Characterization of Polysaccharides from Feijoa Fruits (<i>Acca sellowiana</i> Berg.) and Their Utilization as Growth Substrates by Gut Commensal <i>Bacteroides</i> Species

Bell, Tracey; Draper, Sarah; Centanni, Manuela; Carnachan, Susan; Tannock, Gerald W.; Sims, Ian M.

doi:10.1021/acs.jafc.8b05080

Cited by 16 publications

(14 citation statements)

References 31 publications

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“…The feijoa fruit has a green skin and a jelly pulp and is famous for its unique aroma and flavor. Within the last few decades, increasing attention has been paid to the investigation of its volatile compounds [8,9,10], health benefits [11,12,13,14,15] and bioactive compounds [16,17,18,19,20,21]. It is believed that feijoa fruit harbor significant antioxidant activities [22], and the phenolic compounds could be the major contributors to its bioactivities [23].…”

Section: Introductionmentioning

confidence: 99%

Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars

2019

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Feijoa fruit is becoming increasingly popular, yet limited studies have focused on the antioxidant capacity and phenolic profiling of its extracts. In this research, optimization of phenolic extraction from feijoa flesh, peel, and whole fruit from four New Zealand grown cultivars was conducted using orthogonal design. Antioxidant activities of the extracts were assessed, followed by phenolic profiling by a validated liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) method. For feijoa flesh and whole fruit, the extraction was optimized using 70% ethanol, material to solvent ratio of 1:30, at extraction temperature of 50 °C for 30 min. For feijoa peel, extraction at 50 °C for 60 min using 50% ethanol with a material to solvent ratio of 1:30 were the optimized conditions. Results showed feijoa peel had higher total phenolic content (TPC) and antioxidant activities than the flesh and whole fruit. Overall, the Unique cultivar had a relatively higher TPC and antioxidant activity than the other cultivars tested. A total of 15 phenolic compounds were identified, and seven of them were reported for the first time in feijoa fruit. This is the first systematic investigation on the extraction method, phenolic content, antioxidant activity and phenolic profile of feijoa emphasis on comparison of sample types and cultivars.

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Section: Introductionmentioning

confidence: 99%

Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars

2019

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“…Carbohydrate analysis of culture supernatants. The methods used to perform SEC, HPAEC, and constituent sugar analysis are described in our previous publications (38,39).…”

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confidence: 99%

Substrate Use Prioritization by a Coculture of Five Species of Gut Bacteria Fed Mixtures of Arabinoxylan, Xyloglucan, β-Glucan, and Pectin

Liu

Heath

Galland

et al. 2020

Appl Environ Microbiol

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Dietary fiber provides growth substrates for bacterial species that belong to the colonic microbiota of humans. The microbiota degrades and ferments substrates, producing characteristic short-chain fatty acid profiles. Dietary fiber contains plant cell wall-associated polysaccharides (hemicelluloses and pectins) that are chemically diverse in composition and structure. Thus, depending on plant sources, dietary fiber daily presents the microbiota with mixtures of plant polysaccharides of various types and complexity. We studied the extent and preferential order in which mixtures of plant polysaccharides (arabinoxylan, xyloglucan, β-glucan, and pectin) were utilized by a coculture of five bacterial species (Bacteroides ovatus, Bifidobacterium longum subspecies longum, Megasphaera elsdenii, Ruminococcus gnavus, and Veillonella parvula). These species are members of the human gut microbiota and have the biochemical capacity, collectively, to degrade and ferment the polysaccharides and produce short-chain fatty acids (SCFAs). B. ovatus utilized glycans in the order β-glucan, pectin, xyloglucan, and arabinoxylan, whereas B. longum subsp. longum utilization was in the order arabinoxylan, arabinan, pectin, and β-glucan. Propionate, as a proportion of total SCFAs, was augmented when polysaccharide mixtures contained galactan, resulting in greater succinate production by B. ovatus and conversion of succinate to propionate by V. parvula. Overall, we derived a synthetic ecological community that carries out SCFA production by the common pathways used by bacterial species for this purpose. Systems like this might be used to predict changes to the emergent properties of the gut ecosystem when diet is altered, with the aim of beneficially affecting human physiology. IMPORTANCE This study addresses the question as to how bacterial species, characteristic of the human gut microbiota, collectively utilize mixtures of plant polysaccharides such as are found in dietary fiber. Five bacterial species with the capacity to degrade polymers and/or produce acidic fermentation products detectable in human feces were used in the experiments. The bacteria showed preferential use of certain polysaccharides over others for growth, and this influenced their fermentation output qualitatively. These kinds of studies are essential in developing concepts of how the gut microbial community shares habitat resources, directly and indirectly, when presented with mixtures of polysaccharides that are found in human diets. The concepts are required in planning dietary interventions that might correct imbalances in the functioning of the human microbiota so as to support measures to reduce metabolic conditions such as obesity.

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“…The unique abilities of different microbes to degrade complex oligosaccharides with specific structural features, such as those of xyloglucans, results in the selection for specific sub-populations of bacteria within a given ecological niche, leading to different types of prebiotic effects for different types of compounds [110,111,162,164,165,[280][281][282]. Microorganisms may also work together to degrade specific carbohydrates with complex structures and the ability of a given microbial consortium to degrade a specific type of carbohydrate may depend on the presence and activity of multiple organisms capable of expressing different enzymes [111,166,280].…”

Section: Prebiotic Effects Of Cranberry Oligosaccharidesmentioning

confidence: 99%

“…Microorganisms may also work together to degrade specific carbohydrates with complex structures and the ability of a given microbial consortium to degrade a specific type of carbohydrate may depend on the presence and activity of multiple organisms capable of expressing different enzymes [111,166,280]. The presence of complex mixtures of carbohydrates may further result in diverse interaction-based effects for multiple organisms in vivo [166,282,283]. Microbial communities with different component members will also respond differently to the same compounds based on their overall metabolic capabilities [111,161,162,164,165], further compounding the potential health effects of a given prebiotic fiber.…”

Section: Prebiotic Effects Of Cranberry Oligosaccharidesmentioning

confidence: 99%

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

Coleman

Ferreira

2020

Molecules

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Cranberry is a well-known functional food, but the compounds directly responsible for many of its reported health benefits remain unidentified. Complex carbohydrates, specifically xyloglucan and pectic oligosaccharides, are the newest recognized class of biologically active compounds identified in cranberry materials. Cranberry oligosaccharides have shown similar biological properties as other dietary oligosaccharides, including effects on bacterial adhesion, biofilm formation, and microbial growth. Immunomodulatory and anti-inflammatory activity has also been observed. Oligosaccharides may therefore be significant contributors to many of the health benefits associated with cranberry products. Soluble oligosaccharides are present at relatively high concentrations (~20% w/w or greater) in many cranberry materials, and yet their possible contributions to biological activity have remained unrecognized. This is partly due to the inherent difficulty of detecting these compounds without intentionally seeking them. Inconsistencies in product descriptions and terminology have led to additional confusion regarding cranberry product composition and the possible presence of oligosaccharides. This review will present our current understanding of cranberry oligosaccharides and will discuss their occurrence, structures, ADME, biological properties, and possible prebiotic effects for both gut and urinary tract microbiota. Our hope is that future investigators will consider these compounds as possible significant contributors to the observed biological effects of cranberry.

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Characterization of Polysaccharides from Feijoa Fruits (Acca sellowiana Berg.) and Their Utilization as Growth Substrates by Gut Commensal Bacteroides Species

Cited by 16 publications

References 31 publications

Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars

Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa Cultivars

Substrate Use Prioritization by a Coculture of Five Species of Gut Bacteria Fed Mixtures of Arabinoxylan, Xyloglucan, β-Glucan, and Pectin

Oligosaccharides and Complex Carbohydrates: A New Paradigm for Cranberry Bioactivity

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