scholarly journals Simultaneous Intake of Euglena gracilis and Vegetables Exerts Synergistic Anti-Obesity and Anti-Inflammatory Effects by Modulating the Gut Microbiota in Diet-Induced Obese Mice

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 204 ◽  
Author(s):  
Ran Okouchi ◽  
Shuang E ◽  
Kazushi Yamamoto ◽  
Toshikuni Ota ◽  
Kentarou Seki ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Gut Microbiota ◽  
Dietary Fiber ◽  
Euglena Gracilis ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Obese Mice ◽  
High Fat ◽  
Anti Inflammatory

We determined whether the anti-obesity effect provided by the consumption of Euglena gracilis (Euglena), which is rich in insoluble dietary fiber, could be enhanced by the co-consumption of vegetables with an abundance of soluble dietary fiber. Nine-week-old male C57BL/6J mice were divided into five groups as follows: group 1 received a normal diet, group 2 received a high-fat diet, and groups 3, 4, and 5 received high fat diets containing 0.3% paramylon, 1.0% Euglena, or 1.0% Euglena plus 0.3% vegetables (barley leaf, kale, and ashitaba), respectively. Mice were fed ad libitum until 18 weeks of age. Euglena intake significantly reduced visceral fat accumulation in obese mice, and co-consumption of vegetables enhanced this effect. Consumption of Euglena with vegetables reduced adipocyte area, suppressed the expression of genes related to fatty acid synthesis, upregulated genes related to adipocyte lipolysis, and suppressed serum markers of inflammation. Notably, we also observed an increase in the fraction of short-chain fatty acid-producing beneficial bacteria, a reduction in harmful bacteria that cause inflammation, and an increase in short-chain fatty acid production. Therefore, the co-consumption of vegetables enhanced the anti-obesity and anti-inflammatory effects of Euglena, likely by modulating the gut microbiota composition.

scholarly journals Neuropsychiatric Ramifications of COVID-19: Short-Chain Fatty Acid Deficiency and Disturbance of Microbiota-Gut-Brain Axis Signaling

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Elizabeth M. Sajdel-Sulkowska
Keyword(s):  
Fatty Acid ◽  
Gut Microbiota ◽  
Short Chain Fatty Acid ◽  
Neuropsychiatric Disorders ◽  
Chain Fatty Acid ◽  
Brain Inflammation ◽  
Short Chain ◽  
Fecal Matter ◽  
Gut Dysbiosis ◽  
Anti Inflammatory

COVID-19-associated neuropsychiatric complications are soaring. There is an urgent need to understand the link between COVID-19 and neuropsychiatric disorders. To that end, this article addresses the premise that SARS-CoV-2 infection results in gut dysbiosis and an altered microbiota-gut-brain (MGB) axis that in turn contributes to the neuropsychiatric ramifications of COVID-19. Altered MGB axis activity has been implicated independently as a risk of neuropsychiatric disorders. A review of the changes in gut microbiota composition in individual psychiatric and neurological disorders and gut microbiota in COVID-19 patients revealed a shared “microbial signature” characterized by a lower microbial diversity and richness and a decrease in health-promoting anti-inflammatory commensal bacteria accompanied by an increase in opportunistic proinflammatory pathogens. Notably, there was a decrease in short-chain fatty acid (SCFA) producing bacteria. SCFAs are key bioactive microbial metabolites with anti-inflammatory functions and have been recognized as a critical signaling pathway in the MGB axis. SCFA deficiency is associated with brain inflammation, considered a cardinal feature of neuropsychiatric disorders. The link between SARS-CoV-2 infection, gut dysbiosis, and altered MGB axis is further supported by COVID-19-associated gastrointestinal symptoms, a high number of SARS-CoV-2 receptors, angiotensin-cleaving enzyme-2 (ACE-2) in the gut, and viral presence in the fecal matter. The binding of SARS-CoV-2 to the receptor results in ACE-2 deficiency that leads to decreased transport of vital dietary components, gut dysbiosis, proinflammatory gut status, increased permeability of the gut-blood barrier (GBB), and systemic inflammation. More clinical research is needed to substantiate further the linkages described above and evaluate the potential significance of gut microbiota as a diagnostic tool. Meanwhile, it is prudent to propose changes in dietary recommendations in favor of a high fiber diet or supplementation with SCFAs or probiotics to prevent or alleviate the neuropsychiatric ramifications of COVID-19.

scholarly journals Dietary xanthan gum alters antibiotic efficacy against the murine gut microbiota and attenuates Clostridioides difficile colonization

2019 ◽  
Author(s):  
Matthew K. Schnizlein ◽  
Kimberly C. Vendrov ◽  
Summer J. Edwards ◽  
Eric C. Martens ◽  
Vincent B. Young
Keyword(s):  
Fatty Acid ◽  
Gut Microbiota ◽  
Dietary Fiber ◽  
Antibiotic Treatment ◽  
Xanthan Gum ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Colonization Resistance ◽  
Clostridioides Difficile

AbstractDietary fiber provides a variety of microbiota-mediated benefits ranging from anti-inflammatory metabolites to pathogen colonization resistance. A healthy gut microbiota protects against Clostridioides difficile colonization. Manipulation of these microbes through diet may increase colonization resistance to improve clinical outcomes. The primary objective of this study was to identify how the dietary fiber xanthan gum affects the microbiota and C. difficile colonization.We added 5% xanthan gum to the diet of C57Bl/6 mice and examined its effect on the microbiota through 16S rRNA-gene amplicon sequencing and short-chain fatty acid analysis. Following either cefoperazone or an antibiotic cocktail administration, we challenged mice with C. difficile and measured colonization by monitoring colony-forming units.Xanthan gum administration associates with increases in fiber degrading taxa and short-chain fatty acid concentrations. However, by maintaining both the diversity and absolute abundance of the microbiota during antibiotic treatment, the protective effects of xanthan gum administration on the microbiota were more prominent than the enrichment of these fiber degrading taxa. As a result, mice that were on the xanthan gum diet experienced limited to no C. difficile colonization.Xanthan gum administration alters mouse susceptibility to C. difficile colonization by maintaining the microbiota during antibiotic treatment. While antibiotic-xanthan gum interactions are not well understood, xanthan gum has previously been used to bind drugs and alter their pharmacokinetics. Thus, xanthan gum may alter the activity of the oral antibiotics used to make the microbiota susceptible. Future research should further characterize how this and other common dietary fibers interact with drugs.IMPORTANCEA healthy gut bacterial community benefits the host by breaking down dietary nutrients and protecting against pathogens. Clostridioides difficile capitalizes on the absence of this community to cause diarrhea and inflammation. Thus, a major clinical goal is to find ways to increase resistance to C. difficile colonization by either supplementing with bacteria that promote resistance or a diet to enrich for those already present in the gut. In this study, we describe an interaction between xanthan gum, a human dietary additive, and the microbiota resulting in an altered gut environment that is protective against C. difficile colonization.

Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure

LWT ◽  
2019 ◽  
Vol 105 ◽  
pp. 355-362 ◽  
Author(s):  
Sergio Pérez-Burillo ◽  
Trupthi Mehta ◽  
Silvia Pastoriza ◽  
Denise Lynette Kramer ◽  
Oleg Paliy ◽  
...  
Keyword(s):  
Community Structure ◽  
Fatty Acid ◽  
Gut Microbiota ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Acid Production ◽  
Short Chain Fatty Acid ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Fatty Acid Production

scholarly journals Can dietary fiber influence Parkinson's patients' gut microbiota and short chain fatty acid production – an ex-vivo study, preliminary results

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Florence Baert ◽  
Christophe Matthys ◽  
Geertrui Vlaemynck
Keyword(s):  
Fatty Acid ◽  
Gut Microbiota ◽  
Dietary Fiber ◽  
Short Chain Fatty Acid ◽  
Ex Vivo ◽  
Motor Impairment ◽  
Chain Fatty Acid ◽  
Short Chain ◽  
Healthy Controls ◽  
Butyrate Production

AbstractIntroductionRecent studies demonstrated that the gut microbiome of Parkinson's Disease (PD) patients differs from that of age-matched healthy controls. Notably less butyrate-producing bacteria and low mucosal and fecal short chain fatty acid (SCFA) concentrations were found in PD patients. SCFA play a role in the interplay of health and disease: SCFA butyrate improves colon motility, protects the colonic epithelium and reduces inflammation. Administration of butyrate in animal models of PD improved motor impairment and dopamine deficiency and reduced early mortality. We hypothesize that certain orally supplemented dietary fibers can stimulate butyrate production in the colon of Parkinson's patients, and consequently can improve the motor impairment and their quality of life. This hypothesis still requires a step-wise approach. Our objective is to investigate the effect of different types of dietary fiber on the gut microbiota and SCFA production in PD patients and healthy elderly.Material and methodsPD patients and healthy controls (HC) were selected based on age (55–70 years old) and BMI (18.5 -25 kg/m2). For PD patients the Hoehn and Yahr score (I – III) was added to this selection. The effect of inulin varying in degree of polymerization (DP) (average DP ~10 vs. average DP ~23) on the SCFA production was evaluated by ex vivo fermentation experiments with fecal samples of PD patients and HC. Inulin (1% w/v) was incubated in small-scale batch fermentations for 24 h at 37°C in anaerobic conditions. SCFA production was analyzed by solid phase micro-extraction capillary gas chromatography-mass spectrometry detection (SPME-cGS-MS). The clostridia clusters IV and XIVa were quantified through 16s qPCR.Results and discussionShort chain (Sc) and long chain(Lc) inulin fermentation resulted in a mean total SCFA increase of respectively 490.3 ± 128.2μmol/ml and 384.3 ± 85.9μmol/ml in HC (n = 7) and 453.9 ± 99.2μmol/ml and 402.9μmol/ml ± 84.1μmol/ml in PD patients (n = 3). Sc inulin fermentation increased butyrate production with 200.0μg/ml ± 46.2μmol/ml in HC and 119.8 ± 94.4μg/ml in PD patients (p = 0.09). Lc inulin fermentation increased butyrate production with 174.9μmol/ml ± 82.2μmol/ml and 113.3μmol/ml ± 21.2μmol/ml in HC and PD patients, respectively (p = 0.25). Large variation between samples was observed in PD patients.ConclusionAlthough sample size is relatively small and data is still collected, we can conclude that both Sc and Lc inulin increase total SCFA and butyrate production in HC and PD patients. This ex vivo study shows that stimulation of the butyrate production is still possible in PD patients and could be beneficial.

l-Theanine affects intestinal mucosal immunity by regulating short-chain fatty acid metabolism under dietary fiber feeding

2020 ◽  
Vol 11 (9) ◽  
pp. 8369-8379
Author(s):  
Wei Xu ◽  
Ling Lin ◽  
An Liu ◽  
Tuo Zhang ◽  
Sheng Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Fiber ◽  
Fatty Acid Metabolism ◽  
Mucosal Immunity ◽  
Cholesterol Synthesis ◽  
Short Chain Fatty Acid ◽  
Acid Metabolism ◽  
Chain Fatty Acid ◽  
Short Chain

LTA regulates SCFA metabolism and improves intestinal mucosal immunity by improving cholesterol synthesis in the liver and inhibiting gluconeogenesis in the colon.

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

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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