Prebiotic Effects of a Cranberry Beverage in a Randomized, Placebo-Controlled, Crossover Clinical Trial

Abstract Objectives The objective was to evaluate the prebiotic effects of a milled whole cranberry beverage on modulating the gut microbiota in young adults. Methods Adults (n = 17; ages 18–42 y; BMI 30.5 ± 3.1 kg/m2) were enrolled in a 60-d, two-period, randomized, placebo-controlled, crossover clinical study. Throughout the study, participants were fed a standardized 10-d cycle menu on site. During each 20-d treatment period, participants consumed twice daily a whole cranberry or placebo beverage (240 mL per serving). Treatment periods were separated by an 11-wk washout period and preceded by 10-d run-in periods on the controlled study diet. Fecal samples were collected before and after the dietary intervention for bacterial compositional analysis and short-chain fatty acid analysis by LC-MS/MS. The V5-V6 region of the 16S rRNA gene in fecal DNA was amplified and sequenced. Taxonomy was assigned using the q2-feature-classifier in QIIME2 and matched against the Greengenes 13_8 database. Differential abundance was analyzed using ANCOM2 in R. Alpha-diversity was assessed using Faith's PD, Shannon diversity, and observed OTU richness generated by QIIME 2 and compared between treatments using Mann-Whitney U test. Beta-diversity was compared between treatments using PERMANOVA of the weighted and unweighted UniFrac distances between samples generated by QIIME 2. Results Coriobacteriaceae was significantly more abundant after participants consumed the cranberry as compared with the placebo beverage (ANCOM W > 0.7). The clinically-important pathogen Clostridium perfringens was present after consumption of the placebo beverage, but was a structural zero (not present) after consumption of the cranberry beverage. Alpha-diversity, beta-diversity, and fecal short-chain fatty acid concentrations did not differ between treatments. Conclusions Daily consumption of a whole cranberry beverage resulted in favorable change in the composition of the gut microbiota and thus showed prebiotic potential. Funding Sources Ocean Spray Cranberries, Inc.

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Mixed Spices at Culinary Doses Have Prebiotic Effects in Healthy Adults: A Pilot Study

Nutrients ◽

10.3390/nu11061425 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1425 ◽

Cited By ~ 5

Author(s):

Qing-Yi Lu ◽

Anna M. Rasmussen ◽

Jieping Yang ◽

Ru-Po Lee ◽

Jianjun Huang ◽

...

Keyword(s):

Fatty Acid ◽

Gut Microbiota ◽

Short Chain Fatty Acid ◽

Intervention Group ◽

Chain Fatty Acid ◽

Healthy Adults ◽

Short Chain ◽

Controlled Study ◽

Control Group ◽

Sequencing Data

Spices were used as food preservatives prior to the advent of refrigeration, suggesting the possibility of effects on microbiota. Previous studies have shown prebiotic activities in animals and in vitro, but there has not been a demonstration of prebiotic or postbiotic effects at culinary doses in humans. In this randomized placebo-controlled study, we determined in twenty-nine healthy adults the effects on the gut microbiota of the consumption daily of capsules containing 5 g of mixed spices at culinary doses by comparison to a matched control group consuming a maltodextrin placebo capsule. The 16S ribosomal RNA sequencing data were used for microbial characterization. Spice consumption resulted in a significant reduction in Firmicutes abundance (p < 0.033) and a trend of enrichment in Bacteroidetes (p < 0.097) compared to placebo group. Twenty-six operational taxonomic units (OTUs) were different between the spice and placebo groups after intervention. Furthermore, there was a significant negative correlation between fecal short-chain fatty acid propionate concentration and Firmicutes abundance in spice intervention group (p < 0.04). The production of individual fecal short-chain fatty acid was not significantly changed by spice consumption in this study. Mixed spices consumption significantly modified gut microbiota, suggesting a prebiotic effect of spice consumption at culinary doses.

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Gut Microbiota and Short-Chain Fatty Acid Profile between Normal and Moderate Malnutrition Children in Yogyakarta, Indonesia

Microorganisms ◽

10.3390/microorganisms9010127 ◽

2021 ◽

Vol 9 (1) ◽

pp. 127

Author(s):

Rafli Zulfa Kamil ◽

Agnes Murdiati ◽

Mohammad Juffrie ◽

Jiro Nakayama ◽

Endang Sutriswati Rahayu

Keyword(s):

Fatty Acid ◽

Gut Microbiota ◽

Short Chain Fatty Acid ◽

Diversity Index ◽

Chain Fatty Acid ◽

Normal Group ◽

Short Chain ◽

Rrna Gene ◽

Food Record ◽

Moderate Malnutrition

Malnutrition has been associated with the gut microbiota composition and the gastrointestinal environment. This study aimed to evaluate whether there is a difference in the gut microbiota profile between the normal and undernutrition (considered moderate malnutrition) children and evaluate the gastrointestinal environment observed from the short-chain fatty acid (SCFA) profile. Ten days’ observations were done between normal (n:13) and undernutrition (n:15) children. The subject’s diet was recorded using a food record. Analysis of the gut microbiota was performed using 16S rRNA gene sequencing targeting the V3-V4 variables region, while the SCFA profile was analyzed using gas chromatography. The result shows that the undernutrition group’s energy intake was lower than in the normal group. Although there was no difference in diversity index and overall gut composition, overexpression of the genera Methanobrevibacter, Anaerococcus, Eubacterium, and Succinivibrio was observed in the undernutrition group. Meanwhile, in the normal group, Ruminococcus and Fusobacterium were found. In both groups, there was also the dominant of Prevotella enterotype. Gastrointestinal conditions in the normal group tended to be more acidic compared to the undernutrition group. It occurs due to the high concentration of propionate and butyric acids.

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A combined administration of ampicillin and vancomycin induces mild colitis with decreased diversity of gut microbiota and perturbation of glutamine and short chain fatty acid metabolisms.

10.26226/morressier.59a6b343d462b80290b5437a ◽

2017 ◽

Author(s):

Akira Sonoda

Keyword(s):

Fatty Acid ◽

Gut Microbiota ◽

Short Chain Fatty Acid ◽

Chain Fatty Acid ◽

Short Chain ◽

Combined Administration

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Both living and dead Faecalibacterium prausnitzii alleviate HDM ‐induced allergic asthma through the modulation of gut microbiota and short‐chain fatty acid ( SCFAs ) production

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11207 ◽

2021 ◽

Author(s):

Wenbing Hu ◽

Wenwei Lu ◽

Lingzhi Li ◽

Hao Zhang ◽

Yuan‐kun Lee ◽

...

Keyword(s):

Fatty Acid ◽

Gut Microbiota ◽

Allergic Asthma ◽

Short Chain Fatty Acid ◽

Chain Fatty Acid ◽

Short Chain ◽

Faecalibacterium Prausnitzii

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The use of disinfectant in barn cleaning alters microbial composition and increases carriage of Campylobacter jejuni in broiler chickens

10.1101/2021.10.29.466552 ◽

2021 ◽

Author(s):

Yi Fan ◽

Andrew Forgie ◽

Tingting Ju ◽

Camila Marcolla ◽

Tom Inglis ◽

...

Keyword(s):

Fatty Acid ◽

Gut Microbiota ◽

Campylobacter Jejuni ◽

Broiler Chicken ◽

Short Chain Fatty Acid ◽

Chain Fatty Acid ◽

Short Chain ◽

Microbial Composition ◽

Commercial Chicken ◽

Cecal Microbiota

To maintain food safety and flock health in broiler chicken production, biosecurity approaches to keep chicken barns free of pathogens are important. Canadian broiler chicken producers must deep clean their barns with chemical disinfectants at least once annually (full disinfection; FD) and may wash with water (water-wash; WW) throughout the year. However, many producers use FD after each flock, assuming a greater efficacy of more stringent cleaning protocols, although little information is known regarding how these two cleaning practices affect pathogen population and gut microbiota. In the current study, a cross-over experiment over four production cycles was conducted in seven commercial chicken barns to compare WW and FD. We evaluated the effects of barn cleaning method on the commercial broiler performance, cecal microbiota composition, pathogen occurrence and abundance, as well as short-chain fatty acid concentrations in the month-old broiler gut. The 30-day body weight and mortality rate were not affected by the barn cleaning methods. The WW resulted in a modest but significant effect on the structure of broiler cecal microbiota (weighted-UniFrac; adonis p = 0.05, and unweighted-UniFrac; adonis p = 0.01), with notable reductions in Campylobacter jejuni occurrence and abundance. In addition, the WW group had increased cecal acetate, butyrate and total short-chain fatty acid concentrations, which were negatively correlated with C. jejuni abundance. Our results support the use of WW over FD to enhance the activity of the gut microbiota and potentially reduce zoonotic transmission of C. jejuni in broiler production without previous disease challenges.

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