Pectin with various degrees of esterification differentially alters gut microbiota and metabolome of healthy adults

Abstract

Pectin with various degrees of esterification (DE) leads to different food processing directions and has the distinct potential for modulating human health. Investigations of pectin-gut microbiota interactions may contribute towards better understanding of the structure-function mechanism. In this study, in vitro batch fermentation (artificial colon model) was used to illustrate the differential impacts of pectin with different DE on the gut microbiota and metabolome of healthy adults. The results indicated that low-esterified pectin L13 showed better-sustained abilities in terms of the diversity of microbiota and promoted the abundance of Clostridiaceae and Lachnospiraceae at family levels, and Bacteroides and Lachnospira at genus levels. High-esterified pectin H121 induced less Enterococcus and Clostridium. Data from untargeted metabolomics revealed the alterations of intracellular metabolites including fatty acids, amino acids, and organic molecules by various types of pectins. Inositol was the unique intracellular metabolite that was significantly upregulated by low-esterified pectin L13. All types of pectins could increase the level of acetic acid, but butyric acid was only enriched by pectin L13.

Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice

“…Microbial fermentation can be affected by dietary fibers’ chemical composition and physicochemical properties [ 42 ]. All types of pectins could increase the level of acetic acid, but butyric acid was only enriched by pectin L13 [ 43 ]. Hence, the dietary fiber in tomato juice modified by HHP treatment was another possible reason for increased SCFA production.…”

The effects of pectin on the gut microbiota and serum metabolites in mice fed with a high fat diet and exposed to low-dose antibiotics

“…Previous studies found that low-esterified pectin could increase the biological diversity of the fecal microbiota under in vitro fermentation. 8,38…”

“…Previous studies found that low-esterified pectin could increase the biological diversity of the fecal microbiota under in vitro fermentation. 8,38 Specifically, the relative abundance of Lactobacillus was significantly reduced in the mice under antibiotic treatment, while the relative abundance of Lactobacillus was restored by the administration of L102 pectin. Lactobacillus is a wellknown probiotic and has been widely used in the food industry.…”

“…6 In previous studies, we found that pectin with various degrees of esterification could differentially affect the intestinal microbiota in healthy adults. 8 In addition, low-esterified pectin displayed better protective effects against DSS-induced ulcerative colitis in mice than high-esterified pectin, probably through the enrichment of intestinal probiotics and the production of serum glycerophospholipids. 9,10 It can be seen that pectin with various degrees of esterification can specifically affect the intestinal microbiota and improve pathological factors related to inflammation and have beneficial effects on the organism.…”

Gut Microbiota Alterations in Trace Amine-Associated Receptor 9 (TAAR9) Knockout Rats

“…TAAR9 can be activated by various amines, such as N, N-dimethylcyclohexylamine, N-methylpiperidine, and triethylamine, and polyamines, especially cadaverine, putrescine, spermidine, and spermine [ 19 , 20 , 21 ]. Dietary polyamines are absorbed in the small intestine, and the gut microbiota, primarily, Bacteroides spp., Fusobacterium spp., and Clostridia [ 66 ], is the major source of polyamines in the lower part of the intestine [ 22 , 24 , 27 , 67 , 68 ]. Polyamine synthesis pathways seem to be generated in the gut microbial community, where enzymes produced by different species of bacteria collectively enable the synthesis of polyamines from precursors [ 30 , 69 ].…”