Lansing, Michigan, and Department of Life and Nanopharmaceutical Sciences, College of Pharmacy, Kyung Hee University, Seoul, 130-701, Republic of Korea
| | - Ok Nam Bae
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, 151-742, Republic of Korea, Departments of Neurology and Ophthalmology, Michigan State University, East Lansing, Michigan, and Department of Life and Nanopharmaceutical Sciences, College of Pharmacy, Kyung Hee University, Seoul, 130-701, Republic of Korea
| | - Dong-Hyun Kim
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, 151-742, Republic of Korea, Departments of Neurology and Ophthalmology, Michigan State University, East Lansing, Michigan, and Department of Life and Nanopharmaceutical Sciences, College of Pharmacy, Kyung Hee University, Seoul, 130-701, Republic of Korea
| | - Jeong Hill Park
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, 151-742, Republic of Korea, Departments of Neurology and Ophthalmology, Michigan State University, East Lansing, Michigan, and Department of Life and Nanopharmaceutical Sciences, College of Pharmacy, Kyung Hee University, Seoul, 130-701, Republic of Korea
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Coles LT, Moughan PJ, Awati A, Darragh AJ, Zou ML. Predicted apparent digestion of energy-yielding nutrients differs between the upper and lower digestive tracts in rats and humans. J Nutr 2010; 140:469-76. [PMID: 20071653 DOI: 10.3945/jn.109.116293] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The apparent digestibility of energy-yielding nutrients (carbohydrate, protein, and fat) was predicted in the human upper digestive tract and large bowel separately for 4 diverse diets containing either a single dietary fiber source [wheat bran and pectin (PE) diets] or mixed fiber sources [low-fiber (LF) and high-fiber (HF) diets). A human balance study was undertaken to determine fecal energy and nutrient excretion and a rat model was used to predict human ileal energy and nutrient excretion. Total tract energy digestibility ranged from 92 (HF diet) to 96% (PE diet and LF diet), while at the ileal level it ranged from 79 to 86% for the HF diet to the LF diet. The predicted upper-tract digestion of starch, sugars, and fat was high, with ileal digestibilities exceeding 90% for all diets. Nonstarch polysaccharides were poorly digested in the upper tract for all diets except in the PE diet. The daily quantity of protein excreted at the ileal level was between 2 (HF diet) and 5 (PE diet) times higher than that at the fecal level. The large differences between fecal and ileal nutrient loss highlight that fecal digestibility data alone provide incomplete information on nutrient loss. There is a need to be able to routinely determine the uptake of energy in the upper and lower digestive tracts separately.
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Affiliation(s)
- Leah T Coles
- Riddet Institute, Massey University, Palmerston North, New Zealand
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d-Galacturonic acid catabolism in microorganisms and its biotechnological relevance. Appl Microbiol Biotechnol 2009; 82:597-604. [DOI: 10.1007/s00253-009-1870-6] [Citation(s) in RCA: 100] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2008] [Revised: 01/09/2009] [Accepted: 01/10/2009] [Indexed: 10/21/2022]
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Shimaya S, Shimoyama T, Fukuda S, Matsuzaka M, Takahashi I, Umeda T, Chinda D, Saito D, Sakamoto J, Nagura T, Danjo K, Nakaji S. The recovery rate at the human terminal ileum of an orally administered non-digestive oligosaccharide (raffinose). Int J Food Sci Nutr 2008; 60:344-51. [PMID: 19115124 DOI: 10.1080/09637480801990454] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Oyama T, Fukuda S, Shimoyama T, Takahashi I, Umeda T, Danjo K, Saito D, Chinda D, Sakamoto J, Nakaji S. The oro-ileal transit of cellulose. J Food Sci 2008; 73:H229-34. [PMID: 19021806 DOI: 10.1111/j.1750-3841.2008.00942.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The effects of cellulose and the interindividual variations on the transit time in the small intestine remain unclear, but no previous study has to date taken these factors into sufficient consideration. We assessed the oro-ileal transit time and the recovery percentage of cellulose in the terminal ileum looking at interindividual variations. Seven healthy males received 100 mL of a dietary fiber-free basal diet with 5 g cellulose and 5 g of polyethylene glycol 4000. The ileal contents were aspirated every 30 min via an experimental tube placed in the terminal ileum to assess the oro-ileal transit time and the recovery percentage of cellulose. The mean percentage (with standard deviation) of the amounts of cellulose collected in the terminal ileum was 98.4%+/- 16.5% (ranging from 67.4% to 114.5%) with a coefficient variation of 16.8%. The average times (in hours) taken for 20%, 40%, 60%, and 80% of cellulose to reach the terminal ileum were 5.5 +/- 1.1, 6.7 +/- 0.7, 8.5 +/- 1.3, and 8.8 +/- 1.2, respectively, with large interindividual variations. In conclusion, the averaged recovery percentage of cellulose in the terminal ileum was approximately 100%, in accordance with the present generally accepted definition of dietary fiber. However, there were large interindividual variations in the oro-ileal transit time and the percentage of cellulose recovered.
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Affiliation(s)
- T Oyama
- Department of Social Medicine, Hirosaki University Graduate School of Medicine, 5 Zaifu-cho, Hirosaki, Aomori, 036-8562, Japan
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Knaup B, Kempf M, Fuchs J, Valotis A, Kahle K, Oehme A, Richling E, Schreier P. Model experiments mimicking the human intestinal transit and metabolism of D‐galacturonic acid and amidated pectin. Mol Nutr Food Res 2008; 52:840-8. [DOI: 10.1002/mnfr.200700510] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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27
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Sun T, Lærke HN, Jørgensen H, Knudsen KEB. The effect of extrusion cooking of different starch sources on the in vitro and in vivo digestibility in growing pigs. Anim Feed Sci Technol 2006. [DOI: 10.1016/j.anifeedsci.2006.02.009] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Metges CC, Eberhard M, Petzke KJ. Synthesis and absorption of intestinal microbial lysine in humans and non-ruminant animals and impact on human estimated average requirement of dietary lysine. Curr Opin Clin Nutr Metab Care 2006; 9:37-41. [PMID: 16444817 DOI: 10.1097/01.mco.0000196142.72985.d3] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
PURPOSE OF REVIEW While there are reports on the nature of synthesis and absorption of intestinal microbial lysine in humans and non-ruminant animals, there are few efforts to quantify microbial amino acid absorption in human subjects. We review the available information on the synthesis of microbial lysine and the quantification of its absorption and utilization by the human host and monogastric model animals. In addition, we explore the impact of microbial lysine on the current estimated average requirement of dietary lysine. RECENT FINDINGS It is still uncertain whether microbial amino acids are absorbed primarily from the small or the large intestine in humans. In the pig, the majority of microbial lysine is absorbed in the small intestine. It appears that microbial lysine contribution is responsive to the nutritional status of the host. Estimates for microbial lysine contribution in adult humans on adequate or low protein diets range from 12 to 68 mg/kg per day. It is unlikely that these estimates represent net values because of methodological concerns related to the 15N tracer methodology used. SUMMARY We conclude that microbial lysine contributes to the lysine homeostasis in humans and other non-ruminant mammals. Microbial lysine utilization by the host is a continuous process and occurs both with low, adequate, and high protein intakes, and under protein-free and low lysine dietary conditions in growing and adult individuals. We also conclude that the estimated average lysine requirement for humans already considers lysine contributed by the intestinal microbiota.
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Affiliation(s)
- Cornelia C Metges
- Research Institute for the Biology of Farm Animals (FBN), Research Unit Nutritional Physiology, 18196 Dummerstorf, Germany.
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