Gut microbiota fermentation of marine polysaccharides and its effects on intestinal ecology: An overview

Shang, Qingsen; Jiang, Hao; Cai, Chao; Hao, Jiejie; Li, Guoyun; Yu, Guangli

doi:10.1016/j.carbpol.2017.09.059

Cited by 182 publications

(139 citation statements)

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“…Probiotics could rapidly multiply and colonize in the intestine by adhering to the intestinal epithelium (Salimaen, Lsolauri, & Salimaen, 1996). Furthermore, the diversity of intestinal microbiota of the fermented feed group also increased, which could be due to the effects of the probiotics or the fermentation products of kelp residues (An, Yazaki, Takahashi, Kuda, & Kimura, 2013;Dawood, Koshio, Abdel-Daim, & Van Doan, 2019;Ma et al, 2019;Shang et al, 2017). Furthermore, the diversity of intestinal microbiota of the fermented feed group also increased, which could be due to the effects of the probiotics or the fermentation products of kelp residues (An, Yazaki, Takahashi, Kuda, & Kimura, 2013;Dawood, Koshio, Abdel-Daim, & Van Doan, 2019;Ma et al, 2019;Shang et al, 2017).…”

Section: The Animal Intestine Harbours Complex Communities Of Microbesmentioning

confidence: 99%

Effects of kelp residues fermented with probiotics on the culture of sea cucumber,Apostichopus japonicus

et al. 2019

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The kelp aquaculture production in China is the largest in the world, and a large amount of kelp residue is produced by kelp processing. Kelp residues contain substantial quantities of crude fibre, protein, and residual alginic acid, and may be used as feedstuff for aquaculture animals. In this study, we used probiotics to ferment kelp residues to improve kelp nutrient content and then fed the fermented kelp to the sea cucumber, Apostichopus japonicus. To study the effect of fermented feed on sea cucumber, its growth performance, digestive enzyme activity, diversity of intestinal microbiota and water quality of the sea cucumber culture water were determined. Growth performance of sea cucumber fed with fermented feed significantly (p < .01) increased when compared with sea cucumber fed with formulated feed. Amylase, cellulose and alginase activities were significantly (p < .01) higher in the fermented feed group when compared with the formulated feed group. The total number and diversity of intestinal microbiota showed a significant increase in sea cucumbers fed with the fermented feed. The water quality of the fermented feed group showed much lower ammonia and nitrite (<0.050 mg/L) levels when compared with the formulated feed group. These results suggest that kelp residues fermented with probiotics enhance the growth, digestive enzyme activities and intestinal microbiota of sea cucumbers and improve the culture water quality. Fermented kelp residues are a new supplementary nutrient source for sea cucumbers and may be applicable to other animal aquacultures.

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Section: The Animal Intestine Harbours Complex Communities Of Microbesmentioning

confidence: 99%

Effects of kelp residues fermented with probiotics on the culture of sea cucumber,Apostichopus japonicus

et al. 2019

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“…CMC is a derivative of cellulose and is obtained from the treatment of wood pulp with alkali and chloroacetic acid. A common physiological feature of food emulsifiers is that these complex carbohydrates cannot be digested or hydrolyzed by endogenous enzymes along the human gastrointestinal tract; therefore, digestion of these emulsifiers is heavily dependent on the commensal bacteria (Shang et al., ). The gut microbiota ferments these polysaccharides into SCFA and other secondary metabolites that are either absorbed into the systemic circulation and potentially elicit a therapeutic effect or remain in the gastrointestinal tract where they stimulate growth of certain bacterial groups, changing the composition of the gut microbiota (Shang et al., ).…”

Section: Emulsifiers and The Gut Microbiotamentioning

confidence: 99%

“…The metabolism of dietary carrageenan is largely due to the gut microbiota. Dietary carrageenan has been shown to modulate the gut microbiota by decreasing the abundance of the anti‐inflammatory bacteria, Akkermansia muciniphila , however the exact mechanism by which this occurs remains unknown (Shang et al., , ; Martino et al., ). The results of in vitro studies conducted to elucidate the mechanism of action of carrageenan on the gut microbiota suggests that the high molecular weight isoform of carrageenan (k‐carrageenan; 100 to 450 kDa) cannot be fermented by the commensal bacteria.…”

Section: Emulsifiers and The Gut Microbiotamentioning

confidence: 99%

“…The results of in vitro studies conducted to elucidate the mechanism of action of carrageenan on the gut microbiota suggests that the high molecular weight isoform of carrageenan (k‐carrageenan; 100 to 450 kDa) cannot be fermented by the commensal bacteria. Rather, low molecular weight carrageenan (∼4.5 kDa) is readily degraded by the human gut microbiota into the oligosaccharides neocarrabiose and neocarratetraose that have been implicated in promotion of chronic mucosal and submucosal inflammation of the large intestine (see Shang et al., for a detailed discussion on the mechanism of action of carrageenan). While the existing studies in the scientific literature (Shang et al., ) suggest a possible mechanism of pathogenesis of colon inflammation, to date, there have been no randomized, controlled clinical trials that have been conducted to determine whether this potential mechanism is extrapolatable to humans.…”

Section: Emulsifiers and The Gut Microbiotamentioning

confidence: 99%

Section: Emulsifiers and The Gut Microbiotamentioning

confidence: 99%

See 2 more Smart Citations

Dietary Exposures to Common Emulsifiers and Their Impact on the Gut Microbiota: Is There a Cause for Concern?

Lynch

Roberts

2018

Comp Rev Food Sci Food Safe

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Emulsifiers are commonly used in food processing for the technological purpose of altering the flavor or to improve the texture of foods. Due to their ubiquity, these substances are consumed daily at low levels in the human diet. Recently published in vitro and in vivo studies suggest dietary exposure to emulsifiers modulate the gut microbiota and contribute to the increasing prevalence of metabolic disease. A literature search was conducted which identified eight studies investigating the interaction of sodium carboxymethyl cellulose, polysorbate 80, gum arabic, carrageenan, and arabinogalactan with the gut microbiota in murine and in vitro models. Numerous inconsistent changes in various phyla and genera were identified. These studies were conducted at high doses that have no relevance to the current dietary levels consumed in the United States. Subtle changes in gut microbiota composition as a toxicological endpoint is not supported by established internationally recognized toxicology testing guidelines. Therefore, the results of these studies are difficult to interpret and extrapolate to humans and are not supported by previous safety conclusions of international food safety authorities. The current understanding of the gut microbiota is that the structure is highly dynamic and is heavily influenced by the diet. Thus, the results of these studies may not necessarily suggest a safety concern, but rather reflect an adaptive response of the gut microbiota to an external stressor. Future research will need to further elucidate the mechanisms of metabolic disease in rodents and humans and establish clinically relevant and reliable endpoints to assess changes in gut microflora.

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The Influence of Polysaccharides on Lipid Metabolism: Insights from Gut Microbiota

Huang,

Zhang,

Chu

et al. 2023

Molecular Nutrition Food Res

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ScopePolysaccharides are complex molecules of more than ten monosaccharide residues interconnected through glycosidic linkages formed via condensation reactions. Polysaccharides are widely distributed in various food resources and have gained considerable attention due to their diverse biological activities. This review presented a critical analysis of the existing research literature on anti‐obesity polysaccharides and investigates the complex interplay between their lipid‐lowering activity and the gut microbiota, aiming to provide a comprehensive overview of the lipid‐lowering properties of polysaccharides and the underlying mechanisms of action.Methods and resultsIn this review, the study summarized the roles of polysaccharides in improving lipid metabolism via gut microbiota, including the remodeling of the intestinal barrier, reduction of inflammation, inhibition of pathogenic bacteria, reduction of trimethylamine N‐oxide (TMAO) production, and regulation of the metabolism of short‐chain fatty acids (SCFAs) and bile acids (BAs).ConclusionThese mechanisms collectively contributed to the beneficial effects of polysaccharides on lipid metabolism and overall metabolic health. Furthermore, polysaccharide‐based nanocarriers combined with gut microbiota have broad prospects for developing targeted and personalized therapies for hyperlipidemia and obesity.

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Gut microbiota fermentation of marine polysaccharides and its effects on intestinal ecology: An overview

Cited by 182 publications

References 135 publications

Effects of kelp residues fermented with probiotics on the culture of sea cucumber,Apostichopus japonicus

Effects of kelp residues fermented with probiotics on the culture of sea cucumber,Apostichopus japonicus

Dietary Exposures to Common Emulsifiers and Their Impact on the Gut Microbiota: Is There a Cause for Concern?

The Influence of Polysaccharides on Lipid Metabolism: Insights from Gut Microbiota

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