Carbohydrate catabolic diversity of bifidobacteria and lactobacilli of human origin

McLaughlin, Heather P.; Motherway, Mary O’Connell; Lakshminarayanan, Bhuvaneswari; Stanton, Catherine; Ross, R. Paul; Brulc, Jennifer M.; Menon, Ravi S.; O’Toole, Paul W.; Sinderen, Douwe van

doi:10.1016/j.ijfoodmicro.2015.03.008

Cited by 66 publications

(56 citation statements)

References 56 publications

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“…Our results suggest that prebiotic oligosaccharides in grains belonging to the FODMAP family, such as fructans, can be substituted with other grain-based prebiotic factors to improve the abundance of bifidobacteria and to reduce IBS symptoms [12]. Previous in vitro studies have shown that arabinoxylan-fibre from rye stimulates the growth of human bifidobacteria [41,42]. A randomised trial in healthy volunteers revealed that arabinoxylan enriched rye/wheat products increased the fecal butyrate concentration and tended to increase the abundance of bifidobacteria [22].…”

Section: Discussionmentioning

confidence: 78%

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

et al. 2019

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Background: A low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP rye bread or regular rye bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota. Methods: The study was conducted as a randomized double blind controlled cross-over study (n = 50). Microbiota was analysed by 16S rRNA gene sequencing and associated with gastrointestinal symptoms. Both microbial changes and their associations to symptoms were secondary outcomes. Results: The consumption of the test breads did not alter microbiota diversity. Compared to baseline, consumption of the low FODMAP rye bread decreased the abundance of Bacteroides, Flavonifractor, Holdemania, Parasutterella and Klebsiella and showed a trend towards increased bifidobacteria, whereas the regular rye bread decreased the abundance of Flavonifractor. When comparing between the two test breads, Klebsiella was decreased after low-FODMAP rye bread intake. Patients whose symptoms decreased during the low-FODMAP rye bread displayed more Blautia and less Barnesiella at baseline.

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Section: Discussionmentioning

confidence: 78%

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

et al. 2019

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“…This indicates that UCD401 does not utilize these carbohydrates with similar efficiency. Bifidobacteria that utilize both plant and milk oligosaccharides have exhibited similar growth profiles (27,28). Despite similar growth rates on glucose and xyloglucans, B. longum subsp.…”

Section: Resultsmentioning

confidence: 99%

A Human Gut Commensal Ferments Cranberry Carbohydrates To Produce Formate

Özcan

Sun

Rowley

et al. 2017

Appl Environ Microbiol

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Commensal bifidobacteria colonize the human gastrointestinal tract and catabolize glycans that are impervious to host digestion. Accordingly, Bifidobacterium longum typically secretes acetate and lactate as fermentative end products. This study tested the hypothesis that B. longum utilizes cranberry-derived xyloglucans in a strain-dependent manner. Interestingly, the B. longum strain that efficiently utilizes cranberry xyloglucans secretes 2.0 to 2.5 mol of acetate-lactate. The 1.5 acetate:lactate ratio theoretical yield obtained in hexose fermentations shifts during xyloglucan metabolism. Accordingly, this metabolic shift is characterized by increased acetate and formate production at the expense of lactate. α-l-Arabinofuranosidase, an arabinan endo-1,5-α-l-arabinosidase, and a β-xylosidase with a carbohydrate substrate-binding protein and carbohydrate ABC transporter membrane proteins are upregulated (>2-fold change), which suggests carbon flux through this catabolic pathway. Finally, syntrophic interactions occurred with strains that utilize carbohydrate products derived from initial degradation from heterologous bacteria. IMPORTANCE This was a study of bacterial metabolism of complex cranberry carbohydrates termed xyloglucans that are likely not digested prior to reaching the colon. This is significant, as bifidobacteria interact with this dietary compound to potentially impact human host health through energy and metabolite production by utilizing these substrates. Specific bacterial strains utilize cranberry xyloglucans as a nutritive source, indicating unknown mechanisms that are not universal in bifidobacteria. In addition, xyloglucan metabolism proceeds by using an alternative pathway that could lead to further research to investigate mechanisms underlying this interaction. Finally, we observed cross-feeding between bacteria in which one strain degrades the cranberry xyloglucan to make it available to a second strain. Similar nutritive strategies are known to occur within the gut. In aggregate, this study may lead to novel foods or supplements used to impact human health through rational manipulation of the human microbiome.

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“…Uninoculated mMRS medium was used as a negative control. Cultures were incubated anaerobically at 37 °C for 24 h, and the optical density at 600 nm (OD600) was determined manually, or using a PowerWave microplate spectrophotometer (BioTek Instruments, Inc., USA) in conjunction with Gen5 microplate software for Windows, at the end of this period, as described previously5558.…”

Section: Methodsmentioning

confidence: 99%

Bifidobacterium breve UCC2003 metabolises the human milk oligosaccharides lacto-N-tetraose and lacto-N-neo-tetraose through overlapping, yet distinct pathways

James¹,

Motherway²,

Bottacini³

et al. 2016

Sci Rep

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152

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In this study, we demonstrate that the prototype B. breve strain UCC2003 possesses specific metabolic pathways for the utilisation of lacto-N-tetraose (LNT) and lacto-N-neotetraose (LNnT), which represent the central moieties of Type I and Type II human milk oligosaccharides (HMOs), respectively. Using a combination of experimental approaches, the enzymatic machinery involved in the metabolism of LNT and LNnT was identified and characterised. Homologs of the key genetic loci involved in the utilisation of these HMO substrates were identified in B. breve, B. bifidum, B. longum subsp. infantis and B. longum subsp. longum using bioinformatic analyses, and were shown to be variably present among other members of the Bifidobacterium genus, with a distinct pattern of conservation among human-associated bifidobacterial species.

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Carbohydrate catabolic diversity of bifidobacteria and lactobacilli of human origin

Cited by 66 publications

References 56 publications

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

A Human Gut Commensal Ferments Cranberry Carbohydrates To Produce Formate

Bifidobacterium breve UCC2003 metabolises the human milk oligosaccharides lacto-N-tetraose and lacto-N-neo-tetraose through overlapping, yet distinct pathways

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