Metabolic interactions in the gut

Rowland, Ian

doi:10.1007/978-94-011-2364-8_3

Cited by 44 publications

(33 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This suggests that increasing the proportion of LAB in the gut could modify, bene cially, the levels of these xenobiotic-metabolising enzymes. This has been demonstrated in a number of studies in which LAB have been given to humans or rats (18). The data is more consistent in laboratory animals than in humans.…”

Section: Modulation Of Carcinogen Formation and Activation By Gut Micsupporting

confidence: 52%

Functional Aspects of Pro- and Prebiotics A literature review on immune modulation and influence on cancer

Mogensen

Rowland

Midtvedt

et al. 2000

Microbial Ecology in Health and Disease

View full text Add to dashboard Cite

Section: Modulation Of Carcinogen Formation and Activation By Gut Micsupporting

confidence: 52%

Functional Aspects of Pro- and Prebiotics A literature review on immune modulation and influence on cancer

Mogensen

Rowland

Midtvedt

et al. 2000

Microbial Ecology in Health and Disease

View full text Add to dashboard Cite

“…Details of the metabolism of these species in terms of available nutrients are not known. Even if they were, it would be difficult to predict whether a reaction that occurs with a pure culture in vitro would also occur when the organism is interacting with other species in vivo [38].…”

Section: Measurements Of Whole Microbial Population Activitymentioning

confidence: 99%

“…The end-products most commonly measured include SCFA and gas. Consequently, a better approach to understanding the role of the gut microflora in nutrition and toxic events is to treat the microflora as a single entity [38] ignoring its multi-organism composition. This approach has been used with some success by a number of researchers using a variety of functional assays on faeces or gut contents ( [13,28]; Williams et al, in preparation).…”

Section: Measurements Of Whole Microbial Population Activitymentioning

confidence: 99%

In vitro assessment of gastrointestinal tract (GIT) fermentation in pigs: Fermentable substrates and microbial activity

et al. 2005

View full text Add to dashboard Cite

-Recently, it has become apparent that GIT fermentation is not only of interest for ruminant animals, but also for monogastrics. While it is now widely accepted that the fermentation process and its resultant end-products can have important influences on animal health, little is known about the microbiological and immunological processes involved. In terms of animal health, most interest at the moment is focussed on those moments in animals' lives when they are faced with sudden changes resulting in stress. The period of weaning in piglets is a typical example of this. The most easily accomplished and appropriate way to influence GIT fermentation processes is that of dietary intervention. This is reflected by the widespread interest in so-called pre-and pro-biotics. Given the complexities of the interactions occurring in the animal itself, it is hardly surprising that in vitro techniques are being widely used: firstly to examine potential substrates for their fermentability and possible inclusion in diets, and secondly, to assess changes in the microbial populations in response to these substrates. This paper will review the techniques currently in use for these two aspects of monogastric fermentation, and provide examples of their use. gastro-intestinal tract / fermentation / in vitro / microbial activity / prebioticRésumé -Évaluation in vitro des fermentations dans le tube digestif : substrats fermentescibles et activité microbienne. Il est apparu récemment que les fermentations dans le tube digestif présentent un intérêt non seulement pour les ruminants mais aussi pour les monogastriques. Alors qu'il est maintenant bien accepté que les processus fermentaires et les produits terminaux résultants peuvent avoir des effets sur la santé animale, peu de choses sont connues concernant les processus microbiologiques et immunitaires impliqués. En termes de santé animale, le principal intérêt du moment est focalisé sur ces périodes de la vie animale pendant lesquelles les animaux sont confrontés à des changements soudains conduisant à une situation de stress. Le sevrage chez le porcelet est un exemple typique de ces périodes critiques d'élevage. La manière la plus simple et la plus appropriée * Corresponding author: barbara.williams@wur.nlArticle published by EDP Sciences and available at

show abstract

“…A well-balanced microflora helps the host to avoid infections by pathogens and to digest complex nutrients. However, normal microflora is also responsible for diet-dependent harmful effects such as the potential production of toxic or carcinogenic compounds and the undesirable production of gas by carbohydrate fermentation evidenced by flatulence and abdominal pain [32].…”

Section: Discussionmentioning

confidence: 99%

Dairy propionibacteria from milk or cheese diets remain viable and enhance propionic acid production in the mouse cecum

Chaia

Zárate

2005

Lait

View full text Add to dashboard Cite

-The supply of carbohydrates is a growth-limiting factor for the intestinal microflora which ferments non-digested or incompletely digested carbohydrates, rendering short-chain fatty acids (SCFA) as major products. These organic acids are involved in a wide range of physiological functions. Therefore, it is of great interest to increase the SCFA intestinal production by using probiotic strains. The aim of this study was to assess in vitro and in vivo the contribution of four strains of propionibacteria to the production of SCFA and lactic acid in the mouse cecum, and to determine the viability and metabolic activity of propionibacteria in the cecum after feeding mice with a small Swiss-type cheese elaborated with P. acidipropionici CRL 1198. The bacterial count and total amount of SCFA, and the molar ratios of each acid and lactic acid concentration, were determined in the cecal content of mice after 7 d of feeding with milk containing different dairy propionibacteria (PAB). The same determinations were performed after in vitro lactose, sucrose or fructooligosaccharide fermentation in cecal homogenates inoculated with propionibacteria. Viability, adhesion to the intestinal mucosa and bacterial β-galactosidase activity were also compared in mice fed with milk or cheese containing P. acidipropionici CRL 1198 in a daily dose of 10 9 bacteria. In our experiments, a milk and PAB feeding and lactose fermentation in the cecal content inoculated with PAB led to a higher production of propionic acid. In most cases propionibacteria increased propionic acid production at the expense of the butyric acid produced by the intestinal microflora. P. acidipropionici CRL 1198 maintained its adhesive property, viability and metabolic activity in the cecum of mice fed with a cheese diet. These results suggest that Swiss-type cheese could be used to deliver probiotic strains of propionibacteria to the human intestine.Propionibacterium / survival / propionic acid / probiotic cheese Résumé -Les bactéries propioniques laitières ingérées dans un régime avec du lait ou du fromage survivent et augmentent la production d'acide propionique dans le caecum des souris. L'apport de glucides est un facteur limitant de la croissance de la microflore bactérienne intestinale, qui fermente ces glucides partiellement ou non digérés, et produit principalement des acides gras à chaîne courte. Ces acides organiques sont impliqués dans de nombreuses fonctions physiologiques. C'est pourquoi beaucoup d'efforts ont été fournis afin d'améliorer la production intestinale d'acides gras à chaîne courte en utilisant des souches probiotiques. Nous avons évalué la contribution de quatre souches de bactéries propioniques, in vitro et in vivo, à la production d'acides gras à chaîne courte et d'acide lactique dans l'intestin de souris, ainsi que la viabilité et l'activité métabolique des * Corresponding author: apchaia@cerela.org.ar 86 A. Pérez Chaia, G. Zárate bactéries propioniques dans le caecum de souris ayant ingéré un petit fromage à pâte pressée cuite ...

show abstract

Metabolic interactions in the gut

Cited by 44 publications

References 65 publications

Functional Aspects of Pro- and Prebiotics A literature review on immune modulation and influence on cancer

Functional Aspects of Pro- and Prebiotics A literature review on immune modulation and influence on cancer

In vitro assessment of gastrointestinal tract (GIT) fermentation in pigs: Fermentable substrates and microbial activity

Dairy propionibacteria from milk or cheese diets remain viable and enhance propionic acid production in the mouse cecum

Contact Info

Product

Resources

About