Inhibitory effects of laminaran and low molecular alginate against the putrefactive compounds produced by intestinal microflora in vitro and in rats

Kuda, Takashi; Yano, Toshihiro; Matsuda, Noriko; Nishizawa, Makoto

doi:10.1016/j.foodchem.2004.06.047

Cited by 87 publications

(55 citation statements)

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“…Organic acids (lactic acid, acetic acid, propionic acid, and n-butyric acid) were determined by high-pressure liquid chromatography (HPLC) procedures according to our previous report (8). Briefly, 200 l of cecal suspension was acidified with 50 l of 1 mol/liter sulfuric acid and centrifuged at 15,000 ϫ g for 3 min at 4°C.…”

Section: Methodsmentioning

confidence: 99%

“…Beneficial effects include prevention of pathogen colonization and stimulation of immune responses (4,5), assistance in digestion and absorption (6), and vitamin synthesis (7). Harmful effects include the production of intestinal putrefactive compounds, such as ammonia, H 2 S, amines, phenols, and indoles (8). These putrefactive compounds are regarded as putative carcinogens and toxins (9).…”

mentioning

confidence: 99%

“…These polysaccharides are not digested by human intestinal enzymes but are instead broken down and fermented into propionic and butyric acids by the intestinal microbiota, similar to the effects of prebiotics (16,17). Furthermore, these fermentable fibers were observed to suppress intestinal putrefactive compounds, such as indole and phenol (8). Several intestinal bacteria, such as Bacteroides distasonis, Bacteroides ovatus, and Clostridium ramosum, are known as alginic acid and/or laminaran fermentable intestinal bacteria (18).…”

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confidence: 99%

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FLX Pyrosequencing Analysis of the Effects of the Brown-Algal Fermentable Polysaccharides Alginate and Laminaran on Rat Cecal Microbiotas

Kuda

Yazaki

et al. 2013

Appl Environ Microbiol

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Edible brown algae are used as major food material in Far East Asian countries, particularly in South Korea and Japan. They contain fermentable dietary fibers, alginic acid (uronic acid polymer) and laminaran (␤-1,3-glucan), that are fermented into organic acids by intestinal bacteria. To clarify the effect of edible algae on the intestinal environment, the cecal microbiotas of rats fed diets containing no dietary fiber (control) or 2% (wt/wt) sodium alginate or laminaran for 2 weeks were analyzed using FLX amplicon pyrosequencing with bar-coded primers targeting the bacterial 16S rRNA gene. The most abundant phylum in all groups was Firmicutes. Specifically, Allobaculum was dominant in all diet groups. In addition, Bacteroides capillosus (37.1%) was abundant in the alginate group, while Clostridium ramosum (3.14%) and Parabacteroides distasonis (1.36%) were only detected in the laminaran group. Furthermore, rats fed alginate showed simplified microbiota phylotypes compared with others. With respect to cecal chemical compounds, laminaran increased cecal organic acid levels, particularly propionic acid. Alginate increased total cecal organic acids. Cecal putrefactive compounds, such as indole, H 2 S, and phenol, were decreased by both alginate and laminaran. These results indicate that edible brown algae can alter the intestinal environment, with fermentation by intestinal microbiota.

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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FLX Pyrosequencing Analysis of the Effects of the Brown-Algal Fermentable Polysaccharides Alginate and Laminaran on Rat Cecal Microbiotas

Kuda

Yazaki

et al. 2013

Appl Environ Microbiol

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“…Ramnani et al (2012) melaporkan bahwa turunan alginat yang diproduksi dari alginat komersil (Manungel DMB) mampu meningkatkan pertumbuhan Bifidobacteria 9x10 10 Logcfu/mL jika dibandingkan alginat yang belum didegradasi. Kuda et al (2005) membandingkan laminaran, alginat yang memiliki berat molekul yang tinggi, dan alginat yang memiliki berat molekul yang rendah (turunan alginat). Hasilnya adalah alginat yang memiliki berat molekul yang tinggi tidak dapat dicerna oleh bakteri selama fermentasi dan terjadi penurunan protein terlarut 25% serta penurunan kandungan putrefactive yang mencegah penyakit kanker pada kolon 25-60%.…”

Section: Pendahuluanunclassified

Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme

et al. 2017

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AbstrakPrebiotik merupakan bahan makanan yang tidak dapat dicerna tetapi dapat menstimulasi pertumbuhan dan aktivitas bakteri di dalam sistem pencernaan. Alginate oligosaccharides (AOS) dapat digunakan sebagai sumber prebiotik. Senyawa tersebut dapat dihasilkan secara enzimatis dengan memotong rantai panjang alginat menggunakan alginat liase. Penelitian ini bertujuan untuk menghasilkan enzim alginat liase yang digunakan untuk memproduksi AOS sebagai bahan prebiotik. Enzim alginat liase dapat dihasilkan dari bakteri Bacillus megaterium menggunakan fermentor diskontinu. Enzim tersebut memiliki suhu optimum 45°C dan pH optimum 7,0. Produksi AOS dilakukan menggunakan enzim dengan aktivitas 25, 50, 75, dan 100 U. Hasil penelitian menunjukkan bahwa AOS yang diproduksi menggunakan enzim dengan aktivitas 25, 50 dan 75 U menunjukkan derajat polimerisasi (DP) 4-5, sedangkan yang menggunakan enzim dengan aktivitas 100 U menunjukkan DP 3-4. Hasil uji pertumbuhan bakteri probiotik Bifidobacteria dan Lactobacillus menunjukkan bahwa media yang ditambahkan perlakuan AOS sebanyak 1% mampu meningkatkan pertumbuhan bakteri probiotik dibandingkan pada media tanpa penambahan AOS. Aktivitas enzim yang ditambahkan sebanyak 50 U dalam produksi AOS merupakan perlakuan terbaik dari kedua bakteri probiotik. Kata kunci: alginat, fermentor, probiotik AbstractPrebiotic is indigestible food that stimulate the growth and activity of bacteria in the digestive tract effecting human health. Alginate oligosaccharides (AOS) can be used as a source of prebiotic. AOS can be produced enzymatically by cutting long chain alginates using alginate lyase enzyme. The aim of this study was to produce alginate lyase enzyme then producing Alginate oligosaccharides (AOS) as a prebiotic ingredients. The alginate lyase enzyme was produced by Bacillus megaterium bacteria using a discontinuous fermentor. The optimum temperature of those enzyme was 45°C while the optimum pH was 7.0. Alginate oligosaccharides production was performed with the addition of different enzyme activities (25, 50, 75, and 100 U). The result of the addition of enzymes (25, 50,75 U) showed that the polymerization degrees (DP) were between 4-5. However, the addition of enzyme (100 U) was in the range of DP 3-4. In addition, Bifidobacteria and Lactobacillus growth test showed that 1% addition of AOS media increased the growth of probiotic bacteria compared to the media without addition of AOS. The addition of enzyme with activity 50 U in AOS production was the best treatment for both probiotic bacteria.

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“…Furthermore, butyrate is the primary energy source for colonocytes, is mainly produced by Clostridium cluster IV and XIVa [10]. Negative effects of the gut microbiota including production of putrefactive compound, such as volatile basic -N, ammonia-N, indole, p-cresole, and sulfide [11].…”

Section: Introductionmentioning

confidence: 99%

Profile of Bacteria and Short Chain Fatty Acids of Caecal Digesta in Malnourished Rat Fed Goat Milk Yoghurt

Nurliyani¹,

Kandarina²,

Kusuma³

et al. 2014

JFNR

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The intestinal microbiota is an important determinant for general health of the human body, and disturbance of the proper balance of microbiota is involved in several pathologies. The profile of gastrointestinal microbiota can be influenced by nutritional factors and or health status of individuals. This study aimed to determine the effect of goat milk yogurt on the profile of caecal bacteria and short chain fatty acid (SCFA) in malnourished rats. Yoghurt was prepared by using of pasteurized goat milk with adding the Lacto-B powder containing Lactobacillus acidophilus, Sterptococcus thermophilus and Bifidobacterium longum. Male malnourished Wistar rats 3 weeks old were created using standard feed restriction up to 50% of normal rats for 21 d. After 21 d, the rats continued to restricted feeding and supplemented with goat milk yoghurt for 7 d. The rats were killed and analyzed the profile of caecal bacteria and SCFA. There were no significantly differences in the lactic acid bacteria (LAB) and bifidobacteria in both of caecal digesta of malnourished or normal rats fed yoghurt and control rats. However, the amount of E. coli was higher in malnourished rats than the normal rats. The acetic acid of caecal digesta was lower in the rats fed goat milk yoghurt than the control rats, whereas the butyric acid was higher in the caecal digesta of normal rats compared to the malnourished rats. The pH and moisture of caecal digesta in rats fed yoghurt were not significantly different from the control. In conclusion, goat milk yoghurt supplemented up to 2.0 ml/100 g body weight for 7 d had no effect on profile of caecal bacteria and physical properties and could not increase of caecal SCFA in malnourished and normal rats. Malnourished condition could increase the number of E. coli, decrease the butyric acid and weight of caecal.

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Inhibitory effects of laminaran and low molecular alginate against the putrefactive compounds produced by intestinal microflora in vitro and in rats

Cited by 87 publications

References 16 publications

FLX Pyrosequencing Analysis of the Effects of the Brown-Algal Fermentable Polysaccharides Alginate and Laminaran on Rat Cecal Microbiotas

FLX Pyrosequencing Analysis of the Effects of the Brown-Algal Fermentable Polysaccharides Alginate and Laminaran on Rat Cecal Microbiotas

Production of Alginate Oligosaccharides (AOS) as Prebiotic Ingredients through by Alginate lyase enzyme

Profile of Bacteria and Short Chain Fatty Acids of Caecal Digesta in Malnourished Rat Fed Goat Milk Yoghurt

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