Gut fermentation and health advantages: myth or reality?

Gibson, Glenn R.; Williams, Christine M.

doi:10.1017/s0007114599000197

Cited by 10 publications

(5 citation statements)

References 3 publications

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“…[1][2][3][4][5][6][7] Short-chain fatty acids (SCFA) such as acetic, propionic, and n-butyric acids are the main products of microbial metabolism in the large intestine. [8][9][10] SCFA provide energy to colonocytes [11][12][13] and stimulate sodium and water absorption from the large intestine in vivo even under diarrheic conditions.…”

Section: Introductionmentioning

confidence: 99%

Glucose but Not Polypeptone Reduces the Effect of Probiotic Preparations to Stimulate Carbohydrate Breakdown and Reduce Net Ammonia Production by Pig Cecal BacteriaIn Vitro

Fujieda

Sakata²

2001

Journal of Medicinal Food

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Probiotic preparations are used to prevent or treat diarrhea. Probiotic preparations increase the in vitro breakdown of carbohydrates and decrease that of protein by mixed cecal bacteria in the absence of readily fermentable materials. Diarrhea can increase the influx of readily digestible materials into the large intestine. Therefore, we compared production of organic acids and ammonia in batch cultures using pig cecal contents with or without probiotic preparations (Clostridium butyricum, Lactobacillus casei plus Bifidobacterium breve, or L. casei plus Enterococcus faecalis) and with or without readily fermentable substrates (glucose or polypeptone). Effects of additional substrates appeared earlier than those of probiotic preparations. Both probiotic preparations and glucose increased the production of most short-chain fatty acids and lactic acid but decreased those of ammonia and isovaleric acid. Effects of probiotic preparations and glucose were not additive. Effects of different preparations were alike. Polypeptone increased the production of ammonia and isovaleric acid independent of probiotic preparations. Effects of probiotics and glucose may be to provide either energy or carbon to the microbial ecosystem. Effects of glucose were probably mediated through their direct utilization by indigenous bacteria.

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Section: Introductionmentioning

confidence: 99%

Glucose but Not Polypeptone Reduces the Effect of Probiotic Preparations to Stimulate Carbohydrate Breakdown and Reduce Net Ammonia Production by Pig Cecal BacteriaIn Vitro

Fujieda

Sakata²

2001

Journal of Medicinal Food

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“…Oral administration of living micro-organisms (probiotics) has been used to treat and prevent diarrhoea in human patients and farm animals, but no definitive mechanism of action has been established (Fuller, 1991;Okamoto et al 1996;Siigur et al 1996;Ito et al 1997;Gibson & Williams, 1999).…”

mentioning

confidence: 99%

Influences of probiotic bacteria on organic acid production by pig caecal bacteriain vitro

et al. 2003

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The mechanism of action of probiotics is largely unknown. A potential mechanism should be to increase the production of short-chain fatty acids (SCFA), known modulators of gut functions, by the bacterial ecosystem in the large intestine. The present paper reviews our recent studies in which the capacity of probiotic bacteria to increase the production of SCFA by pig caecal bacteria was investigated using batch-culture and continuous-culture techniques. All four commercial probiotic preparations and three strains of probiotic bacteria dose-dependently accelerated the net production of SCFA, succinic acid and lactic acid without changing the acid profile, and slowed the net production of NH4. Effects on organic acid production did not vary among different probiotic species. Neither probiotic preparations nor probiotic bacteria affected the organic acid production from glucose, gastric mucin, starch or lactose, or organic acids produced:added saccharide. Glucose abolished these effects of probiotic preparations. However, the capacity of probiotics to increase SCFA production was not modified by gastric mucin, starch or lactose. These results indicate that probiotic bacteria increase SCFA production by accelerating the breakdown of carbohydrates that are resistant to indigenous bacteria, and suggest that the concept of prebiotics in terms of SCFA production as a measure of probiotic function is arguable.

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“…In  Mikhail Gwosdev depicted what is now Cape Prince of Wales, although the map was not made public, and the relationship between the coastlines of Gwosdev and Bering remained unclear until Cook's third voyage. 25 A number of Russian leaders, beginning with Peter the Great in the early eighteenth century, were keen to procure the services of talented foreign personnel to help with cartography and natural history in the massive empire. For example, J.…”

Section: The Northwest Passage: Cook's Final Voyagementioning

confidence: 99%

Science and Voyages of Discovery

Iliffe¹

2003

The Cambridge History of Science

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Natural history and geographical knowledge were transformed in the eighteenth century by means of the systematic analysis of virtually all the accessible parts of the planet. From the s onward, the nature of voyages with a broadly scientific goal underwent a rapid evolution. Although some degree of international cooperation was necessary to achieve this change, the increasing mastery of the Pacific was overshadowed by vigorous competition in the same area among the major European powers. Recently there has been an explosion of interest in this development, in particular among scholars located on the Pacific Rim, and the great voyages of the late eighteenth century have been linked to a number of political, imperial, and commercial contexts. Ostensibly scientific missions were usually accompanied by a set of instructions regarding the discovery of either the Northwest Passage, which was supposed to offer a northern entrance into the Pacific, or of terra australis incognita, an area that since classical times had been posited as necessary to "balance" the putative excess of land in the Northern hemisphere. In this chapter I survey the major explorations of the century and analyze their broad achievements in a diversity of scientific fields such as ethnography, botany, cartography, and zoology. I argue that the scientific motives behind these forays were usually bound up with, and often inextricably part of, the strategic concerns of governments in Britain, France, Russia, and Spain. 1 

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Gut fermentation and health advantages: myth or reality?

Cited by 10 publications

References 3 publications

Glucose but Not Polypeptone Reduces the Effect of Probiotic Preparations to Stimulate Carbohydrate Breakdown and Reduce Net Ammonia Production by Pig Cecal BacteriaIn Vitro

Glucose but Not Polypeptone Reduces the Effect of Probiotic Preparations to Stimulate Carbohydrate Breakdown and Reduce Net Ammonia Production by Pig Cecal BacteriaIn Vitro

Influences of probiotic bacteria on organic acid production by pig caecal bacteriain vitro

Science and Voyages of Discovery

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