The effect of agave fructan products on the activity and composition of the microbiota determined in a dynamic in vitro model of the human proximal large intestine

Koenen, M.; Cruz-Rubio, José Manuel; Mueller, Monika; Venema, Koen

doi:10.1016/j.jff.2016.01.018

Cited by 26 publications

(18 citation statements)

References 39 publications

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“…The authors conclude that in order to ferment agavins, more than one enzyme is required, due to the complex structure of this substrate (Koenen et al . ). Thus, we propose that the ability of bifidobacteria strains to grow on structurally different fructans depends not only on the number of enzymes but also on their specificity.…”

Section: Discussionmentioning

confidence: 97%

Functional characterization of a novel β-fructofuranosidase from Bifidobacterium longum subsp. infantis ATCC 15697 on structurally diverse fructans

et al. 2016

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Section: Discussionmentioning

confidence: 97%

Functional characterization of a novel β-fructofuranosidase from Bifidobacterium longum subsp. infantis ATCC 15697 on structurally diverse fructans

et al. 2016

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“…Lactate and succinate are intermediate metabolites and their accumulation is a sign of fast fermentation (Koenen et al, 2016).…”

Section: Lower Production Of Scfa and Intermediate Organic Acids May Be An Indication Of Slow Fermentation Of Passion Fruit Peelsmentioning

confidence: 99%

Lean and obese microbiota: differences in in vitro fermentation of food-by-products

Souza

Saad

Venema

2021

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The aim of the study was to investigate the potential prebiotic effects of food-by-products (cassava bagasse (n=3), orange bagasse (n=2) and passion fruit peel (n=3)) using an in vitro model simulating the proximal colon, and to assess possible differences in fermentation when using faecal microbiota from lean or obese people. Fermentation of the by-products was compared to a control medium and the prebiotic inulin. The effects of the by-products on the dynamics of the gut microbiota differed according to the type of microbiota, as well as the type of by-product used. Principal Coordinate Analysis of the microbiota showed evidence of a clear separate clustering of lean and obese microbiota before the addition of substrates, which disappeared after fermentation, and instead, distinct clusters due to primary carbohydrate composition of the by-products (starch, fructan and pectin) were present. This is evidence that the substrates drove the obese microbiota to a healthier profile, more similar to that of the lean microbiota. Cassava bagasses enriched the beneficial genus Bifidobacterium in the obese microbiota. The production of total SCFA by cassava bagasses by the obese microbiota was higher than for control medium and inulin. Orange bagasses stimulated the growth of the butyrate-producing genus Coprococcus. Passion fruit peels were poorly fermented and generated negligible amounts of intermediate metabolites, indicating slow fermentation. Nevertheless, passion fruit peel fermentation resulted in a microbiota with the highest diversity and evenness, a positive trait regarding host health. In conclusion, the use of food-by-products could be an important step to tackle obesity and decrease the waste of valuable food material and consequently environmental pollution. They are an inexpensive and non-invasive way to be used as a dietary intervention to improve health, as they were shown here to drive the composition of the obese microbiota to a healthier profile.

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“…Prebiotics play a significant role in curing various human health-related issues, many studies have already been done showing the annihilation of diseases by continuous use of them (Yadav et al 2017). Obesity is common worldwide; prebiotics can help in giving proper nutrition to the disturbed microflora, as in this disorder, human gut microflora is badly affected, it can increase the good bacterial growth affecting the health positively (Koenen et al 2016). Not only obesity, there are many metabolic disorders in which intestinal microflora plays a major role such as in the proper functioning of the brain.…”

Section: Applications Of Prebioticsmentioning

confidence: 99%

Prospecting prebiotics, innovative evaluation methods, and their health applications: a review

Khangwal

Shukla

2019

3 Biotech

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Prebiotics are necessary natural and synthetic food ingredients that help in the growth and development of gut microflora. There is a complex relationship between gut dysbiosis and microbes, so alteration in both probiotics and prebiotics can reduce illness of gut, which further plays a decisive role in human health. The prebiotic efficiency can be validated using various in vitro and in vivo experiments, and this gives an important insight to this field. This review focuses on these aspects including the standardized assessment of prebiotics and its metabolic products for customary applications. This review has also summarized the mechanism of their beneficial actions such as immunomodulation, nutrient absorption, pathogen inhibition, etc., and its significance in human nutrition. In addition to this, some fascinating applications of prebiotics in health-related disorders have also discussed, with current challenges in this facet.

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The effect of agave fructan products on the activity and composition of the microbiota determined in a dynamic in vitro model of the human proximal large intestine

Cited by 26 publications

References 39 publications

Functional characterization of a novel β-fructofuranosidase from Bifidobacterium longum subsp. infantis ATCC 15697 on structurally diverse fructans

Functional characterization of a novel β-fructofuranosidase from Bifidobacterium longum subsp. infantis ATCC 15697 on structurally diverse fructans

Lean and obese microbiota: differences in in vitro fermentation of food-by-products

Prospecting prebiotics, innovative evaluation methods, and their health applications: a review

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