TY - JOUR
T1 - Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon
AU - Vieira, Antonio Diogo Silva
AU - de Souza, Carlota Bussolo
AU - Padilha, Marina
AU - Zoetendal, Erwin Gerard
AU - Smidt, Hauke
AU - Saad, Susana Marta Isay
AU - Venema, Koen
N1 - Funding Information:
The authors wish to thank Chr. Hansen Holding A/S, Sítio do Bello Frutas Nativas, AgarGel®, and Labonathus Biotecnologia Internacional Ltda, for the supply of ingredients and microorganisms used in the fermented soy beverages; Kátia Silva (University of São Paulo); Rob van Dinter (Maastricht University); Ineke Heikamp-de Jong and Steven Aalvink (Wageningen University) for their technical assistance. The authors wish to thank Prof. Dr. Christian Hoffman and the PhD student Luciano Queiroz (University of São Paulo), for their help in the bioinformatics and the PCoA plots of the microbiome data obtained in this study. The study is part of the “Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being (BioSyn)” project.
Funding Information:
This work was financially supported by the Fundação de Amparo à Pesquisa do Estado de São Paulo—FAPESP (Projects #2013/50506-8 awarded to SMIS (research resources); #2016/07940-7 and #2013/19346-4 awarded to ADSV; and #2013/26435-3 awarded to MP—fellowships), and Conselho Nacional de Desenvolvimento Científico e Tecnológico—CNPq (Project #306330/2016-4 awarded to SMIS and 246027/2012-6 awarded to CBS—fellowships). The study was also partly funded by the Maastricht University campus Venlo Centre for Healthy Eating & Food Innovation (HEFI) and made possible due to the support of the Dutch Province of Limburg with a grant awarded to KV.
Publisher Copyright:
© 2021, The Author(s).
PY - 2021/5
Y1 - 2021/5
N2 - The aim of this study was to evaluate the effects of soy-based beverages manufactured with water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46) and/or acerola by-product (ABP) on pooled faecal microbiota obtained from lean and obese donors. Four fermented soy beverages (FSs) ("placebo" (FS-Pla), probiotic (FS-Pro), prebiotic (FS-Pre), and synbiotic (FS-Syn)) were subjected to in vitro digestion, followed by inoculation in the TIM-2 system, a dynamic in vitro model that mimics the conditions of the human colon. Short- and branched-chain fatty acids (SCFA and BCFA) and microbiota composition were determined. Upon colonic fermentation in the presence of the different FSs formulations, acetic and lactic acid production was higher than the control treatment for faecal microbiota from lean individuals (FMLI). Additionally, SCFA production by the FMLI was higher than for the faecal microbiota from obese individuals (FMOI). Bifidobacterium spp. and Lactobacillus spp. populations increased during simulated colonic fermentation in the presence of FS-Syn in the FMLI and FMOI. FS formulations also changed the composition of the FMOI, resulting in a profile more similar to the FMLI. The changes in the composition and the increase in SCFA production observed for the FMLI and FMOI during these in vitro fermentations suggest a potential modulation effect of these microbiotas by the consumption of functional FSs.
AB - The aim of this study was to evaluate the effects of soy-based beverages manufactured with water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46) and/or acerola by-product (ABP) on pooled faecal microbiota obtained from lean and obese donors. Four fermented soy beverages (FSs) ("placebo" (FS-Pla), probiotic (FS-Pro), prebiotic (FS-Pre), and synbiotic (FS-Syn)) were subjected to in vitro digestion, followed by inoculation in the TIM-2 system, a dynamic in vitro model that mimics the conditions of the human colon. Short- and branched-chain fatty acids (SCFA and BCFA) and microbiota composition were determined. Upon colonic fermentation in the presence of the different FSs formulations, acetic and lactic acid production was higher than the control treatment for faecal microbiota from lean individuals (FMLI). Additionally, SCFA production by the FMLI was higher than for the faecal microbiota from obese individuals (FMOI). Bifidobacterium spp. and Lactobacillus spp. populations increased during simulated colonic fermentation in the presence of FS-Syn in the FMLI and FMOI. FS formulations also changed the composition of the FMOI, resulting in a profile more similar to the FMLI. The changes in the composition and the increase in SCFA production observed for the FMLI and FMOI during these in vitro fermentations suggest a potential modulation effect of these microbiotas by the consumption of functional FSs.
KW - BIFIDOBACTERIUM-ANIMALIS
KW - BODY-MASS INDEX
KW - CHAIN FATTY-ACIDS
KW - CONSENSUS STATEMENT
KW - Fruit by-product
KW - GENE-EXPRESSION
KW - Gut microbiota
KW - INTERNATIONAL SCIENTIFIC ASSOCIATION
KW - In vitro model
KW - LACTOBACILLUS-ACIDOPHILUS
KW - Obesity
KW - PROBIOTIC YOGURT
KW - Probiotic
KW - SUBSP LACTIS GCL2505
KW - WEIGHT-GAIN
U2 - 10.1007/s00253-021-11252-8
DO - 10.1007/s00253-021-11252-8
M3 - Article
C2 - 33937924
SN - 0175-7598
VL - 105
SP - 3771
EP - 3785
JO - Applied Microbiology and Biotechnology
JF - Applied Microbiology and Biotechnology
IS - 9
ER -