In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota

Xie, Zhuqing; Wang, Shaokang; Wang, Zhigang; Fu, Xiong; Huang, Qiang; Yuan, Yang; Wang, Kai; Zhang, Bin

doi:10.1016/j.carbpol.2019.115069

Cited by 84 publications

(38 citation statements)

References 56 publications

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“…SCFAs are the main end-products obtained fermentation of dietary fiber by gut microbes in the colons [19]. This increase was consistent with the change in the number of Lactobacillus spp.…”

Section: Discussionsupporting

confidence: 77%

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Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Pham

Yang

2020

Foods

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In the present study, we assessed the extraction of low molecular weight soluble polysaccharides (MESP) from soybean by-products using microwave-assisted enzymatic technology and proposed the chemical structure of MESP using Fourier transform-infrared spectroscopy, gas chromatography, and 1H and 13C nuclear magnetic resonance spectrum analysis. The results suggested that MESP mainly comprised arabinose, rhamnose, and glucuronic acid with (1→4) glycosidic linkages in the backbone. Compared with inulin, MESP was found to selectively stimulate the growth of Lactobacillus probiotics. Moreover, the results of in vitro fermentation indicated that MESP significantly increased the concentrations of both acetate and butyrate (p < 0.05). MESP were treated on lipopolysaccharide (LPS)-stimulated RAW264.7 cells to determine the anti-inflammatory effect in vitro. It was observed that MESP inhibited nitric oxide, tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, and IL-10 production. Furthermore, Western blotting results indicated that MESP significantly attenuated LPS-induced downregulation of phosphorylation levels of Janus kinase 2 (JAK2) and signal transducer and activator of transcription 3 (STAT3) in macrophages. The underlying mechanism might involve inhibition of the expression of pro-inflammatory cytokines, presumably via JAK2/STAT3 pathway. Collectively, the results of our study paved way for the production of MESP, which may be potentially used as nutraceutical ingredients for prebiotics and anti-inflammatory agents, from soybean residue.

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“…SCFAs are the main end-products obtained fermentation of dietary fiber by gut microbes in the colons [19]. This increase was consistent with the change in the number of Lactobacillus spp.…”

Section: Discussionsupporting

confidence: 77%

“…In vitro fermentation was performed according to a previously described method [19] with certain modifications. Fresh feces samples were obtained from three healthy individuals (2 female, 1 male, aged 22-29 years), who had not been treated with antibiotics in the last 3 months.…”

Section: Short Chain Fatty Acid (Scfa) Analysismentioning

confidence: 99%

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Pham

Yang

2020

Foods

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“…The lack of selective butyrate production from the fermentation of the RS2 derivatives was unexpected, given the documented butyrogenic effect of the fibre (45,52) . This may be the result of the experimental duration, as highlighted by Xie et al (35) . Experimental duration may have also impacted the The low variance in response to the specific substrates between participants was notable, given this study undertook experiments using samples from individual participants to account for heterogenous responses.…”

Section: Correlations Between Fermentation Characteristicsmentioning

confidence: 95%

“…Investigations of acacia gum, Hi-Maize 1043 and RS4 through 48-hour experiments and animal models have previously reported significant increases in SCFA concentrations in comparison with controls over longer durations (33,34) . Similarly, while the fermentation characteristics of acetylated and butyrylated RS2 have yet to be assessed, recent work evaluating another Hylon VII derivative, esterified with propionate molecules, also demonstrated minimal fermentation over the initial 4-hour period, before reporting multiple-fold increases in both gas and SCFA production as the experiment progressed to 24 hours (35) . The slower rate of fermentation observed with these fibres is likely due to their polysaccharide structures (36) .…”

Section: Correlations Between Fermentation Characteristicsmentioning

confidence: 99%

Screening dietary fibres for fermentation characteristics and metabolic profiles using a rapidin vitroapproach: implications for irritable bowel syndrome

Yao

Gill

et al. 2020

Br J Nutr

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The therapeutic value of specific fibres is partly dependent on their fermentation characteristics. Some fibres are rapidly degraded with generation of gases that induce symptoms in patients with irritable bowel syndrome (IBS), while more slowly- or non-fermentable fibres may be more suitable. More work is needed to profile a comprehensive range of fibre to determine suitability for IBS. Using a rapid in vitro fermentation model, gas production and metabolite profiles of a range of established and novel fibres were compared. Fibre substrates (n=15) were added to faecal slurries from 3 healthy donors for 4 hours with gas production measured using real-time headspace sampling. Concentrations of short-chain fatty acids (SCFA) and ammonia were analysed using gas chromatography and enzymatic assay respectively. Gas production followed 3 patterns: rapid (≥60 mL/g over 4 hours) for fructans, carrot fibre and corn-derived xylo-oligosaccharide; mild (30-60 mL/g) for partially hydrolysed guar gum, almond shell-derived xylo-oligosaccharide and one type of high-amylose resistant starch 2 (RS2); and minimal (no differences with blank controls) for methylcellulose, another high-amylose RS2, acetylated or butyrylated RS2, RS4, acacia gum and sugarcane bagasse. Gas production correlated positively with total SCFA (r=0.80, p<0.001) and negatively with ammonia concentrations (r=-0.68, p<0.001). Proportions of specific SCFA varied: fermentation of carrot fibre, xylo-oligosaccharides and acetylated RS2 favoured acetate while fructans favoured butyrate. Gas production and metabolite profiles differed between fibre types and within fibre classes over a physiologically relevant 4-hour time-course. Several fibres resisted rapid fermentation and may be candidates for clinical trials in IBS patients.

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“…This evaluation of prebiotic intervention in a healthy, young population indicated that FOS intervention significantly increased Bifidobacterium and significantly decreased butyrate-producing bacteria (including Ruminococcus and Oscillospira) after prebiotic intervention. Several in vitro fecal fermentation studies have also indicated that the addition of FOS significantly decreases the abundance of Faecalibacterium [46,47]. Faecalibacterium, abundant in the B-FOS group, can serve as an indicator or biomarker of intestinal health in adults [48].…”

Section: B-mentioning

confidence: 99%

Production, Structural Characterization, and In Vitro Assessment of the Prebiotic Potential of Butyl-Fructooligosaccharides

Kang

You

Lee

et al. 2020

IJMS

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Short-chain fatty acids (SCFAs), especially butyrate, produced in mammalian intestinal tracts via fermentation of dietary fiber, are known biofunctional compounds in humans. However, the variability of fermentable fiber consumed on a daily basis and the diversity of gut microbiota within individuals often limits the production of short-chain fatty acids in the human gut. In this study, we attempted to enhance the butyrate levels in human fecal samples by utilizing butyl-fructooligosaccharides (B-FOS) as a novel prebiotic substance. Two major types of B-FOS (GF3-1B and GF3-2B), composed of short-chain fructooligosaccharides (FOS) bound to one or two butyric groups by ester bonds, were synthesized. Qualitative analysis of these B-FOS using Fourier transform infrared (FT-IR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), nuclear magnetic resonance (NMR) and low-resolution fast-atom bombardment mass spectra (LR-FAB-MS), showed that the chemical structure of GF3-1B and GF3-2B were [O-(1-buty-β-D-fru-(2→1)-O-β-D-fru-(2→1)-O-β-D-fru-O-α-D-glu] and [O-(1-buty)-β-D-fru-(2→1)-O-β-D-fru-(2→1)-O-(4-buty)-β-D-fru-O-α-D-glu], respectively. The ratio of these two compounds was approximately 5:3. To verify their biofunctionality as prebiotic oligosaccharides, proliferation and survival patterns of human fecal microbiota were examined in vitro via 16S rRNA metagenomics analysis compared to a positive FOS control and a negative control without a carbon source. B-FOS treatment showed different enrichment patterns on the fecal microbiota community during fermentation, and especially stimulated the growth of major butyrate producing bacterial consortia and modulated specific butyrate producing pathways with significantly enhanced butyrate levels. Furthermore, the relative abundance of Fusobacterium and ammonia production with related metabolic genes were greatly reduced with B-FOS and FOS treatment compared to the control group. These findings indicate that B-FOS differentially promotes butyrate production through the enhancement of butyrate-producing bacteria and their metabolic genes, and can be applied as a novel prebiotic compound in vivo.

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In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota

Cited by 84 publications

References 56 publications

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue

Screening dietary fibres for fermentation characteristics and metabolic profiles using a rapidin vitroapproach: implications for irritable bowel syndrome

Production, Structural Characterization, and In Vitro Assessment of the Prebiotic Potential of Butyl-Fructooligosaccharides

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