Colonic fermentation of polyphenolics from Sea buckthorn ( Hippophae rhamnoides ) berries: Assessment of effects on microbial diversity by Principal Component Analysis

Attri, Sampan; Sharma, Kamlesh; Raigond, Pinky; Goel, Gunjan

doi:10.1016/j.foodres.2017.11.032

Cited by 50 publications

(27 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Because of the practical, economic, and ethical limitations of in vivo intervention trials, in vitro colonic fermentation simulation with digestion models is considered to be a good approach for studying the metabolism and bioavailability of foods rich in polyphenols. Several in vitro digestion models combined with simulated intestinal fermentation models using human or mouse fecal inoculation have been used as valuable alternatives to in vivo studies [ 19 , 29 , 30 , 31 ]. However, since in vitro simulations cannot be exactly the same as in vivo conditions, verification through animal and/or human studies remains imperative.…”

Section: Discussionmentioning

confidence: 99%

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Jing

Chen

et al. 2020

Nutrients

View full text Add to dashboard Cite

The beneficial effects of ginger polyphenols have been extensively reported. However, their metabolic characteristics and health effects on gut microbiota are poor understood. The purpose of this study was to investigate the digestion stability of ginger polyphenols and their prebiotic effects on gut microbiota by simulating digestion and fermentation in vitro. Following simulated digestion in vitro, 85% of the polyphenols were still detectable, and the main polyphenol constituents identified in ginger extract are 6-, 8-, and 10-gingerols and 6-shogaol in the digestive fluids. After batch fermentation, the changes in microbial populations were measured by 16S rRNA gene Illumina MiSeq sequencing. In mixed-culture fermentation with fecal inoculate, digested ginger extract (GE) significantly modulated the fecal microbiota structure and promoted the growth of some beneficial bacterial populations, such as Bifidobacterium and Enterococcus. Furthermore, incubation with GE could elevate the levels of short-chain fatty acids (SCFAs) accompanied by a decrease in the pH value. Additionally, the quantitative PCR results showed that 6-gingerol (6G), as the main polyphenol in GE, increased the abundance of Bifidobacterium significantly. Therefore, 6G is expected to be a potential prebiotic that improves human health by promoting gut health.

show abstract

Section: Discussionmentioning

confidence: 99%

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Jing

Chen

et al. 2020

Nutrients

View full text Add to dashboard Cite

show abstract

“…Indeed, several authors have studied the bioavailability and transformation of polyphenols from sea buckthorn juice in the gastrointestinal tract. As Attri et al (2018) conclusively showed, sea buckthorn juice experienced an increase in total polyphenols after gastric and small intestine digestion, doubling the original value in the latter. The original polyphenolic compounds may probably be digested and transformed by beneficial bacteria, resulting in a final increase in caffeic and chlorogenic acids, rutin, and quercetin.…”

Section: Health Benefits Of Sea Buckthorn: Recent Advancesmentioning

confidence: 88%

“…However, results were different from those previously found by other authors (Guo et al 2017 b). The polyphenolic fraction of sea buckthorn juice promoted the growth of beneficial bacteria groups Bacteroides, Prevotella, and Bifidobacteria in a significant manner (Attri et al 2018).…”

Section: Health Benefits Of Sea Buckthorn: Recent Advancesmentioning

confidence: 99%

“…Using sea buckthorn in fermented food products Besides attempting to tame the harsh flavor of the juice by fermentation, other authors have investigated the use of SB juice preparations in different fermented food products. Recent findings suggest that SB juice promotes the development of different beneficial gut bacteria, probably due to its prebiotic characteristics (Attri et al 2018). Indeed, Selvamuthukumaran and Khanum (2015) already showed that SB may have a positive effect on the proliferation of different lactic acid bacteria.…”

Section: Fermentation Of Sea Buckthorn Juicementioning

confidence: 99%

See 1 more Smart Citation

Potential of sea buckthorn-based ingredients for the food and feed industry – a review

Vilas-Franquesa

Saldo

Juan

2020

Food Prod Process and Nutr

View full text Add to dashboard Cite

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed.

show abstract

“…The PCA was generated in accordance with the Euclidean distance matrix calculated from each sample, as previously described . The PCA results were represented as principle component scores in a biplot for each sample, which indicated first and second principle components.…”

Section: Methodsmentioning

confidence: 99%

Rifaximin‐altered gut microbiota components associated with liver/neuropsychological functions in patients with hepatic encephalopathy: An exploratory data analysis of phase II/III clinical trials

Kawaguchi

Suzuki

Imamura³

et al. 2019

Hepatology Research

View full text Add to dashboard Cite

AimsRifaximin (RFX), a non‐systemic antibiotic, improves liver/neuropsychological functions in patients with hepatic encephalopathy (HE). We aimed to investigate the clinical profiles associated with gut bacterial loads using exploratory data analysis and the effects of RFX on the gut microbiota of patients with HE.MethodsWe analyzed the data from 17 patients with HE who underwent fecal microbiota examination in phase II/III trials in Japan. Profiles associated with genera Streptococcus, Veillonella, and Lactobacillus loads were analyzed using classification and regression trees (CART). Changes in gut microbial consortia of seven patients with HE were then assessed 2 weeks after RFX treatment by principal component analysis.ResultsIn the CART, the first and second divergence variables for each higher bacterial load were as follows: (i) in Streptococcus, the number connection test‐A ≥39.55 s and presence of portal‐systemic shunt; (ii) in Veillonella, serum potassium levels <4.75 mEq/L and total cholesterol level <129.5 mg/dL; and (iii) in Lactobacillus, white blood cell counts ≥3.4 × 103/μL and aspartate aminotransferase level ≥44.5 U/L. There was no significant change in total bacterial load before and after RFX treatment; however, there was a decrease in Streptococcus, Veillonella, and Lactobacillus counts after RFX treatment.ConclusionWe report clinical profiles associated with gut bacterial loads in patients with HE, and showed that RFX altered gut microbiota components associated with liver/neuropsychological functions. Thus, RFX could improve liver/neuropsychological functions through the regulation of the gut microbial consortia in patients with HE.

show abstract

Colonic fermentation of polyphenolics from Sea buckthorn ( Hippophae rhamnoides ) berries: Assessment of effects on microbial diversity by Principal Component Analysis

Cited by 50 publications

References 56 publications

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro

Potential of sea buckthorn-based ingredients for the food and feed industry – a review

Rifaximin‐altered gut microbiota components associated with liver/neuropsychological functions in patients with hepatic encephalopathy: An exploratory data analysis of phase II/III clinical trials

Contact Info

Product

Resources

About