Intra-Caecal Short Chain Fatty Acids Are Altered by Dietary Pectin in the Rat

Thomsen, Lindy L.; Roberton, Anthony M.; Wong, J.; Lee, Sum P.; Tasman-Jones, C

doi:10.1159/000199022

Cited by 20 publications

(4 citation statements)

References 12 publications

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“…Furthermore, our results lend support to the hypothesis that different types of substrate might result in production of different SCFAs in vivo, as documented in animal studies (19). …”

Section: -supporting

confidence: 88%

The Influence of Ispaghula Husk and Lactulose on the In Viva and the In Vitro Production Capacity of Short-Chain Fatty Acids in Humans

Holtug

Andersen

et al. 1987

Scandinavian Journal of Gastroenterology

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To evaluate factors influencing the short-chain fatty acid (SCFA) concentrations in stools, three different experiments were performed: faecal concentrations of SCFA at defecation were determined by gas liquid chromatography in nine healthy volunteers on a free diet. SCFAs were 114 +/- 15.0 mmol/l (means +/- SD). The coefficient of variation (CV) of the assay was 4-15%, the intraindividual CV 12-33%, and the interindividual CV 11-29%. On incubation of faeces at 37 degrees C concentrations of SCFA doubled in 6 h and rose fourfold in 72 h. In three volunteers the experiments were extended by adding ispaghula husk or lactulose to the diet for two 14-day periods each; no change in faecal SCFA concentrations was seen, either at defecation or after incubation. When ispaghula husk or lactulose was added to faeces in an in vitro incubation system, the concentrations of SCFA were five times higher than those of controls. We conclude that instant handling of faeces is essential for determinations of SCFA concentrations to obtain interpretable and comparable results; that determination of total SCFA output is of limited value; that addition of fibre to the diet does not influence faecal SCFA concentrations; and that the capacity for SCFA production in faeces is large provided a sufficient amount of substrate is available.

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“…Furthermore, our results lend support to the hypothesis that different types of substrate might result in production of different SCFAs in vivo, as documented in animal studies (19). …”

Section: -supporting

confidence: 88%

The Influence of Ispaghula Husk and Lactulose on the In Viva and the In Vitro Production Capacity of Short-Chain Fatty Acids in Humans

Holtug

Andersen

et al. 1987

Scandinavian Journal of Gastroenterology

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“…SCFAs, fermented from soluble fiber by certain species of gut bacteria, have a crucial role as a fuel source for intestinal epithelial cells [17] and exert effects on both gut morphology and function [18]. Previous reports showed a decrease in sodium butyrate after feeding rats a diet containing 5% pectin [29,30]; however, other studies have shown an increase in sodium butyrate concentration after feeding apple pectin to animals included rats, pigs and mice [31,32,33]. In the current study, significantly higher concentrations of acetate, propionate and sodium butyrate were observed in the IL-10 −/− mice without treatment compared with the IL-10 −/− mice receiving sodium butyrate, which is consistent with a report that the concentration of SCFAs in mice with dextran sulfate sodium (DSS)-induced colitis treated with sodium butyrate were lower than those without treatment [30].…”

Section: Discussionmentioning

confidence: 99%

Sodium Butyrate Reduces Colitogenic Immunoglobulin A-Coated Bacteria and Modifies the Composition of Microbiota in IL-10 Deficient Mice

et al. 2016

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High levels of immunoglobulin A (IgA)-coated bacteria may have a role in driving inflammatory bowel disease (IBD). We therefore investigated the effect of sodium butyrate on microbiota in IBD prone interleukin (IL)-10−/− mice. At 8 weeks of age, mice were allocated into three groups (n = 4/group): normal (C57BL/6), IL-10−/−, and IL-10−/− treated with sodium butyrate (100 mM). Severity of colitis, inflammatory cytokine and short-chain fatty acid (SCFA) concentration in proximal colon contents, the percentage of IgA-coated bacteria and microbiota composition by 16S ribosomal RNA assessment of stool were measured after 4 weeks of treatment. Sodium butyrate ameliorated histological colitis and decreased levels of tumor necrosis factor (TNF)-α and IL-6 in IL-10−/− mice compared with those without treatment. At the phylum level, a reduction in Bacteroidetes and an increase in Firmicutes in IL-10−/− mice treated with sodium butyrate were observed. Additionally, Prevotellaceae species were reduced in IL-10−/− mice treated with sodium butyrate as compared with those without treatment. The level of biodiversity was slightly increased and the amount of IgA-coated bacteria decreased in IL-10−/− mice treated with sodium butyrate compared with those without treatment. Our results indicate that sodium butyrate protects against colitis, possibly through modifying the gut microbiota, enriching biodiversity and reducing the amount of colitogenic IgA-coated bacteria in IL-10−/− mice.

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“…One previous report showed a decrease in butyrate after feeding rats diet containing 5% pectin [22], however other studies have shown an increase in butyrate concentration after incubation of fecal slurry with apple pectin [23], or feeding apple pectin to weaning pigs [24]. In consistence with the observed increase in the Clostridum cluster XIva, as well as with another previous report [25], our study revealed a significantly higher amount of butyrate in the animals fed diet containing either 3.3% or 7% pectin (Table 1 and Table 2).…”

Section: Discussionmentioning

confidence: 99%

Effects of apples and specific apple components on the cecal environment of conventional rats: role of apple pectin

et al. 2010

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BackgroundOur study was part of the large European project ISAFRUIT aiming to reveal the biological explanations for the epidemiologically well-established health effects of fruits. The objective was to identify effects of apple and apple product consumption on the composition of the cecal microbial community in rats, as well as on a number of cecal parameters, which may be influenced by a changed microbiota.ResultsPrincipal Component Analysis (PCA) of cecal microbiota profiles obtained by PCR-DGGE targeting bacterial 16S rRNA genes showed an effect of whole apples in a long-term feeding study (14 weeks), while no effects of apple juice, purée or pomace on microbial composition in cecum were observed. Administration of either 0.33 or 3.3% apple pectin in the diet resulted in considerable changes in the DGGE profiles.A 2-fold increase in the activity of beta-glucuronidase was observed in animals fed with pectin (7% in the diet) for four weeks, as compared to control animals (P < 0.01). Additionally, the level of butyrate measured in these pectin-fed animal was more than double of the corresponding level in control animals (P < 0.01). Sequencing revealed that DGGE bands, which were suppressed in pectin-fed rats, represented Gram-negative anaerobic rods belonging to the phylum Bacteroidetes, whereas bands that became more prominent represented mainly Gram-positive anaerobic rods belonging to the phylum Firmicutes, and specific species belonging to the Clostridium Cluster XIVa.Quantitative real-time PCR confirmed a lower amount of given Bacteroidetes species in the pectin-fed rats as well as in the apple-fed rats in the four-week study (P < 0.05). Additionally, a more than four-fold increase in the amount of Clostridium coccoides (belonging to Cluster XIVa), as well as of genes encoding butyryl-coenzyme A CoA transferase, which is involved in butyrate production, was detected by quantitative PCR in fecal samples from the pectin-fed animals.ConclusionsOur findings show that consumption of apple pectin (7% in the diet) increases the population of butyrate- and β-glucuronidase producing Clostridiales, and decreases the population of specific species within the Bacteroidetes group in the rat gut. Similar changes were not caused by consumption of whole apples, apple juice, purée or pomace.

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Intra-Caecal Short Chain Fatty Acids Are Altered by Dietary Pectin in the Rat

Cited by 20 publications

References 12 publications

The Influence of Ispaghula Husk and Lactulose on the In Viva and the In Vitro Production Capacity of Short-Chain Fatty Acids in Humans

The Influence of Ispaghula Husk and Lactulose on the In Viva and the In Vitro Production Capacity of Short-Chain Fatty Acids in Humans

Sodium Butyrate Reduces Colitogenic Immunoglobulin A-Coated Bacteria and Modifies the Composition of Microbiota in IL-10 Deficient Mice

Effects of apples and specific apple components on the cecal environment of conventional rats: role of apple pectin

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