In Vitro Digestion and Fermentation by Human Fecal Microbiota of Polysaccharides from Flaxseed

Zhou, Xin; Zhang, Zhao; Huang, Fenghong; Yang, Czau‐Siung; Huang, Qingde

doi:10.3390/molecules25194354

Cited by 32 publications

(28 citation statements)

References 52 publications

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“…Furthermore, the FC6 h sample from the control group had the lowest total SCFA content, but it was still higher than the sample without fermentation (F0 h) ( p < 0.05). This reason might be that gut microbes generate SCFAs by fermentation of dietary fibers in FJR, which is reported by several similar studies previously ( 34 – 36 ).…”

Section: Resultssupporting

confidence: 55%

The influence of in vitro gastrointestinal digestion and fecal fermentation on the flowers of Juglans regia: Changes in the active compounds and bioactivities

Jin

Zhang

et al. 2022

Front. Nutr.

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The objective of the research was to investigate the digestion and fecal fermentation characteristics of the flowers of Juglans regia (FJR), by using in vitro simulated digestion model (oral, gastric, and intestine) as well as colonic fermentation. As a result, the contents of most active substances and functional activities of FJR were decreased as the digestion proceeded, and showed a trend of first increasing and then decreasing in the fecal fermentation phase. In the oral digestion phase, the total phenolic and total flavonoid contents were released most with the values of 11.43 and 9.41 μg/mg, respectively. While in the gastric digestion phase, the antioxidant abilities, α-glucosidase and α-amylase inhibitory abilities were the weakest. By using high-performance liquid chromatography, 13 phenolic acids and 3 flavonoids were detected. Of these, the highest number of identified compounds were found in the undigested and the oral digestion stages, which were mainly salicylic acid, epicatechin, 3,5-dihydroxybenoic acid, vanillic acid, and protocatechuic acid. However, great losses were observed during the gastric and intestinal digestion stages, only epicatechin, salicylic acid, and protocatechuic acid were found. Surprisingly, fecal fermentation released more abundant phenolic substances compared to gastric and intestinal digestion. Additionally, FJR reduced the pH values in the colonic fermentation system, significantly promoted the production of short-chain fatty acids, and regulated the microbe community structure by improving the community richness of beneficial microbiota. This indicated that FJR had the benefit to improve the microorganismal environment in the intestine. Further Kyoto Encyclopedia of Genes and Genomes pathway analysis revealed that FJR could suppress the metabolic pathways related to diseases, such as infectious diseases, metabolic diseases and neurodegenerative diseases. In conclusion, although the bioactivities of FJR decreased significantly after in vitro gastrointestinal digestion and fecal fermentation, it still maintained certain antioxidant and hypoglycemic ability in vitro. This study described the detailed changes in the active compounds and bioactivities of FJR during in vitro gastrointestinal digestion and fecal fermentation, and its effects on microbiota composition and SCFAs levels in feces. Our results revealed the potential health benefits of FJR, and could provide a reference for its further research and development.

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Section: Resultssupporting

confidence: 55%

The influence of in vitro gastrointestinal digestion and fecal fermentation on the flowers of Juglans regia: Changes in the active compounds and bioactivities

Jin

Zhang

et al. 2022

Front. Nutr.

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“…In vivo studies in mice with LAB-fermented goat milk ( Chen et al, 2020 ) and kefir ( Hsu et al, 2018 ) also observed an increased Firmicutes to Bacteroidetes (F/B) ratio in the treatment group. On the other hand, other polysaccharides, from okra ( Wu et al, 2021c ), flaxseed ( Zhou et al, 2020 ), and mushrooms ( Liu et al, 2021 ), observed increased Bacteroidetes abundance, and reduced Firmicutes , with a lower F/B ratio. Polyphenols act as prebiotics in the gut and have also been shown to influence F/B ratio through the inhibition of certain bacterial species ( Loo et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Chan

Liu

et al. 2021

Front. Microbiol.

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Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studies have explored the effects of prolonged storage and functional spices on microbial viability of whole fermented foods from fermentation to digestion. Even fewer have assessed their impact on the gut microbiota. Our study investigated the effects of production processes on LAB and yeast microbial viability and gut microbiota composition. We achieved this by using physicochemical assessments and an in vitro gastrointestinal and a porcine gut microbiota model. In low-salt sauerkraut, we assessed the effects of salt concentration, starter cultures, and prolonged storage, and in tibicos, prolonged storage and the addition of spices cayenne, ginger, and turmeric. In both food matrices, LAB counts significantly increased (p<0.05), reaching a peak of 7–8 log cfu/g, declining to 1–1.5 log cfu/g by day 96. Yeast viability remained at 5–6 log cfu/g in tibicos. Ginger tibicos had significantly increased LAB and yeast viability during fermentation and storage (p<0.05). For maximum microbial consumption, tibicos should be consumed within 28days, and sauerkraut, 7weeks. Simulated upper GI digestion of both products resulted in high microbial survival rates of 70–80%. The 82% microbial survival rate of cayenne tibicos was significantly higher than other treatments (p<0.05). 16S rRNA sequencing of simulated porcine colonic microbiota showed that both spontaneously fermented sauerkraut and tibicos increase the relative abundance of Megasphaera 85-fold. These findings will inform researchers, producers, and consumers about the factors that affect the microbial content of fermented foods, and their potential effects on the gut.

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“…The major insoluble fiber fraction consists of cellulose and lignin [ 11 ]. The main soluble fiber from flaxseed has been reported to be a heterogeneous polysaccharide consisting of neutral arabinoxylan and acidic rhamnose [ 12 ]. This flaxseed polysaccharide exhibited good antioxidant activities in vitro and reduced elevated blood glucose in rats [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Dietary Modulation of the Human Gut Microbiota and Metabolome with Flaxseed Preparations

Kleigrewe

Haack

Baudin

et al. 2022

IJMS

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Flaxseeds are typically consumed either as whole flaxseed, ground flaxseed, flaxseed oil, partially defatted flaxseed meal, or as a milk alternative. They are considered a rich source of vitamins, minerals, proteins and peptides, lipids, carbohydrates, lignans, and dietary fiber, which have shown hypolipidemic, antiatherogenic, anticholesterolemic, and anti-inflammatory property activity. Here, an in vitro batch culture model was used to investigate the influence of whole milled flaxseed and partially defatted milled flaxseed press cake on the gut microbiota and the liberation of flaxseed bioactives. Microbial communities were profiled using 16S rRNA gene-based high-throughput sequencing with targeted mass spectrometry measuring lignan, cyclolinopeptide, and bile acid content and HPLC for short-chain fatty acid profiles. Flaxseed supplementation decreased gut microbiota richness with Firmicutes, Proteobacteria, and Bacteroidetes becoming the predominant phyla. Secoisolariciresinol, enterodiol, and enterolactone were rapidly produced with acetic acid, butyric acid, and propionic acid being the predominant acids after 24 h of fermentation. The flaxseed press cake and whole flaxseed were equivalent in microbiota changes and functionality. However, press cake may be superior as a functional additive in a variety of foods in terms of consumer acceptance as it would be more resistant to oxidative changes.

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In Vitro Digestion and Fermentation by Human Fecal Microbiota of Polysaccharides from Flaxseed

Cited by 32 publications

References 52 publications

The influence of in vitro gastrointestinal digestion and fecal fermentation on the flowers of Juglans regia: Changes in the active compounds and bioactivities

The influence of in vitro gastrointestinal digestion and fecal fermentation on the flowers of Juglans regia: Changes in the active compounds and bioactivities

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Dietary Modulation of the Human Gut Microbiota and Metabolome with Flaxseed Preparations

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