In Vitro Method for Quantification of the Fermentation of Starch by Human Faecal Bacteria

Edwards, Christine; Gibson, G; Champ, M; Bb, Jensen; Mathers, John C.; Nagengast, F.M.; Rumney, Corinne; Quehl, A.

doi:10.1002/(sici)1097-0010(199606)71:2<209::aid-jsfa571>3.3.co;2-w

Cited by 30 publications

(44 citation statements)

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“…Fermentations were carried out using a protocol similar to that described by Edwards et al 8. The sample was weighed and mixed (1/3.125 wt/vol) with an anaerobic phosphate buffer (0.1 M NaH 2 PO 4 and 0.1 M Na 2 HPO 4 , adjusted to pH 6.5), homogenised in a nitrogen atmosphere, and filtered through muslin to produce a faecal suspension to be used as inoculum.…”

Section: Patient and Methodsmentioning

confidence: 99%

Effect of oral antibiotics on intestinal production of propionic acid

Mellon

Deshpande²,

Mathers³

et al. 2000

Archives of Disease in Childhood

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Background-Propionic acid derived from colonic bacterial fermentation contributes substantially to overall propionate load in children with disorders of propionate metabolism, and its reduction is important for adequate metabolic control. Aims-To evaluate the in vitro and in vivo eVects of antibiotic treatment on propionate production by colonic bacteria, and plasma propionate concentrations in a child with propionic acidaemia. Methods-In vitro fermentation techniques were used to study the eVects of addition of antibiotics (metronidazole, clindamycin, erythromycin, and vancomycin) on net faecal production of short chain fatty acids including propionic acid. Courses of oral antibiotics of 7 days duration were used to assess the in vivo eVects on faecal propionate production and metabolic control including plasma propionate concentrations. Results-Metronidazole produced the largest and most consistent reduction (77-84%) in the production in vitro of propionate from faecal homogenates. Oral administration of metronidazole reduced faecal propionate production by 43% within 24 hours of treatment; a 7 day course virtually eliminated it for the next 3 weeks. These reductions were accompanied by substantially lowered plasma propionate concentrations during the same period. Conclusions-Intermittent courses of oral metronidazole might be as eVective as continuous treatment in reducing gut propionate production in children with disorders of propionate metabolism. (Arch Dis Child 2000;82:169-172)

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Section: Patient and Methodsmentioning

confidence: 99%

Effect of oral antibiotics on intestinal production of propionic acid

Mellon

Deshpande²,

Mathers³

et al. 2000

Archives of Disease in Childhood

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“…The in vitro fermentation procedure is based on the methods described by Edwards et al 17 and Karppinen et al 18 At the end of the enzymic incubation steps, 5 ml aliquots from each tube were transferred to clean 50 ml plastic screw-topped tubes and diluted by the addition of 5 ml of 0.1 M, pH 6.5 sodium phosphate buffer. The buffer had been pre-boiled and cooled under a stream of oxygen-free nitrogen to achieve anaerobic conditions.…”

Section: In Vitro Fermentation Proceduresmentioning

confidence: 99%

In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods

Nagah

Seal

2005

J Sci Food Agric

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Several methods have been applied to the measurement of antioxidants in biological samples. Extraction methods have previously relied on chemical methods which are non-physiological. This paper reports the use of an in vitro method with enzymatic and fermentation steps, designed to mimic digestion through the gastrointestinal tract, on release of antioxidants from a range of wholegrain foods. A total of 41 samples, (31 raw foods, 10 of which were also analysed after cooking) were analysed using the ferric reducing antioxidant capacity and Trolox equivalent antioxidant capacity methods. Six samples were also measured using the oxygen radical absorption capacity method. The three antioxidant assay methods gave different apparent antioxidant activity trends, and the range of values was dependent on the type of food. The effects of cooking were mainly observed in the early stages of the incubation procedure, suggesting that cooking may destroy soluble antioxidants but not those bound within the food matrix. For all samples, apparent antioxidant release increased during the incubation period, suggesting that antioxidants bound within the food matrix may be released and exert their effects in different regions of the gastrointestinal tract.

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“…1 There is continued interest in the development of relevant in vitro models for the digestive process, but uncertainty exists as to how to best represent the unit processes involved. 1 There is continued interest in the development of relevant in vitro models for the digestive process, but uncertainty exists as to how to best represent the unit processes involved.…”

Section: Introductionmentioning

confidence: 99%

In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

et al. 2015

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Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.

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In Vitro Method for Quantification of the Fermentation of Starch by Human Faecal Bacteria

Cited by 30 publications

References 0 publications

Effect of oral antibiotics on intestinal production of propionic acid

Effect of oral antibiotics on intestinal production of propionic acid

In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods

In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

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