Article
Neurosciences
Kirsten Berding, Caitriona M. Long-Smith, Carina Carbia, Thomaz F. S. Bastiaanssen, Marcel van de Wouw, Niamh Wiley, Conall R. Strain, Fiona Fouhy, Catherine Stanton, John F. Cryan, Timothy G. Dinan
Summary: The study investigated the impact of dietary fiber polydextrose (PDX) on cognitive performance and acute stress responses in a healthy population. Results showed that PDX improved cognitive flexibility and sustained attention performance, with some influence on the gut microbiota.
PSYCHOPHARMACOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Md. Akibul Hasan Bakky, Ngoc Tuan Tran, Ming Zhang, Yongsheng Zhang, Huifen Liang, Yilei Wang, Yueling Zhang, Hongyu Ma, Huaiping Zheng, Shengkang Li
Summary: This study characterized the polysaccharide from Gracilaria lemaneiformis and investigated its fermentation by rabbitfish intestinal microbes. The study found that the polysaccharide was mainly composed of galactose and anhydrogalactose, and it enhanced the production of short-chain fatty acids and altered the gut microbiota. The findings suggest that the polysaccharide has prebiotic potential and could be used as a functional feed additive in aquaculture.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Nutrition & Dietetics
Teresa Demuth, Veronica Edwards, Lea Bircher, Christophe Lacroix, Laura Nystrom, Annelies Geirnaert
Summary: The study found that the structural alterations of soluble arabinoxylan (AX) from wheat bran and rye flour can affect in vitro human colon fermentation, with wheat bran AX fermenting faster than rye flour AX. Increased levels of bound phenolic acids resulting from processing were identified as inhibiting factors for AX fermentation kinetics.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F. F. Sels, Christophe M. M. Courtin
Summary: Cellulose can be extracted from various sources and may help to bridge the dietary fiber gap in our diets. However, due to its crystalline structure and high polymerization, its fermentation in the human colon is limited. In this study, a modified cellulose with increased digestibility and fermentation potential was developed using mechanical treatment and acid hydrolysis. The modified cellulose showed improved fermentation and increased short-chain fatty acid production when exposed to human fecal microbiota.
Article
Chemistry, Applied
Xiaoyu Guo, Xiumin Zhang, Xin Ying, Aijin Ma, Zhenjing Li, Huanhuan Liu, Qingbin Guo
Summary: This study compared the fermentability of pectins and their enzymatic-hydrolysates from different sources by pig faecal microbiota in vitro. It was found that all pectins and their corresponding oligomers were highly fermentable and promoted the production of health-promoting short-chain fatty acids (SCFAs). The okra pectin, with a unique branched structure, exhibited higher prebiotic potential, leading to higher levels of SCFAs-producing bacteria and beneficial SCFAs molecules, and lower abundance of pathogenic bacteria. This study highlighted the targeted manipulation of the gut microbiome by pectin and its potential for personalized nutrition.
FOOD HYDROCOLLOIDS
(2023)
Article
Microbiology
Jonas Poppe, Sara Vieira-Silva, Jeroen Raes, Kristin Verbeke, Gwen Falony
Summary: In vitro fermentation strategies using fecal inocula provide cost-effective methods for studying the dynamics of fecal microbiota communities. However, these methods have limitations due to differences from the in vivo situation, which can introduce biases into the results. This study aimed to optimize in vitro fermentation conditions to minimize drift from the initial inoculum, limit growth of opportunistic colonizers, and maximize the effect of added fiber products. The researchers found that starting cell densities below 10(10) cells/ml allowed for the growth of Enterobacteriaceae family members, especially when using frozen fecal samples stored at -80°C. Higher medium nutrient concentrations helped preserve the inoculum community, but using a less nutrient dense medium increased the impact of fiber product addition on metabolite profiles.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Luis Eduardo Guieu Galvao Telles Ribeiro, Leonam da Silva Pereira Batista, Cristiane Fernandes de Assis, Karla Suzanne Florentino Silva Chaves Damasceno, Francisco Caninde de Sousa Junior
Summary: This study aimed to develop potentially synbiotic yellow mombin beverages using fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Different formulations were prepared and evaluated for probiotic survival, pH, acidity, phenolic compounds, and antioxidant activity. The fermented synbiotic formulation showed acceptable sensory properties and high purchase intent. It was found that the developed beverage maintained suitable probiotic counts even after simulated gastrointestinal digestion. Overall, this study successfully developed a new potentially synbiotic yellow mombin beverage with high sensory acceptance and potential as a functional food alternative.
Article
Food Science & Technology
Kunling Lv, Qingxia Yuan, Hong Li, Tingting Li, Haiqiong Ma, Chenghai Gao, Siyuan Zhang, Yonghong Liu, Longyan Zhao
Summary: This study investigates the prebiotic potential of Chlorella pyrenoidosa polysaccharides. It is found that these polysaccharides cannot be degraded under saliva and gastrointestinal conditions but can be fermented in the gut, leading to modulation of gut microbiota and promoting intestinal health. Chlorella pyrenoidosa polysaccharides show different fermentation characteristics compared to conventional prebiotics and may be a new prebiotic for improving human health.
Article
Agriculture, Dairy & Animal Science
Namalika D. Karunaratne, Henry L. Classen, Nancy P. Ames, Michael R. Bedford, Rex W. Newkirk
Summary: This study investigated the effects of exogenous beta-glucanase (BGase) and hulless barley (HB) on beta-glucan depolymerization and fermentation in the digestive tract of laying hens. The results showed that BGase can depolymerize high molecular weight beta-glucan in HB and wheat. The effects of HB and BGase on carbohydrate fermentation were not significant, but increasing levels of BGase appeared to decrease ileal concentrations of short chain fatty acids (SCFA).
Article
Food Science & Technology
Zahra Farajinejad, Forogh Mohtarami, Mirkhalil Pirouzifard, Saber Amiri, Hamed Hamishehkar
Summary: This study aimed to investigate the production of exopolysaccharides (EPSs) by Bacillus coagulans IBRC-M 10807 in whole wheat flour sourdough under different fermentation conditions. The effectiveness of four factors (B. coagulans concentration, FOS content, fermentation temperature, and fermentation time) on sourdough properties was examined. Optimal formulations were determined for maximizing EPSs production and probiotic viability. The use of FOS and probiotics resulted in improved technological capabilities and shelf life of the final product.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Yu-Heng Mao, Fenglin Song, Ang-Xin Song, Yixuan Xu, Xiaofen Qiu, Mingzhu Zhao, Zezhong Tian, Yan Yang
Summary: Antibiotics have negative effects on intestinal communities, but these effects can be counteracted by prebiotic fibers. The study compared the effects of three fibers with different fermentation rates on fecal microflora in the presence of antibiotics. The results showed that low-fermentable fiber had the best effects in enhancing gut bacterial groups and increasing the production of certain acids.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Lan Yang, Xincong Kang, Wenjing Dong, Lei Wang, Shifeng Liu, Xiaohong Zhong, Dongbo Liu
Summary: The study found that Ganoderma lucidum polysaccharide (GLP) can be utilized by human fecal microbiota, modify microbial community and metabolic function, and potentially serve as a novel prebiotic for human health benefits.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Aleksandra Torbica, Milos Radosavljevic, Miona Belovic, T. Tamilselvan, Pichan Prabhasankar
Summary: This article reviews biotechnological tools for dietary fiber modification in bakery products, including enzymes and microbial fermentation, and analyzes the advantages and disadvantages of each method. These biotechnological tools can improve the processing properties and sensory quality of products, and enhance the nutritional value of products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Ana Cristina Silveira Martins, Gracy Kelly Vieira de Vasconcelos Medeiros, Sonia Paula Alexandrino de Oliveira, Thatyane Mariano Rodrigues de Albuquerque, Karoliny Brito Sampaio, Marcos dos Santos Lima, Yuri Mangueira do Nascimento, Evandro Ferreira da Silva, Josean Fechine Tavares, Marcelo Sobral da Silva, Evandro Leite de Souza, Maria Elieidy Gomes de Oliveira
Summary: This study investigated the effects of Cereus jamacaru cactus cladodes flour on the growth and metabolism of potential probiotics, as well as on the abundance of intestinal bacterial populations and microbial metabolic activity. The results showed that the flour enhanced probiotic growth and metabolic activity, increased the abundance of beneficial bacterial groups, and stimulated microbial metabolism.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Jung-Hyun Ju, Sang-Gyu Jeon, Sun-Yeon Heo, Ji-Soo Kim, Min-Ho Jo, Min-Soo Kim, Chul-Ho Kim, Baek-Rock Oh
Summary: In this study, a novel strain of Lactobacillus reuteri BR120 that produces abundant exopolysaccharides (EPSs) with an alternan-type structure was isolated. The gamma-ray mutagenesis of Lactobacillus reuteri BR120 resulted in L. reuteri EC01, which exhibited a 1.3-fold increased production of alternan-type compound. L. reuteri EC01 showed various probiotic activities and produced 54.3 g/L of the alternan-type EPS through fed-batch fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Sofia Forssten, Arthur C. Ouwehand
Review
Nutrition & Dietetics
Henna-Maria Uusitupa, Pia Rasinkangas, Markus J. Lehtinen, Sanna M. Makela, Kaisa Airaksinen, Heli Anglenius, Arthur C. Ouwehand, Johanna Maukonen
Article
Food Science & Technology
Nadia de L. Aguero, Laureano S. Frizzo, Arthur C. Ouwehand, Gonzalo Aleu, Marcelo R. Rosmini
Article
Microbiology
Liisa Lehtoranta, Ashley A. Hibberd, Jenni Reimari, Jouni Junnila, Nicolas Yeung, Johanna Maukonen, Gordon Crawford, Arthur C. Ouwehand
Article
Chemistry, Multidisciplinary
Yuan Yue, Ditte S. G. Nielsen, Sofia D. Forssten, Knud Erik B. Knudsen, Markku T. Saarinen, Arthur C. Ouwehand, Stig Purup
Summary: The study investigated the effects of fermentation products of polydextrose, lactitol, and xylitol on impaired colonic epithelial barrier function. It was found that xylitol fermentation products exhibited better repairing effects than that of polydextrose and lactitol, mainly due to the high production of butyrate. This suggests that functional food ingredients that mainly produce butyrate during fermentation may be more beneficial for improving gut health related to chronic diseases.
APPLIED SCIENCES-BASEL
(2021)
Article
Microbiology
Ulvi K. Gursoy, Krista Salli, Eva Soderling, Mervi Gursoy, Johanna Hirvonen, Arthur C. Ouwehand
Summary: The study found that 3-FL alone or in combination with 2'-FL can stimulate oral mucosal secretion of hBD-2 without inducing a proinflammatory response.
Article
Nutrition & Dietetics
Victoria C. Daniels, Marcia H. Monaco, Mei Wang, Johanna Hirvonen, Henrik Max Jensen, Arthur C. Ouwehand, Ratna Mukherjea, Ryan N. Dilger, Sharon M. Donovan
Summary: This study investigated the effects of supplementing piglet formula with 2'-fucosyllactose (2'-FL) and Bifidobacterium longum subsp. infantis Bi-26 (Bi-26) on piglet growth and intestinal development. The results showed that the addition of 2'-FL and/or Bi-26 supported piglet growth without detrimental effects on body weight, organ weight, or intestinal structure and function.
Article
Nutrition & Dietetics
Sofia D. Forssten, Arthur C. Ouwehand, Sile M. Griffin, Elaine Patterson
Summary: The microbiota-gut-brain axis is a bidirectional communication pathway between the gut microbiota and the brain that influences brain physiology, function, and behavior. Probiotics have been shown to improve health by altering the gut environment and evidence suggests their beneficial effects on mental and brain health. This review focuses on the role of probiotics and the microbiota-gut-brain axis in mood disorders and explores the challenges in translating preclinical research into clinical research.
Review
Nutrition & Dietetics
Reeta Ala-Jaakkola, Arja Laitila, Arthur C. Ouwehand, Liisa Lehtoranta
Summary: Urinary tract infections (UTIs) are a common bacterial disease worldwide, and antibiotic resistance is a major concern. D-mannose, a dietary supplement, shows promise as an alternative treatment for UTIs, reducing the risk and recurrence.
Article
Microbiology
Heli Anglenius, Harri Makivuokko, Ilmari Ahonen, Sofia D. D. Forssten, Pirjo Wacklin, Jaana Matto, Sampo Lahtinen, Liisa Lehtoranta, Arthur C. C. Ouwehand
Summary: In this study, 100 commercial and non-commercial strains of lactobacilli were tested for their suitability for gastrointestinal or vaginal applications. The study found that commercial strains grew better than newly isolated strains, but all strains showed tolerance to acid. Tolerance to bile varied between strains, and VEC adhesion and H2O2 production were species- and strain-specific.
Article
Gastroenterology & Hepatology
Daniel Merenstein, Bruno Pot, Gregory Leyer, Arthur C. Ouwehand, Geoffrey A. Preidis, Christopher A. Elkins, Colin Hill, Zachery T. Lewis, Andrea L. Shane, Niv Zmora, Mariya I. Petrova, Maria Carmen Collado, Lorenzo Morelli, Gina A. Montoya, Hania Szajewska, Daniel J. Tancredi, Mary Ellen Sanders
Summary: Probiotics are used by both healthy individuals and in clinical settings, but there are potential risks associated with their consumption. This has led to the need for concise recommendations on how to ensure the safe and effective use of new probiotic strains and products, especially in vulnerable populations.
Article
Microbiology
Krista Salli, Johanna Hirvonen, Heli Anglenius, Ashley A. A. Hibberd, Ilmari Ahonen, Markku T. T. Saarinen, Johanna Maukonen, Arthur C. C. Ouwehand
Summary: In this study, the effects of human milk oligosaccharides (HMOs) on infant faecal microbiota and microbial metabolites were evaluated using a semi-continuous colon simulator. The results showed that HMOs decreased diversity and increased the abundance of Bifidobacterium species, which correlated with the production of microbial metabolites. These findings suggest that HMOs and probiotics have benefits for the developing infant gut microbiota.
Article
Biochemistry & Molecular Biology
Matilda Krakstrom, Alex M. Dickens, Marina Amaral Alves, Sofia D. Forssten, Arthur C. Ouwehand, Tuulia Hyotylainen, Matej Oresic, Santosh Lamichhane
Summary: Current evidence suggests that gut microbiome-derived lipids play a crucial role in regulating host lipid metabolism. This study used targeted and untargeted lipidomics to analyze in vitro-derived feces and found that the lipid profiles of the simulated intestinal chyme were influenced by the vessel and time. Various types of lipids, including phosphatidylcholines, sphingomyelins, triacylglycerols, and endocannabinoids, were found to be altered in different compartments of the human colon model over time.
Article
Nutrition & Dietetics
Nicolas Yeung, Sofia D. Forssten, Markku T. Saarinen, Mehreen Anjum, Arthur C. Ouwehand
Summary: This study investigated the impact of different food matrices on the delivery of HN019 probiotic via simulated human digestion. The results showed that HN019 could be detected from all tested matrices, including frozen culture, freeze-dried powder, and various food matrices. The observed changes in metabolite profile were consistent with the food matrix used. Hence, this study suggests that the food matrix supplemented with HN019 does not interfere with probiotic delivery to the colon via simulated human digestion.
Article
Biochemistry & Molecular Biology
Sofia D. Forssten, Nicolas Yeung, Arthur C. Ouwehand