Beneficial health effects of low-digestible carbohydrate consumption

Scheppach, Wolfgang; Luehrs, Hardi; Menzel, Thomas

doi:10.1079/bjn2000259

Cited by 135 publications

(107 citation statements)

References 70 publications

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“…Many prebiotics belong to the group of nondigestible oligosaccharides, which resist digestion and absorption in the human small intestine and are fermented into SCFA in the large intestine. The SCFA (acetate, propionate and butyrate) have an beneficial influence on colonic health (Mortensen and Clausen, 1996;Scheppach et al, 2001;Williams et al, 2001;Wong et al, 2006;Macfarlane and Macfarlane, 2012). In particular butyrate is the prime energy substrates for the colonic mucosa and has an effect on immune function (Roediger, 1980;Fleming and Floch, 1986;Wong et al, 2006;McOrist et al, 2008;Serpa et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

Wang

Shi

Zhang

et al. 2014

FSTR

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In vitro fermentation of six functional oligosaccharides including fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), isomaltooligosaccharides (IMOS), raffinose andstachyose was performed by using Clostridium butyricum TK2 and Clostridium butyricum CB8. Among the six oligosaccharides, IMOS revealed the strongest fermentability for both strains, which was supported by the highest viable cells (10.1 ± 1.05 and 9.8 ± 0.41 log (CFU / mL)) and the highest levels of SCFA or butyrate (11.77 ± 0.37 and 14.47 ± 1.05 mM) from fermentation with this functional oligosaccharide. The fermentability of GOS to two strains was better than raffinose or stachyose. The last groups were FOS and XOS. However, every oligosaccharide showed no significant difference in promoting the growth of both of C. butyricum (p > 0.05), and exerted some differences in the production of SCFA between two strains. This study provides a rational basis for establishing synbiotics with C. butyricum to improve the gut health.

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Section: Introductionmentioning

confidence: 99%

The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

Wang

Shi

Zhang

et al. 2014

FSTR

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“…Short-chain fatty acids (SCFA) arising from microbial fermentation provide energy sources for the colonic epithelium, and butyrate in particular exerts important effects on cell differentiation and gut health (2,6,30,44,48,50). Products of microbial fermentation, however, can also be toxic or carcinogenic (21).…”

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confidence: 99%

pH and Peptide Supply Can Radically Alter Bacterial Populations and Short-Chain Fatty Acid Ratios within Microbial Communities from the Human Colon

Walker¹,

Duncan²,

Leitch³

et al. 2005

Appl Environ Microbiol

650

518

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The effects of changes in the gut environment upon the human colonic microbiota are poorly understood. The response of human fecal microbial communities from two donors to alterations in pH (5.5 or 6.5) and peptides (0.6 or 0.1%) was studied here in anaerobic continuous cultures supplied with a mixed carbohydrate source. Final butyrate concentrations were markedly higher at pH 5.5 (0.6% peptide mean, 24.9 mM; 0.1% peptide mean, 13.8 mM) than at pH 6.5 (0.6% peptide mean, 5.3 mM; 0.1% peptide mean, 7.6 mM). At pH 5.5 and 0.6% peptide input, a high butyrate production coincided with decreasing acetate concentrations. The highest propionate concentrations (mean, 20.6 mM) occurred at pH 6.5 and 0.6% peptide input. In parallel, major bacterial groups were monitored by using fluorescence in situ hybridization with a panel of specific 16S rRNA probes. Bacteroides levels increased from ca. 20 to 75% of total eubacteria after a shift from pH 5.5 to 6.5, at 0.6% peptide, coinciding with high propionate formation. Conversely, populations of the butyrate-producing Roseburia group were highest (11 to 19%) at pH 5.5 but fell at pH 6.5, a finding that correlates with butyrate formation. When tested in batch culture, three Bacteroides species grew well at pH 6.7 but poorly at pH 5.5, which is consistent with the behavior observed for the mixed community. Two Roseburia isolates grew equally well at pH 6.7 and 5.5. These findings suggest that a lowering of pH resulting from substrate fermentation in the colon may boost butyrate production and populations of butyrate-producing bacteria, while at the same time curtailing the growth of Bacteroides spp.Microbial metabolism in the colon has an important impact on health and is strongly influenced by the amount and type of dietary components that survive small intestinal digestion. Short-chain fatty acids (SCFA) arising from microbial fermentation provide energy sources for the colonic epithelium, and butyrate in particular exerts important effects on cell differentiation and gut health (2,6,30,44,48,50). Products of microbial fermentation, however, can also be toxic or carcinogenic (21). Shifts in microbial community structure caused by diet (32) also have the potential to influence interactions between gut microbes, gut epithelial cells, and the immune system (10,28,40).Conditions for bacterial growth and metabolism in the human large intestine vary with diet and with location in the colon (8, 9, 25, 38, 52). We have little reliable information, however, on the likely impact of dietary and environmental factors on the microbial community of the human colon. The pH of the gut lumen is likely to be a key factor. Several reports indicate that a slightly acidic pH can occur in the proximal colon, increasing distally (4, 38, 46). A major factor tending to reduce colonic pH is the production of SCFA by microbial fermentation of dietary carbohydrate energy sources, including prebiotics, that are digestible by gut microorganisms but not by host enzymes (4,18,20). Another key factor that must...

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“…The addition of olive oil iridoids, promoting the growth of bifidobacteria by two or three orders of magnitude, revealed a property of virgin olive oil as bifidogenic substance. Several important health benefits may be associated with bifidogenesis (31). At the same time as this bifidobacterial predominance, a stable number of Lactobacillus was present that did not seem to be affected by the olive oil iridoids.…”

Section: Discussionmentioning

confidence: 77%

In vitromodulatory effects of colonic microflora by olive oil iridoids

Zampa

Silvi

Servili

et al. 2006

Microbial Ecology in Health and Disease

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The Mediterranean diet, rich in fruits, vegetables, and grains as well as olive oil and olives, has been associated with a lower risk of coronary heart disease and cancer. The beneficial role of olive oil has been related to its fatty acid composition and the presence of phenolic compounds. The present research aimed to study the biological activity of some olive oil iridoids, such as hydroxytyrosol and tyrosol, as microbial inhibitors and their in vitro effects on modulation of human intestinal microflora. Among the tested strains, Bifidobacterium longum , Lactobacillus salivarius , and Bacteroides vulgatus showed the highest sensitivity to the tested compounds; however, the inhibitory effect of iridoids seemed to be more effective when a mix of olive oil iridoids, instead of pure hydroxytyrosol, was used. The fermentation experiments showed that olive oil iridoids modulate the intestinal microflora, leading to a higher production of total short chain fatty acids and in particular of butyrate. These are important conditions well known to be associated with a protective effect against colon cancer development.

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Beneficial health effects of low-digestible carbohydrate consumption

Cited by 135 publications

References 70 publications

The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

pH and Peptide Supply Can Radically Alter Bacterial Populations and Short-Chain Fatty Acid Ratios within Microbial Communities from the Human Colon

In vitromodulatory effects of colonic microflora by olive oil iridoids

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