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Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
Thua Nao is a Thai traditional fermented soybean food and low-cost protein supplement. This study aimed to evaluate the bacterial community in Thua Nao from northern Thailand and assess potentially active short-chain fatty acids (SCFAs)-related bacteria. Sixty-five Thua Nao consisting of 30 wet and...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172314/ https://www.ncbi.nlm.nih.gov/pubmed/37165206 http://dx.doi.org/10.1038/s41598-023-34818-0 |
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author | Wongsurawat, Thidathip Sutheeworapong, Sawannee Jenjaroenpun, Piroon Charoensiddhi, Suvimol Khoiri, Ahmad Nuruddin Topanurak, Supachai Sutthikornchai, Chantira Jintaridth, Pornrutsami |
author_facet | Wongsurawat, Thidathip Sutheeworapong, Sawannee Jenjaroenpun, Piroon Charoensiddhi, Suvimol Khoiri, Ahmad Nuruddin Topanurak, Supachai Sutthikornchai, Chantira Jintaridth, Pornrutsami |
author_sort | Wongsurawat, Thidathip |
collection | PubMed |
description | Thua Nao is a Thai traditional fermented soybean food and low-cost protein supplement. This study aimed to evaluate the bacterial community in Thua Nao from northern Thailand and assess potentially active short-chain fatty acids (SCFAs)-related bacteria. Sixty-five Thua Nao consisting of 30 wet and 35 dried samples were collected from six provinces: Chiang Rai, Chiang Mai, Mae Hong Son, Lampang, Lamphun, and Phayao. Bacterial diversity was significantly higher in the wet samples than in the dried samples. The dominant phyla were Firmicutes (92.7%), Proteobacteria (6.7%), Actinobacteriota (0.42%), and Bacteroidota (0.26%). The genus Bacillus (67%) was the most represented in all samples. Lactobacillus, Enterococcus, and Globicatella were enriched in the wet samples. Assessment of the SCFA-microbiota relationships revealed that high butyrate and propionate concentrations were associated with an increased Clostridiales abundance, and high acetate concentrations were associated with an increased Weissella abundance. Wet products contained more SCFAs, including acetate (P = 2.8e−08), propionate (P = 0.0044), butyrate (P = 0.0021), and isovalerate (P = 0.017), than the dried products. These results provide insight into SCFA-microbiota associations in Thua Nao, which may enable the development of starter cultures for SCFA-enriched Thua Nao production. |
format | Online Article Text |
id | pubmed-10172314 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-101723142023-05-12 Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa Wongsurawat, Thidathip Sutheeworapong, Sawannee Jenjaroenpun, Piroon Charoensiddhi, Suvimol Khoiri, Ahmad Nuruddin Topanurak, Supachai Sutthikornchai, Chantira Jintaridth, Pornrutsami Sci Rep Article Thua Nao is a Thai traditional fermented soybean food and low-cost protein supplement. This study aimed to evaluate the bacterial community in Thua Nao from northern Thailand and assess potentially active short-chain fatty acids (SCFAs)-related bacteria. Sixty-five Thua Nao consisting of 30 wet and 35 dried samples were collected from six provinces: Chiang Rai, Chiang Mai, Mae Hong Son, Lampang, Lamphun, and Phayao. Bacterial diversity was significantly higher in the wet samples than in the dried samples. The dominant phyla were Firmicutes (92.7%), Proteobacteria (6.7%), Actinobacteriota (0.42%), and Bacteroidota (0.26%). The genus Bacillus (67%) was the most represented in all samples. Lactobacillus, Enterococcus, and Globicatella were enriched in the wet samples. Assessment of the SCFA-microbiota relationships revealed that high butyrate and propionate concentrations were associated with an increased Clostridiales abundance, and high acetate concentrations were associated with an increased Weissella abundance. Wet products contained more SCFAs, including acetate (P = 2.8e−08), propionate (P = 0.0044), butyrate (P = 0.0021), and isovalerate (P = 0.017), than the dried products. These results provide insight into SCFA-microbiota associations in Thua Nao, which may enable the development of starter cultures for SCFA-enriched Thua Nao production. Nature Publishing Group UK 2023-05-10 /pmc/articles/PMC10172314/ /pubmed/37165206 http://dx.doi.org/10.1038/s41598-023-34818-0 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Wongsurawat, Thidathip Sutheeworapong, Sawannee Jenjaroenpun, Piroon Charoensiddhi, Suvimol Khoiri, Ahmad Nuruddin Topanurak, Supachai Sutthikornchai, Chantira Jintaridth, Pornrutsami Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
title | Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
title_full | Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
title_fullStr | Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
title_full_unstemmed | Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
title_short | Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
title_sort | microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172314/ https://www.ncbi.nlm.nih.gov/pubmed/37165206 http://dx.doi.org/10.1038/s41598-023-34818-0 |
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