Structural characterization and in vitro fermentation of a novel polysaccharide from Sargassum thunbergii and its impact on gut microbiota

2018 ◽  
Vol 183 ◽  
pp. 230-239 ◽  
Author(s):  
Xiong Fu ◽  
Changliang Cao ◽  
Beibei Ren ◽  
Bin Zhang ◽  
Qiang Huang ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Structural Characterization ◽  
Sargassum Thunbergii ◽  
In Vitro Fermentation

scholarly journals Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 14
Author(s):  
Nelson Mota de Carvalho ◽  
Diana Luazi Oliveira ◽  
Mayra Anton Dib Saleh ◽  
Manuela Pintado ◽  
Ana Raquel Madureira
Keyword(s):  
Gut Microbiota ◽  
Metabolic Profile ◽  
Bacterial Count ◽  
Glycerol Solution ◽  
Metabolic Profiles ◽  
Human Gut ◽  
Colonic Fermentation ◽  
In Vitro Fermentation ◽  
Fecal Samples

The use of fecal inoculums for in vitro fermentation models requires a viable gut microbiota, capable of fermenting the unabsorbed nutrients. Fresh samples from human donors are used; however, the availability of fresh fecal inoculum and its inherent variability is often a problem. This study aimed to optimize a method of preserving pooled human fecal samples for in vitro fermentation studies. Different conditions and times of storage at −20 °C were tested. In vitro fermentation experiments were carried out for both fresh and frozen inoculums, and the metabolic profile compared. In comparison with the fresh, the inoculum frozen in a PBS and 30% glycerol solution, had a significantly lower (p < 0.05) bacterial count (<1 log CFU/mL). However, no significant differences (p < 0.05) were found between the metabolic profiles after 48 h. Hence, a PBS and 30% glycerol solution can be used to maintain the gut microbiota viability during storage at −20 °C for at least 3 months, without interfering with the normal course of colonic fermentation.

Wheat cell walls and constituent polysaccharides induce similar microbiota profiles upon in vitro fermentation despite different short chain fatty acid end-product levels.

2021 ◽  
Author(s):  
Shiyi Lu ◽  
Deirdre Mikkelsen ◽  
Hong Yao ◽  
Barbara Williams ◽  
Bernadine Flanagan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Gut Microbiota ◽  
Plant Cell ◽  
Cell Walls ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Plant Cell Walls ◽  
Human Gut ◽  
In Vitro Fermentation

Plant cell walls as well as their component polysaccharides in foods can be utilized to alter and maintain a beneficial human gut microbiota, but it is not known whether the...

Effects of exopolysaccharide from Lactobacillus rhamnosus on human gut microbiota in in vitro fermentation model

LWT ◽  
2020 ◽  
pp. 110524
Author(s):  
Yuzhu Zhu ◽  
Jia-Min Zhou ◽  
Wei Liu ◽  
Xionge Pi ◽  
Qingqing Zhou ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Lactobacillus Rhamnosus ◽  
Human Gut ◽  
In Vitro Fermentation ◽  
Human Gut Microbiota ◽  
Fermentation Model

scholarly journals The effect of deacetylation degree of konjac glucomannan on microbial metabolites and gut microbiota in vitro fermentation

2020 ◽  
Vol 66 ◽  
pp. 103796 ◽  
Author(s):  
Dongmei Ouyang ◽  
Jie Deng ◽  
Kai Zhou ◽  
Yuxuan Liang ◽  
Yongchun Chen ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Konjac Glucomannan ◽  
Microbial Metabolites ◽  
In Vitro Fermentation ◽  
Deacetylation Degree

In vitro fermentation of Cucumis sativus fructus extract by canine gut microbiota in combination with two probiotic strains

2019 ◽  
Vol 63 ◽  
pp. 103585
Author(s):  
Benedetta Belà ◽  
Maria Magdalena Coman ◽  
Maria Cristina Verdenelli ◽  
Cinzia Bianchi ◽  
Giulia Pignataro ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Cucumis Sativus ◽  
In Vitro Fermentation ◽  
Probiotic Strains

scholarly journals PSVIII-7 In vitro fermentation of different dietary fibers selectively changed sow gut microbiota composition

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 283-283
Author(s):  
Xiong Xia ◽  
Lingling Hu ◽  
Jian Peng
Keyword(s):  
Gut Microbiota ◽  
Guar Gum ◽  
Gas Production ◽  
Modified Starch ◽  
Microbiota Composition ◽  
Kinetics Parameters ◽  
In Vitro Fermentation ◽  
Fractional Rate ◽  
Konjac Flour

Abstract In vitro fermentation experiments with modified starch 1 (MS1), modified starch 2 (MS2), guar gum (GG), xanthan gum (XG), konjac flour (KF), wheat brain (WB), and inulin (I) were conducted for 48 h to investigate the effects on gilt gut microbiota. Fecal examples were obtained from three gilts; the fermentation kinetics parameters were analysed in Logistic-Exponential (LE) model such as the final asymptotic gas volume (Vf, ml/g), initial fractional rate of degradation at t-value=0 (FDR0, h-1), fractional rate of gas production at particular time (k, h-1) and half-time to asymptote (T1/2, h). Samples were collected after fermentation for short chain fatty acids (SCFAs) and 16S rDNA microbial analysis. MS1, MS2, and I had the highest Vf (P &lt; 0.01). The k of GG and I were significant higher (P &lt; 0.01). FDR0 of MS2, GG, and I were the lowest following KF, MS1, WB, and XG, successively (P &lt; 0.01). T1/2 of MS1, KF, WB, and GG were lower (P &lt; 0.01). MS1, MS2, and GG produced more acetate (P &lt; 0.05) and total SCFAs (P &lt; 0.01), and butyrate produced by MS2 was significant higher (P &lt; 0.01). The microbiota composition changed dramatically after fermentation, decreasing bacteria abundance and alpha-diversity (P &lt; 0.01). The relative abundance of phyla Firmicutes and Bacteroidetes decreased, while phyla Spirochaetes, Proteobacteria, Kiritimatiellaeota, and Fusobacteria were selectively promoted by DF. The LEfSe analysis showed Proteobacteria, Gammaproteobacteria, and Aeromonadales were enriched in MS1 treatment; Clostridiales, Clostridia, and Anaerosporobacter were enriched in MS2 treatment; Bacteroidales, Bacteroidia, and Bacteroidetes were enriched in GG treatment; Ruminococcaceae and Ruminococcaceae_UCG_013 were enriched in XG treatment; Lachnospiraceae, Lachnospiraceae_NK4A136_group, and Ruminiclostridium were enriched in KF treatment; Enterobacteriales, Enterobacteriaceae, and Lactobacillales, were enriched in I treatment. In conclusion, different type of DFs may play a specific role in gilt gut microbiota changing and composition.

scholarly journals A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

2019 ◽  
Vol 20 (8) ◽  
pp. 1925 ◽  
Author(s):  
Tsitko ◽  
Wiik-Miettinen ◽  
Mattila ◽  
Rosa-Sibakov ◽  
Maukonen ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
High Throughput Screening ◽  
Insoluble Fraction ◽  
Fecal Microbiota ◽  
Negative Effects ◽  
Fatty Acid Production ◽  
In Vitro Fermentation ◽  
Fermentation Model ◽  
Amoxicillin Clavulanate

The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a mictotiter plate in the in vitro fermentation models for the screening of potentially-prebiotic dietary fibers. The effects of seven rye bran-, oat- and linseed-derived fiber preparations on the human fecal microbiota composition and short-chain fatty acid production were studied. The model was also used to study whether fibers can alleviate the harmful effects of amoxicillin-clavulanate on the microbiota. The antibiotic induced a shift in the bacterial community in the absence of fibers by decreasing the relative amounts of Bifidobacteriaceae, Bacteroidaceae, Prevotellaceae, Lachnospiraceae and Ruminococcaceae, and increasing proteobacterial Sutterilaceae levels from 1% to 11% of the total microbiota. The fermentation of rye bran, enzymatically treated rye bran, its insoluble fraction, soluble oat fiber and a mixture of rye fiber:soluble oat fiber:linseed resulted in a significant increase in butyrate production and a bifidogenic effect in the absence of the antibiotic. These fibers were also able to counteract the negative effects of the antibiotic and prevent the decrease in the relative amount of bifidobacteria. Insoluble and soluble rye bran fractions and soluble oat fiber were the best for controlling the level of proteobacteria at the level below 2%.

scholarly journals In Vitro Fermentation of Sheep and Cow Milk Using Infant Fecal Bacteria

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1802 ◽  
Author(s):  
Natalie Ahlborn ◽  
Wayne Young ◽  
Jane Mullaney ◽  
Linda M. Samuelsson
Keyword(s):  
Fatty Acids ◽  
Gut Microbiota ◽  
Large Bowel ◽  
Short Chain Fatty Acids ◽  
Fecal Microbiota ◽  
Cow Milk ◽  
Fecal Material ◽  
In Vitro Fermentation ◽  
Sheep Milk

While human milk is the optimal food for infants, formulas that contain ruminant milk can have an important role where breastfeeding is not possible. In this regard, cow milk is most commonly used. However, recent years have brought interest in other ruminant milk. While many similarities exist between ruminant milk, there are likely enough compositional differences to promote different effects in the infant. This may include effects on different bacteria in the large bowel, leading to different metabolites in the gut. In this study sheep and cow milk were digested using an in vitro infant digestive model, followed by fecal fermentation using cultures inoculated with fecal material from two infants of one month and five months of age. The effects of the cow and sheep milk on the fecal microbiota, short-chain fatty acids (SCFA), and other metabolites were investigated. Significant differences in microbial, SCFA, and metabolite composition were observed between fermentation of sheep and cow milk using fecal inoculum from a one-month-old infant, but comparatively minimal differences using fecal inoculum from a five-month-old infant. These results show that sheep milk and cow milk can have differential effects on the gut microbiota, while demonstrating the individuality of the gut microbiome.

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