Effect of the Degree of Polymerization of Fructans on Ex Vivo Fermented Human Gut Microbiome

Autor: Jordi Espadaler, Andreu Farran-Codina, M. Rodríguez-Prado, Jordi Cuñé, Iago Méndez, Erola Astó
Přispěvatelé: Universitat de Barcelona
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Male
0301 basic medicine
medicine.medical_treatment
Motilitat gastrointestinal
microbiome
Oligosaccharides
Prebiotic
Polymerization
0302 clinical medicine
inulin-type fructan
Food science
Nutrition and Dietetics
Inulin-type fructan
Chemistry
Inulin
Bacterial Typing Techniques
prebiotic
Female
030211 gastroenterology & hepatology
Composition (visual arts)
Enterotype
lcsh:Nutrition. Foods and food supply
Adult
Prebiòtics
Colon
Microbiota intestinal
lcsh:TX341-641
Article
03 medical and health sciences
Fructan
polymerization degree
Polymerization degree
medicine
Humans
Fructooligosaccharide
fructooligosaccharide
Microbiome
Gastrointestinal microbiome
metagenomics
Gastrointestinal motility
Bacteria
Fructans
Gastrointestinal Microbiome
030104 developmental biology
Prebiotics
Fermentation
Metagenomics
Ex vivo
Food Science
Zdroj: Dipòsit Digital de la UB
Universidad de Barcelona
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
Nutrients
Nutrients, Vol 11, Iss 6, p 1293 (2019)
Volume 11
Issue 6
Recercat. Dipósit de la Recerca de Catalunya
instname
Popis: Prebiotic supplements are used to promote gastrointestinal health by stimulating beneficial bacteria. The aim of this study was to compare the potential prebiotic effects of fructans with increasing degrees of polymerization, namely fructooligosaccharides (FOS) and inulins with a low and high polymerization degree (LPDI and HPDI, respectively), using an ex vivo fermentation system to simulate the colonic environment. The system was inoculated with pooled feces from three healthy donors with the same baseline enterotype. Changes in microbiota composition were measured by 16S metagenomic sequencing after 2, 7, and 14 days of fermentation, and acid production was measured throughout the experiment. Alpha-diversity decreased upon inoculation of the ex vivo fermentation under all treatments. Composition changed significantly across both treatments and time (ANOSIM p <
0.005 for both factors). HPDI and LPDI seemed to be similar to each other regarding composition and acidification activity, but different from the control and FOS. FOS differed from the control in terms of composition but not acidification. HDPI restored alpha-diversity on day 14 as compared to the control (Bonferroni p <
0.05). In conclusion, the prebiotic activity of fructans appears to depend on the degree of polymerization, with LPDI and especially HPDI having a greater effect than FOS.
Databáze: OpenAIRE
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