Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

Abstract

Scope Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole‐grain rye products and how it affects the growth of bacterial species of potential importance to health and disease. Methods and results The study uses Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favor rye as its substrate. Using LC‐MS metabolomics, the study finds seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures. Conclusion The study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet–microbiota interactions.

Topic modeling for multi-omic integration in the human gut microbiome and implications for Autism

“…Catechol is used as a pesticide and as a precursor to many chemical products, can be manufactured by multiple bacterial species including those found in the human gut Balderas-Hernández et al (2014) , and has been found to have both anti-bacterial and anti-fungal action Kocaçalişkan et al (2006) . Dihydrocaffeic acid is produced during colonic fermentation of wheat Koistinen et al (2022) . Interestingly, although children ages 2-7 are unlikely to be consuming coffee, all three compounds are known to increase upon coffee consumption Goldstein et al (2021); Tressl et al (1978) .…”

Cascade Microbial Metabolism of Ferulic Acid In Vitro Fermented by the Human Fecal Inoculum

“…Interestingly, the microbial profiles of DPPA were overall in a low number throughout the fermentation, which might be attributed to the antimicrobial activity on gut microbes. 39 However, the numbers of Bacteroidetes and Proteobacteria for DPPA were relatively higher than those of BL and BA, indicating the selectivity of its antimicrobial effect. As DPPA seemed to be generated temporarily and further biotransformed quickly during FA fermentation (Figure 3A), the minimal amount was probably not sufficient to influence the microbial population when it presented as an intermediate metabolite of FA.…”

Topic modeling for multi-omic integration in the human gut microbiome and implications for Autism

“…Catechol is used as a pesticide and as a precursor to many chemical products, can be manufactured by multiple bacterial species including those found in the human gut 72 , and has been found to have both anti-bacterial and anti-fungal action 73 . Dihydrocaffeic acid is produced during colonic fermentation of wheat 74 . Interestingly, although children ages 2-7 are unlikely to be consuming coffee, all three compounds are known to increase upon coffee consumption 75,76 .…”