Sampling Microbiota in the Human Gastrointestinal Tract

Kerckhoffs, Angèle P. M.; Samsom, Melvin; Henegouwen, Gerard van Berge; Akkermans, L.M.A.; Nieuwenhuijs, Vincent B.; Visser, Maarten R.

doi:10.3109/9781420014952-3

Cited by 8 publications

(13 citation statements)

References 82 publications

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“…Our observation in saliva contrasts with the report of Forester and Waterhouse (2008), who did not observe preferential degradation of Dp, Pt, Pn, and Mv glucosides during incubation with large intestinal contents from swine. Given the unique profile of microbiota residing in the various sections of GI tract (Kerckhoffs et al, 2006), further characterisation of oral microbial activity on ACN metabolism by the oral microbial community merits future investigation.…”

Section: Resultsmentioning

confidence: 99%

Susceptibility of anthocyanins to ex vivo degradation in human saliva

et al. 2012

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Some fruits and their anthocyanin-rich extracts have been reported to exhibit chemopreventive activity in the oral cavity. Insights regarding oral metabolism of anthocyanins remain limited. Anthocyanin-rich extracts from blueberry, chokeberry, black raspberry, red grape, and strawberry were incubated ex vivo with human saliva from 14 healthy subjects. All anthocyanins were partially degraded in saliva. Degradation of chokeberry anthocyanins in saliva was temperature dependent and decreased by heating saliva to 80 °C and after removal of cells. Glycosides of delphinidin and petunidin were more susceptible to degradation than those of cyanidin, pelargonidin, peonidin and malvidin in both intact and artificial saliva. Stability of di- and tri-saccharide conjugates of anthocyanidins slightly, but significantly, exceeded that of monosaccharide compounds. Ex vivo degradation of anthocyanins in saliva was significantly decreased after oral rinsing with antibacterial chlorhexidine. These results suggest that anthocyanin degradation in the mouth is structure-dependent and largely mediated by oral microbiota.

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Section: Resultsmentioning

confidence: 99%

Susceptibility of anthocyanins to ex vivo degradation in human saliva

et al. 2012

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“…They are the most prevalent microbes in the large intestine but are also implanted throughout the distal jejunum and ileum in the small intestine (Kerckhoffs et al, 2006). The large intestine is mainly anaerobic with a low oxidoreduction (redox) potential (E h ), in the range of −200 to −300 mV in the colon lumen (Wilson, 2008).…”

Section: Introductionmentioning

confidence: 99%

Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

Ebel¹,

Martin²,

Le³

et al. 2011

Journal of Dairy Science

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The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N(2)), and -300 mV [milk gassed with N(2) plus 4% (vol/vol) H(2) (N(2)-H(2))]. Acidification profiles, growth during milk fermentation and survival during storage at 4 °C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N(2) and, more particularly, those made from milk gassed with N(2)H(2) were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.

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“…Being site-and surfacespecific, those factors vary in the gastrointestinal system among stomach, small intestines, and colon, and in the oral cavity among hard and soft surfaces, like supragingival and subgingival tooth surfaces, tongue, gingiva and tonsils. [11][12][13] Moreover, local pH and nutrient and oxygen availability may vary within the bacterial biofilm community. [14][15][16] Therefore, prebiotics must withstand these changing conditions and maintain their efficacy despite the environmental challenges.…”

Section: Introductionmentioning

confidence: 99%