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González F, Carelli A, Komarcheuski A, Uana M, do Prado RM, Rossoni D, Gomes M, Vasconcellos R. Yeast Cell Wall Compounds on The Formation of Fermentation Products and Fecal Microbiota in Cats: An In Vivo and In Vitro Approach. Animals (Basel) 2023; 13:637. [PMID: 36830424 PMCID: PMC9951743 DOI: 10.3390/ani13040637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/28/2022] [Accepted: 12/28/2022] [Indexed: 02/15/2023] Open
Abstract
The effects of yeast cell wall compounds (YCWs) being added to cat food on hindgut fermentation metabolites and fecal microbiota were assessed in in vivo Experiment 1 (Exp. 1) and in vitro Experiments 2 and 3 (Exp. 2 and 3). In Exp. 1, the cats' diets were supplemented with two dietary concentrations (46.2 and 92.4 ppm) of YCWs (YCW-15 and YCW-30, respectively), and a negative control diet with no compound in three groups (six cats per group) was used to assess the fecal score, pH, digestibility, fermentation products, and microbiota. In Exp. 2, feces from the cats that were not supplemented with YCWs (control) were used as an inoculum. A blend of pectin, amino acids, and cellulose was used as a substrate, and the YCW compound was added at two levels (5 and 10 mg). In Exp. 3, feces from cats fed YCWs were used as an inoculum to test three different substrates (pectin, amino acids, and cellulose). In Exp. 2 and 3, the gas production, pH, and fermentation products (ammonia, SCFAs, and BCFAs) were assessed. YCW-30 resulted in a higher digestibility coefficient of the crude protein, organic matter (OM) (p < 0.05), and energy of the diet (p < 0.10). Regarding the fermentation products, YCW-15 showed a trend toward higher concentrations of propionate, acetate, lactate, ammonia, isobutyrate, and valerate, while YCW-30 showed a trend (p < 0.10) toward higher levels of butyrate and pH values. The bacteroidia class and the genus Prevotella were increased by using YCW-30 and the control. At the gender level, decreased (p < 0.01) Megasphaera was observed with YCW inclusion. The microbiota differed (p < 0.01) among the groups in their Shannon indexes. For beta diversity, YCW-30 showed higher indexes (p = 0.008) than the control. The microbiota metabolic profile differed in the pathway CENTFERM-PWY; it was more expressed in YCW-30 compared to the control. In Exp. 2, the YCWs showed a higher ratio (p = 0.006) of the fermentation products in the treatments with additives with a trend towards a high dose of the additive (10 mg). In Exp. 3, the effects of the substrates (p < 0.001), but not of the YCWs, on the fermentation products were observed, perhaps due to the low dietary concentrations we used. However, the marked responses of the fermentation products to the substrates validated the methodology. We could conclude that the YCWs, even at low dietary concentrations, affected fecal SCFA production, reduced the fecal pH, and modulated the fecal microbiota in the cats. These responses were more pronounced under in vitro conditions.
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Affiliation(s)
- Fernando González
- Department of Internal Medicine, College of Veterinary Medicine and Animal Science, University of São Paulo (USP)—São Paulo, Av. Prof. Dr. Orlando Marques de Paiva, 87, São Paulo 13690-970, Brazil
| | - Amanda Carelli
- Department of Animal Science, State University of Maringá, Maringá, Av. Colombo, 5790, Maringá 87020-900, Brazil
| | - Alina Komarcheuski
- Department of Animal Science, State University of Maringá, Maringá, Av. Colombo, 5790, Maringá 87020-900, Brazil
| | - Mayara Uana
- Department of Animal Science, State University of Maringá, Maringá, Av. Colombo, 5790, Maringá 87020-900, Brazil
| | - Rodolpho Martin do Prado
- Department of Animal Science, State University of Maringá, Maringá, Av. Colombo, 5790, Maringá 87020-900, Brazil
| | - Diogo Rossoni
- Department of Animal Science, State University of Maringá, Maringá, Av. Colombo, 5790, Maringá 87020-900, Brazil
| | - Márcia Gomes
- Department of Internal Medicine, College of Veterinary Medicine and Animal Science, University of São Paulo (USP)—São Paulo, Av. Prof. Dr. Orlando Marques de Paiva, 87, São Paulo 13690-970, Brazil
| | - Ricardo Vasconcellos
- Department of Animal Science, State University of Maringá, Maringá, Av. Colombo, 5790, Maringá 87020-900, Brazil
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Villalobos MC, Nicolas MG, Trinidad TP. Antihyperglycemic and cholesterol-lowering potential of dietary fibre from lemongrass (Cymbopogon citratus Stapf.). MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2021. [DOI: 10.3233/mnm-210568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: The major component of lemongrass by weight is dietary fibre (DF), but no literature has been reported on its DF components and fermentation products when ingested. OBJECTIVE: This study analysed DF components of lemongrass, investigated the potential of the major product from total DF (TDF) fermentation to inhibit α-amylase and HMG-CoA reductase, key enzymes of diabetes mellitus and hypercholesterolemia, respectively, and determined the serum glucose- and cholesterol-lowering potential of TDF in an animal model. METHODS: Lemongrass DF components were analysed, TDF was fermented in vitro; the major fermentation product was isolated for enzyme inhibitory assays; and postprandial blood glucose- and cholesterol-lowering potential of TDF was determined in Sprague-Dawley rats. RESULTS: TDF in lemongrass was 65.7 g/100g and soluble DF, 2.8 g/100 g. Significant amount of propionate (10.9 mM/g TDF) was produced after TDF fermentation; propionate inhibited 20.4% α-amylase activity, and 13.1 % HMG-CoA reductase activity in vitro. TDF further exhibited antihyperglycemic and cholesterol-lowering potential in an animal model. CONCLUSIONS: DF from lemongrass was shown to reduce hyperglycemia and hypercholesterolemia in an animal model, through mild inhibition of α-amylase and HMG-CoA reductase. Thus, lemongrass DF may have a significant role in mitigating the risk of type 2 diabetes mellitus and hypercholesterolemia.
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Affiliation(s)
- Mizpah C. Villalobos
- The Graduate School, University of Santo Tomas España, Manila, Philippines
- Chemistry Department, Central Philippine University, Iloilo City, Philippines
| | - Marilou G. Nicolas
- Department of Physical Sciences and Mathematics, University of the Philippines Manila, Manila, Philippines
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Heat Stress Increases In Vitro Hindgut Fermentation of Distinct Substrates in Iberian Pigs. Animals (Basel) 2020; 10:ani10112173. [PMID: 33233357 PMCID: PMC7700622 DOI: 10.3390/ani10112173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/10/2020] [Accepted: 11/19/2020] [Indexed: 01/10/2023] Open
Abstract
Simple Summary Heat stress is a major concern in pig production in summer, as pigs have a limited number of functional sweat glands to transfer body heat. Above 25 °C pigs are out of their comfort zone and mechanisms such as decreasing feed intake or diverting blood from the internal organs to the skin are triggered. Intestinal microbiota is also affected by high ambient temperature but the consequences on fermentation capacity are poorly known. Short-chain fatty acids are the end-products of bacterial metabolism of carbohydrates and protein mainly in the hindgut and, in addition to being a source of energy, they have beneficial effects on immune status and health. An understanding of the effects of heat stress on intestinal fermentation could help to develop strategies mitigating intestinal disorders. We used an in vitro method to assess gas and short-chain fatty acid production, utilizing as inoculum feces from Iberian pigs fed a commercial diet for 28 days under neutral (20 °C) or heat stress (30 °C) conditions. Four substrates with dissimilar fermentation characteristics were incubated in vitro with fecal inoculum for 24 h. Chronic heat stress increased in vitro production of short-chain fatty acids, suggesting a modification of intestinal microbiota activity. Abstract Heat stress reduces the feed intake and growth of pigs. We hypothesized that heat stress affects the intestinal fermentation capacity of pigs. Sixteen Iberian pigs (44 ± 1.0 kg) were randomly assigned to one of two treatments (eight pigs/treatment) for 4 weeks—heat stress (HS; 30 °C) ad libitum or thermoneutral (TN; 20 °C) pair feeding. Frozen rectum contents were used as inocula for 24 h in vitro incubations in which a mixture of starches, citrus pectin, inulin from chicory, and cellulose were the substrates. Cellulose was poorly degraded, whereas pectin and the mixture of starches were the most fermentable substrates according to total short-chain fatty acid (SCFA) production. The mixture of starches and inulin produced the greatest amount of gas. For all substrates, heat stress enhanced gas production (8%, p = 0.001), total SCFA production (16%, p = 0.001), and the production of acetate and propionate (12% and 42%, respectively; p = 0.001). The increased isoacid production (33%, p = 0.001) and ammonia concentration (12%, p = 0.001) may indicate protein fermentation under heat stress. In conclusion, the in vitro intestinal fermentation capacity of pigs under heat stress was increased compared to thermoneutral conditions, which may indicate an adaptive response to heat stress.
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Scortichini S, Boarelli MC, Silvi S, Fiorini D. Development and validation of a GC-FID method for the analysis of short chain fatty acids in rat and human faeces and in fermentation fluids. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1143:121972. [PMID: 32193004 DOI: 10.1016/j.jchromb.2020.121972] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 01/29/2023]
Abstract
Short-chain fatty acids (SCFAs) are gut microbiota metabolites recognized for their beneficial effects on the host organism. In this study, a simple and rapid sample preparation method combined to SCFAs analysis by direct injection and gas chromatography coupled with flame ionization detection (GC-FID), for the determination and quantification of eight SCFAs (acetic, propionic, i-butyric, butyric, i-valeric, valeric, i-caproic and caproic acids) in rat, mice and human faeces and in fermentation fluids samples, has been developed and validated. The method consists of extraction of the SCFAs by ethyl ether after acidification of the samples. The effect of the number of extractions has been assessed in order to optimize the procedure and to obtain a satisfactory yield for all the analyzed SCFAs. The increase of the extracted analytes quantity was significant passing from 1 to 2 and from 2 to 3 extractions (P < 0.05), while no significant differences were found performing 3, 4 or 5 extractions (P > 0.05). The SCFAs extracted are directly analyzed by GC-FID without derivatization and separated on a polyethylene glycol nitroterephthalic acid modified coated capillary column, with a chromatographic run time of 13 min. The proposed method showed good sensitivity, with limits of quantifications in the range 0.14-0.48 µM for SCFAs from propionic to caproic acids and 2.12 µM for acetic acid; recovery was between 80.8 and 108.8% and intraday and interday repeatability in the range 0.6-5.0% of precision (RSD, %) The optimized method is suitable for the quantitative analysis of SCFAs in real samples of rat, mouse and human faeces and in fermentation fluids, and it can be applied also to very small amount of faecal sample (20 mg).
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Affiliation(s)
- Serena Scortichini
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Maria Chiara Boarelli
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Stefania Silvi
- School of Biosciences and Veterinary Medicine, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy.
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Karimi R, Azizi MH, Sahari MA, Kazem AE. In vitro fermentation profile of soluble dietary fibers obtained by different enzymatic extractions from barley bran. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2019.100205] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Barba E, Sánchez B, Burri E, Accarino A, Monclus E, Navazo I, Guarner F, Margolles A, Azpiroz F. Abdominal distension after eating lettuce: The role of intestinal gas evaluated in vitro and by abdominal CT imaging. Neurogastroenterol Motil 2019; 31:e13703. [PMID: 31402544 PMCID: PMC6899808 DOI: 10.1111/nmo.13703] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 07/30/2019] [Accepted: 08/01/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND Some patients complain that eating lettuce, gives them gas and abdominal distention. Our aim was to determine to what extent the patients' assertion is sustained by evidence. METHODS An in vitro study measured the amount of gas produced during the process of fermentation by a preparation of human colonic microbiota (n = 3) of predigested lettuce, as compared to beans, a high gas-releasing substrate, to meat, a low gas-releasing substrate, and to a nutrient-free negative control. A clinical study in patients complaining of abdominal distention after eating lettuce (n = 12) measured the amount of intestinal gas and the morphometric configuration of the abdominal cavity in abdominal CT scans during an episode of lettuce-induced distension as compared to basal conditions. KEY RESULTS Gas production by microbiota fermentation of lettuce in vitro was similar to that of meat (P = .44), lower than that of beans (by 78 ± 15%; P < .001) and higher than with the nutrient-free control (by 25 ± 19%; P = .05). Patients complaining of abdominal distension after eating lettuce exhibited an increase in girth (35 ± 3 mm larger than basal; P < .001) without significant increase in colonic gas content (39 ± 4 mL increase; P = .071); abdominal distension was related to a descent of the diaphragm (by 7 ± 3 mm; P = .027) with redistribution of normal abdominal contents. CONCLUSION AND INFERENCES Lettuce is a low gas-releasing substrate for microbiota fermentation and lettuce-induced abdominal distension is produced by an uncoordinated activity of the abdominal walls. Correction of the somatic response might be more effective than the current dietary restriction strategy.
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Affiliation(s)
- Elizabeth Barba
- Digestive System Research UnitUniversity Hospital Vall d'Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd)BarcelonaSpain
- Departament de MedicinaUniversitat Autònoma de BarcelonaBellaterraSpain
| | - Borja Sánchez
- Departamento de Microbiología y BioquímicaInstituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas, Asturias (CSIC)VillaviciosaSpain
- Instituto de Investigación Sanitaria del Principado de Asturias–ISPAOviedoSpain
| | | | - Anna Accarino
- Digestive System Research UnitUniversity Hospital Vall d'Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd)BarcelonaSpain
- Departament de MedicinaUniversitat Autònoma de BarcelonaBellaterraSpain
| | - Eva Monclus
- Departamento de Lenguajes y Sistemas InformáticosUniversidad Politécnica de CatalunyaBarcelonaSpain
| | - Isabel Navazo
- Departamento de Lenguajes y Sistemas InformáticosUniversidad Politécnica de CatalunyaBarcelonaSpain
| | - Francisco Guarner
- Digestive System Research UnitUniversity Hospital Vall d'Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd)BarcelonaSpain
- Departament de MedicinaUniversitat Autònoma de BarcelonaBellaterraSpain
| | - Abelardo Margolles
- Departamento de Microbiología y BioquímicaInstituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas, Asturias (CSIC)VillaviciosaSpain
- Instituto de Investigación Sanitaria del Principado de Asturias–ISPAOviedoSpain
| | - Fernando Azpiroz
- Digestive System Research UnitUniversity Hospital Vall d'Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd)BarcelonaSpain
- Departament de MedicinaUniversitat Autònoma de BarcelonaBellaterraSpain
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Jin M, Kalainy S, Baskota N, Chiang D, Deehan EC, McDougall C, Tandon P, Martínez I, Cervera C, Walter J, Abraldes JG. Faecal microbiota from patients with cirrhosis has a low capacity to ferment non-digestible carbohydrates into short-chain fatty acids. Liver Int 2019; 39:1437-1447. [PMID: 30919578 DOI: 10.1111/liv.14106] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 03/18/2019] [Accepted: 03/20/2019] [Indexed: 12/11/2022]
Abstract
BACKGROUND AND AIMS Cirrhosis is associated with dysbiosis, but its functional consequences are still largely unknown. Short-chain fatty acids (SCFAs) account for physiological interactions between the gut microbiota and host. Our aim was to assess the impact of cirrhotic dysbiosis on the production of SCFAs. METHODS Seventeen patients with cirrhosis and 17 controls were selected. Microbiota composition in faecal samples was assessed by next-generation 16S rRNA gene sequencing. SCFAs were measured with GC-MS in faecal samples and after in vitro batch fermentations using arabinoxylan, resistant starch, pectin, and lactulose as substrates. RESULTS Among the 17 cirrhotic patients (mean age 58, eight males), six, nine and two were, respectively, Child-Pugh class A, B and C. Eleven patients were on oral antibiotics, 11 on lactulose and 13 on proton pump inhibitors. Cirrhotic patients showed marked differences in the composition and diversity of gut microbiome when compared to controls, that were more pronounced with increased severity. Stool samples from cirrhotic patients showed lower SCFAs content and reduced capacity to produce SCFAs in batch fermentations, with butyrate production being the most abnormal. These functional aberrancies were more pronounced with greater liver disease severity. Abundance of Ruminococcus faecis (in family Ruminococcaceae), Faecalicatena fissicatena and Fusicatenibacter saccharivorans (in family Lachnospiraceae) was positively correlated with the SCFAs production. CONCLUSION Cirrhotic dysbiosis is associated with a decreased capacity to ferment non-digestible carbohydrates into SCFAs, especially into butyrate. These functional abnormalities are more pronounced as disease progresses. These results might inform the design of gut-targeted therapies for cirrhosis.
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Affiliation(s)
- Mingliang Jin
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.,College of Animal Sciences, Zhejiang University, Hangzhou, PR China.,School of Life Sciences, Northwestern Polytechnical University, Xi'an, PR China
| | - Sylvia Kalainy
- Division of Gastroenterology (Liver Unit), University of Alberta, Edmonton, Alberta, Canada
| | - Nami Baskota
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Diana Chiang
- Division of Infectious Diseases, Department of Medicine, University of Alberta, Edmonton, Alberta, Canada
| | - Edward C Deehan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Chelsea McDougall
- Division of Gastroenterology (Liver Unit), University of Alberta, Edmonton, Alberta, Canada
| | - Puneeta Tandon
- Division of Gastroenterology (Liver Unit), University of Alberta, Edmonton, Alberta, Canada
| | - Inés Martínez
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Carlos Cervera
- Division of Infectious Diseases, Department of Medicine, University of Alberta, Edmonton, Alberta, Canada.,Department of Medical Microbiology and Immunology, Li Ka Shing Institute of Virology, University of Alberta, Edmonton, Alberta, Canada
| | - Jens Walter
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.,Department of Biological Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Juan G Abraldes
- Division of Gastroenterology (Liver Unit), University of Alberta, Edmonton, Alberta, Canada
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Pham VT, Seifert N, Richard N, Raederstorff D, Steinert RE, Prudence K, Mohajeri MH. The effects of fermentation products of prebiotic fibres on gut barrier and immune functions in vitro. PeerJ 2018; 6:e5288. [PMID: 30128177 PMCID: PMC6089210 DOI: 10.7717/peerj.5288] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Accepted: 07/02/2018] [Indexed: 12/18/2022] Open
Abstract
The beneficial effects of prebiotic fibres on human health have been related to their capacities to alter the gut microbiota and modify the growth of beneficial microorganisms. It is long appreciated that bacterial metabolites affect the host’s physiology. The inner lining of the intestinal tract is the first level of interaction between the host and bacteria and their metabolites. Therefore, we set out to test the effects of five common dietary fibres (oat β-glucan 28%; oat β-glucan 94%; dried chicory root containing inulin 75%; xylo-oligosaccharide; inulin 90%) and maltodextrin, after fermentation by human gut microbiota in vitro, on measures of gut barrier integrity using a Caco-2/HT29-MTX co-culture as well as mucus production and immune parameters using HT29-MTX and HT29 cell models, respectively. Our data show that all fibres, fermentation products increased the tightness of the gut barrier with oat β-glucan 28% having the largest effect. Fermentation supernatants were tested also in models of the compromised gut barrier (leaky gut). After the addition of ethanol as basolateral stressor, only fermentation supernatant of oat β-glucan 28%, oat β-glucan 94% and maltodextrin improved the gut barrier integrity, while oat β-glucan 28% and dried chicory root containing inulin 75% significantly improved the gut barrier integrity after addition of rhamnolipids as apical stressor. Using the Luminex Technology, we demonstrated an important role of oat β-glucan fermentation products in modulating cytokine and chemokine productions. Furthermore, treating the goblet cells with effluent from xylo-oligosaccharide fermentation significantly increased mucus production. In summary, our data emphasize the potential positive effects of fermentation supernatant of dietary fibres on gut-related physiological outcomes and show that prebiotic fibres may have promising potential to induce specific gut health benefits.
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Affiliation(s)
- Van T Pham
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - Nicole Seifert
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - Nathalie Richard
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - Daniel Raederstorff
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - Robert E Steinert
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - Kevin Prudence
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
| | - M Hasan Mohajeri
- R&D Human Nutrition and Health, DSM Nutritional Products Ltd., Basel, Switzerland
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Enhancing cellulose functionalities by size reduction using media-mill. Sci Rep 2018; 8:11343. [PMID: 30054552 PMCID: PMC6063918 DOI: 10.1038/s41598-018-29777-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Accepted: 07/18/2018] [Indexed: 02/08/2023] Open
Abstract
This study explored the feasibility of enhancing cellulose functionalities by using media milling to reduce the size of cellulose particles, and assayed various physicochemical and physiological properties of the resulting cellulose. Cellulose has been recognized as dietary fiber by USFDA due to its health benefits. However, its properties like low degradability, stiff texture, and insolubility in water limits its applicability in foods. Milling reduced the volume mean size of cellulose from 25.7 μm to 0.9 μm, which in turn increased the specific surface area (36.78-fold), and swelling capacity (9-fold). Conversely, a reduction in the bulk density (1.41 to 1.32 g/mL) and intrinsic viscosity (165.64 to 77.28 mL/g) were found. The milled cellulose also had significantly enhanced capacity for holding water and binding bile acids and sugars. Moreover, the size reduction also resulted in increased fermentability of cellulose into short chain fatty acids using three human fecal microflora samples. The increase in production of acetate (2880.60%), propionate (2738.52%), and butyrate (2865.89%) after fermentation of cellulose for 24 h were significantly enhanced by size reduction. With these improved characteristics, the milled cellulose might have beneficial physiological effects including laxation as well as reduced blood cholesterol and glucose attenuation.
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Majeed M, Majeed S, Nagabhushanam K, Arumugam S, Natarajan S, Beede K, Ali F. Galactomannan from Trigonella foenum- graecum L. seed: Prebiotic application and its fermentation by the probiotic Bacillus coagulans strain MTCC 5856. Food Sci Nutr 2018; 6:666-673. [PMID: 29876118 PMCID: PMC5980318 DOI: 10.1002/fsn3.606] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 01/12/2018] [Accepted: 01/17/2018] [Indexed: 01/13/2023] Open
Abstract
Health benefits of dietary fibers are currently being widely recognized. However, the assessment of dietary fiber as a prebiotic is essential and also important for the development of an improved synbiotic commercial preparation. Thus, the aim of this study was to evaluate the potential of galactomannan extracted from fenugreek seeds as a prebiotic fiber and also its fermentation by the probiotic strain Bacillus coagulans MTCC 5856. Nondigestibility by the gastric acid and pancreatic enzyme hydrolysis of galactomannan were determined using an in vitro model mimicking the in vivo conditions. Further, anaerobic fermentation and utilization of galactomannan by the B. coagulans MTCC 5856 was investigated followed by selective inhibition of Escherichia coli ATCC 25922. The galactomannan from fenugreek seeds was found to be nondigestible to gastric acid and also to pancreatic enzymatic hydrolysis. The galactomannan was fermented and utilized (71.4%) by the B. coagulans MTCC 5856, and also significant amount of short-chain fatty acids production was also observed. Furthermore, B. coagulans MTCC 5856 inhibited the E. coli ATCC 25922 growth when cocultured with galactomannan suggesting competitive fermentation of probiotic bacteria. Galactomannan exhibited prebiotic activity and also showed suitability with probiotic B. coagulans MTCC 5856 in a synbiotic combination. This study provides the first scientific evidence of galactomannan from fenugreek seeds as a prebiotic that may play an important role in modulating gut flora by acting as substrate to beneficial microbes.
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Affiliation(s)
- Muhammed Majeed
- Sami Labs LimitedBangaloreKarnatakaIndia
- Sabinsa CorporationEast WindsorNJUSA
| | - Shaheen Majeed
- Sami Labs LimitedBangaloreKarnatakaIndia
- Sabinsa CorporationEast WindsorNJUSA
- Sabinsa CorporationPaysonUTUSA
| | | | | | | | | | - Furqan Ali
- Sami Labs LimitedBangaloreKarnatakaIndia
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Majeed M, Nagabhushanam K, Arumugam S, Natarajan S, Majeed S, Pande A, Beede K, Ali F. Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans
MTCC 5856. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13747] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Muhammed Majeed
- Sami Labs Limited; 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area Bangalore 560 058 Karnataka India
- Sabinsa Corporation; 20 Lake Drive East Windsor NJ 08520 USA
- Sabinsa Corporation; 750 Innovation Circle Payson UT 84651 USA
| | | | - Sivakumar Arumugam
- Sami Labs Limited; 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area Bangalore 560 058 Karnataka India
| | - Sankaran Natarajan
- Sami Labs Limited; 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area Bangalore 560 058 Karnataka India
| | - Shaheen Majeed
- Sami Labs Limited; 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area Bangalore 560 058 Karnataka India
- Sabinsa Corporation; 20 Lake Drive East Windsor NJ 08520 USA
- Sabinsa Corporation; 750 Innovation Circle Payson UT 84651 USA
| | - Anurag Pande
- Sabinsa Corporation; 20 Lake Drive East Windsor NJ 08520 USA
| | - Kirankumar Beede
- Sami Labs Limited; 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area Bangalore 560 058 Karnataka India
| | - Furqan Ali
- Sami Labs Limited; 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area Bangalore 560 058 Karnataka India
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Carlson JL, Erickson JM, Hess JM, Gould TJ, Slavin JL. Prebiotic Dietary Fiber and Gut Health: Comparing the in Vitro Fermentations of Beta-Glucan, Inulin and Xylooligosaccharide. Nutrients 2017; 9:E1361. [PMID: 29244718 PMCID: PMC5748811 DOI: 10.3390/nu9121361] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 12/09/2017] [Accepted: 12/13/2017] [Indexed: 01/01/2023] Open
Abstract
Prebiotic dietary fiber supplements are commonly consumed to help meet fiber recommendations and improve gastrointestinal health by stimulating beneficial bacteria and the production of short-chain fatty acids (SCFAs), molecules beneficial to host health. The objective of this research project was to compare potential prebiotic effects and fermentability of five commonly consumed fibers using an in vitro fermentation system measuring changes in fecal microbiota, total gas production and formation of common SCFAs. Fecal donations were collected from three healthy volunteers. Materials analyzed included: pure beta-glucan, Oatwell (commercially available oat-bran containing 22% oat β-glucan), xylooligosaccharides (XOS), WholeFiber (dried chicory root containing inulin, pectin, and hemi/celluloses), and pure inulin. Oatwell had the highest production of propionate at 12 h (4.76 μmol/mL) compared to inulin, WholeFiber and XOS samples (p < 0.03). Oatwell's effect was similar to those of the pure beta-glucan samples, both samples promoted the highest mean propionate production at 24 h. XOS resulted in a significant increase in the genus Bifidobacterium after 24 h of fermentation (0 h:0.67 OTUs (operational taxonomic unit); 24 h:5.22 OTUs; p = 0.038). Inulin and WholeFiber increased the beneficial genus Collinsella, consistent with findings in clinical studies. All analyzed compounds were fermentable and promoted the formation of beneficial SCFAs.
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Affiliation(s)
- Justin L Carlson
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108, USA.
| | - Jennifer M Erickson
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108, USA.
| | - Julie M Hess
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108, USA.
| | - Trevor J Gould
- Informatics Institute, University of Minnesota, 101 Pleasant St., Minneapolis, MN 55455, USA.
| | - Joanne L Slavin
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN 55108, USA.
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Fernando WMADB, Flint SH, Ranaweera KKDS, Bamunuarachchi A, Johnson SK, Brennan CS. The potential synergistic behaviour of inter- and intra-genus probiotic combinations in the pattern and rate of short chain fatty acids formation during fibre fermentation. Int J Food Sci Nutr 2017; 69:144-154. [DOI: 10.1080/09637486.2017.1340932] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
| | - Steve H. Flint
- School of Food and Nutrition, Massey University, Palmerston North, New Zealand
| | - K. K. D. S. Ranaweera
- Department of Food Science and Technology, Sri Jayewardenepura University, Nugegoda, Colombo, Sri Lanka
| | - Arthur Bamunuarachchi
- Department of Food Science and Technology, Sri Jayewardenepura University, Nugegoda, Colombo, Sri Lanka
| | - Stuart K. Johnson
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Bentley, Australia
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences, Centre for Food Research and Innovation Lincoln University, Lincoln, New Zealand
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14
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Evaluation of an in vitro fibre fermentation method using feline faecal inocula: repeatability and reproducibility. J Nutr Sci 2017. [PMID: 28630702 PMCID: PMC5468747 DOI: 10.1017/jns.2017.22] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
To gain knowledge on the precision of an in vitro method for characterisation of the fermentability of dietary fibres, this study aimed to evaluate the repeatability and reproducibility of such a method. Substrates used were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from five cats with three replicates for each substrate–cat combination. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) were determined after incubation. Four consecutive runs were performed. The within-run variability (repeatability) was generally lower for the more simple and pure substrates (CP, FOS, GG) than for the more complex substrates containing mixtures of fibres (SBP, WM). Replicates showed high variability, in particular for SCFA profiles and parameters of gas production kinetics. The between-run CV (reproducibility) for the measured parameters were, in general, below 10 % for CP, FOS and GG and higher values were obtained for SBP and WM. It is concluded that for precise dietary fibre characterisation, the number of replicates should be multiple and adjusted according to the variability of the parameters of interest and the complexity of fibres. The method yielded reproducible results with some variation in absolute values obtained, which may have an impact on the significance level of the differences among substrates.
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15
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Bajury DM, Rawi MH, Sazali IH, Abdullah A, Sarbini SR. Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model. Int J Food Sci Nutr 2017; 68:821-828. [PMID: 28393631 DOI: 10.1080/09637486.2017.1309522] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Red seaweed (Kappaphycus alvarezii) cultivated from Sabah (RSS) and Langkawi (RSL) were digested using in vitro mouth, gastric and duodenal model. The digested seaweed then fermented in a pH-controlled batch culture system inoculated with human faeces to mimic the distal colon. Bacterial enumeration were monitored using fluorescent in situ hybridisation, and the fermentation end products, the short chain fatty acids (SCFA), were analysed using HPLC. Both RSS and RSL showed significant increase of Bifidobacterium sp.; from log10 7.96 at 0 h to log10 8.72 at 24 h, and from log10 7.96 at 0 h to log10 8.60 at 24 h, respectively, and shows no significant difference when compared to the Bifidobacterium sp. count at 24 h of inulin fermentation. Both seaweeds also showed significant increase in total SCFA production, particularly acetate and propionate. Overall, this data suggested that K. alvarezii might have the potential as a prebiotic ingredient.
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Affiliation(s)
- Dayang Marshitah Bajury
- a Department of Crop Science, Faculty of Agricultural and Food Sciences , Universiti Putra , Malaysia Bintulu Campus , Sarawak , Malaysia
| | - Muhamad Hanif Rawi
- a Department of Crop Science, Faculty of Agricultural and Food Sciences , Universiti Putra , Malaysia Bintulu Campus , Sarawak , Malaysia
| | - Iqbal Hakim Sazali
- a Department of Crop Science, Faculty of Agricultural and Food Sciences , Universiti Putra , Malaysia Bintulu Campus , Sarawak , Malaysia
| | - Aminah Abdullah
- b School of Chemical Sciences and Food Technology, Faculty of Science and Technology , Universiti Kebangsaan Malaysia , Bangi , Selangor , Malaysia
| | - Shahrul Razid Sarbini
- a Department of Crop Science, Faculty of Agricultural and Food Sciences , Universiti Putra , Malaysia Bintulu Campus , Sarawak , Malaysia
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16
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Singh B, Singh JP, Shevkani K, Singh N, Kaur A. Bioactive constituents in pulses and their health benefits. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:858-870. [PMID: 28303037 PMCID: PMC5336453 DOI: 10.1007/s13197-016-2391-9] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2016] [Accepted: 10/20/2016] [Indexed: 12/01/2022]
Abstract
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.
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Affiliation(s)
- Balwinder Singh
- Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Jatinder Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Khetan Shevkani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
- Centre for Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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17
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Henningsson Å, Björck I, Nyman M. Short-chain fatty acid formation at fermentation of indigestible carbohydrates. ACTA ACUST UNITED AC 2016. [DOI: 10.3402/fnr.v45i0.1801] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Åsa Henningsson
- Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Inger Björck
- Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Margareta Nyman
- Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
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18
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Koecher KJ, Noack JA, Timm DA, Klosterbuer AS, Thomas W, Slavin JL. Estimation and interpretation of fermentation in the gut: coupling results from a 24 h batch in vitro system with fecal measurements from a human intervention feeding study using fructo-oligosaccharides, inulin, gum acacia, and pea fiber. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1332-7. [PMID: 24446899 DOI: 10.1021/jf404688n] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Gut bacteria ferment fiber at different rates to primarily short chain fatty acids (SCFA) and gas while proteins are metabolized to SCFA, branched chain fatty acids (BCFA), gas, and undesirable metabolites. Large volumes of gas produced in vivo may contribute to bloating and flatulence in an individual. The objectives of this trial were to (1) compare the in vitro fermentation profiles of fructo-oligosaccharides (FOS), inulin, gum acacia, and pea fiber alone or blended using a 24 h batch model and (2) relate these findings to a human study that fed enteral formula fortified with fiber blend (FB) or no fiber (FF). The in vitro fermentation of the fiber blend resulted in a delayed pH decrease and gas and SCFA production compared to the FOS and inulin. Human samples had higher SCFA on FB compared to FF (p = 0.029). BCFA were not different between formulas. By using a blend of fibers, we observed a slower fermentation in vitro but still increased fecal SCFA when fed to human subjects.
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Affiliation(s)
- Katie J Koecher
- Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55344, United States
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19
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Daou C, Zhang H, Lagnika C, Moutaleb OH. <i>In-Vitro</i> Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.512121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Hu JL, Nie SP, Li C, Xie MY. In vitro fermentation of polysaccharide from the seeds of Plantago asiatica L. by human fecal microbiota. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.006] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Digestible nutrients and available (ATP) energy contents of two varieties of kiwifruit (Actinidia deliciosa and Actinidia chinensis). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.06.055] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Schlörmann W, Hiller B, Jahns F, Zöger R, Hennemeier I, Wilhelm A, Lindhauer MG, Glei M. Chemopreventive effects of in vitro digested and fermented bread in human colon cells. Eur J Nutr 2011; 51:827-39. [PMID: 22033853 DOI: 10.1007/s00394-011-0262-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2011] [Accepted: 10/07/2011] [Indexed: 12/19/2022]
Abstract
PURPOSE Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation. METHODS Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities. RESULTS The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed. CONCLUSIONS This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.
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Affiliation(s)
- Wiebke Schlörmann
- Department of Nutritional Toxicology, Institute of Nutrition, Friedrich-Schiller-University Jena, Dornburger Strasse 24, 07743, Jena, Germany.
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23
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Thompson LU, Maningat CC, Woo K, Seib PA. In Vitro Digestion of RS4-Type Resistant Wheat and Potato Starches, and Fermentation of Indigestible Fractions. Cereal Chem 2011. [DOI: 10.1094/cchem-07-10-0098] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lilian U. Thompson
- Dept. of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
- Corresponding author. Phone: 416-978-3523. Fax: 416-978-5882. E-mail:
| | | | | | - Paul A. Seib
- Dept. Grain Science and Industry, Kansas State University, Manhattan, KS 66506
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24
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Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G, Reynoso-Camacho R, Tovar J, Bello-Pérez LA. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1417-1422. [PMID: 20549791 DOI: 10.1002/jsfa.3954] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production. RESULTS The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS It is concluded that the IF of pulses might be an important source of bioactive compounds.
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Affiliation(s)
- Marcelo Hernández-Salazar
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico
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25
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Campos-Vega R, Guevara-Gonzalez R, Guevara-Olvera B, Dave Oomah B, Loarca-Piña G. Bean (Phaseolus vulgaris L.) polysaccharides modulate gene expression in human colon cancer cells (HT-29). Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.01.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Fernando WMADB, Brennan CS, Flint S, Ranaweera KKDS, Bamunuarachchi A, Morton HR. Enhancement of short chain fatty acid formation by pure cultures of probiotics on rice fibre. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02182.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Kim HJ, White PJ. In vitro bile-acid binding and fermentation of high, medium, and low molecular weight beta-glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:628-634. [PMID: 20020684 DOI: 10.1021/jf902508t] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The impact of beta-glucan molecular weight (MW) on in vitro bile-acid binding and in vitro fermentation with human fecal flora was evaluated. beta-Glucan extracted from oat line 'N979-5-4' was treated with lichenase (1,3-1,4-beta-D-glucanase) to yield high (6.87x10(5) g/mol), medium (3.71x10(5) g/mol), and low (1.56x10(5) g/mol) MW fractions. The low MW beta-glucan bound more bile acid than did the high MW beta-glucan (p<0.05). If the positive control, cholestyramine, was considered to bind bile acid at 100%, the relative bile-acid binding of the original oat flour and the extracted beta-glucan with high, medium, and low MW was 15, 27, 24, and 21%, respectively. Significant effects of high, medium, and low MW beta-glucans on total SCFA were observed compared to the blank without substrate (p<0.05). There were no differences in pH changes and total gas production among high, medium, and low MW beta-glucans, and lactulose. The low MW beta-glucan produced greater amounts of SCFA than the high MW after 24 h of fermentation. Among the major SCFA, more propionate was produced from all MW fractions of extracted beta-glucans than from lactulose. In vitro fermentation of extracted beta-glucan fractions with different MW lowered pH and produced SCFA, providing potential biological function.
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Affiliation(s)
- Hyun Jung Kim
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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28
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Kim HJ, White PJ. In vitro fermentation of oat flours from typical and high beta-glucan oat lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:7529-7536. [PMID: 19572543 DOI: 10.1021/jf900788c] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Two publicly available oat (Avena sativa) lines, "Jim" and "Paul" (5.17 and 5.31% beta-glucan, respectively), and one experimental oat line "N979" (7.70% beta-glucan), were used to study the effect of beta-glucan levels in oat flours during simulated in vitro digestion and fermentation with human fecal flora obtained from different individuals. The oat flours were digested by using human digestion enzymes and fermented by batch fermentation under anaerobic conditions for 24 h. The fermentation progress was monitored by measuring pH, total gas, and short-chain fatty acid (SCFA) production. Significant effects of beta-glucan on the formation of gas and total SCFA were observed compared to the blank without substrate (P < 0.05); however, there were no differences in pH changes, total gas, and total SCFA production among oat lines (P > 0.05). Acetate, propionate, and butyrate were the main SCFA produced from digested oat flours during fermentation. More propionate and less acetate were produced from digested oat flours compared to lactulose. Different human fecal floras obtained from three healthy individuals had similar patterns in the change of pH and the production of gas during fermentation. Total SCFA after 24 h of fermentation were not different, but the formation rates of total SCFA differed between individuals. In vitro fermentation of digested oat flours with beta-glucan could provide favorable environmental conditions for the colon and these findings, thus, will help in developing oat-based food products with desirable health benefits.
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Affiliation(s)
- Hyun Jung Kim
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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Particle size and fraction of wheat bran influence short-chain fatty acid production in vitro. Br J Nutr 2009; 102:1404-7. [PMID: 19664297 DOI: 10.1017/s0007114509990663] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Whole grains are associated with decreased risk of chronic disease and decreased risk of obesity. Several mechanisms may be involved including SCFA production via fibre fermentation in the colon. The aim of the present study was to evaluate the role of wheat bran particle size (large/coarse v. small/fine) and wheat bran fraction (whole bran v. aleurone v. aleurone by-product) in SCFA production using a batch in vitro fermentation system with human faecal inoculum. Five samples were compared: large-particle bran, small-particle bran, aleurone, coarse by-product, fine by-product. Fine by-product produced the greatest SCFA concentrations. By-product (both coarse and fine) produced greater SCFA concentrations than bran (both large and small particle sizes). Aleurone produced SCFA concentrations similar to small-particle bran. The molar percentage of butyrate at 24 h was significantly greater for large-particle bran than the other samples. Small/fine particle size and by-product fraction of bran increased SCFA production compared with large/coarse particle size, and aleurone and whole bran. Bran characteristics and composition should be considered when manufacturing foods due to the diversity of physiological effects.
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Khan KM, Edwards CA. Effect of Substrate Concentration on Short Chain Fatty Acid Production in In vitro Cultures of Human Faeces with Lactulose, a Rapidly Fermented Carbohydrate. MICROBIAL ECOLOGY IN HEALTH AND DISEASE 2009. [DOI: 10.1080/089106002320644348] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Khalid M. Khan
- From the Department of Human Nutrition, Glasgow University, Yorkhill Hospitals, Glasgow G3 8SJ, UK
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Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system. Nutr Res 2009; 28:329-34. [PMID: 19083428 DOI: 10.1016/j.nutres.2008.02.014] [Citation(s) in RCA: 105] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2007] [Revised: 02/21/2008] [Accepted: 02/28/2008] [Indexed: 12/27/2022]
Abstract
This study investigated how chain length affects fermentation properties of fructooligosaccharides (FOSs) and inulin (IN). Chain lengths of FOSs and IN vary from an average degree of polymerization (DP) of 3 to greater than 20. Three samples classified as FOSs (samples A, B, and C) and 3 samples classified as IN (samples D, E, and F) were fermented via an in vitro batch method with human fecal inoculum as the source of microbes. Samples were removed at 0, 4, 8, 12, and 24 hours for total short-chain fatty acid (SCFA), acetate, propionate, and butyrate measurement via gas chromatography. Sample chain length did not affect SCFA concentrations in a predictable manner. Sample E (90%-94% DP > 10, 6%-10% DP = 1-2), a mixture of long-chain IN and short-chain FOS, produced significantly more total SCFA and acetate than the other samples. Sample F (DP > 20), the longest-chain IN, produced the lowest concentration of butyrate at 24 hours. The rate of FOS fermentation was higher than IN fermentation during 0 to 4 hours for all SCFAs, and the rate of IN fermentation was higher than FOS fermentation during 12 to 24 hours for all SCFAs. Chain length affects in vitro fermentability, with short chains being rapidly fermented and long chains being steadily fermented. Clinical studies should follow this work to verify if these differences exist in vivo.
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32
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Fernando WMADB, Ranaweera KKDS, Bamunuarachchi A, Brennan CS. The influence of rice fibre fractions on thein vitrofermentation production of short chain fatty acids using human faecal micro flora. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01861.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rose DJ, Keshavarzian A, Patterson JA, Venkatachalam M, Gillevet P, Hamaker BR. Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and influence microbiota pattern. Mol Nutr Food Res 2008; 53 Suppl 1:S121-30. [DOI: 10.1002/mnfr.200800033] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Stewart ML, Savarino V, Slavin JL. Assessment of dietary fiber fermentation: Effect of Lactobacillus reuteri and reproducibility of short-chain fatty acid concentrations. Mol Nutr Food Res 2008; 53 Suppl 1:S114-20. [DOI: 10.1002/mnfr.200700523] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Sayar S, Jannink JL, White PJ. Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:5306-11. [PMID: 17550267 DOI: 10.1021/jf070240z] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
In vitro fermentabilities of the oat flour digestion residues (ODR) from two commercial oat lines with 4.7 and 5.3% beta-glucan and from two high-beta-glucan experimental lines with 7.6 and 8.1% beta-glucan were evaluated and compared with fermentations of lactulose, purified oat beta-glucan (POBG), and purified oat starch (POS). Substrates were fermented by using an in vitro batch fermentation system under anaerobic conditions for 24 h. The progress of the fermentation was studied by following the change in pH of the fermentation medium, production of short-chain fatty acids (SCFA) and gases, and consumption of carbohydrates. The substrate from the flour with the greatest amount of beta-glucan tended to have the greatest pH decline and the greatest total SCFA production. A significant correlation occurred between gas production and SCFA formation (R 2 = 0.89-0.99). Acetate was produced in the greatest amounts by all of the substrates except POBG, by which butyrate was produced in the greatest amount. More propionate and butyrate, but less acetate, were produced from high-beta-glucan ODR. With the given fermentation conditions, >80% of the total carbohydrate was depleted by the bacteria after 24 h. Glucose was the most rapidly consumed carbohydrate among other available monosaccharides in the fermentation medium. Overall, the high-beta-glucan experimental lines provided the best conditions for optimal in vitro gut fermentations.
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Affiliation(s)
- Sedat Sayar
- Department of Food Science and Human Nutrition and Department of Agronomy, Iowa State University, Ames, Iowa 50011, USA
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Queenan KM, Stewart ML, Smith KN, Thomas W, Fulcher RG, Slavin JL. Concentrated oat beta-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial. Nutr J 2007; 6:6. [PMID: 17386092 PMCID: PMC1847683 DOI: 10.1186/1475-2891-6-6] [Citation(s) in RCA: 186] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2006] [Accepted: 03/26/2007] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Soluble fibers lower serum lipids, but are difficult to incorporate into products acceptable to consumers. We investigated the physiological effects of a concentrated oat beta-glucan on cardiovascular disease (CVD) endpoints in human subjects. We also compared the fermentability of concentrated oat beta-glucan with inulin and guar gum in a model intestinal fermentation system. METHODS Seventy-five hypercholesterolemic men and women were randomly assigned to one of two treatments: 6 grams/day concentrated oat beta-glucan or 6 grams/day dextrose (control). Fasting blood samples were collected at baseline, week 3, and week 6 and analyzed for total cholesterol, HDL cholesterol, LDL cholesterol, triglycerides, glucose, insulin, homocysteine and C-reactive protein (CRP). To estimate colonic fermentability, 0.5 g concentrated oat beta-glucan was incubated in a batch model intestinal fermentation system, using human fecal inoculum to provide representative microflora. Fecal donors were not involved with the beta-glucan feeding trial. Inulin and guar gum were also incubated in separate serum bottles for comparison. RESULTS Oat beta-glucan produced significant reduction from baseline in total cholesterol (-0.3 +/- 0.1 mmol/L) and LDL cholesterol (-0.3 +/- 0.1 mmol/L), and the reduction in LDL cholesterol were significantly greater than in the control group (p = 0.03). Concentrated oat beta-glucan was a fermentable fiber and produced total SCFA and acetate concentrations similar to inulin and guar gum. Concentrated oat beta-glucan produced the highest concentrations of butyrate at 4, 8, and 12 hours. CONCLUSION Six grams concentrated oat beta-glucan per day for six weeks significantly reduced total and LDL cholesterol in subjects with elevated cholesterol, and the LDL cholesterol reduction was greater than the change in the control group. Based on a model intestinal fermentation, this oat beta-glucan was fermentable, producing higher amounts of butyrate than other fibers. Thus, a practical dose of beta-glucan can significantly lower serum lipids in a high-risk population and may improve colon health.
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Affiliation(s)
- Katie M Queenan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Maria L Stewart
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Kristen N Smith
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - William Thomas
- Division of Biostatistics, School of Public Health, University of Minnesota, Minneapolis, MN, USA
| | - R Gary Fulcher
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Joanne L Slavin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
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Quantification of the absorption of nutrients derived from carbohydrate assimilation: model experiment with catheterised pigs fed on wheat- or oat-based rolls. Br J Nutr 2007. [DOI: 10.1017/s0007114500001756] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The main purpose of this study was to quantify the absorption of nutrients derived from carbohydrate assimilation in a model experiment with catheterised pigs. A low-fibre (LF) diet based on wheat flour and two high-fibre diets with added insoluble fibre from wheat bran (HFWB) or soluble fibre from oat bran (HFOB) were used. The diets were offered as baked rolls to three catheterised pigs in a 3×3 Latin square design. The pigs were surgically fitted with catheters placed in the portal vein and mesenteric artery and with an ultrasonic flow probe attached to the portal vein to monitor the blood-flow rate. The pigs were fed the diets three times daily and portal and arterial blood samples collected twice weekly up to 8 h after the morning feeding. Glucose, insulin, lactic acid (LA) and short-chain fatty acids (SCFA) were determined on the samples. The baseline level of glucose in the portal vein was about 6 mmol/l increasing to 10–11 mmol/l 20–30 min post-feeding with no difference among the different diets. Portal and arterial insulin mirrored portal glucose concentration and was also unaffected by the dietary composition. The net absorption of glucose (per 24 h) was: diet LF 4190 mmol; diet HFWB 3050 mmol and diet HFOB 3190 mmol corresponding to a recovery of 0·76–0·92 of ingested starch. The levels of LA and SCFA in the portal vein were relatively constant in the postprandial period. The net absorption of LA and SCFA was in the same order (749 and 720 mmol/d respectively) with diet LF, while LA was lower (384 and 582 mmol/d) and SCFA higher (738 to 891 mmol/d) when feeding the two high-fibre diets. There was a higher molar proportion of butyrate in the portal vein after feeding the high-fibre diet supplemented with oat bran as compared with the wheat-based diets.
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Fermentation of non-starch polysaccharides in mixed diets and single fibre sources: comparative studies in human subjects andin vitro. Br J Nutr 2007. [DOI: 10.1017/s0007114598001305] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The present study investigated whether the extent of fermentation of NSP in human subjects could be predicted by anin vitrobatch system. Fibre sources studied were five mixed diets containing different amounts and types of fibre and three single fibre sources (citrus fibre concentrate, coarse and fine wholemeal rye bread). Fermentation in human subjects was determined in balance experiments in women who were also donors of the faecal inocula.In vitrofermentations were performed with fibre residues prepared from duplicates of the fibre-containing foods consumed during the balance trials. Fermentation of total NSPin vivowas between 65.8 and 88.6% for the mixed diets and 54.4, 58.0 and 96.9 % for the coarse and fine wholemeal rye breads and the citrus fibre concentrate respectively. For the mixed diets and the citrus fibre concentrate, mean differences between the extent of NSP degradation after 24 hin vitroincubation and thatin vivowere between −0.7 and 5.0 %. Differences were significant for one diet (P< 0.05). For the wholemeal rye breads, the fermentationin vitroexceeded thatin vivosignificantly, but the magnitude of the difference in each case was small and without physiological importance. Particle size of breads had no influence on the extent of NSP degradation. These results indicate that thein vitrobatch system used could provide quantitative data on the fermentationin vivoof NSP in mixed diets and some single fibre sources. Anin vitroincubation time of 24 h was sufficient to mimic the NSP degradationin vivo.
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Stewart ML, Slavin JL. Molecular weight of guar gum affects short-chain fatty acid profile in model intestinal fermentation. Mol Nutr Food Res 2006; 50:971-6. [PMID: 16967518 DOI: 10.1002/mnfr.200600024] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Dietary fiber exerts many beneficial physiological effects; however, not all types of dietary fiber display the same effects. Partially hydrolyzed guar gum (PHGG), a lower molecular weight form of guar gum, is more easily incorporated into food, but may have less pronounced physiological effects than the native form. The aim of this study was to identify differences in intestinal fermentability based on the molecular weight of guar gum. Guar gum of four molecular masses (15, 20, 400, and 1,100 kDa) was fermented using a batch in vitro fermentation system. Human fecal inoculum was the source of microbes. The 400-kDa fraction produced the greatest concentrations of total short-chain fatty acid (SCFA) at 8 h and the highest amounts of butyrate at 24 h. At 24 h, the 400-kDa fraction produced more total SCFA and propionate than the 15 kDa, but was not different than 20 kDa or 1,100 kDa fractions. The molecular weight of guar gum was positively correlated with acetate production and negatively correlated with propionate production. This study concludes that 400-kDa guar gum may be optimal for intestinal fermentability. In conclusion, the molecular weight of guar gum affects in vitro fermentability and should be considered when adding to a food or beverage.
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Liu Z, Saarinen NM, Thompson LU. Sesamin is one of the major precursors of mammalian lignans in sesame seed (Sesamum indicum) as observed in vitro and in rats. J Nutr 2006; 136:906-12. [PMID: 16549449 DOI: 10.1093/jn/136.4.906] [Citation(s) in RCA: 102] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Plant lignans occur in many foods, with flaxseed presently recognized as the richest source. Some plant lignans can be converted by intestinal microbiota to the mammalian lignans, enterodiol and enterolactone, which may have protective effects against hormone-related diseases such as breast cancer. This study determined whether plant lignans in sesame seed, particularly sesamin, could be metabolized to the mammalian lignans. The total plant lignan concentration in sesame seed (2180 micromol/100 g) was higher than that in flaxseed (820 micromol/100 g). In vitro fermentation with human fecal inoculum showed conversion of sesamin to the mammalian lignans, although at a lower rate (1.1%) compared with that of secoisolariciresinol diglucoside (57.2%). However, when fed to female Sprague-Dawley rats for 10 d, sesamin (15 mg/kg body weight) and a 10% sesame seed diet resulted in greater (P < 0.05) urinary mammalian lignan excretion (3.2 and 11.2 micromol/d, respectively), than the control (< 0.05 micromol/d). We conclude that sesame seed is a rich source of mammalian lignan precursors and sesamin is one of them. From intermediate metabolites of sesamin identified in rat urine by GC-MS, a tentative metabolic pathway of sesamin to mammalian lignans is suggested.
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Affiliation(s)
- Zhen Liu
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, M5S 3E2, Canada
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41
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He T, Priebe MG, Harmsen HJM, Stellaard F, Sun X, Welling GW, Vonk RJ. Colonic fermentation may play a role in lactose intolerance in humans. J Nutr 2006; 136:58-63. [PMID: 16365059 DOI: 10.1093/jn/136.1.58] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The results of our previous study suggested that in addition to the small intestinal lactase activity and transit time, colonic processing of lactose may play a role in lactose intolerance. We investigated whether colonic fermentation of lactose is correlated with lactose intolerance. After 28 Chinese subjects had undergone 1 glucose (placebo) and 2 lactose challenges, consistent lactose tolerant (n = 7) and intolerant (n = 5) subjects with no complaints after glucose administration were classified on the basis of the 6-h symptom scores. Before the challenges, fecal samples were collected for in vitro incubation with lactose. The incubation was carried out in a static system under anaerobic conditions for 5 h during which samples were taken for measurement of short-chain fatty acids, lactate, lactose, glucose, and galactose. Fecal bacterial composition was determined by fluorescent in situ hybridization. The tolerant and intolerant groups did not differ in the rate or degree of hydrolysis of lactose or production of glucose and galactose. The intolerant group produced d- and l-lactate, acetate, propionate, and butyrate significantly faster than the tolerant group. In the intolerant group, the amounts of acetate, propionate, butyrate, and l-lactate produced were higher than those in the tolerant group. Fecal bacterial composition did not differ between the 2 groups. The results indicate that the degree and rate of lactose hydrolysis in the colon do not play a role in lactose intolerance. However, after lactose is hydrolyzed, a faster and higher production of microbial intermediate and end metabolites may be related to the occurrence of symptoms.
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Affiliation(s)
- Tao He
- Department of Medical Microbiology, University Medical Center Groningen, University of Groningen, The Netherlands.
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42
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He T, Priebe MG, Vonk RJ, Welling GW. Identification of bacteria with β-galactosidase activity in faeces from lactase non-persistent subjects. FEMS Microbiol Ecol 2005; 54:463-9. [PMID: 16332343 DOI: 10.1016/j.femsec.2005.06.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2005] [Revised: 05/30/2005] [Accepted: 06/03/2005] [Indexed: 12/25/2022] Open
Abstract
Previous studies suggest that, besides the maldigestion of lactose in the small intestine, the colonic processing of lactose might play a role in lactose intolerance. beta-Galactosidase is the bacterial enzyme which catalyzes the first step of lactose fermentation in the colon. We propose a practical method to differentiate and identify bacteria with beta-galactosidase activity in faeces which combines a colony-lift filter assay with X-gal (5-bromo-4-chloro-3-indolyl-beta-d-galactopyranoside) as substrate for differentiation and the fluorescent in situ hybridization technique for identification. The method was applied to faeces from lactase non-persistent subjects. After 28 subjects had undergone one glucose and two lactose challenges, consistent intolerant (n=5) and tolerant (n=7) groups were defined according to their symptom scores. Of the 28 faecal samples, 80.6% (mean, SD: 12.1, range: 47.8-100%) of the total cultured bacteria were found to possess beta-galactosidase activity, which indicates that the bacterial beta-galactosidase is abundant in the colon. The tolerant and intolerant groups did not differ in the percentage or composition of the bacteria with beta-galactosidase activity or beta-galactosidase activity in faeces. Results suggest that the percentage or composition of the bacteria with beta-galactosidase activity in faeces do not play a role in lactose intolerance.
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Affiliation(s)
- Tao He
- Department of Medical Microbiology, University Medical Center Groningen, University of Groningen, P.O. Box 30001, 9700 RB Groningen, The Netherlands
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43
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Pylkas AM, Juneja LR, Slavin JL. Comparison of different fibers for in vitro production of short chain fatty acids by intestinal microflora. J Med Food 2005; 8:113-6. [PMID: 15857221 DOI: 10.1089/jmf.2005.8.113] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The fermentation of dietary fiber in the large intestine and the by-products of this fermentation are thought to protect against colonic diseases. As it is difficult to measure the fermentation of dietary fiber in an intact animal, in vitro techniques have been developed to compare the fermentability of various dietary fibers. The objective of this project was to compare short chain fatty acid (SCFA) production with different fibers in an in vitro fermentation model. A wide range of commercially available dietary fiber sources was compared for SCFA production. Fibers were fermented with a fecal innoculum for 0, 2, 4, 8, 12, and 24 hours. SCFAs were measured by gas chromatography. SCFA production varied among the fiber sources. Hydrolyzed guar gum and galactomannan produced the greatest amounts of total SCFAs. Butyrate production was higher with the fiber sources than the glucose control. Acetate production was less for psyllium than the other fibers. Thus, different dietary fiber sources are more readily fermented by fecal microflora. These differences most likely affect the physiological differences seen among dietary fiber sources.
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Affiliation(s)
- Anne M Pylkas
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108, USA
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44
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Gurfinkel DM, Rao AV. Soyasaponins: the relationship between chemical structure and colon anticarcinogenic activity. Nutr Cancer 2004; 47:24-33. [PMID: 14769534 DOI: 10.1207/s15327914nc4701_3] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Abstract
Soyasaponins are bioactive compounds found in many legumes. Although crude soyasaponins have been shown to have anti-colon carcinogenic activity, there have been no structure-activity studies. In this study, therefore, purified soyasaponins and soyasapogenins were tested for their ability to suppress the growth of HT-29 colon cancer cells, as determined by the WST-1 assay, over a concentration range of 0-50 ppm. Soyasaponin I and III, soyasapogenol B monoglucuronide, soyasapogenol B, soyasaponin A1, soyasaponin A2, and soyasapogenol A were evaluated. Also tested were mixtures comprising acetylated group A soyasaponins, deacetylated group A soyasaponins, and group B soyasaponins. The most potent compounds were the aglycones soyasapogenol A and B, which showed almost complete suppression of cell growth. The glycosidic soyasaponins by comparison were largely inactive. Soyasaponin A(1), A(2), and I, group B and deacetylated and acetylated group A fractions had no effect on cell growth. Soyasaponin III and soyasapogenol B monoglucuronide were marginally bioactive. These results suggested that the bioactivity of soyasaponins increased with increased lipophilicity. Results from in vitro fermentation suggested that colonic microflora readily hydrolyzed the soyasaponins to aglycones. These observations suggest that the soyasaponins may be an important dietary chemopreventive agent against colon cancer, after alteration by microflora.
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Affiliation(s)
- D M Gurfinkel
- Department of Nutritional Sciences, University of Toronto, 150 College Street, Toronto, Ontario, Canada M5S 3E2
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45
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Henningsson AM, Nyman EM, Björck IM. Content of short-chain fatty acids in the hindgut of rats fed processed bean (Phaseolus vulgaris) flours varying in distribution and content of indigestible carbohydrates. Br J Nutr 2001; 86:379-89. [PMID: 11570990 DOI: 10.1079/bjn2001423] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Red kidney beans (Phaseolus vulgaris) processed to differ in distribution and content of indigestible carbohydrates were used to study hindgut fermentability and production of short-chain fatty acids (SCFA). Bean flours with low or high content of resistant starch (RS), mainly raw and physically-inaccessible starch, were obtained by milling the beans before or after boiling. Flours containing retrograded starch and with a high or low content of oligosaccharides were prepared by autoclaving followed by freeze-drying with or without the boiling water. Six diets were prepared from these flours yielding a total concentration of indigestible carbohydrates of 90 or 120 g/kg (dry weight basis). The total fermentability of the indigestible carbohydrates was high with all diets (80-87 %). Raw and physically-inaccessible starch was more readily fermented than retrograded starch (97-99 % v. 86-95 %; ). Non-starch glucans were fermented to a lesser extent than RS, but the fermentability was higher in the case of autoclaved (50-54 %) than boiled beans (37-41 %). The distribution between acetic, propionic and butyric acid in the caecum was similar for all diets, with a comparatively high percentage of butyric acid (approximately 18). However, with diets containing the high amounts of RS, the butyric acid concentration was significantly higher in the distal colon than in the proximal colon ( and for the high- and low-level diets respectively), whereas it remained constant, or decreased along the colon in the case of the other diets. Furthermore, the two diets richest in RS also promoted the highest percentages of butyric acid in the distal colon (24 and 17 v. 12 and 12-16 for the high- and low-level diets respectively).
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Affiliation(s)
- A M Henningsson
- Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
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Fernandes J, Rao AV, Wolever TM. Different substrates and methane producing status affect short-chain fatty acid profiles produced by In vitro fermentation of human feces. J Nutr 2000; 130:1932-6. [PMID: 10917904 DOI: 10.1093/jn/130.8.1932] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Five different substrates, i.e., lactulose, rhamnose, cornstarch, guar and ileostomy effluent, were used to determine whether methane producing status alters the production of short-chain fatty acids (SCFA) in methane producers (MP; n = 6) and nonproducers (MNP; n = 5). Fecal samples from MP and MNP were fermented with the five substrates using an in vitro fermentation method. Subjects with a mean breath methane concentration > 0.045 micromol/L above ambient air were classified as MP. Fermentation was stopped and samples were obtained at 3, 5 and 24 h. An HPLC method was used to measure the SCFA, acetate, propionate, isobutyrate, butyrate, valerate and isocaproate. A significant interaction between methane producing status and time for acetate production from lactulose was observed. There were no differences in fermentation of the four remaining substrates between MP and MNP, but there were significant differences among substrates in the two groups combined. Acetate production from lactulose was significantly greater than from the four other substrates, whereas that from ileostomy effluent was significantly less than the four other substrates. The amount of propionate produced from rhamnose was significantly higher than from the other substrates. The amount of butyrate produced from lactulose and cornstarch was significantly higher than from the other substrates. We conclude that differences exist in the fermentation patterns of lactulose, rhamnose, cornstarch, guar and ileostomy effluent. Methane producing status may influence fermentation patterns only of substrates that are largely fermented to acetate and not others.
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Affiliation(s)
- J Fernandes
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada
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47
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Effect of Oligosaccharides and Fibre Substitutes on Short-chain Fatty Acid Production by Human Faecal Microflora. Anaerobe 2000. [DOI: 10.1006/anae.1999.0318] [Citation(s) in RCA: 82] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Measurement of Fermentation Products and Substrate Disappearance During Incubation of Dietary Fibre Sources with Human Faecal Flora. Lebensm Wiss Technol 1998. [DOI: 10.1006/fstl.1998.0401] [Citation(s) in RCA: 66] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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McBurney MI, Reimer RA, Tappenden KA. Short chain fatty acids, intestinal adaptation, and nutrient utilization. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1997; 427:135-43. [PMID: 9361839 DOI: 10.1007/978-1-4615-5967-2_15] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- M I McBurney
- Department of Agriculture, University of Alberta, Edmonton
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El Oufir L, Flourié B, Bruley des Varannes S, Barry JL, Cloarec D, Bornet F, Galmiche JP. Relations between transit time, fermentation products, and hydrogen consuming flora in healthy humans. Gut 1996; 38:870-7. [PMID: 8984026 PMCID: PMC1383195 DOI: 10.1136/gut.38.6.870] [Citation(s) in RCA: 113] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
BACKGROUND/AIMS To investigate whether transit time could influence H2 consuming flora and certain indices of colonic bacterial fermentation. METHODS Eight healthy volunteers (four methane excretors and four non-methane excretors) were studied for three, three week periods during which they received a controlled diet alone (control period), and then the same diet with cisapride or loperamide. At the end of each period, mean transit time (MTT) was estimated, an H2 lactulose breath test was performed, and stools were analysed. RESULTS In the control period, transit time was inversely related to faecal weight, sulphate reducing bacteria counts, concentrations of total short chain fatty acids (SCFAs), propionic and butyric acids, and H2 excreted in breath after lactulose ingestion. Conversely, transit time was positively related to faecal pH and tended to be related to methanogen counts. Methanogenic bacteria counts were inversely related to those of sulphate reducing bacteria and methane excretors had slower MTT and lower sulphate reducing bacteria counts than non-methane excretors. Compared with the control period, MTT was significantly shortened (p < 0.05) by cisapride and prolonged (p < 0.05) by loperamide (73 (11) hours, 47 (5) hours and 147 (12) hours for control, cisapride, and loperamide, respectively, mean (SD)). Cisapride reduced transit time was associated with (a) a significant rise in faecal weight, sulphate reducing bacteria, concentrations of total SCFAs, and propionic and butyric acids and breath H2 as well as (b) a significant fall in faecal pH and breath CH4 excretion, and (c) a non-significant decrease in the counts of methanogenic bacteria. Reverse relations were roughly the same during the loperamide period including a significant rise in the counts of methanogenic bacteria and a significant fall in those of sulphate reducing bacteria. CONCLUSIONS Transit time differences between healthy volunteers are associated with differences in H2 consuming flora and certain indices of colonic fermentation. Considering the effects of some fermentation products on intestinal morphology and function, these variations may be relevant to the pathogenesis of colorectal diseases.
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Affiliation(s)
- L El Oufir
- Centre de Recherche en Nutrition Humaine, CHU Nord, Nantes, France
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