Effects of functional pasta ingredients on different gut microbiota as revealed by TIM-2 in vitro model of the proximal colon

A Martina, G E Felis, M Corradi, C Maffeis, S Torriani, K Venema

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Diet-related modulation of gut microbiota and its metabolic activity represents an intriguing research context, particularly in the case of disorders related to imbalances in gut microbial communities. We here explored the effects of Bacillus coagulans GBI-30, 6086 (BC30), β-glucans, and innovative whole-grain pastas, with or without these functional ingredients, on gut microbiota from three groups of children, presenting different susceptibility to type 1 diabetes, by using the well-controlled TNO in vitro model of the proximal colon (TIM-2). Short- and branched-chain fatty acids production and microbiota composition were assessed by means of gas chromatography and 16S rRNA gene profiling, respectively. In most cases, in vitro dietary interventions caused microbiota-dependent modulations as a result of intergroup variability, but also specific changes in microbial groups were shared between the three microbiotas, highlighting specific diet-microbial taxa connections.

Original languageEnglish
Pages (from-to)301-313
Number of pages13
JournalBeneficial Microbes
Volume10
Issue number3
Early online date4 Mar 2019
DOIs
Publication statusPublished - 2019

Keywords

  • 6086
  • BACILLUS-COAGULANS GBI-30
  • BACTERIA
  • BETA-GLUCANS
  • BREAKFAST CEREAL
  • Bacillus coagulans GBI-30
  • DIETARY SUPPLEMENTATION
  • FECAL MICROBIOTA
  • FERMENTATION
  • LARGE-INTESTINE
  • PRODUCTS
  • SYSTEM
  • beta-glucans
  • gut microbiota
  • type 1 diabetes
  • whole-grain pastas

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