Cargando…
The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer
Although fermentation and hydrolyzation are well-known processes to improve the bioavailability of nutrients and enable the fortification with dietary fibers, the effect of such pre-treatments on the prebiotic features of arabinoxylan-oligosaccharides (AXOS) had not been explored. The middle-term in...
Autores principales: | , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920721/ https://www.ncbi.nlm.nih.gov/pubmed/36771297 http://dx.doi.org/10.3390/nu15030590 |
_version_ | 1784887139555606528 |
---|---|
author | Polo, Andrea Albiac, Marta Acin Da Ros, Alessio Ardèvol, Vimac Nolla Nikoloudaki, Olga Verté, Fabienne Di Cagno, Raffaella Gobbetti, Marco |
author_facet | Polo, Andrea Albiac, Marta Acin Da Ros, Alessio Ardèvol, Vimac Nolla Nikoloudaki, Olga Verté, Fabienne Di Cagno, Raffaella Gobbetti, Marco |
author_sort | Polo, Andrea |
collection | PubMed |
description | Although fermentation and hydrolyzation are well-known processes to improve the bioavailability of nutrients and enable the fortification with dietary fibers, the effect of such pre-treatments on the prebiotic features of arabinoxylan-oligosaccharides (AXOS) had not been explored. The middle-term in vitro simulation through the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) demonstrated that the feeding with different formulations (namely oat bran, rye bran and wheat bran) containing hydrolyzed AXOS fermented by lactic acid bacteria significantly increased the synthesis of short-chain fatty acids (SCFA) by colon microbiota, with hydrolyzed and fermented rye bran displaying the highest effect. After two weeks from the interruption of intake, SCFA concentrations significantly decreased but remained still significantly higher compared to the original condition. The microbiome was also affected, with a significant abundance increase in Lactobacillaceae taxon after feeding with all fermented and hydrolyzed formulates. Hydrolyzed and fermented rye bran showed the highest changes. The fungal community, even if it had a lower variety compared to bacteria, was also modulated after feeding with AXOS formulations, with an increase in Candida relative abundance and a decrease in Issatchenkia. On the contrary, the intake of non-hydrolyzed and non-fermented wheat bran did not produce relevant changes of relative abundances. After two weeks from intake interruption (wash out period) such changes were mitigated, and the gut microbiome modulated again to a final structure that was more like the original condition. This finding suggests that hydrolyzed AXOS fermented by lactic acid bacteria could have a more powerful prebiotic effect compared to non-hydrolyzed and non-fermented wheat bran, shaping the colon microbiome and its metabolic answer. However, the intake should be continuous to assure persistent effects. Opening a window into the ecological evolutions and plausible underlying mechanisms, the findings reinforce the perspective to explore more in depth the use of hydrolyzed and fermented AXOS as additional ingredient for bread fortification. |
format | Online Article Text |
id | pubmed-9920721 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99207212023-02-12 The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer Polo, Andrea Albiac, Marta Acin Da Ros, Alessio Ardèvol, Vimac Nolla Nikoloudaki, Olga Verté, Fabienne Di Cagno, Raffaella Gobbetti, Marco Nutrients Article Although fermentation and hydrolyzation are well-known processes to improve the bioavailability of nutrients and enable the fortification with dietary fibers, the effect of such pre-treatments on the prebiotic features of arabinoxylan-oligosaccharides (AXOS) had not been explored. The middle-term in vitro simulation through the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) demonstrated that the feeding with different formulations (namely oat bran, rye bran and wheat bran) containing hydrolyzed AXOS fermented by lactic acid bacteria significantly increased the synthesis of short-chain fatty acids (SCFA) by colon microbiota, with hydrolyzed and fermented rye bran displaying the highest effect. After two weeks from the interruption of intake, SCFA concentrations significantly decreased but remained still significantly higher compared to the original condition. The microbiome was also affected, with a significant abundance increase in Lactobacillaceae taxon after feeding with all fermented and hydrolyzed formulates. Hydrolyzed and fermented rye bran showed the highest changes. The fungal community, even if it had a lower variety compared to bacteria, was also modulated after feeding with AXOS formulations, with an increase in Candida relative abundance and a decrease in Issatchenkia. On the contrary, the intake of non-hydrolyzed and non-fermented wheat bran did not produce relevant changes of relative abundances. After two weeks from intake interruption (wash out period) such changes were mitigated, and the gut microbiome modulated again to a final structure that was more like the original condition. This finding suggests that hydrolyzed AXOS fermented by lactic acid bacteria could have a more powerful prebiotic effect compared to non-hydrolyzed and non-fermented wheat bran, shaping the colon microbiome and its metabolic answer. However, the intake should be continuous to assure persistent effects. Opening a window into the ecological evolutions and plausible underlying mechanisms, the findings reinforce the perspective to explore more in depth the use of hydrolyzed and fermented AXOS as additional ingredient for bread fortification. MDPI 2023-01-23 /pmc/articles/PMC9920721/ /pubmed/36771297 http://dx.doi.org/10.3390/nu15030590 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Polo, Andrea Albiac, Marta Acin Da Ros, Alessio Ardèvol, Vimac Nolla Nikoloudaki, Olga Verté, Fabienne Di Cagno, Raffaella Gobbetti, Marco The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
title | The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
title_full | The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
title_fullStr | The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
title_full_unstemmed | The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
title_short | The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer |
title_sort | effect of hydrolyzed and fermented arabinoxylan-oligo saccharides (axos) intake on the middle-term gut microbiome modulation and its metabolic answer |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920721/ https://www.ncbi.nlm.nih.gov/pubmed/36771297 http://dx.doi.org/10.3390/nu15030590 |
work_keys_str_mv | AT poloandrea theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT albiacmartaacin theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT darosalessio theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT ardevolvimacnolla theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT nikoloudakiolga theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT vertefabienne theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT dicagnoraffaella theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT gobbettimarco theeffectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT poloandrea effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT albiacmartaacin effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT darosalessio effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT ardevolvimacnolla effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT nikoloudakiolga effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT vertefabienne effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT dicagnoraffaella effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer AT gobbettimarco effectofhydrolyzedandfermentedarabinoxylanoligosaccharidesaxosintakeonthemiddletermgutmicrobiomemodulationanditsmetabolicanswer |