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Patel S, Tan J, Börner R, Zhang S, Priour S, Lima A, Ngom-Bru C, Cotter P, Duboux S. A temporal view of the water kefir microbiota and flavour attributes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Priour S, Welman A, Singh H, Ellis A. Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Calatayud M, Börner RA, Ghyselinck J, Verstrepen L, Medts JD, den Abbeele PV, Boulangé CL, Priour S, Marzorati M, Damak S. Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro. Nutrients 2021; 13:nu13113897. [PMID: 34836151 PMCID: PMC8625349 DOI: 10.3390/nu13113897] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/27/2021] [Accepted: 10/27/2021] [Indexed: 01/08/2023] Open
Abstract
Fermentation is an ancient food preservation process, and fermented products have been traditionally consumed in different cultures worldwide over the years. The interplay between human gut microbiota, diet and host health is widely recognized. Diet is one of the main factors modulating gut microbiota potentially with beneficial effects on human health. Fermented dairy products have received much attention, but other sources of probiotic delivery through food received far less attention. In this research, a combination of in vitro tools mimicking colonic fermentation and the intestinal epithelium have been applied to study the effect of different pasteurized and non-pasteurized water kefir products on gut microbiota, epithelial barrier function and immunomodulation. Water kefir increased beneficial short-chain fatty acid production at the microbial level, reduced detrimental proteolytic fermentation compounds and increased Bifidobacterium genus abundance. The observed benefits are enhanced by pasteurization. Pasteurized products also had a significant effect at the host level, improving inflammation-induced intestinal epithelial barrier disruption and increasing IL-10 and IL-1β compared to the control condition. Our data support the potential health benefits of water kefir and demonstrate that pasteurization, performed to prolong shelf life and stability of the product, also enhanced these benefits.
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Affiliation(s)
- Marta Calatayud
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (M.C.); (J.G.); (L.V.); (J.D.M.); (P.V.d.A.)
- Center for Microbial Ecology and Technology (CMET), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Rosa Aragao Börner
- Nestlé Institute of Health Sciences, and Nestlé Institute of Material Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-chez-les-Blanc, 1000 Lausanne, Switzerland; (C.L.B.); (S.P.); (S.D.)
- Correspondence: (R.A.B.); (M.M.)
| | - Jonas Ghyselinck
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (M.C.); (J.G.); (L.V.); (J.D.M.); (P.V.d.A.)
| | - Lynn Verstrepen
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (M.C.); (J.G.); (L.V.); (J.D.M.); (P.V.d.A.)
| | - Jelle De Medts
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (M.C.); (J.G.); (L.V.); (J.D.M.); (P.V.d.A.)
| | - Pieter Van den Abbeele
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (M.C.); (J.G.); (L.V.); (J.D.M.); (P.V.d.A.)
| | - Claire L. Boulangé
- Nestlé Institute of Health Sciences, and Nestlé Institute of Material Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-chez-les-Blanc, 1000 Lausanne, Switzerland; (C.L.B.); (S.P.); (S.D.)
| | - Sarah Priour
- Nestlé Institute of Health Sciences, and Nestlé Institute of Material Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-chez-les-Blanc, 1000 Lausanne, Switzerland; (C.L.B.); (S.P.); (S.D.)
| | - Massimo Marzorati
- ProDigest, Technologiepark 82, 9052 Zwijnaarde, Belgium; (M.C.); (J.G.); (L.V.); (J.D.M.); (P.V.d.A.)
- Center for Microbial Ecology and Technology (CMET), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
- Correspondence: (R.A.B.); (M.M.)
| | - Sami Damak
- Nestlé Institute of Health Sciences, and Nestlé Institute of Material Sciences, Nestlé Research, Société des Produits Nestlé S.A., Vers-chez-les-Blanc, 1000 Lausanne, Switzerland; (C.L.B.); (S.P.); (S.D.)
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