Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet

Han, Kaining; Jin, Weiya; Mao, Zhenjie; Dong, Shiyuan; Zhang, Qi; Yang, Yuhong; Chen, Bingcan; Wu, Haohao; Zeng, Mingyong

doi:10.1016/j.jff.2018.06.007

Cited by 60 publications

(42 citation statements)

References 54 publications

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“…Ruminococcaceae contains several butyrate‐producing bacteria, with anti‐inflammatory activities and potential health‐promoting functions in host . Although the role of Ruminococcaceae_UCG‐014 in SCFAs production is not clearly known yet, the high positive correlation between Ruminococcaceae_UCG‐014 and SCFAs was found in previous report . Lachnospiraceae is considered as a producer of SCFAs and inducer of regulatory T cells .…”

Section: Resultsmentioning

confidence: 98%

Camellia sinensis and Litsea coreana Ameliorate Intestinal Inflammation and Modulate Gut Microbiota in Dextran Sulfate Sodium‐Induced Colitis Mice

Liu

Wang

Chen

et al. 2020

Molecular Nutrition Food Res

107

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Scope Polyphenol‐enriched herbal extracts have been proved as alternative therapeutic strategies for experimentally induced colitis. The in vivo and in vitro anti‐inflammatory effects of Camellia sinensis (green, white, yellow, oolong, black, and dark tea) and Litsea coreana (hawk tea) are comparatively explored. Methods and results HPLC analysis confirms dissimilarities among phytochemical compositions of these teas. The tea extracts (TEs) significantly decrease the production of pro‐inflammatory cytokines (IL‐6, IL‐12, and tumor necrosis factor‐α) and increase the anti‐inflammatory cytokines (IL‐10) in LPS‐stimulated RAW 264.7 macrophages and a dextran sodium sulfate (DSS)‐induced colitis mouse model. The treatment of TEs in colitis mice can ameliorate colon inflammation, pro‐oxidative enzyme activity, colon integrity, and suppress the activation of nuclear factor‐κB. Of note, green TE significantly attenuates the DSS‐induced decrease in richness and diversity of gut microbiota. Moreover, TEs are capable of exerting a prebiotic effect on gut microbiota by increasing the abundance of potentially beneficial bacteria (e.g., Faecalibaculum, and Bifidobacterium), and decreasing the abundance of potentially harmful bacteria (e.g., Bacteroids, and Mucispirillum). TEs restore the decreased production of SCFAs in the feces of colitic mice. Conclusion The treatment of seven types of tea can alleviate DSS‐induced colitis in mice, and modulate the dysbiosis of gut microbiota in colitis mice.

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Section: Resultsmentioning

confidence: 98%

Camellia sinensis and Litsea coreana Ameliorate Intestinal Inflammation and Modulate Gut Microbiota in Dextran Sulfate Sodium‐Induced Colitis Mice

Liu

Wang

Chen

et al. 2020

Molecular Nutrition Food Res

107

View full text Add to dashboard Cite

show abstract

“…In the HF dietary groups, on the genus level, the Ruminococcaceae_UCG-014 at 4 h post-feeding was significantly higher than the other groups by LefSe analysis. Ruminococcaceae_UCG-014 was significantly positively correlated with the butyrate production [ 44 ]. On the contrary, in the HC dietary groups, at 0 h before feeding, the family Veillonellaceae and the genus Selenomonas_1 were significantly higher than the other groups.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Different Concentrate-to-Forage Ratio Diets on Rumen Bacterial Microbiota and the Structures of Holstein Cows during the Feeding Cycle

Wang

Yang

Zhang

et al. 2020

Animals

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The objectives of this study were to investigate the ruminal bacterial changes during the feeding cycle. Six ruminally cannulated Holstein cows were used in this experiment. The high-forage (HF) and high-concentrate (HC) diets contained 70% and 30% dietary forage, respectively. Dairy cows were fed their respective diets for at least 28 days, then samples were collected at 0, 2, 4, 9, 12, 16 and 20 h post-feeding. The results showed that pH, the concentration of (total volatile fatty acids) TVFAs and the percentages of acetate, propionate and butyrate were significantly affected by diet and time interactions. The diversity of rumen microbiota in HF dietary treatments was significantly higher than that in the HC dietary treatments. ACE (Abundance-based Coverage Estimator) and Chao 1 indices peak at 12 h post-feeding and then decline over the next 8 h. The rumen microbiota was mainly composed of the phyla Firmicutes, Bacteroidetes and Proteobacteria without considering the diet and time. The Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) functional profile prediction indicated that the carbohydrate metabolism was different at 9, 12 and 20 h post-feeding time, which revealed that the soluble carbohydrates were enough for microbial fermentation shortly after feeding. This research gave a further explanation of the interactions among rumen microorganisms, which could further help manipulate the rumen metabolism.

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“…Animals (mice and catfish) that were fed thermally treated (steamed) fish had subsequent decreases in microbial α diversity compared with animals that were fed nonthermally treated fish [ 80 ]. Several animal studies have shown that heat-treated diets are associated with phylum-level changes in the composition of the gut microbiome, including a decrease in Bacteroidetes and an increase in Firmicutes [ 80 , 81 ], although these findings were not observed in rats consuming glycated fish protein [ 82 ]. The effects on Bifidobacteria have been inconsistent between studies, with a contraction of Bifidobacteria observed in rats following either a heat-treated diet [ 73 ] or supplementation with bread crust [ 79 ], although another study showed an expansion of Bifidobacteria following breast crust supplementation [ 83 ].…”

Section: Dietary Ages and Gut Microbial Compositionmentioning

confidence: 99%

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

2019

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The formation of advanced glycation end products (AGEs) in foods is accelerated with heat treatment, particularly within foods that are cooked at high temperatures for long periods of time using dry heat. The modern processed diet is replete with AGEs, and excessive AGE consumption is thought to be associated with a number of negative health effects. Many dietary AGEs have high molecular weight and are not absorbed in the intestine, and instead pass through to the colon, where they are available for metabolism by the colonic bacteria. Recent studies have been conducted to explore the effects of AGEs on the composition of the gut microbiota as well as the production of beneficial microbial metabolites, in particular, short-chain fatty acids. However, there is conflicting evidence regarding the impact of dietary AGEs on gut microbiota reshaping, which may be due, in part, to the formation of alternate compounds during the thermal treatment of foods. This review summarises the current evidence regarding dietary sources of AGEs, their gastrointestinal absorption and role in gut microbiota reshaping, provides a brief overview of the health implications of dietary AGEs and highlights knowledge gaps and avenues for future study.

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Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet

Cited by 60 publications

References 54 publications

Camellia sinensis and Litsea coreana Ameliorate Intestinal Inflammation and Modulate Gut Microbiota in Dextran Sulfate Sodium‐Induced Colitis Mice

Camellia sinensis and Litsea coreana Ameliorate Intestinal Inflammation and Modulate Gut Microbiota in Dextran Sulfate Sodium‐Induced Colitis Mice

The Effects of Different Concentrate-to-Forage Ratio Diets on Rumen Bacterial Microbiota and the Structures of Holstein Cows during the Feeding Cycle

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

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