In vitro–in vivo Validation of Stimulatory Effect of Oat Ingredients on Lactobacilli

Pathogens

SusanA. Joyce¹  Karina Quilter¹  TimothyG Dinan¹  Gillian DunnGalvin²  Mike Murphy²  Alison Kamil³  YiFang Chu³  Lisa Fleige³  PeterJohn De Chavez³  Cindy Duysburgh⁴  Pieter Van den Abbeele⁴  Massimo Marzorati⁴  PaulD. Cotter⁵  Orla O’Sullivan⁵  Wiley Barton⁵ 

[1] APC Microbiome Institute, T12, Cork, Ireland;Atlantia Food Clinical Trials, Heron House Offices, First Floor, Blackpool, T23, Cork, Ireland;PepsiCo R&D, Barrington, IL 60010, USA;ProDigest BV, 9052 Ghent, Belgium;Teagasc Food Research Centre, Moorepark Fermoy, P61 C996 Cork, Ireland;

关键词: Bifidobacterium;    Lactobacillus;    beta-glucan;    intestine;    microbiota;    in vitro–in vivo correlation;   

DOI  :  10.3390/pathogens10020235

来源: DOAJ

【 摘 要 】

The prebiotic activity of a commercially available oat product and a novel oat ingredient, at similar β-glucan loads, was tested using a validated in vitro gut model (M-SHIME^®). The novel oat ingredient was tested further at lower β-glucan loads in vitro, while the commercially available oat product was assessed in a randomised, single-blind, placebo-controlled, and cross-over human study. Both approaches focused on healthy individuals with mild hypercholesterolemia. In vitro analysis revealed that both oat products strongly stimulated Lactobacillaceae and Bifidobacteriaceae in the intestinal lumen and the simulated mucus layer, and corresponded with enhanced levels of acetate and lactate with cross-feeding interactions leading to an associated increase in propionate and butyrate production. The in vitro prebiotic activity of the novel oat ingredient remained at lower β-glucan levels, indicating the prebiotic potential of the novel oat product. Finally, the stimulation of Lactobacillus spp. was confirmed during the in vivo trial, where lactobacilli abundance significantly increased in the overall population at the end of the intervention period with the commercially available oat product relative to the control product, indicating the power of in vitro gut models in predicting in vivo response of the microbial community to dietary modulation.

【 授权许可】

Unknown