Beneficial effects of fermented vegetal beverages on human gastrointestinal microbial ecosystem in a simulator

The aim of this study was to evaluate the effects of four beverage formulations (prebiotic — fructooligosaccharide, probiotic — Lactobacillus casei Lc-01, synbiotic — fructooligosaccharide and L. casei Lc-01 and placebo) based on aqueous extracts of soy and quinoa, towards the human intestinal micro...

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Bibliographic Details
Published in:Food research international 2014-10, Vol.64, p.43-52
Main Authors: Bianchi, Fernanda, Rossi, Elizeu Antonio, Sakamoto, Isabel Kimiko, Adorno, Maria Angela Tallarico, Van de Wiele, Tom, Sivieri, Katia
Format: Article
Language:English
Subjects:
Bacteroides
Beverages
Bifidobacterium
Biological and medical sciences
Clostridium
Colon
Communities
Compartments
Ecosystems
Enterococcus
Fermented beverage
Food industries
Fructooligosaccharides
Fundamental and applied biological sciences. Psychology
Human
Lactobacillus casei
Lactobacillus casei Lc-01
Microorganisms
PCR–DGGE
SCFA
SHIME
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Summary:The aim of this study was to evaluate the effects of four beverage formulations (prebiotic — fructooligosaccharide, probiotic — Lactobacillus casei Lc-01, synbiotic — fructooligosaccharide and L. casei Lc-01 and placebo) based on aqueous extracts of soy and quinoa, towards the human intestinal microbiota using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®), a dynamic model of the human gut. To monitor the effects on microbial community composition, plate counts on specific growth media and a PCR–DGGE analysis were performed on samples from all colon compartments — ascending, transverse and descending. To verify the effects on microbial metabolism, we analyzed the ammonium and short chain fatty acids (SCFAs) concentrations. The synbiotic beverage showed the best microbiological results in the ascending colon compartment, stimulating the growth of Lactobacillus spp. and Bifidobacterium spp., and reducing Clostridium spp., Bacteroides spp., enterobacteria and Enterococcus spp. populations in this compartment. A larger reduction (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.05.072