In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota

Abstract

It has been shown that whole grains and dietary fiber are important for their fermentation characteristics in the large intestine, drawing more and more attention to quinoa and quinoa polysaccharides. In this study, we evaluated the prebiotic effect of quinoa seeds and quinoa polysaccharides after human simulated digestion. The modulatory effect of the quinoa and quinoa polysaccharides (QPs) on the gut microbiota was evaluated by the in vitro fermentation using human fecal microbiota. The yield of polysaccharides extraction was 15.45%. The digestibility of the cooked and uncooked quinoa after simulation of human digestion was 69.04% and 64.09%, respectively. The effect on the microbiota composition and their metabolic products was determined by the assessment of pH, short‐chain fatty acids (SCFAs), and changes in the bacterial population. After 24 hr anaerobic incubation, the total SCFAs of cooked, uncooked quinoa, and quinoa polysaccharides were 82.99, 77.11, and 82.73 mM, respectively with a pH decrease. At the phylum, genus, and class level, it has been found that the quinoa substrates enhance the growth of certain beneficial bacteria such as Prevotella and Bacteroides . Quinoa polysaccharides can be considered prebiotic due to their ability to increase Bifidobacterium and Collinsella . Principal component analysis (PCA) showed that there was a distinct modulating effect on the fecal microbiota which represents different distribution. Our research suggests that quinoa and quinoa polysaccharides have a prebiotic potential due to their association with the positive shifts in microbiota composition and short‐chain fatty acids production, which highlights the importance of further studies around this topic.

Simulated digestion, dynamic changes during fecal fermentation and effects on gut microbiota of Avicennia marina (Forssk.) Vierh. fruit non-starch polysaccharides

“…In the positive control group, the fermentation of FOS significantly increased the levels of acetic acid and propionic acid during the 12 h, which is consistent with that from other reports ( Chen et al, 2018 , Ma et al, 2021 , Wu et al, 2021 ). After 12 h, the levels of acetic acid and propionic acid decreased, and those of n -butyric and n -valeric acid significantly increased, indicating that there are conversions from acetic acid to other SCFAs, which is consistent with those from other studies ( Zeyneb et al, 2021 ). Acetic acid was also the dominant SCFA in the AMFP group, followed by propionic acid.…”

Comparative study of the effect of adding different levels of Chenopodium quinoa seed powder to the diet and vitamin C to drinking water on some biochemical traits of blood serum to broilers Ross 308

“…The significant improvement of the treatments of quinoa seeds (third and fourth) in total protein concentration compared to the first treatment (control) may be because they contain some biologically active compounds such as saponins and glycosides by increasing the secretion of digestive enzymes, improving the immune response, and protecting gut tissue 16 . In addition to the high protein content of quinoa seeds by 23%, it became an essential source of protein and used as a partial substitute for protein in broiler diets 17 .…”

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

“…Unlike raw flour, ES and EBS increased the release of RDS because extrusion generates stabilization in the snacks and thus makes them less prone to retrogradation, as corroborated by the low amount of resistant starch. Extrusion can change the physicochemical characteristics of cereals, generating gelatinization, due to the combination of humidity and high temperatures, which causes hydrolysis in the starch chains, increasing the glycemic index [ 32 , 33 ].…”