Colonic fermentation of water soluble fiber fraction extracted from sugarcane (Sacchurum officinarum L.) bagasse in murine models

Pelpolage, Samanthi; Goto, Yuka; Nagata, Ryuji; Fukuma, Naoki; Furuta, Toma; Mizu, Masami; Han, Kyu‐Ho; Fukushima, Michihiro

doi:10.1016/j.foodchem.2019.04.063

Cited by 19 publications

(11 citation statements)

References 31 publications

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“…In the last decade, several investigations have focused on investigating the impact of pre-digested isolated fractions of foods or beverages on the intestinal microbiota during colonic fermentation. Studies include use of black tea and red wine [14], kiwifruit [15], pomegranate [16], apple varieties [11] and sugarcane [17]. These have reported a specific alteration on the structure and dynamics of the intestinal microbiota community, which are dependent on the isolated fraction source.…”

Section: Introductionmentioning

confidence: 99%

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

et al. 2020

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Mango (Mangifera indica L.) peel and pulp are a source of dietary fiber (DF) and phenolic compounds (PCs) that constituent part of the indigestible fraction (IF). This fraction reaches the colon and acts as a carbon and energy source for intestinal microbiota. The effect of mango IF on intestinal microbiota during colonic fermentation is unknown. In this study, the isolated IF of a novel 'Ataulfo' mango-based bar (snack) UV-C irradiated and non-irradiated (UVMangoB and MangoB) were fermented. Colonic fermentation occurred in vitro under chemical-enzymatic, semi-anaerobic, batch culture and controlled pH colonic conditions. Changes in the structure of fecal microbiota were analyzed by 16s rRNA gene Illumina MiSeq sequencing. The community´s functional capabilities were determined in silico. The MangoB and UVMangoB increased the presence of Faecalibacterium, Roseburia, Eubacterium, Fusicatenibacter, Holdemanella, Catenibacterium, Phascolarctobacterium, Buttiauxella, Bifidobacterium, Collinsella, Prevotella and Bacteroides genera. The alpha indexes showed a decrease in microbial diversity after 6 h of colonic fermentation. The coordinates analysis indicated any differences between irradiated and non-irradiated bar. The metabolic prediction demonstrated that MangoB and UVMangoB increase the microbiota carbohydrate metabolism pathway. This study suggests that IF of mango-based bar induced beneficial changes on microbial ecology and metabolic pathway that could be promissory to prevention or treatment of metabolic dysbiosis. However, in vivo interventions are necessary to confirm the interactions between microbiota modulating and intestinal beneficial effects.

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Section: Introductionmentioning

confidence: 99%

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

et al. 2020

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“…After acclimatization for one week on a commercial diet (Standard powder diet for mouse, rat, hamster, Oriental Yeast Co.) rats were grouped into four similar body weight groups (≃187 g). Following grouping, rats were cared and maintained as previously mentioned in Pelpolage et al [ 24 ] with free access to experimental diets (≃25 g) and ad libitum water (≃150 mL). The cages were maintained at 23 ± 1 °C temperature and 60 ± 5% relative humidity under a 12 h light/dark cycle and each rat was individually housed.…”

Section: Methodsmentioning

confidence: 99%

“…Extraction of bacterial DNA from the cecal content samples (stored at −80 °C) by modified phenol-free repeated bead beating plus column (RBB + C) method, purification of extracted genomic DNA (QIAamp DNA Stool Mini Kit, QIAGEN, Valencia, CA, USA) and measurement of concentration of extracted community DNA (Nano Drop 2000c spectrophotometer, Thermo Fisher Scientific, Tokyo, Japan) were conducted as previously mentioned [ 24 ]. Finally, the extracted and purified genomic DNA concentration was adjusted to 5 ng/µL with Tris-EDTA buffer.…”

Section: Methodsmentioning

confidence: 99%

“…The biome table was normalized using an equal subsampling size of 13,674 sequences. Preparation of Principle Coordinate Analysis (PCoA) plot in Quantitative Insights Into Microbial Ecology (QIIME2, version 1.9.1) and hierarchical clustering plots at phylum, genus and species levels (Calypso version 8.72) were also similar to the methods described in Pelpolage et al [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

“…F56120000, Shodex) at 0.5 mL/min; UV detector wavelength, 450 nm. Quantification of SCFA concentration was performed according to the method reported in Pelpolage et al [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

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Frozen Autoclaved Sorghum Enhanced Colonic Fermentation and Lower Visceral Fat Accumulation in Rats

et al. 2020

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As raw sorghum is not able to influence considerable colonic fermentation despite its higher resistant starch (RS) content, our study aimed to investigate the effects of frozen autoclaved sorghum on colonic fermentation. Fischer 344 rats were fed frozen cooked refined (S-Rf) and whole (S-Wh) sorghum diets and were compared against α-corn starch (CON) and high amylose starch (HAS) fed rats for zoometric parameters, cecal biochemical and microbiological parameters. Sorghum fed rats exhibited significantly lower feed intake and visceral adipose tissue mass compared to CON. Bacterial alpha diversity was significantly higher in the sorghum fed rats compared to HAS and the two sorghum fed groups clustered together, separately from HAS and CON in the beta diversity plot. Serum non-High Density Lipoprotein cholesterol and total cholesterol in S-Rf group were significantly lower compared to CON, while total fecal bile excretion was also significantly higher in the two sorghum fed groups. Lower visceral adiposity was correlated with lower feed intake, RS content ingested and cecal short chain fatty acid (SCFA) contents. Thus, higher RS inflow to the colon via frozen autoclaved sorghum might have influenced colonic fermentation of RS and the resultant SCFA might have influenced lower adiposity as manifested by the lower body weight gain.

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Effect of Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats

Nagata,

Fukuma,

Hashimoto

et al. 2024

Starch Stärke

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Raw and cooked (autoclaved) green bananas are fed to rats for 4 weeks and their effects on cecal microbiota and biomarkers of fermentation are evaluated and compared with those of potato starch, which is rich in RS. Relative abundances of genera Lachnospiraceae_NK4A136_group and Roseburia, and species Bifidobacterium pseudolongum in rat cecum are higher in the raw green banana group with higher RS consumption than in the control group. The raw green banana group shows higher cecal acetate production and similarly high levels of cecal n‐butyrate production than that in the potato starch group. In the autoclaved green banana group, the cecal microbial composition is altered and the relative abundance of family Ruminococcaceae increased. Additionally, the molar proportion of n‐butyrate in the cecum of the autoclaved green banana group is higher than that in the control group. The levels of cecal mucin and IgA in the raw green banana and potato starch groups are found to be higher compared to those observed in the control and autoclaved green banana groups. Therefore, raw and autoclaved green bananas can alter cecal microbial composition and thus exhibit beneficial intestinal fermentation characteristics.

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Colonic fermentation of water soluble fiber fraction extracted from sugarcane (Sacchurum officinarum L.) bagasse in murine models

Cited by 19 publications

References 31 publications

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

Changes in Intestinal Microbiota and Predicted Metabolic Pathways During Colonic Fermentation of Mango (Mangifera indica L.)—Based Bar Indigestible Fraction

Frozen Autoclaved Sorghum Enhanced Colonic Fermentation and Lower Visceral Fat Accumulation in Rats

Effect of Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats

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