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

Fernanda Bianchi; Elizeu Antonio Rossi; Isabel Kimiko Sakamoto; Maria Angela Tallarico Adorno; Tom Van de Wiele; Katia Sivieri

doi:10.1016/j.foodres.2014.05.072

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

Food Res Int. 2014 Oct:64:43-52. doi: 10.1016/j.foodres.2014.05.072. Epub 2014 Jun 7.

Authors

Fernanda Bianchi¹, Elizeu Antonio Rossi², Isabel Kimiko Sakamoto³, Maria Angela Tallarico Adorno³, Tom Van de Wiele⁴, Katia Sivieri²

Affiliations

¹ Department of Food and Nutrition, Probiotics Research Laboratory, Faculty of Pharmaceutical Sciences (UNESP), Araraquara, São Paulo, Brazil. Electronic address: febianchi@hotmail.com.
² Department of Food and Nutrition, Probiotics Research Laboratory, Faculty of Pharmaceutical Sciences (UNESP), Araraquara, São Paulo, Brazil.
³ Laboratory of Biological Processes - LPB, School of Engineering of São Carlos - EESC/USP, São Carlos, São Paulo, Brazil.
⁴ Laboratory Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, B 9000 Gent, Belgium.

PMID: 30011671
DOI: 10.1016/j.foodres.2014.05.072

Abstract

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<0.05) of ammonia ions in the ascending colon was observed during the synbiotic beverage treatment. No statistical difference was observed in SCFA production among the treatments and the basal period. Plate count and DGGE analysis showed the survival of L. casei Lc-01 in the colon. DGGE analysis also showed higher richness and diversity of the Lactobacillus spp. community during the treatment with synbiotic beverage, with higher accentuation in the ascending colon.

Keywords: Fermented beverage; Lactobacillus casei Lc-01; PCR–DGGE; SCFA; SHIME®.