Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms

Al-Lahham, Saad; Peppelenbosch, Maikel P.; Roelofsen, Han; Vonk, Roel J.; Venema, Koen

doi:10.1016/j.bbalip.2010.07.007

Cited by 497 publications

(346 citation statements)

References 117 publications

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“…This biochemical mechanism will be discussed further in the following paragraph, especially for cholesterol metabolism. The decrease in meat fat mass was consistent with some previous reports (Al-Lahham et al, 2010;Ooi & Liong, 2010;Weitkunat et al, 2015) that the short chain fatty acids (acetate, butyrate, propionate) produced by the fermentative effect of lactic acid bacteria on inulin were assumed to have important contribution. Propionate, for example, could exert controlling effect on lowering hepatic lipogenesis, and the inhibition of lipogenesis process related to the decrease in meat fat content.…”

Section: Level Of Dahlia Tuber Powdersupporting

confidence: 80%

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Abdurrahman¹,

Pramono²,

Suthama³

2016

Med Pet

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This study was conducted to evaluate the meat characteristic of crossbred local chicken fed diet containing both dahlia tuber powder as inulin source and probiotic Lactobacillus sp. The experimental animals were 168 crossbred local chickens which were randomly divided into 6 groups of treatment (4 replications each) when they were 21-d old. A completely randomized design with 2 x 3 factorial pattern consisted of 2 levels of prebiotic [(0.8% (D1) and 1.2% (D2)] and 3 levels of probiotic [without probiotic (L0), 1.2 mL (L1), and 2.4 mL (L2)] was arranged in the present study. One mL probiotic (Lactobacillus sp.) was equal to 10 8 cfu. Results showed that the supplementation of prebiotic and probiotic significantly (P<0.05) affected breast meat color in terms of L* (lightness) and b* (yellowness). The meat fat mass and cholesterol was significantly (P<0.05) decreased by the combination of prebiotic and probiotic. The hardness of meat was not affected significantly by all treatments. The conclusion is that breast meat color could be improved, and both meat fat mass and cholesterol content could be decreased by feeding a combination of 1.2% dahlia tuber powder as inulin source and 1.2 mL probiotic Lactobacillus sp. Key words: prebiotic inulin, probiotic Lactobacillus sp., meat characteristic, crossbred local chicken ABSTRAKTujuan penelitian ini adalah untuk mengevaluasi karakteristik daging ayam lokal persilangan yang diberi ransum mengandung kombinasi prebiotik inulin dari umbi dahlia dan probiotik Lactobacillus sp. Penelitian menggunakan 168 ekor ayam lokal persilangan umur 21 hari yang secara acak ditempatkan pada 6 perlakuan dengan 4 ulangan. Rancangan acak lengkap pola faktorial 2 x 3 diterapkan pada penelitian ini. Penambahan prebiotik sebanyak 0,8% (D1) dan 1,2% (D2) sebagai faktor pertama, dan penambahan probiotik yaitu tanpa probiotik (L0), probiotik 1,2 mL (L1), dan 2,4 mL (L2) sebagai faktor kedua. Satu mililiter probiotik (Lactobacillus sp.) setara dengan 10 8 cfu. Hasil penelitian menunjukkan bahwa penambahan prebiotik dan probiotik pada ransum nyata (P<0,05) mempengaruhi warna daging dada berdasarkan L* (tingkat kecerahan) dan b* (tingkat kekuningan). Massa lemak dan kolesterol nyata (P<0,05) menurun akibat penambahan prebiotik dan probiotik. Kekerasan daging tidak nyata dipengaruhi oleh perlakuan. Kesimpulannya adalah bahwa 1,2% prebiotik dan probiotik 1,2 mL (10 8 cfu/mL) adalah kombinasi yang paling optimum berdasarkan perbaikan warna daging dada dan penurunan massa lemak dan kolesterol daging.

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Section: Level Of Dahlia Tuber Powdersupporting

confidence: 80%

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Abdurrahman¹,

Pramono²,

Suthama³

2016

Med Pet

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“…These genetic pathways are involved in the biosynthesis of SCFA production (Macfarlane and Macfarlane, 2003). SCFA are produced by the microbiota and are known to alter metabolism and diabetes outcomes as well as improve intestinal homeostasis and protect against chronic intestinal inflammation (Al- Lahham et al, 2010;Puertollano et al, 2014). In particular, we found that the increased acetic acid correlated with resistance to diabetes.…”

Section: Discussionmentioning

confidence: 53%

“…The antibiotic-induced diabetes correlated with changes to the microbiome characterized by reduced diversity, enriched pathobionts, depletion of protective microbes and overall changes to the metagenome, including several gene clusters involved in metabolism. Similarly, we found that antibiotic treatment resulted in reduced microbial short-chain fatty acid (SCFA) metabolites, which are known to protect against diabetes (Al-Lahham et al, 2010;Mitrou et al, 2015). Finally, to try and overcome the diabetogenic effects of the microbiome, we administered VSL#3 probiotics to NOD mice and found they had no effect on diabetes onset due to their poor colonization of the gut.…”

Section: Introductionmentioning

confidence: 99%

Prolonged antibiotic treatment induces a diabetogenic intestinal microbiome that accelerates diabetes in NOD mice

Brown

Godovannyi

Ma³

et al. 2015

The ISME Journal

146

110

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Accumulating evidence supports that the intestinal microbiome is involved in Type 1 diabetes (T1D) pathogenesis through the gut-pancreas nexus. Our aim was to determine whether the intestinal microbiota in the non-obese diabetic (NOD) mouse model played a role in T1D through the gut. To examine the effect of the intestinal microbiota on T1D onset, we manipulated gut microbes by: (1) the fecal transplantation between non-obese diabetic (NOD) and resistant (NOR) mice and (2) the oral antibiotic and probiotic treatment of NOD mice. We monitored diabetes onset, quantified CD4+T cells in the Peyer's patches, profiled the microbiome and measured fecal short-chain fatty acids (SCFA). The gut microbiota from NOD mice harbored more pathobionts and fewer beneficial microbes in comparison with NOR mice. Fecal transplantation of NOD microbes induced insulitis in NOR hosts suggesting that the NOD microbiome is diabetogenic. Moreover, antibiotic exposure accelerated diabetes onset in NOD mice accompanied by increased T-helper type 1 (Th1) and reduced Th17 cells in the intestinal lymphoid tissues. The diabetogenic microbiome was characterized by a metagenome altered in several metabolic gene clusters. Furthermore, diabetes susceptibility correlated with reduced fecal SCFAs. In an attempt to correct the diabetogenic microbiome, we administered VLS#3 probiotics to NOD mice but found that VSL#3 colonized the intestine poorly and did not delay diabetes. We conclude that NOD mice harbor gut microbes that induce diabetes and that their diabetogenic microbiome can be amplified early in life through antibiotic exposure. Protective microbes like VSL#3 are insufficient to overcome the effects of a diabetogenic microbiome.

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“…3 Although it is considered that food delivery has limited effects on propionate levels in the circulation, 4 propionate supplied as sodium (Na) propionate baked into bread significantly increases subsequent satiety 5,6 and reduced postprandial glycaemia 5 --7 and insulinaemia. 5,6,8 Possible mechanisms for observed effects on satiety, glycaemia and insulinaemia include delayed gastric emptying.…”

Section: Introductionmentioning

confidence: 99%

Effects of a novel propionate-rich sourdough bread on appetite and food intake

2012

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BACKGROUND: There is evidence linking oral propionate to a reduction in food intake, which could confer functional food properties in the fight against obesity. However, propionate is typically volatile with a pungent smell and taste and so incorporating into foods naturally, at levels acceptable to the consumer is a novel approach. SUBJECTS/METHODS: Twenty healthy, young, normal weight unrestrained eaters underwent an acute feeding study using a palatable sourdough and an identical control bread of a similar palatability, in a randomized cross-over balanced design for the assessment of appetite and energy intake. RESULTS: No difference in energy intake of an ad libitum test meal, 180 min after the bread-based breakfast or in energy and macronutrient intake over the entire 24 h period was found between breads. Visual analogue scale ratings for appetite were not influenced by bread type, except the desire to eat something sweet. Elevated plasma insulin concentrations were observed following the propionate-rich sourdough breakfast (P ¼ 0.033 no effects of treatment on postprandial glycaemia were found. CONCLUSIONS: These findings suggest propionate-rich sourdough bread does not influence appetite and food intake unlike larger doses of the food preservative N-propionate.

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Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms

Cited by 497 publications

References 117 publications

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Meat Characteristic of Crossbred Local Chicken Fed Inulin of Dahlia Tuber and Lactobacillus sp.

Prolonged antibiotic treatment induces a diabetogenic intestinal microbiome that accelerates diabetes in NOD mice

Effects of a novel propionate-rich sourdough bread on appetite and food intake

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