Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries

Abstract

Introduction. Berries contain high amounts of dietary fibre and flavonoids and have been associated with improved metabolic health. The mechanisms are not clear but the formation of SCFAs, especially propionic and butyric acids, could be important. The potent antioxidant and antimicrobial properties of flavonoids could also be a factor, but little is known about their fate in the gastrointestinal tract. Aim. To compare how blackcurrants, blackberries, raspberries, and Lactobacillus plantarum HEAL19 affect formation of SCFAs, inflammatory status, caecal microbial diversity, and flavonoids. Results and Conclusions. Degradation of the dietary fibre, formation of SCFAs including propionic and butyric acids, the weight of the caecal content and tissue, and the faecal wet and dry weight were all higher in rats fed blackcurrants rather than blackberries or raspberries. However, the microbial diversity of the gut microbiota was higher in rats fed raspberries. The high content of soluble fibre in blackcurrants and the high proportion of mannose-containing polymers might explain these effects. Anthocyanins could only be detected in urine of rats fed blackcurrants, and the excretion was lower with HEAL19. No anthocyanins or anthocyanidins were detected in caecal content or blood. This may indicate uptake in the stomach or small intestine.

Prebiotic effects of cocoa fibre on rats

“…DF is then available to be metabolized to oligosaccharides by the colonic microbiota, forming short chain fatty acids (SCFA) during the fermentation and resulting in the production of gases (CO 2 , CH 4 and H 2 ) and heat (Jakobsdottir et al 2013;Puertollano et al 2014;Wong & Jenkins, 2007). Acetate, propioniate and butyrate (in a ratio of 3:1:1) are the main SCFAs produced, and are well known to possess beneficial properties for host health (Cook & Sellin, 1998;Wong et al 2006) through their effects on immunoregulation, colonic gene expression, cancer, obesity, insulin resistance, metabolic regulation as well as maintaining gut and overall health (Fukuda et al 2011;Gao et al 2009;Maslowski & Mackay, 2011;Peng et al 2009;Puertollano et al 2014).…”

“…Acetate, propioniate and butyrate (in a ratio of 3:1:1) are the main SCFAs produced, and are well known to possess beneficial properties for host health (Cook & Sellin, 1998;Wong et al 2006) through their effects on immunoregulation, colonic gene expression, cancer, obesity, insulin resistance, metabolic regulation as well as maintaining gut and overall health (Fukuda et al 2011;Gao et al 2009;Maslowski & Mackay, 2011;Peng et al 2009;Puertollano et al 2014). SCFA, especially butyrate, are also used as energy sources for colonocytes (Jakobsdottir et al 2013;Puertollano et al 2014). …”

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

“…For 5 days, rats consumed 93.9, 43.4, and 57.7 mg total anthocyanins from blackcurrant, raspberry, and blackberry respectively. They reported that blackcurrant was more potent in increasing production of SCFA compared to other berries . In another study, healthy mice fed with 20% apple flesh/peel for 7 or 21 days showed increased number of beneficial Bifidobacterium and decreased expression of inflammatory genes in jejunum tissue including IL‐2 receptor b (IL2rb), chemokine receptor‐2 (ccr2), ccr10, and decreased plasma prostaglandin E 2 (PGE 2 ) and TNF‐α levels compared to control mice .…”

“…Numerous research studies support the importance of diet rich in anthocyanins and its influence on the beneficial microbiota composition in animals …”

“…SCFA such as butyric and propionic acid have advantageous anti‐inflammatory health benefits, modulate oxidative stress and composition of mucus layer, and possess anti‐carcinogenic effects . Jakobsdottir et al.…”