Synergistic effect of lotus seed resistant starch and short-chain fatty acids on mice fecal microbiota in vitro

2021 ◽  
Vol 183 ◽  
pp. 2272-2281
Author(s):  
Xin Li ◽  
Suzhen Lei ◽  
Lu Liu ◽  
Yi Zhang ◽  
Baodong Zheng ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Synergistic Effect ◽  
Resistant Starch ◽  
Short Chain Fatty Acids ◽  
Fecal Microbiota ◽  
Short Chain ◽  
Lotus Seed ◽  
Chain Fatty Acids

scholarly journals Production, Structural Characterization, and In Vitro Assessment of the Prebiotic Potential of Butyl-Fructooligosaccharides

2020 ◽  
Vol 21 (2) ◽  
pp. 445 ◽  
Author(s):  
Sini Kang ◽  
Hyun Ju You ◽  
Yeong-Geun Lee ◽  
Yunju Jeong ◽  
Tony V. Johnston ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Fecal Microbiota ◽  
Negative Control ◽  
Short Chain ◽  
Control Group ◽  
Metabolic Genes ◽  
Chain Fatty Acids

Short-chain fatty acids (SCFAs), especially butyrate, produced in mammalian intestinal tracts via fermentation of dietary fiber, are known biofunctional compounds in humans. However, the variability of fermentable fiber consumed on a daily basis and the diversity of gut microbiota within individuals often limits the production of short-chain fatty acids in the human gut. In this study, we attempted to enhance the butyrate levels in human fecal samples by utilizing butyl-fructooligosaccharides (B-FOS) as a novel prebiotic substance. Two major types of B-FOS (GF3-1B and GF3-2B), composed of short-chain fructooligosaccharides (FOS) bound to one or two butyric groups by ester bonds, were synthesized. Qualitative analysis of these B-FOS using Fourier transform infrared (FT-IR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), nuclear magnetic resonance (NMR) and low-resolution fast-atom bombardment mass spectra (LR-FAB-MS), showed that the chemical structure of GF3-1B and GF3-2B were [O-(1-buty-β-D-fru-(2→1)-O-β-D-fru-(2→1)-O-β-D-fru-O-α-D-glu] and [O-(1-buty)-β-D-fru-(2→1)-O-β-D-fru-(2→1)-O-(4-buty)-β-D-fru-O-α-D-glu], respectively. The ratio of these two compounds was approximately 5:3. To verify their biofunctionality as prebiotic oligosaccharides, proliferation and survival patterns of human fecal microbiota were examined in vitro via 16S rRNA metagenomics analysis compared to a positive FOS control and a negative control without a carbon source. B-FOS treatment showed different enrichment patterns on the fecal microbiota community during fermentation, and especially stimulated the growth of major butyrate producing bacterial consortia and modulated specific butyrate producing pathways with significantly enhanced butyrate levels. Furthermore, the relative abundance of Fusobacterium and ammonia production with related metabolic genes were greatly reduced with B-FOS and FOS treatment compared to the control group. These findings indicate that B-FOS differentially promotes butyrate production through the enhancement of butyrate-producing bacteria and their metabolic genes, and can be applied as a novel prebiotic compound in vivo.

scholarly journals Effect of Wheat Bran on Fecal Butyrate-Producing Bacteria and Wheat Bran Combined with Barley on Bacteroides Abundance in Japanese Healthy Adults

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1980 ◽  
Author(s):  
Seiichiro Aoe ◽  
Fumiko Nakamura ◽  
Suguru Fujiwara
Keyword(s):  
Fatty Acids ◽  
Wheat Bran ◽  
Resistant Starch ◽  
Healthy Subjects ◽  
Interactive Effect ◽  
Short Chain Fatty Acids ◽  
Fecal Microbiota ◽  
Short Chain ◽  
Cereal Bars ◽  
Chain Fatty Acids

Wheat bran (WB) is rich in insoluble arabinoxylan, while BARLEYmax (BM) is a barley line that is rich in fructan, resistant starch, and β-glucan. In the present study, we investigated which of these two fiber sources would produce more favorable changes in the fecal variables of healthy subjects. Sixty healthy subjects were randomly divided into four groups (n = 15 per group) and fed twice daily for 4 weeks with baked cereal bars containing neither WB nor BM (WB−BM−), WB without BM (WB+BM−), BM without WB (WB−BM+), or WB and BM (WB+BM+). At baseline and after 4 weeks, the fecal microbiota composition and the concentrations of short-chain fatty acids were measured. A significant interactive effect of WB and BM on the abundance of genus Bacteroides was observed at week 4. The abundance of butyrate-producing bacteria and the fecal concentration of n-butyrate were significantly higher in the WB+ groups than in the WB− groups. In conclusion, WB was associated with elevated fecal concentrations of short-chain fatty acids including butyrate owing to an increase in the abundance of butyrate-producing bacteria. Additionally, the combination of WB and BM was associated with an increase in the abundance of genus Bacteroides. Therefore, both WB alone and WB combined with BM favorably influenced the fecal variables of healthy subjects.

scholarly journals In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

animal ◽  
2013 ◽  
Vol 7 (9) ◽  
pp. 1446-1453 ◽  
Author(s):  
G. Giuberti ◽  
A. Gallo ◽  
M. Moschini ◽  
F. Masoero
Keyword(s):  
Fatty Acids ◽  
Resistant Starch ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
In Vitro Production ◽  
Vitro Production ◽  
Chain Fatty Acids

Short-Chain Fatty Acids Prevent Diabetic Nephropathy In Vivo and In Vitro

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 92-OR ◽  
Author(s):  
WEI HUANG ◽  
YONG XU ◽  
YOUHUA XU ◽  
LUPING ZHOU ◽  
CHENLIN GAO
Keyword(s):  
Fatty Acids ◽  
Diabetic Nephropathy ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

PSIII-12 In vitro Evaluation of Purified Fiber Sources for Production of Short-chain Fatty Acids Using Pig Cecal Content as an Inoculum

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 177-177
Author(s):  
Gabriela E Martinez Padilla ◽  
Rajesh Jha ◽  
Vivek Fellner ◽  
Eric van Heugten
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Resistant Starch ◽  
Potato Starch ◽  
Short Chain ◽  
Gas Liquid Chromatography ◽  
Citrus Peel ◽  
Starch Potato ◽  
Chain Fatty Acids

Abstract This study evaluated short-chain fatty acid (SCFA) production from purified fiber sources when fermented in vitro using pig cecal contents as an inoculum. Fiber sources of interest were inulin from chicory root (native and long-chain inulin with 90 and 98% fiber, respectively), pectin from citrus peel (high methoxyl pectin), resistant starch (native starch), potato starch (commercial grade), and β-glucan (β-1,3;β-1,6 yeast-derived). Cellulose and cornstarch were used as indigestible and highly digestible carbohydrates, respectively. Triplicate samples of substrates (2 g) were subjected to enzymatic hydrolysis with pepsin and pancreatin for 6 h. Subsequently, hydrolyzed residues (200 mg) were incubated under anaerobic conditions at 39°C with 30 mL solution of cecal inoculum collected from 3 sows fed a standard commercial diet and buffered mineral solution. After 48 h of incubation, solutions from fermented samples were analyzed for pH, SCFA, and branched-chain fatty acids (BCFA) using gas-liquid chromatography. Enzymatic hydrolysis had no effect on digestion of β-glucan, but total SCFA concentration after fermentation was highest (26.13 mmol/g) followed by resistant starch (22.61 mmol/g) and potato starch (22.20 mmol/g) and was lowest for cellulose (13.91 mmol/g). In contrast, native inulin was highly digested during enzymatic hydrolysis, resulting in the lowest substrate available for fermentation (11.84% DM) and the highest pH (5.98). Enzymatic hydrolysis and fermentation of resistant starch increased (P< 0.001) concentrations of acetate (0.60 mg/g), whereas potato starch and β-glucan yielded more butyrate (0.60 and 0.54 mg/g respectively), and β-glucan resulted in greater (P< 0.001) propionate concentrations (0.69 mg/g). Pectin resulted in the highest fermentation (82.38% DM disappearance) and the lowest pH (4.03) compared to the other fiber sources (P< 0.001) and yielded the lowest BCFA concentration (1.89 mM, P< 0.001). Results suggest that fermentation of resistant starch, potato starch, and β-glucan produced higher SCFA concentrations, while pectin resulted in a decreased pH of fermentation solution.

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