Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model
| العنوان: | Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model |
|---|---|
| المؤلفون: | Inês A. Parente, Miguel Xavier, Dalila Roupar, Isabel R. Amado, Paulo Berni, Cláudia Botelho, José A. Teixeira, Lorenzo Pastrana, Clarisse Nobre, Catarina Gonçalves |
| المساهمون: | Universidade do Minho |
| المصدر: | Journal of Functional Foods |
| بيانات النشر: | Elsevier, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Nutrition and Dietetics, Prebiotics, Science & Technology, Fermentation, Medicine (miscellaneous), Intestinal models, Primary faecal samples, Human gut microbiota, Intestinal in vitro models, Food Science |
| الوصف: | Short chain fatty acids (SCFA) are hypothesised to play a key role in the microbiota-gut-brain crosstalk. However, studies that evaluate the effect of microbiota-targeted interventions, such as prebiotics, probiotics or diet are still sparse, particularly in humans. In this work, the products of fermentation of prebiotic-enriched media by bacteria from primary human faecal samples were tested on differentiated Caco-2/HT29-MTX co-cultures. The prebiotics raftilose and fructo-oligosaccharides (FOS) were tested, and the experimental conditions (contact time and minimal dilution) were optimised to avoid cytotoxicity. The optimised conditions did not compromise the intestinal epithelium integrity. In addition, none of the fermentation products caused an inflammatory response. The products of fermentation of FOS-enriched media showed a moderate protective effect against the formation of reactive oxygen species. This work provides an important basis for the development of in vitro models using a simple approach to evaluate host-gut microbiota interactions. This work was supported by the ColOsH project (POCI-01-0145-FEDER-030071) funded by the FCT, the MICRODIGEST project (grant agreement no. 037716) co-funded by the FCT and ERDF through COMPETE2020 and by the European Union’s Horizon 2020 research and innovation programme through the project GASTRIC, under the Marie Sklodowska-Curie grant agreement no. 101003440. This work was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit. Dalila Roupar acknowledges the FCT for the Ph.D. Grant SFRH/BD/139884/2018. info:eu-repo/semantics/publishedVersion |
| وصف الملف: | application/pdf |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d4f15d2587d154f2c8df7af036e6d63 https://hdl.handle.net/1822/79111 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....3d4f15d2587d154f2c8df7af036e6d63 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |