Butyrate and propionate production from D-mannitol in the large intestine of pig and rat

Maekawa, M; Ushida, Kazunari; Hoshi, Seiko; Kashima, Naoko; Ajisaka, Katsumi; Yajima, Takaji

doi:10.1080/08910600500430730

Cited by 18 publications

(6 citation statements)

References 24 publications

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“…This makes LOPP acetate a key intermediate for colon butyrate. On the other hand, as reported by Maekawa et al (2009), mannitol present at substantial amount in LOPP (Supplementary material A3), was associated to the stimulation of the lactate-utilising butyrate producers and propionate producers. Other reason for the higher increase of butyrate in LOPP fermentation could be linked to its higher polyphenols content.…”

Section: Short-chain Fatty Acids Production During In Vitro Faecal Fesupporting

confidence: 67%

“…Mannitol effect as potential prebiotic was reported upon its use as a substrate on the acrylic pathway, which is observed only in some Clostridium spp. and Prevotella spp., such as C. propionicum and P. ruminicola (Maekawa et al, 2009). In turn, as shown by Parkar et al (2013), in order to increase the gut microbiota in the same degree than oligosaccharides, polyphenols needed to be supplied at higher concentrations (at least ten times more).…”

Section: Changes In Faecal Microbial Communities During In Vitro Fermmentioning

confidence: 99%

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Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

et al. 2021

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Olive pomace is a biowaste rich in polyphenols and insoluble dietary fibre with high potential to develop new value chains towards a sustainable and circular bioeconomy. Regarding gut health, olive pomace phenolics and insoluble dietary fibre (after possible fermentation) could act as antioxidants, antimicrobial and prebiotic agents. These potential beneficial effects on the gut were analysed for two powders from olive pomace: liquid-enriched powder (LOPP)-mostly source of phenolics-and pulp-enriched powder (POPP)-main source of insoluble dietary fibre. LOPP and POPP were subjected to an in vitro simulated gastrointestinal digestion followed by in vitro faecal fermentation. The undigested fraction retained in the colon was analysed regarding its potential antioxidant, antimicrobial and prebiotic effects. LOPP and POPP did not impact the gut microbiota diversity negatively, showing a similar ratio of Firmicutes/Bacteroidetes compared to a positive control (FOS). LOPP exhibit a positive (similar to FOS) effect on the Prevotella spp./Bacteroides spp. ratio. Both powders promoted more the production of short-chain fatty acids (mainly acetate > butyrate > propionate) than FOS and showed also significant total phenolic content and oxygen radical absorbance capacity during faecal fermentation until 48 h. Besides that, these powders showed mucin-adhesion inhibition ability against pathogens, principally POPP against Bacillus cereus (22.03 ± 2.45%) and Listeria monocytogenes (20.01 ± 1.93%). This study demonstrates that olive pomace powders have prebiotic effects on microbiota, including the stimulation of short-chain fatty acids production, potential antioxidant and antimicrobial activity which could improve the human gut health.

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Section: Short-chain Fatty Acids Production During In Vitro Faecal Fesupporting

confidence: 67%

Section: Changes In Faecal Microbial Communities During In Vitro Fermmentioning

confidence: 99%

Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

et al. 2021

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“…The intestinal bacteria metabolize D-mannitol to butyrate and propionate in animal models. Indeed, D-mannitol has been suggested as a prebiotic, due to its stimulation of colonic butyrate and propionate production [79]. Although no data are available so far about the effects of mannitol on the gut microbiota, its role as a substrate reflects an interaction between this polyol and the intestinal microbiota that should be studied more deeply.…”

Section: Mannitolmentioning

confidence: 99%

Plausible Biological Interactions of Low- and Non-Calorie Sweeteners with the Intestinal Microbiota: An Update of Recent Studies

et al. 2020

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Sweeteners that are a hundred thousand times sweeter than sucrose are being consumed as sugar substitutes. The effects of sweeteners on gut microbiota composition have not been completely elucidated yet, and numerous gaps related to the effects of nonnutritive sweeteners (NNS) on health still remain. The NNS aspartame and acesulfame-K do not interact with the colonic microbiota, and, as a result, potentially expected shifts in the gut microbiota are relatively limited, although acesulfame-K intake increases Firmicutes and depletes Akkermansia muciniphila populations. On the other hand, saccharin and sucralose provoke changes in the gut microbiota populations, while no health effects, either positive or negative, have been described; hence, further studies are needed to clarify these observations. Steviol glycosides might directly interact with the intestinal microbiota and need bacteria for their metabolization, thus they could potentially alter the bacterial population. Finally, the effects of polyols, which are sugar alcohols that can reach the colonic microbiota, are not completely understood; polyols have some prebiotics properties, with laxative effects, especially in patients with inflammatory bowel syndrome. In this review, we aimed to update the current evidence about sweeteners’ effects on and their plausible biological interactions with the gut microbiota.

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“…Лактитол, маннитол, как и изомальт, могут выступать в качестве пребиотика, стимулируя рост лакто-и бифидобактерий, выработку КЦЖК [43,44]. E. Beards и соавт.…”

Section: влияние полиолов на микробиоту кишечникаunclassified

The effect of sweeteners on carbohydrate metabolism, metabolic parameters and intestinal microbiota

Silina,

Mazurina,

Ershova

et al. 2024

Obes. metabol.

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The prevalence of obesity and type 2 diabetes continues to grow, which determines the need to develop new methods of prevention in order to reduce the population risks of developing these diseases. The current direction is to limit the consumption of easily digestible carbohydrates and use low-calorie or non-calorie sweeteners instead. Currently, there is an increase in the use of non-calorie sweeteners in the manufacture of food. In this regard, the study of their possible effects on metabolic processes is of great importance.This review presents studies that have shown different effects of non-calorie sweeteners on carbohydrate and fat metabolism, body weight, the composition of intestinal microbiota, as well as the regulation of eating behavior. Some studies show that low-calorie sugar substitutes can be used in obese people as part of a comprehensive weight loss program, as well as in patients with type 2 diabetes mellitus with the aim of reducing postprandial hyperglycemia. Other studies demonstrate the negative effect of a number of low-calorie sweeteners on carbohydrate metabolism.The main search for materials was carried out in Pubmed databases, eLIBRARY.ru, Google Scholar. Temporary search criteria 2012–2023 The relevant additional literature was included after a manual search in the literature lists of the included articles.

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Butyrate and propionate production from D-mannitol in the large intestine of pig and rat

Cited by 18 publications

References 24 publications

Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effects

Plausible Biological Interactions of Low- and Non-Calorie Sweeteners with the Intestinal Microbiota: An Update of Recent Studies

The effect of sweeteners on carbohydrate metabolism, metabolic parameters and intestinal microbiota

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