Lipo‐Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition

Oberli, Marion; Douard, Véronique; Beaumont, Martín; Jaoui, Daphné; Devime, Fabienne; Laurent, Sandy; Chaumontet, Catherine; Mat, Damien; Feunteun, Steven Le; Michon, Camille; Davila, Anne‐Marie; Fromentin, Gilles; Tomé, Daniel; Souchon, Isabelle; Leclerc, Marion; Gaudichon, Claire; Blachier, François

doi:10.1002/mnfr.201700570

Cited by 16 publications

(10 citation statements)

References 58 publications

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“…(C), supplementation of microalgae such as chlorella is expected to influence microbial promotion, which affects propionate production through the P1 pathway. In particular, the genera Bacteroides and Dialister have been identified as the predominant proteolytic bacteria in human colon or feces . In this study, the increase in proteolytic bacteria in microalgae‐added fermentation groups might be linked to the higher proportion of protein of microalgae such as C. vulgaris after in vitro digestion.…”

Section: Resultsmentioning

confidence: 77%

Supplementation with Chlorella vulgaris, Chlorella protothecoides, and Schizochytrium sp. increases propionate‐producing bacteria in in vitro human gut fermentation

Jin¹,

Wook²,

Shin

et al. 2020

J Sci Food Agric

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BACKGROUND Gut microbiota are major contributors to host metabolism and are considered as potential targets of novel therapeutics. Microalgae have a strong potential for use as prebiotics because they are a rich source of proteins, fatty acids, fiber, and minerals for nutritional supplementation in humans. Nevertheless, there has been insufficient research into the effect of microalgae on gut microbiota. To investigate the effects of three edible microalgae (Chlorella vulgaris, Chlorella protothecoides, and Schizochytrium sp.) on gut microbiota, simulated digestion and colonic fermentation were examined. RESULTS Following in vitro digestion, the microalgae displayed different levels of bioaccessibility and the nutrient analysis revealed that unabsorbed nutrients during the digestion process could be used for colonic fermentation. Following colonic fermentation, the control, inulin, and microalgae groups displayed different metabolite tendencies when investigated with nuclear magnetic resonance (NMR) spectroscopic analysis. In particular, microalgae supplementation increased the proportion of propionate in the colonic culture (control: 19.14%, Inulin: 18.38%, C. vulgaris: 25.80%, C. protothecoides: 25.46%, and Schizochytrium sp.: 25.56%). Microbial profiling analysis using 16S rRNA gene sequencing also disclosed that the relative abundance of Bacteroides (control: 1.91%, inulin: 2.61%, C. vulgaris: 14.77%, C. protothecoides: 11.17%, and Schizochytrium sp.: 5.51%) and Dialister (control: 0.08%, inulin: 2.06%, C. vulgaris: 6.79%, C. protothecoides: 4.45%, and Schizochytrium sp.: 4.48%), involved in propionate metabolism increased more than in the inulin group. CONCLUSION Our findings suggest the potential use of microalgae as a functional food to increase propionate generation because propionate has been reported to be effective in weight loss and the inhibition of pathogen infection. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 77%

Supplementation with Chlorella vulgaris, Chlorella protothecoides, and Schizochytrium sp. increases propionate‐producing bacteria in in vitro human gut fermentation

Jin¹,

Wook²,

Shin

et al. 2020

J Sci Food Agric

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“…Nevertheless, because of technical problems in the Eco-MRI follow-up, we could not evidence a lean mass loss after surgery, although it has been shown in rats (55) and humans (12a). Digestive bioavailability was established using a standardized procedure to determine orofecal digestibility 6 h after the test meal ingestion (10,36,44,45) in the absence of any standardized method to determine ileal digestibility in rats. We measured dietary nitrogen in all the distal segments, including cecum, colon, and feces.…”

Section: Discussionmentioning

confidence: 99%

Effect of different bariatric surgeries on dietary protein bioavailability in rats

Tessier

Ribeiro-Parenti

Bruneau

et al. 2019

American Journal of Physiology-Gastrointestinal and Liver Physi

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Bariatric surgery may induce protein malabsorption, although data are scarce. This study aims at evaluating dietary protein bioavailability after different bariatric surgeries in rats. Diet-induced obese Wistar rats were operated for vertical sleeve gastrectomy (VSG) or Roux-en-Y gastric bypass (RYGB). The control group was composed of pair-fed, sham-operated rats (Sham). Two weeks after surgery, rats were fed a 15N protein meal. Protein bioavailability was assessed by determination of 15N recovery in the gastrointestinal tract and organs 6 h after the meal. Fractional protein synthesis rate (FSR) was assessed using a flooding dose of 13C valine. Weight loss was the highest in RYGB rats and the lowest in Sham rats. Surprisingly, RYGB (95.6 ± 0.7%) improved protein digestibility ( P = 0.045) compared with Sham (93.5 ± 0.5%) and VSG (93.8 ± 0.6%). In contrast, 15N retained in the liver ( P = 0.001) and plasma protein ( P = 0.037) was lower than in Sham, with a similar trend in muscle ( P = 0.052). FSR was little altered by bariatric surgery, except for a decrease in the kidney of RYGB ( P = 0.02). The 15N distribution along the small intestinal tissue suggests that dietary nitrogen was considerably retained in the remodeled mucosa of RYGB compared with Sham. This study revealed that in contrast to VSG, RYGB slightly improved protein digestibility but altered peripheral protein bioavailability. This effect may be ascribed to a higher uptake of dietary amino acids by the remodeled intestine. NEW & NOTEWORTHY Using a sensitive 15N meal test, we found that gastric bypass slightly improved protein digestibility compared with sleeve gastrectomy or control but, in contrast, lowered protein retention in the liver and muscles. This paradox can be due to a higher uptake of dietary nitrogen by the intestinal mucosa that was hypertrophied. This study provides new insight on the digestive and metabolic fate of dietary protein in different models of bariatric surgery in rats.

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“…There are thermal and non-thermal processes technologies that are currently used during the preparation of food products by food manufacturers and consumers. These technologies may induce various levels of protein modifications (denaturation, aggregation, and oxidation) that can induce positive or negative influence on the digestibility, absorption, and functional properties of the dietary protein [ 31 , 94 , 95 ] and, subsequently, utilization by gut microbiota ( Figure 4 ). Gut microbiota utilize amino acids derived from undigested dietary proteins as building blocks to assemble microbial cell components and ferment them as an energy source [ 96 ].…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, digestibility and absorption of dietary protein were influenced by the structure of the lipoprotein emulsion [ 31 ]. Rats fed with liquid-fine emulsion (lipoprotein) had a higher relative abundance of Parabacteroides and a lower abundance of Bifidobacterium , Sutterella , Parasutterella genera, and Clostridium Cluster XIV compared to rats fed with gelled-coarse emulsions (lipoprotein) [ 31 ] ( Table 1 ). The gelled-coarse lipoprotein emulsion structure resulted in a high abundance of Akkermansia muciniphila , Clostridiaceae , Streptococcaceae , Bifidobacterium , and Clostridium Cluster XIV .…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

Bhat

Gounder

et al. 2022

Nutrients

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The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.

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Lipo‐Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition

Abstract: Protein emulsion structure regulates digestion kinetics and gastrointestinal physiology, and could be targeted to improve food health value.

Cited by 16 publications

References 58 publications

Supplementation with Chlorella vulgaris, Chlorella protothecoides, and Schizochytrium sp. increases propionate‐producing bacteria in in vitro human gut fermentation

Supplementation with Chlorella vulgaris, Chlorella protothecoides, and Schizochytrium sp. increases propionate‐producing bacteria in in vitro human gut fermentation

Effect of different bariatric surgeries on dietary protein bioavailability in rats

Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review

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