Metabolic and microbial responses to the complexation of manuka honey with α-cyclodextrin after simulated gastrointestinal digestion and fermentation

Parkar, Shanthi G.; Jobsis, Carel M H; Herath, Thanuja D.; Stoklosinski, Halina; Klink, John W. van; Sansom, Catherine E.; Sims, Ian M.; Hedderley, Duncan

doi:10.1016/j.jff.2017.01.049

Cited by 9 publications

(3 citation statements)

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“…The variation in the SCFA profile indicates that the nature and the processing of the food are important factors. While honey is not usually recommended in foods for infants until the age of 1 year [58], we included it in this in vitro study to gather information on its prebiotic properties [43,59]. Most of the honey sugars were anticipated to be absorbed; the increase in microbial SCFAs indicates that the prebiotic mono-and oligosaccharides known to be present in honey may have been available to the fecal bacteria.…”

Section: Discussionmentioning

confidence: 99%

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Complementary Food Ingredients Alter Infant Gut Microbiome Composition and Metabolism In Vitro

et al. 2021

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We examined the prebiotic potential of 32 food ingredients on the developing infant microbiome using an in vitro gastroileal digestion and colonic fermentation model. There were significant changes in the concentrations of short-chain fatty-acid metabolites, confirming the potential of the tested ingredients to stimulate bacterial metabolism. The 16S rRNA gene sequencing for a subset of the ingredients revealed significant increases in the relative abundances of the lactate- and acetate-producing Bifidobacteriaceae, Enterococcaceae, and Lactobacillaceae, and lactate- and acetate-utilizing Prevotellaceae, Lachnospiraceae, and Veillonellaceae. Selective changes in specific bacterial groups were observed. Infant whole-milk powder and an oat flour enhanced Bifidobacteriaceae and lactic acid bacteria. A New Zealand-origin spinach powder enhanced Prevotellaceae and Lachnospiraceae, while fruit and vegetable powders increased a mixed consortium of beneficial gut microbiota. All food ingredients demonstrated a consistent decrease in Clostridium perfringens, with this organism being increased in the carbohydrate-free water control. While further studies are required, this study demonstrates that the selected food ingredients can modulate the infant gut microbiome composition and metabolism in vitro. This approach provides an opportunity to design nutrient-rich complementary foods that fulfil infants’ growth needs and support the maturation of the infant gut microbiome.

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Section: Discussionmentioning

confidence: 99%

“…The concentrations of the organic acids, formate, acetate, propionate, isobutyrate, butyrate, isovalerate, valerate, hexanoate, heptanoate, lactate, and succinate, were quantified using gas chromatography as described previously [43], and data were measured as µmol/mL fermenta.…”

Section: Analysis Of Organic Acid Metabolitesmentioning

confidence: 99%

Complementary Food Ingredients Alter Infant Gut Microbiome Composition and Metabolism In Vitro

et al. 2021

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“…The organic acids in the fermentate samples were quantified as previously described, 46 using on a Shimadzu capillary gas chromatograph system (GC-2010 Plus, Tokyo, Japan) equipped with a flame ionization detector (FID) and fitted with a Restek column (SH-Rtx-1, 30 m × 0.25 mm ID × 0.25 μm) (Shimadzu, USA). The acquired data (expressed as μmol organic acid per mL fermentate) were calculated to μmol organic acid per g dry rice to make it a fair comparison between participants.…”

Section: Methodsmentioning

confidence: 99%