Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon

Abstract

The aim of this study was to evaluate the effects of soy-based beverages manufactured with water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46) and/or acerola by-product (ABP) on pooled faecal microbiota obtained from lean and obese donors. Four fermented soy beverages (FSs) (“placebo” (FS-Pla), probiotic (FS-Pro), prebiotic (FS-Pre), and synbiotic (FS-Syn)) were subjected to in vitro digestion, followed by inoculation in the TIM-2 system, a dynamic in vitro model that mimics the conditions of the human colon. Short- and branched-chain fatty acids (SCFA and BCFA) and microbiota composition were determined. Upon colonic fermentation in the presence of the different FSs formulations, acetic and lactic acid production was higher than the control treatment for faecal microbiota from lean individuals (FMLI). Additionally, SCFA production by the FMLI was higher than for the faecal microbiota from obese individuals (FMOI). Bifidobacterium spp. and Lactobacillus spp. populations increased during simulated colonic fermentation in the presence of FS-Syn in the FMLI and FMOI. FS formulations also changed the composition of the FMOI, resulting in a profile more similar to the FMLI. The changes in the composition and the increase in SCFA production observed for the FMLI and FMOI during these in vitro fermentations suggest a potential modulation effect of these microbiotas by the consumption of functional FSs. Graphical abstract Key points • Soy beverages increased Bifidobacterium abundance in microbiota from obese individuals. • The synbiotic beverage increased Bifidobacterium abundance in microbiota from lean individuals. • The synbiotic beverage changed the microbiota from obese individuals, approaching the lean profiles.

A single dietary factor, daily consumption of a fermented beverage, can modulate the gut microbiome within the same ethnic community

“…Some volunteers had very high levels of acetic acid, but it was not correlated with any other data (Supplementary Figure 3) . Isovaleric acid, a BCFA and considered to be harmful to the colon epithelium 20 , was significantly lower in Apong drinkers compared to non-drinkers, but there was no significant difference for the other SCFAs (Figure 6) .…”

Artificial Gastrointestinal Models for Nutraceuticals Research—Achievements and Challenges: A Practical Review

“…Prebiotic Effect of Lactulose Bothe et al [68] Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota Larsen et al [69] Effects of functional pasta ingredients on different gut microbiota Martina et al [70] Prebiotic effects of pectooligosaccharides obtained from lemon peel Míguez et al [71] Potential of high-and low-acetylated galactoglucomannooligosaccharides as modulators of the microbiota composition Míguez et al [72] Investigation of changes in gut microbiota upon feeding predigested Hibiscus sabdariffa, Agave fructans and oligofructans (OF) Sáyago-Ayerdi et al [73] Bioconversion of polyphenols and organic acids by gut microbiota of predigested Hibiscus sabdariffa L. calyces and Agave (A. tequilana Weber) fructans Sáyago-Ayerdi et al [74] Bioconversion by gut microbiota of predigested mango (Mangifera indica L) 'Ataulfo' peel polyphenols Sáyago-Ayerdi et al [75] Prebiotic effect of predigested mango peel Sáyago-Ayerdi et al [75] Modulation of the microbiome by citrus fruit extract Sost et al [76] Eeffect of a blend of three mushrooms (Ganoderma lucidum GL AM P-38, Grifola frondosa GF AM P36 and Pleurotus ostreatus PO AM-GP37)) on gut microbiota composition Verhoeven et al [77] Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota Vieira et al [78] 4.5. Proximal Environmental Control System for Intestinal Microbiota (ECSIM) ECSIM (Environmental Control System for Intestinal Microbiota) is a modular system consisting of three reactors and can be used in different configurations (independently or associated) to mimic different functions of the human colon, depending on which part it simulates f.e.…”

“…Sost et al [76] Eeffect of a blend of three mushrooms (Ganoderma lucidum GL AM P-38, Grifola frondosa GF AM P36 and Pleurotus ostreatus PO AM-GP37)) on gut microbiota composition Verhoeven et al [77] Impact of a fermented soy beverage supplemented with acerola byproduct on the gut microbiota Vieira et al [78]…”

A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective

“…One method for enhancing nutritional quality is fermentation, which breaks down phytic acid, converts glucoside to aglycone isoflavones and produces bioactive substances such as vitamins (B 2 , B 6 , B 9 and B 12 ) and -amino butyric acid (GABA) (Thakur et al, 2015;Hong et al, 2021;Lee et al, 2015). Fermented soymilk has health-beneficial properties as anti-diabetic (Tiss et al, 2020), anti-obesity (Lee et al, 2013), anti-osteoporotic (Chiang et al, 2012), anti-hypertensive (Tsai et al, 2006), improved gastrointestinal system (Vieira et al, 2021), overcome cardio-1 ICAR-Central Institute of Agricultural Engineering, Bhopal-462 038, Madhya Pradesh, India. A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective vascular disease (Hussin et al, 2020) andanti-cancer (Gourineni et al, 2011).…”