scholarly journals Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

2021 ◽  
Vol 9 (A) ◽  
pp. 1148-1155
Author(s):  
Rio Kusuma ◽  
Jaka Widada ◽  
Emy Huriyati ◽  
Madarina Julia
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiota ◽  
Dietary Fibre ◽  
Short Chain Fatty Acids ◽  
Diabetic Animal ◽  
Short Chain ◽  
Microbiota Composition ◽  
Chain Fatty Acids

Introduction: Gut microbiota dysbiosis indicated by increased gram-negative bacteria and reduced Firmicutes-producing short chain fatty acids bacteria has been linked with impairment in glucose metabolism. Tempeh is traditional fermented soy food that can stimulate the growth of beneficial bacteria. In Indonesia, some tempeh was produced by adding acidifier that contains lactic acid bacteria. This process may impact the nutrient and anti-dysbiosis activity of tempeh.   Objectives: To evaluate the impact of acidifier on nutrient and gut microbiota profile of diabetic animal model.  Method: Modified tempeh was made by addition of water extract of fermented cassava. Standard and modified tempeh were subjected to proximate analysis and dietary fibre. Diabetic animals were received standard tempeh or modified tempeh diet replacing 15% and 30% of protein in the diet for 4 weeks of intervention. At the end of experiment, caecal content was collected. Short chain fatty acids and microbiota composition were analysed using 16s rDNA next generation sequencing (NGS). Result: There is significant different (p<0.05) on fat, protein, water and dietary fibre content between regular soy tempeh and modified tempeh. There is significant different (p<0.05) on serum glucose and short chain fatty acid composition among group. Diabetic animal has low ratio of Firmicutes/Bacteroidetes. Supplementation of both tempeh increased bacterial diversity, Firmicutes /Bacteroidetes ratio and short chain fatty acids producing bacteria.   Conclusion: Addition of naturally occurred lactic acid bacteria from fermented cassava during tempeh processing improved both nutrient and microbiota composition in the gut of diabetes mellitus.  

scholarly journals The relationship between gut microbiota, short-chain fatty acids and type 2 diabetes mellitus: the possible role of dietary fibre

2021 ◽  
Author(s):  
Dominic Salamone ◽  
Angela Albarosa Rivellese ◽  
Claudia Vetrani
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Gut Microbiota ◽  
Dietary Fibre ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Microbiota Composition ◽  
The Relationship ◽  
Chain Fatty Acids

AbstractGut microbiota and its metabolites have been shown to influence multiple physiological mechanisms related to human health. Among microbial metabolites, short-chain fatty acids (SCFA) are modulators of different metabolic pathways. On the other hand, several studies suggested that diet might influence gut microbiota composition and activity thus modulating the risk of metabolic disease, i.e. obesity, insulin resistance and type 2 diabetes. Among dietary component, dietary fibre may play a pivotal role by virtue of its prebiotic effect on fibre-fermenting bacteria, that may increase SCFA production. The aim of this review was to summarize and discuss current knowledge on the impact of dietary fibre as modulator of the relationship between glucose metabolism and microbiota composition in humans. More specifically, we analysed evidence from observational studies and randomized nutritional intervention investigating the relationship between gut microbiota, short-chain fatty acids and glucose metabolism. The possible mechanisms behind this association were also discussed.

Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats

2019 ◽  
Vol 14 (1) ◽  
pp. 45-50
Author(s):  
Nurliyani ◽  
Harmayani Eni ◽  
Rahmatulloh Satyaguna ◽  
Rakasivi Kanita Galih Julia
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Fatty Acid Profile ◽  
Intestinal Inflammation ◽  
Lactobacillus Rhamnosus ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.

scholarly journals Gut Microbiota and Host Metabolism: What Relationship

2017 ◽  
Vol 106 (4) ◽  
pp. 352-356 ◽  
Author(s):  
Gilles Mithieux
Keyword(s):  
Fatty Acids ◽  
Gut Microbiota ◽  
Metabolic Diseases ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Global Changes ◽  
Microbiota Composition ◽  
Obese Mice ◽  
Host Metabolism ◽  
Chain Fatty Acids

A large number of genomic studies have reported associations between the gut microbiota composition and metabolic diseases such as obesity or type 2 diabetes. This led to the widespread idea that a causal relationship could exist between intestinal microbiota and metabolic diseases. At odds with this idea, some compelling studies reported that global changes in microbiota composition have no effect on the host metabolism in obese mice or humans. However, specific bacteria are able to confer host metabolic benefits, such as Akkermansia muciniphila or Prevotella copri, when they are given by gavage in obese mice. A crucial link by which gut bacteria communicate with the host mucosa is based on metabolites or low-molecular-weight compounds. Among them, short-chain fatty acids produced from the fermentation of dietary fibers initiate beneficial effects on the host metabolism via the activation of intestinal gluconeogenesis (a mucosal function exerting antidiabetic and antiobesity effects through the activation of gut-brain neural circuits). However, fermentation of short-chain fatty acids is a function that is widespread among the main bacterial phyla and thus weakly depends on microbiota composition. Therefore, even if some bacteria may confer on the host metabolic benefits, the causal role of microbiota in metabolic diseases is not established.

scholarly journals Relationships of Gut Microbiota Composition, Short-Chain Fatty Acids and Polyamines with the Pathological Response to Neoadjuvant Radiochemotherapy in Colorectal Cancer Patients

2021 ◽  
Vol 22 (17) ◽  
pp. 9549
Author(s):  
Lidia Sánchez-Alcoholado ◽  
Aurora Laborda-Illanes ◽  
Ana Otero ◽  
Rafael Ordóñez ◽  
Alicia González-González ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Gut Microbiota ◽  
Microbial Diversity ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Neoadjuvant Radiochemotherapy ◽  
Microbiota Composition ◽  
Gut Microbiota Composition ◽  
Chain Fatty Acids

Emerging evidence has suggested that dysbiosis of the gut microbiota may influence the drug efficacy of colorectal cancer (CRC) patients during cancer treatment by modulating drug metabolism and the host immune response. Moreover, gut microbiota can produce metabolites that may influence tumor proliferation and therapy responsiveness. In this study we have investigated the potential contribution of the gut microbiota and microbial-derived metabolites such as short chain fatty acids and polyamines to neoadjuvant radiochemotherapy (RCT) outcome in CRC patients. First, we established a profile for healthy gut microbiota by comparing the microbial diversity and composition between CRC patients and healthy controls. Second, our metagenomic analysis revealed that the gut microbiota composition of CRC patients was relatively stable over treatment time with neoadjuvant RCT. Nevertheless, treated patients who achieved clinical benefits from RTC (responders, R) had significantly higher microbial diversity and richness compared to non-responder patients (NR). Importantly, the fecal microbiota of the R was enriched in butyrate-producing bacteria and had significantly higher levels of acetic, butyric, isobutyric, and hexanoic acids than NR. In addition, NR patients exhibited higher serum levels of spermine and acetyl polyamines (oncometabolites related to CRC) as well as zonulin (gut permeability marker), and their gut microbiota was abundant in pro-inflammatory species. Finally, we identified a baseline consortium of five bacterial species that could potentially predict CRC treatment outcome. Overall, our results suggest that the gut microbiota may have an important role in the response to cancer therapies in CRC patients.

scholarly journals Effect of nutritionally complete formula on gut microbiota and their metabolite in fecal batch fermentation system

2021 ◽  
Vol 11 (12) ◽  
pp. 641
Author(s):  
Santad Wichienchot ◽  
Kridsada Keawyok
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Gut Microbiota ◽  
High Performance ◽  
Lactic Acid Production ◽  
Short Chain Fatty Acids ◽  
Uremic Toxins ◽  
Short Chain ◽  
Chain Fatty Acids

Background: Emerging evidence has revealed that the gut microbiota is significantly altered, contributing to the occurrence and development of chronic kidney disease (CKD). Therefore, the target of increasing short-chain fatty acids (SCFAs) and lactic acid production and reduction of uremic toxins were interested.   Objective: To study the effect of the nutritionally complete formula (Synplus) developed for hemodialysis patients on gut microbiota and their metabolite in in vitro fecal fermentation of healthy volunteers.Methods:  Fecal fermentation (in vitro) using batch culture in an environment mimicking human large intestine was used to study the change of gut microbiota by next generation sequencing (NGS) during fermentation of the developed formula (Synplus), commercial formula (Nepro®) and control. The gut metabolites were determined including short-chain fatty acids (acetic, propionic, and butyric) and lactic acid. The uremic toxins (p-cresol and indole) were determined by high performance liquid chromatography (HPLC).Results: The increase of Lactobacillus spp. (53.74%) and Bifidobacterium spp. (29.35%) was observed in the developed product (Synplus) compared with control at 48 hrs fermentation meanwhile, these genera were decreased in a commercial product (Nepro®). Moreover, the abundance of the genus Escherichia spp. (12.33%) was observed in Nepro® fermentation, with Escherichia albertii species which is a newly discovered pathogen of the gastrointestinal tract. Microbial metabolites produced by fecal fermentation of Synplus revealed that propionate, acetate, and butyrate increased significantly (p<0.05). All the samples evaluated exhibited acetate in abundance when compared to other SCFAs. Acetate was the most abundant SCFA in all samples. The concentrations of acetate for Synplus fermentation were 15.63±3.26, 147.29±2.39, 162.28±4.13 and 189.39±0.17 mM at 0, 12, 24, and 48 hrs respectively. Total SCFAs produced from Synplus was significantly increased (p<0.05) and higher than control and Nepro®, respectively. The concentration of p-cresol at 48 hrs fermentation for control, Synplus and Nepro® were 3.79±0.12, 6.31±2.37 and 11.59±0.10 µg/mL, respectively. The indole concentration of control, Synplus and Nepro® were 3.64±0.08, 15.06±3.56 and 12.81±1.68 µg/mL, respectively. There were also indicated that imbalance of gut microbiota was related with the ratio of uremic toxins (indole and p-cresol) to SCFAs.CONCLUSION: The synbiotic product containing prebiotic and probiotic may be used to improve gut microbiota thus reducing the risk of kidney disease.Keywords: synbiotic, gut microbiota, uremic toxins, SCFA, CKD

Sign in / Sign up

Export Citation Format

Share Document