Measuring the effect of Mankai® (Wolffia globosa) on the gut microbiota and its metabolic output using an in vitro colon model

Diotallevi, Camilla; Gaudioso, Giulia; Fava, Francesca; Angeli, Andrea; Lotti, Cesare; Vrhovšek, Urška; Rinott, Ehud; Shai, Iris; Gobbetti, Marco; Tuohy, Kieran

doi:10.1016/j.jff.2021.104597

Cited by 13 publications

(5 citation statements)

References 48 publications

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“…This may indicate the selective nature of the anthocyanins with different structures toward particular species since it represented the difference in fermentable material during the incubation. A similar impact on microbial diversity was observed for Mankai® anthocyanins ( Diotallevi et al, 2021 ), showing that fermentation of anthocyanins by gut microbiota can select for particular bacteria able to use them as a growth substrate at the expense of other species that cannot derive energy or carbon sources from the test anthocyanins and ultimately lead to higher alpha diversity of monoglucoside anthocyanins with respect to diglucoside.…”

Section: Resultssupporting

confidence: 54%

Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro

Yue

Han

2022

Food Chemistry: X

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Section: Resultssupporting

confidence: 54%

Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro

Yue

Han

2022

Food Chemistry: X

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“…Bacteroides spp./Prevotella spp. can break down high-molecular-weight polysaccharides, such as insoluble and soluble fiber, in the fermented acerola and guava co-products to produce acetic acid and mainly propionic acid [50]. Variations in the population of Bacteroides spp./Prevotella spp.…”

Section: Discussionmentioning

confidence: 99%

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

Araújo,

de Albuquerque,

Sampaio

et al. 2024

Foods

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This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients.

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“…Basal medium (Connoly et al ., 2012; Diotallevi et al ., 2021) contained (per L): 2 g of peptone, 2 g of yeast extract, 0.1 g of NaCl, 0.04 g of K 2 HPO 4 , 0.04 g of KH 2 PO 4 , 0.01 g of MgSO 4 _7H 2 O, 0.01 g of CaCl 2 _6H 2 O, 2 g of NaHCO 3 , 2 mL of Tween 80, 0.05 g of Hemin dissolved in 1 mL of 4 M‐NaOH, 10 mL of vitamin K, 0.5 g of L‐cysteine HCl and 0.5 g of bile salts (sodium glycocholate and sodium taurocholate). The medium was adjusted to pH 7.0 before autoclaving, and 2 mL of 0.025% (w/v) resazurin solution were added afterwards.…”

Section: Methodsmentioning

confidence: 99%

In vitro assessment of the effect of lactose‐free milk on colon microbiota of lactose‐intolerant adults

Casciano

Nissen

Chiarello

et al. 2022

Int J of Food Sci Tech

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Milk is an essential food, but a large part of adult's population is uncapable to digest lactose. Lactose intolerance can seriously affect the intestinal ecology and compromise the host's well-being. In this scenario, the role of human gut microbiota is crucial, but little is known about that because few research studies were conducted, via either clinical trials or in vitro models. Also, due to the call to reduce animal testing in science, an in vitro model with the gut microbiota of lactose-intolerant adults is necessary. This paper proposes an in vitro model coupling oro-gastro-duodenal digestion to colonic fermentation to evaluate lactose impact on colon microbiota of lactose-intolerant adults. Microbiomics and metabolomics with respect to a baseline of fermentation were compared. Generally, when the insult was given, taxa specialised for dairy sugars were unaffected, but Bacteroidaceae and Lachnospiraceae were underrepresented. Lactose triggered raise of opportunistic Proteobacteria dominated by harmful Klebsiella. In addition, an important reduction of essential short-chain fatty acids was observed, and in particular, that of butyrate. Although more observations need to be conducted, as well as a comparison with the healthy condition, the present work gives results for pre-clinical application in the sight to reduce animal testing.

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Measuring the effect of Mankai® (Wolffia globosa) on the gut microbiota and its metabolic output using an in vitro colon model

Cited by 13 publications

References 48 publications

Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro

Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

In vitro assessment of the effect of lactose‐free milk on colon microbiota of lactose‐intolerant adults

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