Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism

Xu, Youqiang; Zhu, Yang; Li, Xiuting; Sun, Baoguo

doi:10.1016/j.tifs.2020.02.026

Cited by 114 publications

(81 citation statements)

References 98 publications

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“…In addition, it has been reported that some members of Desulfovibrio , Megasphaera , and Mitsuokella genera, that showed an increase after the fermentation in the presence of IDW, are able to ferment acetate and other acids such as lactate to produce mainly butyrate and H 2 S [ 40 ]. However, butyrate levels were lower in the presence of IDW, a fact that could be due the lower production of these SCFA by these microbial groups in comparison to Ruminococcus and Bacteroides members [ 47 ]. On the other hand, the branched-chain volatile fatty acid isovalerate, mainly produced during proteolytic fermentation of branched chain amino acids (valine, leucine, and isoleucine) by the intestinal microbiota [ 48 ], and the SCFA pentanoic acid, referred also as valeric acid, also revealed a significative decrease in the presence of IDW, a trend previously reported in subjects with a high adherence to the Mediterranean diet, rich, among others, in polyphenols [ 49 , 50 , 51 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Wine and Its Microbial-Derived Metabolites on Intestinal Permeability Using Simulated Gastrointestinal Digestion/Colonic Fermentation and Caco-2 Intestinal Cell Models

et al. 2021

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This paper explores the effects of wine polyphenols on intestinal permeability in in vitro conditions. A red wine (2500 mg/L of gallic acid equivalents) was sequentially subjected to gastrointestinal and colonic digestion in the Dynamic Gastrointestinal Simulator (simgi®) to obtain two simulated fluids: intestinal-digested wine (IDW) and colonic-digested wine (CDW). The two fluids were incubated with Caco-2 cell monolayers grown in Transwell® inserts, and paracellular permeability was measured as transport of FITC-dextran. Non-significant decreases (p > 0.05) in paracellular permeability were found, which was attributed to the relatively low phenolic concentration in the solutions tested (15.6 and 7.8 mg of gallic acid equivalents/L for IDW and CDW, respectively) as quercetin (200 µM) and one of its microbial-derived phenolic metabolites, 3,4-dihydroxyphenylacetic acid (200 µM), led to significant decreases (p < 0.05). The expression of tight junction (TJ) proteins (i.e., ZO-1 and occludin) in Caco-2 cells after incubation with IDW and CDW was also determined. A slight increase in mRNA levels for occludin for both IDW and CDW fluids, albeit without statistical significance (p > 0.05), was observed. Analysis of the microbiome and microbial activity during wine colonic fermentation revealed relevant changes in the relative abundance of some families/genera (i.e., reduction in Bacteroides and an increase in Veillonella, Escherichia/Shigella and Akkermansia) as well as in the microbial production of SCFA (i.e., a significant increase in propionic acid in the presence of IDW), all of which might affect paracellular permeability. Both direct and indirect (microbiota-mediated) mechanisms might be involved in the protective effects of (wine) polyphenols on intestinal barrier integrity. Overall, this paper reinforces (wine) polyphenols as a promising dietary strategy to improve gut functionality, although further studies are needed to evaluate the effect on the intestinal barrier under different conditions.

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Section: Resultsmentioning

confidence: 99%

Effects of Wine and Its Microbial-Derived Metabolites on Intestinal Permeability Using Simulated Gastrointestinal Digestion/Colonic Fermentation and Caco-2 Intestinal Cell Models

et al. 2021

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“…However, it does not utilize trehalose, glycerol, mannitol, sorbitol, or melezitose ( Gronow et al, 2011 ). On the other hand, the presence of phosphoenolpyruvate-oxaloacetate catalytic enzymes gene in B. fragilis genome may indicate the potential for efficient propionate synthesis ( Xu et al, 2020 ). In the long-term evolutionary process, B. fragilis colonizes the host intestine, participates in the fermentation of glucose, fructose, galactose, lactose, sucrose, dextrin, etc., and plays an important role, especially in obesity, diabetes, and immunodeficiency diseases ( Zhao et al, 2019 ; Donaldson et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Specific Microbial Taxa and Functional Capacity Contribute to Chicken Abdominal Fat Deposition

Xiang

Gan²,

Zeng

et al. 2021

Front. Microbiol.

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Genetically selected chickens with better growth and early maturation show an incidental increase in abdominal fat deposition (AFD). Accumulating evidence reveals a strong association between gut microbiota and adiposity. However, studies focusing on the role of gut microbiota in chicken obesity in conventional breeds are limited. Therefore, 400 random broilers with different levels of AFD were used to investigate the gut microbial taxa related to AFD by 16S rRNA gene sequencing of 76 representative samples, and to identify the specific microbial taxa contributing to fat-related metabolism using shotgun metagenomic analyses of eight high and low AFD chickens. The results demonstrated that the richness and diversity of the gut microbiota decrease as the accumulation of chicken abdominal fat increases. The decrease of Bacteroidetes and the increase of Firmicutes were correlated with the accumulation of chicken AFD. The Bacteroidetes phylum, including the genera Bacteroides, Parabacteroides, and the species, B. salanitronis, B. fragilis, and P. distasonis, were correlated to alleviate obesity by producing secondary metabolites. Several genera of Firmicutes phylum with circulating lipoprotein lipase activity were linked to the accumulation of chicken body fat. Moreover, the genera, Olsenella and Slackia, might positively contribute to fat and energy metabolism, whereas the genus, Methanobrevibacter, was possible to enhance energy capture, and associated to accumulate chicken AFD. These findings provide insights into the roles of the gut microbiota in complex traits and contribute to the development of effective therapies for the reduction of chicken fat accumulation.

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“…Among the factors that could affect this dynamic balance of SCFAs specially stand out the gut SCFA-producing bacteria, including the classification of the bacteria, their response to diet, the SCFAs metabolic pathways and the catalytic mechanisms of the main rate-limiting enzymes. 34 Interestingly, the butyrate concentration in the three metabolizers groups was higher than in the control. Similar results were observed in studies carried out in dynamical gastrointestinal simulators after feeding with red wine or derivates.…”

Section: Metabolic Functionalitymentioning

confidence: 87%

A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health

et al. 2021

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Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism

Cited by 114 publications

References 98 publications

Effects of Wine and Its Microbial-Derived Metabolites on Intestinal Permeability Using Simulated Gastrointestinal Digestion/Colonic Fermentation and Caco-2 Intestinal Cell Models

Effects of Wine and Its Microbial-Derived Metabolites on Intestinal Permeability Using Simulated Gastrointestinal Digestion/Colonic Fermentation and Caco-2 Intestinal Cell Models

Specific Microbial Taxa and Functional Capacity Contribute to Chicken Abdominal Fat Deposition

A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health

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