Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro. / Larsen, Nadja; de Souza, Carlota Bussolo; Krych, Lukasz; Kot, Witold; Leser, Thomas Dyrmann; Sørensen, Ole Bandsholm; Blennow, Andreas; Venema, Koen; Jespersen, Lene.

In: Food Research International, Vol. 125, 108644, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Larsen, N, de Souza, CB, Krych, L, Kot, W, Leser, TD, Sørensen, OB, Blennow, A, Venema, K & Jespersen, L 2019, 'Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro', Food Research International, vol. 125, 108644. https://doi.org/10.1016/j.foodres.2019.108644

APA

Larsen, N., de Souza, C. B., Krych, L., Kot, W., Leser, T. D., Sørensen, O. B., ... Jespersen, L. (2019). Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro. Food Research International, 125, [108644]. https://doi.org/10.1016/j.foodres.2019.108644

Vancouver

Larsen N, de Souza CB, Krych L, Kot W, Leser TD, Sørensen OB et al. Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro. Food Research International. 2019;125. 108644. https://doi.org/10.1016/j.foodres.2019.108644

Author

Larsen, Nadja ; de Souza, Carlota Bussolo ; Krych, Lukasz ; Kot, Witold ; Leser, Thomas Dyrmann ; Sørensen, Ole Bandsholm ; Blennow, Andreas ; Venema, Koen ; Jespersen, Lene. / Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro. In: Food Research International. 2019 ; Vol. 125.

Bibtex

@article{d087700263214c6b9e7d1a4cfc6bf528,
title = "Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro",
abstract = "Potato fiber is a side product in starch manufacturing rich in dietary fibers such as pectin, cellulose, hemicellulose and resistant starch. So far, the beneficial properties of potato fiber have been poorly characterized. This study investigated the effect of FiberBind 400, a commercial potato fiber product, on survival of probiotic Lactobacillus strains at simulated gastric conditions and on the composition and metabolic activity of the gut microbiota, using the TIM-2 colon model. Resistant starch and native starch from potato were used as reference substrates. FiberBind 400 had an ability to improve survival of the four tested strains, Lactobacillus fermentum PCC{\circledR}, L. rhamnosus LGG{\circledR}, L. reuteri RC-14{\circledR} and L. paracasei F-19{\circledR} in a strain-dependent way. The highest effect was observed for L. fermentum PCC{\circledR} and L. rhamnosus LGG{\circledR}. The effect of starches on bacterial survival was insignificant. Composition of the fecal microbiota in TIM-2 fermentations was assessed by high-throughput sequencing of 16S rRNA gene amplicon. Fermentation of FiberBind 400 resulted in more diverse microbial communities compared to starches. Changes in microbial abundances specifically mediated by FiberBind 400, included increases in the genera Lachnospira, Butyrivibrio, Mogibacterium, Parabacteroides, Prevotella and Desulfovibrio, and the species B. ovatus, as well as decreases in Ruminococcus torques and unassigned Ruminococcus spp. Shifts in other bacterial populations, such as increased abundances of Oscillospira, Enterococcus, Bacteroidales, Citrobacter, along with reduction of Roseburia, Ruminococcus, and Faecalibacterium prausnitzii were not significantly different between the substrates. Cumulative production of individual short-chain fatty acids was similar between potato fiber and starches. The study demonstrated that FiberBind 400 had a potential to protect probiotic Lactobacillus strains during the passage through the gastrointestinal tract and selectively modulate the gut bacterial populations. This knowledge can support application of potato fiber as a functional food ingredient with added biological benefits.",
keywords = "Gut microbiota, Lactobacillus spp., Potato fiber, Starch, TIM-2 colon model",
author = "Nadja Larsen and {de Souza}, {Carlota Bussolo} and Lukasz Krych and Witold Kot and Leser, {Thomas Dyrmann} and S{\o}rensen, {Ole Bandsholm} and Andreas Blennow and Koen Venema and Lene Jespersen",
year = "2019",
doi = "10.1016/j.foodres.2019.108644",
language = "English",
volume = "125",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro

AU - Larsen, Nadja

AU - de Souza, Carlota Bussolo

AU - Krych, Lukasz

AU - Kot, Witold

AU - Leser, Thomas Dyrmann

AU - Sørensen, Ole Bandsholm

AU - Blennow, Andreas

AU - Venema, Koen

AU - Jespersen, Lene

PY - 2019

Y1 - 2019

N2 - Potato fiber is a side product in starch manufacturing rich in dietary fibers such as pectin, cellulose, hemicellulose and resistant starch. So far, the beneficial properties of potato fiber have been poorly characterized. This study investigated the effect of FiberBind 400, a commercial potato fiber product, on survival of probiotic Lactobacillus strains at simulated gastric conditions and on the composition and metabolic activity of the gut microbiota, using the TIM-2 colon model. Resistant starch and native starch from potato were used as reference substrates. FiberBind 400 had an ability to improve survival of the four tested strains, Lactobacillus fermentum PCC®, L. rhamnosus LGG®, L. reuteri RC-14® and L. paracasei F-19® in a strain-dependent way. The highest effect was observed for L. fermentum PCC® and L. rhamnosus LGG®. The effect of starches on bacterial survival was insignificant. Composition of the fecal microbiota in TIM-2 fermentations was assessed by high-throughput sequencing of 16S rRNA gene amplicon. Fermentation of FiberBind 400 resulted in more diverse microbial communities compared to starches. Changes in microbial abundances specifically mediated by FiberBind 400, included increases in the genera Lachnospira, Butyrivibrio, Mogibacterium, Parabacteroides, Prevotella and Desulfovibrio, and the species B. ovatus, as well as decreases in Ruminococcus torques and unassigned Ruminococcus spp. Shifts in other bacterial populations, such as increased abundances of Oscillospira, Enterococcus, Bacteroidales, Citrobacter, along with reduction of Roseburia, Ruminococcus, and Faecalibacterium prausnitzii were not significantly different between the substrates. Cumulative production of individual short-chain fatty acids was similar between potato fiber and starches. The study demonstrated that FiberBind 400 had a potential to protect probiotic Lactobacillus strains during the passage through the gastrointestinal tract and selectively modulate the gut bacterial populations. This knowledge can support application of potato fiber as a functional food ingredient with added biological benefits.

AB - Potato fiber is a side product in starch manufacturing rich in dietary fibers such as pectin, cellulose, hemicellulose and resistant starch. So far, the beneficial properties of potato fiber have been poorly characterized. This study investigated the effect of FiberBind 400, a commercial potato fiber product, on survival of probiotic Lactobacillus strains at simulated gastric conditions and on the composition and metabolic activity of the gut microbiota, using the TIM-2 colon model. Resistant starch and native starch from potato were used as reference substrates. FiberBind 400 had an ability to improve survival of the four tested strains, Lactobacillus fermentum PCC®, L. rhamnosus LGG®, L. reuteri RC-14® and L. paracasei F-19® in a strain-dependent way. The highest effect was observed for L. fermentum PCC® and L. rhamnosus LGG®. The effect of starches on bacterial survival was insignificant. Composition of the fecal microbiota in TIM-2 fermentations was assessed by high-throughput sequencing of 16S rRNA gene amplicon. Fermentation of FiberBind 400 resulted in more diverse microbial communities compared to starches. Changes in microbial abundances specifically mediated by FiberBind 400, included increases in the genera Lachnospira, Butyrivibrio, Mogibacterium, Parabacteroides, Prevotella and Desulfovibrio, and the species B. ovatus, as well as decreases in Ruminococcus torques and unassigned Ruminococcus spp. Shifts in other bacterial populations, such as increased abundances of Oscillospira, Enterococcus, Bacteroidales, Citrobacter, along with reduction of Roseburia, Ruminococcus, and Faecalibacterium prausnitzii were not significantly different between the substrates. Cumulative production of individual short-chain fatty acids was similar between potato fiber and starches. The study demonstrated that FiberBind 400 had a potential to protect probiotic Lactobacillus strains during the passage through the gastrointestinal tract and selectively modulate the gut bacterial populations. This knowledge can support application of potato fiber as a functional food ingredient with added biological benefits.

KW - Gut microbiota

KW - Lactobacillus spp.

KW - Potato fiber

KW - Starch

KW - TIM-2 colon model

U2 - 10.1016/j.foodres.2019.108644

DO - 10.1016/j.foodres.2019.108644

M3 - Journal article

C2 - 31554129

AN - SCOPUS:85071563512

VL - 125

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 108644

ER -

ID: 228251129