<i>In vitro</i> fecal fermentation profiles and microbiota responses of pulse cell wall polysaccharides: enterotype effect

Yu, Miaomiao; Arıoğlu-Tuncil, Seda; Xie, Zhuqing; Fu, Xiong; Huang, Qiang; Chen, Tingting; Zhang, Bin

doi:10.1039/d1fo01231b

Cited by 9 publications

(6 citation statements)

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“…Yang et al 31 found that Bacteroides was positively correlated with propionate production in in vitro fermentation. Yu et al 19 www.nature.com/scientificreports/ Bacteroides enterotype in in vitro fermentation of pea cell wall polysaccharides. In the present study, donor II samples had high butyrate levels, and propionate levels were similar between the two donor samples.…”

Section: Discussionmentioning

confidence: 99%

“…Metabolic diversity has been observed between the enterotypes, with lower lipolytic and proteolytic fermentation potential in the Prevotella enterotype and with the Bacteroides enterotype characterized by higher saccharolytic and proteolytic capacity 16 . Recent in vitro studies have shown differences in fermentation between the enterotypes with respect to time, SCFA production, changes in microbiota composition, and preference for different polysaccharides [17][18][19] . In a study involving in vitro fermentation of fructooligosaccharides (FOS), sorghum arabinoxylan, and corn arabinoxylan, a Prevotella-dominated microbiota was found to produce higher levels of SCFA, and propionate production was 2-to threefold higher than for Bacteroides-dominated microbiota 17 .…”

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confidence: 99%

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Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Pirkola

Dicksved

Loponen

et al. 2023

Sci Rep

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Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. The aim of this study was to investigate the effect of two different fecal microbial compositions on in vitro fermentation of a standardized amount of oat, rye, and wheat breads. Two human fecal donors with different microbial community composition were recruited. Bread samples were digested enzymatically. An in vitro fermentation model was used to study SCFA production, dietary fiber degradation, pH, and changes in microbiota. Feces from donor I had high relative abundance of Bacteroides and Escherichia/Shigella, whereas feces from donor II were high in Prevotella and Subdoligranulum. Shifts in microbiota composition were observed during fermentation. SCFA levels were low in the samples with fecal microbiota from donor I after 8 h of fermentation, but after 24 h acetate and propionate levels were similar in the samples from the different donors. Butyrate levels were higher in the fermentation samples from donor II, especially with rye substrate, where high abundance of Subdoligranulum was observed. Dietary fiber degradation was also higher in the fermentation samples from donor II. In conclusion, fermentation capacity and substrate utilization differed between the two different microbiota compositions.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Pirkola

Dicksved

Loponen

et al. 2023

Sci Rep

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“…Precipitates from the ferments were used for DNA extraction as previously described ( Yu et al, 2021 ). DNA was extracted using the OMEGA Soil DNA Kit (D15625163 01; Omega Bio-Tek, Norcross, GA, United States).…”

Section: Methodsmentioning

confidence: 99%

Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation

Zhang

et al. 2023

Front. Microbiol.

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IntroductionArabinoxylan (AX) is a versatile polysaccharide that shows various effects in modulating gut microbiota and health. The influence of arabinoxylan carbohydrate structural feature and feruloylation on fermentability and the effect of modulation of gut microbiota of AX was not clear.MethodsArabinoxylans from rice bran and corn bran (RAX and CAX), and their deferulyolated counterpart dRAX and dCAX were fermented using an in vitro fermentation model. Structural information was determined based on monosaccharide composition. Gas production of fermentation products, SCFAs production, pH change, and microbiota change were measured.ResultsRAX and dRAX posessed lower A/X ratio compared with CAX and dCAX. The gas and total SCFAs production were lower in RAX and dRAX, and the butyrate production were higher in RAX and dRAX compared with CAX and dCAX. Butyrate production was lower at dRAX compared to RAX. On the other hand, butyrate production was higher in dCAX than in CAX. The microbiota shift were different for the four fibers.DiscussionThe AXs from rice have a higher A/X ratio than the AXs from maize, suggesting more branching and a more complex side chain. The structural difference was crucial for the difference in fermentation pattern. Different Bacteroides species are responsible for the utilization of rice AXs and corn AXs. Although feruloylation had a minor effect on the overall fermentation pattern, it significantly affected butyrate production and alpha diversity. dRAX promoted less butyrate than RAX, which is associated with a significantly lower amount of Faecalibacterium prausnitzi. dCAX promoted more butyrate than CAX, which may be associated with a lower amount of Bacteroides ovatus and a higher amount of Blautia in dCAX compared to CAX. The effects of feruloylation on the fermentation pattern and the resulted microbiota shift of AX varied depending on the carbohydrate structure.

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“…Moreover, the Prevotella and Bacteroides enterotypes seem to be more consistent than the Ruminococcus enterotype. The enterotypes have been linked to long-term diet (Wu et al 2011), and different DF fermentation patterns have been observed between the enterotypes in previous in vitro studies (Chen et al 2017;Wu et al 2017;Yu et al 2021).…”

Section: Gut Microbiotamentioning

confidence: 99%

“…Box 560, 75122 Uppsala, Sweden. * email: laura.pirkola@slu.se www.nature.com/scientificreports/ have shown differences in fermentation between the enterotypes with respect to time, SCFA production, changes in microbiota composition, and preference for different polysaccharides [17][18][19] . In a study involving in vitro fermentation of fructooligosaccharides (FOS), sorghum arabinoxylan, and corn arabinoxylan, a Prevotella-dominated microbiota was found to produce higher levels of SCFA, and propionate production was 2-to threefold higher than for Bacteroides-dominated microbiota 17 .…”

Section: Populärvetenskaplig Sammanfattningmentioning

confidence: 99%

Whole grain and the gut-brain axis : The role of microbiota composition, dietary fiber, and metabolites

Pirkola

2023

Acta Universitatis Agriculturae Sueciae

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Whole grain (WG) is rich in dietary fiber, other nutrients, and phytochemicals, and has potential effects on the brain through the gut-brain axis and non-microbiotarelated routes. This thesis explored the interplay between gut microbiota, dietary fiber, and microbiota-derived metabolites during in vitro fermentation of WG oat bread, WG rye bread, and refined bread. The effects of WG rye bread on the gutbrain axis were studied in a three-week dietary intervention study. Differences in short-chain fatty acid (SCFA) production and dietary fiber degradation were observed between two donors with different fecal microbiota composition and between different breads during the 24-h in vitro fermentation experiments. High levels of butyrate were observed especially in fermentation samples with rye substrate in one donor, where a high relative abundance of Subdoligranulum genus was also observed. The metabolite profile of fermentation samples with WG rye differed from that of fermentation samples with WG oats and refined bread. Metabolites showing significant changes included several suggested microbiota-derived metabolites. The three-week intervention with high intake of WG rye bread did not reveal any significant effects on fecal microbiota, SCFA levels, blood markers related to the gut-brain axis, intestinal permeability, stress responses, cognitive performance, or perceived long-term stress and well-being in healthy subjects. However, the abundance of two butyrate-producing taxa, Anaerobutyricum hallii and Eubacterium ventriosum group increased within the group consuming WG rye bread. Altogether, these results indicate that WG rye may have butyrate-promoting effects depending on gut microbiota composition, but effects on the gut-brain axis were not observed.

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In vitro fecal fermentation profiles and microbiota responses of pulse cell wall polysaccharides: enterotype effect

Abstract: Gut microbiota community of individuals is predominated by diverse fiber-utilizing bacteria, and might have distinct fermentation outcomes for a given dietary substrate. In this research, we isolated pea cell wall...

Cited by 9 publications

References 43 publications

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation

Whole grain and the gut-brain axis : The role of microbiota composition, dietary fiber, and metabolites

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