A double-blind, placebo-controlled, cross-over study to establish the bifidogenic effect of a very-long-chain inulin extracted from globe artichoke (Cynara scolymus) in healthy human subjects

Abstract

There is growing interest in the use of inulins as substrates for the selective growth of beneficial gut bacteria such as bifidobacteria and lactobacilli because recent studies have established that their prebiotic effect is linked to several health benefits. In the present study, the impact of a verylong-chain inulin (VLCI), derived from globe artichoke (Cynara scolymus), on the human intestinal microbiota compared with maltodextrin was determined. A double-blind, cross-over study was carried out in thirty-two healthy adults who were randomised into two groups and consumed 10 g/d of either VLCI or maltodextrin, for two 3-week study periods, separated by a 3-week washout period. Numbers of faecal bifidobacteria and lactobacilli were significantly higher upon VLCI ingestion compared with the placebo. Additionally, levels of Atopobium group significantly increased, while Bacteroides -Prevotella numbers were significantly reduced. No significant changes in faecal SCFA concentrations were observed. There were no adverse gastrointestinal symptoms apart from a significant increase in mild and moderate bloating upon VLCI ingestion. These observations were also confirmed by in vitro gas production measurements. In conclusion, daily consumption of VLCI extracted from globe artichoke exerted a pronounced prebiotic effect on the human faecal microbiota composition and was well tolerated by all volunteers.Prebiotics: Bifidogenic effect: Gas production: Intestinal microfloraIn the last decade functional foods in human and animal nutrition have gained in importance. Within this field of research, scientific concepts underpinning directed modulation of the human gut microbiota towards a more beneficial composition have been developed (1,2) . The prebiotic approach advocates targeting selected indigenous beneficial bacteria through non-viable food ingredients (3) . The concept was recently updated by Gibson et al. (4) , and the weight of evidence for established and emerging prebiotics reviewed (5) . Much of the interest in the development of prebiotics aims at non-digestible oligosaccharides. These are short-chain carbohydrates that consist of two to twenty saccharide units. Examples include inulin-type fructans, galacto-oligosaccharides, isomaltooligosaccharides, xylo-oligosaccharides, soya-oligosaccharides, gluco-oligosaccharides and lacto-sucrose (6,7) , although each of these varies in their prebiotic potential.Inulin and fructo-oligosaccharides are plant b (2-1) fructans with a degree of polymerisation (DP) ranging from 2 to 60 or more for inulin, or from 2 to 10 for oligofructose (8) .There is a high degree of variability in DP distribution among products derived from different plant origins. Inulin derived from globe artichoke (Cynara scolymus) generally has the highest DP (9) whereas onion, garlic, Jerusalem artichoke (Heliantus tuberosus), leeks, asparagus and banana have lower DP (8) . The inulin content of Jerusalem artichoke ranges from 17 to 20·5 % on a fresh weight basis. Praznik et al. (10) found that 74 % ...

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

“…Most of the first prebiotics assessed in humans and used commercially were shown to stimulate Lactobacillus and Bifidobacterium specifically, but not pathogens such as certain members of the Clostridia class and Escherichia coli [14][15][16] . As these genera were commonly used as pro biotics, this approach provided a commonal ity between probiotics and prebiotics.…”

Macronutrients and type 1 diabetes (revision number 6)

“…Four trials report inulin supplementation (5-10g/day) to increase faecal Bifidobacterium spp. content relative to control, (Fuller et al, 2007;Kleessen et al, 2007;Ramnani et al, 2010;Costabile et al, 2010). No significant effect of inulin supplementation (5-10g/day) on faecal bacteria content is reported in three trials (Bouhnik et al, 2004;Bouhnik et al, 2007;Calame et al, 2008).…”

“…Seven randomised controlled trials in adults were identified that presented evidence on inulin supplementation (doses 5-15g/day) in relation to faecal bacteria content (Bouhnik et al, 2004;Fuller et al, 2007;Kleessen et al, 2007;Bouhnik et al, 2007;Calame et al, 2008;Costabile et al, 2010;Ramnani et al, 2010). The data on measures of faecal bacteria content were insufficiently comparable to allow a meta-analysis.…”

Globe artichoke – a vegetable, herb and ornamental of value in central Europe:

“…Inulin also increases the absorption of Ca, has positive effects on lipid metabolism, and has anti-cancer properties (LopezMolina et al, 2005;Sonnante et al, 2007;Lattanzio et al, 2009). Inulin concentrations in globe artichoke roots vary from 30.6% to 36.7% of the dry weight (DW; Costabile et al, 2010), or 18.9% to 36.2% of the DW in the edible portions (Lattanzio et al, 2009). Inflorescence bracts are also a promising source of anthocyanins (Schütz et al, 2006), but the anthocyanin profile seems to 370 FIG.…”

“…For example, cardoon flowers have been used traditionally in some areas of Portugal and Spain as a natural source of milk-clotting enzymes for the production of sheep cheese (Verissimo et al, 1995). Thus, Sidrach et al (2005) and Costabile et al (2010) reported that extracts of artichoke flowers could be used as a vegetarian source of the enzymes needed for cheese production. Artichoke has been used traditionally in Italy to make a bitter-type liqueur with allegedly beneficial effects on gastro-intestinal activity, blood clotting time, capillary resistance, and heart activity, in addition to having a neutralising effect on certain toxic substances (Ryder et al, 1983;Ceccarelli et al, 2010).…”