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The study on the impact of glycated pea proteins on human intestinal bacteria
Abstract
The traditionally perceived function of nutrition includes supplying the consumer with the appropriate quantity and quality of substrates. As nutritional substrates, proteins are prone to spontaneously occurring non-enzymatic glycosylation (glycation) which can alter their molecular structure, making them highly bioactive. Glycated food proteins are able to modify the bacterial intestinal ecosystem, which is of great importance for the optimal usage of nutrients and maintenance of both intestinal homeostasis and balanced health status of the consumer. This study aimed to determine the impact of glycated pea proteins on the intestinal bacteria from a healthy human. The analyses were conducted with the use of experimental batch-type simulator models imitating human intestinal conditions. The glycated pea proteins affected the growth of gut commensal bacteria, particularly lactobacilli and bifidobacteria, whose levels increased significantly. There was a corresponding shift in the bacterial metabolites with increased levels of the short chain fatty acids (SCFAs); acetate, propionate lactate and butyrate. Intestinal bacteria were able to utilize these pea proteins thus indicating that the energy encrypted in glycated pea proteins, partially inaccessible for gastric enzymes, may be salvaged by gut microbiota. Such changes in microbial composition may beneficially impact the intestinal environment and exert a health-promoting effect in humans.
... In early life, breastfeeding as well as consumption of solid food helps in the development of the human microbiome and protects the newborn from various diseases (Dore and Blottiere 2015;Dong and Gupta 2019). Similarly, in the late-life also the diet is imperative in regulating the colonization of beneficial and harmful microorganisms in the body and has a great impact on the overall human microbiome (Swiatecka et al. 2011;David et al. 2014;De Filippis et al. 2016;Velasquez et al. 2016;Miyoshi et al. 2017). In the modern world, overconsumption of the western diet and minimized use of the Mediterranean diet is the most common diet habit. ...
... In the modern world, overconsumption of the western diet and minimized use of the Mediterranean diet is the most common diet habit. The western diet contains low dietary fibers and plant proteins but is a source of high sugar and high fats, which leads to reduced short-chain fatty acids but high levels of lipopolysaccharides levels ( Fig. 4) (Swiatecka et al. 2011;Valdes et al. 2018;Dong and Gupta 2019;Farzi et al. 2019). Continuous use of such a diet will lead to a loss in the healthy microbiota such as Bifidobacteria, Lactobacilli, Eubacteria, Bacteroides, Prevotella, Roseburia, etc., but an increase in the harmful microbiome including Bacteroides, Enterobacteria and increase in harmful microorganisms (Turnbaugh et al. 2009b;Swiatecka et al. 2011;Miyoshi et al. 2017;Schulfer et al. 2018). ...
... The western diet contains low dietary fibers and plant proteins but is a source of high sugar and high fats, which leads to reduced short-chain fatty acids but high levels of lipopolysaccharides levels ( Fig. 4) (Swiatecka et al. 2011;Valdes et al. 2018;Dong and Gupta 2019;Farzi et al. 2019). Continuous use of such a diet will lead to a loss in the healthy microbiota such as Bifidobacteria, Lactobacilli, Eubacteria, Bacteroides, Prevotella, Roseburia, etc., but an increase in the harmful microbiome including Bacteroides, Enterobacteria and increase in harmful microorganisms (Turnbaugh et al. 2009b;Swiatecka et al. 2011;Miyoshi et al. 2017;Schulfer et al. 2018). Some harmful microorganisms and their relation to diet are listed in Table 1. ...
The human microbiome builds a multifaceted and dynamic ecosystem with the body that shapes the metabolic as well as immunological behavior of human beings. Over the past decades, our knowledge of the human microbiome suggests that various genetic as well as environmental factors affect the human microbiota and their interaction with the host dictates overall human health. Recent studies have associated nutrition, lifestyle, and physiological variables with human health and affirmed that establishing favorable interactions between the host and its concomitant microbiota is crucial for human health. In this chapter, we discuss the various factors that affect the overall human microbiota and debate the effect of lifestyle, diet, and physiological factors on the gut microbiome. Here, we explain how microbiome health affects human physiology and metabolism and debate the impact of microbiota on lifestyle disorders, mainly diabetes, obesity, and cardiovascular diseases. Next, we talk about the current and future emergence of obesity and diabetes and probable solutions to avoid these anomalies. Here, we highlight the crosstalk between the oral and gut microbiome and discuss the probable treatment of obesity and diabetes by healing the microbiome. In the last section of the review, we also discuss the effect of the microbiome on stress-related disorders and birth-related problems such as premature deliveries and low birth weight. Overall, this chapter outlines a detailed explanation of lifestyle-related disorders, their impact, and possible solutions to these lifestyle-related problems, which in turn is vital for a planned and successful treatment of these disorders.KeywordsLifestyle disordersDiabetesObesityCardiovascular diseasesProbiotics
... Hence, the observed negative impact of dietary proteins on colonic bacteria might be secondary to the reduced carbohydrate consumption rather than the increased protein intake. On the contrary, other studies have reported a positive correlation between the ingestion of whey protein (44,45) and pea protein extract (46) with microbiome diversity. Yet, these findings are based on small clinical trials (45,46) or studies utilizing a human intestinal simulator (44). ...
... On the contrary, other studies have reported a positive correlation between the ingestion of whey protein (44,45) and pea protein extract (46) with microbiome diversity. Yet, these findings are based on small clinical trials (45,46) or studies utilizing a human intestinal simulator (44). To our knowledge, there is no large-scale population-based study that addresses the relation between various measures of protein intake (amount and source) and gut microbiome composition in communitydwelling older adults. ...
Background
Little is known about the association of specific nutrients, especially proteins, on the age-related gut dysbiosis.
Objectives
To determine the associations between the quantity and sources (vegetable and animal) of dietary protein intake and gut microbiome composition in community-dwelling older men.
Design
We performed a cross-sectional analysis on 775 older men from the Osteoporotic Fractures in Men (MrOS) Study (age 84.2 ± 4.0 years) with available dietary information and stool samples at visit 4 (2014–16). Protein intake was estimated from a brief food frequency questionnaire and adjusted to total energy intake. The gut microbiome composition was determined by 16S (v4) sequencing (processed by DADA2 and SILVA). 11,534 amplicon sequence variants (ASVs) were identified and assigned to 21 phyla with dominance of Firmicutes (45%) and Bacteroidetes (43%). We performed α-diversity, β-diversity, and taxa abundance (by ANCOM-BC) to determine the associations between protein intake and gut microbiome.
Results
Median protein intake was 0.7 g/(kg body weight · d). Participants with higher energy-adjusted protein intakes had higher Shannon and Chao1 α-diversity indices (P < 0.05). For β-diversity analysis, participants with higher protein intakes had a different center in weighted and unweighted UniFrac PCoA vs. those with lower intake (P < 0.05), adjusted for age, race, education, clinical center, batch number, fiber and energy intake, weight, height, and medications. Similarly, higher protein consumptions from either animal or vegetable sources were associated with higher gut microbiome diversity. Several genus-level ASVs, including Christensenellaceae, Veillonella, Haemophilus, and Klebsiella were more abundant in participants with higher protein intakes, whereas Clostridiales bacterium DTU089 and Desulfovibrio were more abundant in participants with lower protein intake (Bonferroni corrected P < 0.05).
Conclusions
We observed significant associations between protein intake and gut microbiome diversity in community-living older men. Further studies are needed to elucidate the mediation role of gut microbiome on the relationship between protein intake and health outcomes in older adults.
... The first approach involves regulating the composition of the gut microbiota via dietary interventions. Diets have been shown to play an important role in shaping gut microbiota [146,149,150]. For example, glycated pea proteins increase the intestinal commensal bacteria (Bifidobacterium and Lactobacillus) [149], and the high-fiber diet can alter the ratio of Firmicutes to Bacteroidetes, which can exert anti-inflammatory effects by increasing short-chain fatty acids (SCFAs) [150]. ...
... Diets have been shown to play an important role in shaping gut microbiota [146,149,150]. For example, glycated pea proteins increase the intestinal commensal bacteria (Bifidobacterium and Lactobacillus) [149], and the high-fiber diet can alter the ratio of Firmicutes to Bacteroidetes, which can exert anti-inflammatory effects by increasing short-chain fatty acids (SCFAs) [150]. The high-fiber diet has been shown to be able to improve gastrointestinal symptoms of COVID-19 by increasing the SCFAs-producing bacteria (such as Oscillibacter, Sellimonas, Bifidobacterium, Blautia, Lactobacillus, Faecalitalea, Anaerofustis, and Eubacterium) in the gut [151]. ...
The gut microbiota is essential for good health. It has also been demonstrated that the gut microbiota can regulate immune responses against respiratory tract infections. Since the outbreak of the COVID-19 pandemic, accumulating evidence suggests that there is a link between the severity of COVID-19 and the alteration of one’s gut microbiota. The composition of gut microbiota can be profoundly affected by COVID-19 and vice versa. Here, we summarize the observations of the mutual impact between SARS-CoV-2 infection and gut microbiota composition. We discuss the consequences and mechanisms of the bi-directional interaction. Moreover, we also discuss the immune cross-reactivity between SARS-CoV-2 and commensal bacteria, which represents a previously overlooked connection between COVID-19 and commensal gut bacteria. Finally, we summarize the progress in managing COVID-19 by utilizing microbial interventions.
... Animalbased proteins increase Bacteroides and Desulfovibrio while decreasing Bifidobacterium, Roseburia and Blautia [38,39]. Plant-based proteins increase Bifidobacterium and Lactobacillus [40]. Abbreviations: FOS, fructo-oligosaccharides; HFCS, high-fructose corn syrup; PUFA, poly-unsaturated fatty acids. ...
... Similarly, animal-fat proteins have been shown to decrease Bifidobacterium and SCFA production [38] in the gut, as well as increase Desulfovibrio species [39], contributing to inflammatory bowel states. In contrast, plant-based proteins are shown to stimulate SCFA production, through promoting increased abundances of commensal bacterial species such as Lactobacillus and Bifidobacterium [40]. ...
Parkinson’s disease (PD), the second most common neurodegenerative disorder worldwide, is characterized by dopaminergic neuron degeneration and α-synuclein aggregation in the substantia nigra pars compacta of the midbrain. Emerging evidence has shown that dietary intake affects the microbial composition in the gut, which in turn contributes to, or protects against, the degeneration of dopaminergic neurons in affected regions of the brain. More specifically, the Mediterranean diet and Western diet, composed of varying amounts of proteins, carbohydrates, and fats, exert contrasting effects on PD pathophysiology via alterations in the gut microbiota and dopamine levels. Interestingly, the negative changes in the gut microbiota of patients with PD parallel changes that are seen in individuals that consume a Western diet, and are opposite to those that adhere to a Mediterranean diet. In this review, we first examine the role of prominent food groups on dopamine bioavailability, how they modulate the composition and function of the gut microbiota and the subsequent effects on PD and obesity pathophysiology. We then highlight evidence on how microbiota transplant and weight loss surgery can be used as therapeutic tools to restore dopaminergic deficits through optimizing gut microbial composition. In the process, we revisit dietary metabolites and their role in therapeutic approaches involving dopaminergic pathways. Overall, understanding the role of nutrition on dopamine bioavailability and gut microbiota in dopamine-related pathologies such as PD will help develop more precise therapeutic targets to rescue dopaminergic deficits in neurologic and metabolic disorders.
... 77 Conversely, it has been shown that plant-based proteins like pea/whey protein can enhance Bifidobacterium and Lactobacillus, whereas whey protein can decrease the infectious Bacteroides fragilis and Clostridium perfringens. 78,79 Additionally, latest findings suggested that incorporating more plant-based proteins, like pulses, into the diet could be a good alternative to animal-based proteins for positively influencing gut microbial composition. 80 On the contrary, consumption of a high-fat diet was associated with an increased abundance of Alistipes, Bacteroides, and lipopolysaccharide (LPS), along with reduced levels of Faecalibacterium and total SCFAs, compared to a low-fat diet. ...
Obesity as a global public health burden has experienced a drastic growing trend recently. The management of obesity is challenging because of its complex etiology, and various factors are involved in its development, such as genetic and environmental factors. Different approaches are available to treat and/or manage obesity, including diet, physical activity, lifestyle changes, medications, and surgery. However, some of these approaches have inherent limitations and are closely associated with adverse effects. Therefore, probing into a novel/safe approach to treat and/or manage obesity is of fundamental importance. One such approach gaining renewed interest is the potential role of gut microbiota in obesity and its effectiveness in treating this condition. However, there is a dearth of comprehensive compilation of data on the potential role of the gut microbiome in obesity, particularly regarding dietary factors as a therapeutic approach. Therefore, this review aims to provide an updated overview of the role of gut microbiota in obesity, further highlighting the importance of dietary factors, particularly diet, prebiotics, and probiotics, as potential complementary and/or alternative therapeutic options. Moreover, the association of gut microbiota with obese or lean individuals has also been discussed.
... As such, more butyrate is produced at pH 5.8-6.0 as compared to pH 6.9 as lactate is converted into butyrate (Counotte et al., 1983). Butyrate production is linked to the transformation of other bacterial metabolites (Dominika et al., 2011). For example, Megasphaera elsdenii produces a wide range of Frontiers in Microbiology 09 frontiersin.org ...
Commercial acacia gum (AG) used in this study is a premium-grade free-flowing powder. It is a gummy exudate composed of arabinogalactan branched polysaccharide, a biopolymer of arabinose and galactose. Also known as food additive, acacia gum (E414), which is presently marketed as a functional dietary fiber to improve overall human gut health. The health effects may be related to the luminal pH regulation from the short-chain fatty acids (SCFA) production. Studies suggested that amylolytic and butyrogenic pathways are the major factors determining the SCFA outcome of AG in the lower gut. However, the primary bacteria involved in the fermentation have not been studied. This study aimed to investigate the putative primary degraders of acacia gum in the gut ecosystem. Isolation and identification of gum-fermenting bacteria were performed through enrichment culture fermentation. The experiment was conducted in an anaerobic chamber for 144 h in three stages. The study was conducted in triplicate using an anaerobic chamber system. This culture system allows specific responses to support only bacteria that are responsible for gum fermentation among the gut microbiota. Five bacterial strains were isolated and found to be gum-fermenting bacteria. Based on the 16s RNA sequence, the isolates matched to butyrate-producing Escherichia fergusonii , ATCC 35469.
... Proteins of P. sativum and their hydrolysates have many benefits regarding health like antihypertensive, antioxidant, lowering cholesterol, anti-inflammatory and modulation of intestinal bacterial activities, additionally P. sativum protein has various functional properties contributing to food product's texture and structure, including its oil holding capacity, water holding capacity, solubility, and foaming, emulsifying, and gelling properties (Ge et al., 2020). Few biological activities of proteins or protein hydrolysates in P. sativum can be increased by using some chemical or different combinational treatment approaches (Dominika et al., 2011;Wang et al., 2017;Zha et al., 2019;Li et al., 2020). Hence intake of P. sativum protein in daily diet is good to improve health of human beings as they have the potential of reducing risk of some chronic diseases (Li et al., 2011;Dahl et al., 2012). ...
Effects of NaCl stress and foliar treatment of chitosan (CTS) on growth, antioxidant activity, inorganic ions and yield attributes of two pea (Pisum sativum L.) accessions were analyzed in this study. Experimentation was done in total 36 pots with 2 accessions and in three way completely randomized design (CRD) with 3 replicates. P. sativum plants were supplied with three salt concentrations (0, 60 and 120 mM) and two concentrations of CTS (0 and 120 mg/L). Both P. sativum accessions performed notably different from each other under salt stress. On the basis of remarkable reduction in biomass and yield parameters of ccession 200–03 under NaCl stress, it is assumed that this accession might be sensitive against salt stress. Whereas accession 200–06 under NaCl stress showed non-significant reduction in yield and biomass indicating that this accession might be resistant against salt stress. Foliar treatment of CTS boosted antioxidant enzyme activities, enhanced secondary metabolites (leaf proline and total phenolics), lowered the level of H2O2 and improved the RMP and yield in both ccessions. Salt stress resulted in enhanced content of endogenous melatonin. Chitosan treatment further boosted melatonin synthesis. It is concluded that foliar treatment of CTS mitigated the deleterious effects of salt stress and modulated growth in P. sativum plants under salt stress. Therefore, it is recommended that chitosan induced growth modulation in plants may be exploited.
... Most dietary guidelines group red meat, poultry, fish, processed meats, and even legumes (Macedo-Ojeda et al., 2016). Besides having completely different environmental impacts, their effects on the gut microbiota and their related metabolites vary greatly (Lonnie et al., 2018;Świątecka et al., 2011). ...
... Based on the above, our knowledge reveals that eating a lot of processed, high-calorie meals is not only associated with an increased risk of developing conditions including diabetes, obesity, heart disease, but also gut dysbiosis. Concretely, the high meat consumption related to the Western diet increases Bacteroides, Alistipes, and Bilophila (associated with pathological processes such as atherogenesis) and decreases Bifidobacterium, Roseburia, Eubacterium, and Ruminococcus [113]. Additionally, the Firmicutes/Bacteroidetes ratio has been frequently considered a plausible marker for obesity over the past decade and a parallel of Western diet patterns [114]. ...
The Western diet is a modern dietary pattern characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy, sweets, fried foods, conventionally raised animal products, high-fat dairy products, and high-fructose products. The present review aims to describe the effect of the Western pattern diet on the metabolism, inflammation, and antioxidant status; the impact on gut microbiota and mitochondrial fitness; the effect of on cardiovascular health, mental health, and cancer; and the sanitary cost of the Western diet. To achieve this goal, a consensus critical review was conducted using primary sources, such as scientific articles, and secondary sources, including bibliographic indexes, databases, and web pages. Scopus, Embase, Science Direct, Sports Discuss, ResearchGate, and the Web of Science were used to complete the assignment. MeSH-compliant keywords such “Western diet”, “inflammation”, “metabolic health”, “metabolic fitness”, “heart disease”, “cancer”, “oxidative stress”, “mental health”, and “metabolism” were used. The following exclusion criteria were applied: (i) studies with inappropriate or irrelevant topics, not germane to the review’s primary focus; (ii) Ph.D. dissertations, proceedings of conferences, and unpublished studies. This information will allow for a better comprehension of this nutritional behavior and its effect on an individual’s metabolism and health, as well as the impact on national sanitary systems. Finally, practical applications derived from this information are made.
... Consumption of whey and pea protein extracts has been reported to increase commensal Bifidobacterium and Lactobacillus. Pea protein has also been observed to increase intestinal SCFA levels, which are considered to be primary anti-inflammatory compounds for intestinal barrier integrity [78,79]. In a double-blind study on overweight subjects, Beaumont et al. investigated the influence of the amount and source of dietary protein on the production of metabolites in the gut microbiota. ...
The gut microbiota plays a pivotal role in the balance between host health and obesity. The composition of the gut microbiota can be influenced by external factors, among which diet plays a key role. As the source of dietary protein is important to achieve weight loss and gut microbiota modulation, in the literature there is increasing evidence to suggest consuming more plant proteins than animal proteins. In this review, a literature search of clinical trials published until February 2023 was conducted to examine the effect of different macronutrients and dietary patterns on the gut microbiota in subjects with overweight and obesity. Several studies have shown that a higher intake of animal protein, as well as the Western diet, can lead to a decrease in beneficial gut bacteria and an increase in harmful ones typical of obesity. On the other hand, diets rich in plant proteins, such as the Mediterranean diet, lead to a significant increase in anti-inflammatory butyrate-producing bacteria, bacterial diversity and a reduction in pro-inflammatory bacteria. Therefore, since diets rich in fiber, plant protein, and an adequate amount of unsaturated fat may help to beneficially modulate the gut microbiota involved in weight loss, further studies are needed.
... Limited studies were available on dAGEs and microbiota concerning intervention in humans and animals and in vitro fermentation [13,16,19,[44][45][46][47][48], and no general populationbased data were available. Glycated products were often suggested to reduce the alpha diversity and abundance of SCFA producing microbes in stool microbiota [49], but some studies reported elevated SCFA production and indicated potential health benefits [46,50,51]. One mice study showed a high dAGEs diet led to inflammation and altered gut microbiota composition and this was reversed following low dAGEs intake [52]. ...
Background:
Advanced glycation end products (AGEs) are involved in age-related diseases, but the interaction of gut microbiota with dietary AGEs (dAGEs) and tissue AGEs in the population is unknown.
Objective:
Our objective was to investigate the association of dietary and tissue AGEs with gut microbiota in the population-based Rotterdam Study, using skin AGEs as a marker for tissue accumulation and stool microbiota as a surrogate for gut microbiota.
Design:
Dietary intake of three AGEs (dAGEs), namely carboxymethyl-lysine (CML), N-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MGH1), and carboxyethyl-lysine (CEL), was quantified at baseline from food frequency questionnaires. Following up after a median of 5.7 years, skin AGEs were measured using skin autofluorescence (SAF), and stool microbiota samples were sequenced (16S rRNA) to measure microbial composition (including alpha-diversity, beta-dissimilarity, and taxonomic abundances) as well as predict microbial metabolic pathways. Associations of both dAGEs and SAF with microbial measures were investigated using multiple linear regression models in 1052 and 718 participants, respectively.
Results:
dAGEs and SAF were not associated with either the alpha-diversity or beta-dissimilarity of the stool microbiota. After multiple-testing correction, dAGEs were not associated with any of the 188 genera tested, but were nominally inversely associated with the abundance of Barnesiella, Colidextribacter, Oscillospiraceae UCG-005, and Terrisporobacter, in addition to being positively associated with Coprococcus, Dorea, and Blautia. A higher abundance of Lactobacillus was associated with a higher SAF, along with several nominally significantly associated genera. dAGEs and SAF were nominally associated with several microbial pathways, but none were statistically significant after multiple-testing correction.
Conclusions:
Our findings did not solidify a link between habitual dAGEs, skin AGEs, and overall stool microbiota composition. Nominally significant associations with several genera and functional pathways suggested a potential interaction between gut microbiota and AGE metabolism, but validation is required. Future studies are warranted, to investigate whether gut microbiota modifies the potential impact of dAGEs on health.
... Moreover, in some studies, it has been reported that the type of dietary protein can affect the risk of inflammatory diseases by influencing the intestinal microbial profile. For example, it has been shown that consumption of whey and pea protein extract has been reported to increase gut-commensal Bifidobacterium and Lactobacillus, whereas whey additionally decreases the pathogenic Bacteroides fragilis and Clostridium perfringens [53,54]. Furthermore, several microbial genera promoted by the intake of red meat have also been associated with increased levels of trimethylamine-N-oxide [55], which in recent years has been considered a new factor in diagnosing and investigating the progress of IBD [56]. ...
We aimed to conduct this dose-dependent meta-analysis to examine the relation between total protein, animal protein and its sources with inflammatory bowel disease (IBD). We searched databases, comprising PubMed/Medline, Web of Science (ISI), Embase, and Google Scholar, for the published studies up to March 28, 2023. Prospective cohort study designs that investigated associations between dietary intake of various animal protein sources and with risk of IBD in the general population were identified. Eleven prospective cohort studies with 4,302,554 participants and 8067 cases were considered eligible. Findings indicated that higher intake of dairy was significantly associated with a lower risk of IBD (RR: 0.81; 95% CI: 0.72, 0.90), Crohn's disease (RR: 0.69; 95% CI: 0.56, 0.86), and ulcerative colitis (RR: 0.84; 95% CI: 0.75, 0.94). There was no association between different sources of animal protein and the risk of IBD. The dose-response analysis suggested that each 100 g/d increment in dietary total meat consumption was associated with a 38% greater risk of IBD. Moreover, A positive linear association was found between total meat intake and risk of IBD (Pnonlinearity=0.522, Pdose-response= 0.005). Overall, among the dietary sources of protein, the risk of IBD increased only with increasing total meat intake, and the consumption of protein from dairy products was found to be a protective factor against the IBD risk. REGISTRATION: PROSPERO (CRD42023397719).
... Studies have demonstrated that long-term dietary habits determine host microbiota composition, with high-fat and high-protein diets common in high-resource countries associated with an increased proportion of Bacteroides species in comparison with carbohydrate-rich diets, which are associated with a greater proportion of Prevotella species. 61,62 Whereas the intestinal 59,64 In contrast, mice on a high-fat diet demonstrate a reduction in SCFA-producing bacteria resulting in a chronic inflammatory state related to excess LPS from resident Gram-negative bacteria. 65 Mouse studies have demonstrated that a protein-deficient diet leads to enrichment of Actinobacteria, Firmicutes and Proteobacteria, whereas fibre deficiency promotes bacteria that break down the mucus layer of the intestinal epithelium for carbohydrate utilization. ...
The global burden of infection from MDR organisms (MDROs) disproportionately affects children residing in low- and middle-income countries and those with increased healthcare exposure. These populations have high rates of malnutrition making them increasingly vulnerable to infection with intestinal-derived pathogens. Malnourished children experience increased incidence of intestinal carriage and invasive infection with intestinal-derived MDROs including ESBL- and carbapenemase-producing Enterobacterales. However, the relationship between malnutrition and MDRO infection remains to be clearly defined. Impairment in intestinal barrier function and innate and adaptive immunity in malnutrition increases the risk for infection with intestinal-derived pathogens, and there is an increasing appreciation of the role of the intestinal microbiota in this process. Current evidence from human studies and animal models suggests that diet and the intestinal microbiota influence each other to determine nutritional status, with important implications for infectious outcomes. These insights are crucial to developing microbiota-targeted strategies aimed at reversing the growing burden of MDRO infections in malnourished populations worldwide.
... The administration of glycated whey proteins to aged male non-obese diabetic mice with autoimmune prostatitis significantly increased mice survival, reduced prostatic inflammation, as well as an increased abundance of Allobaculum, Anaerostipes, Bacteroides, Parabacteroides and Prevotella and reduced abundance Adlercreutzia and Roseburia, whereas the population of Bacteroides acidifaciens significantly correlated with the observed effects, indicative of the role of gut microbiota modulation in protective effects of glycated whey proteins (57). Similarly, a beneficial effect on the gut microbiota was demonstrated for glycated pea protein which increased Bacteroides, Lactobacillus/Enterococcus and Bifidobacterium growth as well as short chain fatty acids (SCFAs), acetate, propionate, lactate, and butyrate production (58). ...
The aim of the present review was to summarize the potential interactive effects between the gut microbiota and advanced glycation end‑product (AGE) accumulation and toxicity in the host, and to reveal potential the mediatory effects of the gut microbiota on AGE‑related health effects. The existing data demonstrate that dietary AGEs can have a significant impact on the richness and diversity of the gut microbiota, although the particular effect is dependent on the type of species, as well as the exposure dose. In addition, the gut microbiota may metabolize dietary AGEs. It has been also demonstrated that the characteristics of the gut microbiota, including its richness and relative abundance of certain taxa, is tightly associated with AGE accumulation in the host organism. In turn, a bilateral interplay between AGE toxicity and the modulation of the gut microbiota may contribute to pathogenesis of ageing and diabetes‑associated diseases. Bacterial endotoxin lipopolysaccharide appears as the molecule that mediates the interactions between the gut microbiota and AGE toxicity, specifically via the modulation of the receptor for AGE signaling. Therefore, it is proposed that the modulation of the gut microbiota using probiotics or other dietary interventions may have a significant impact on AGE‑induced glycative stress and systemic inflammation.
... In describing the data from a randomized controlled trial, Wan et al. reported how a high fat consumption correlates with the increase in Bacteroides and the reduction in butyrate producers such as Faecalibacterium and Blautia [41]. The amount and type of protein consumed have also been correlated with changes in the microbiota; high protein consumption has been associated with reductions in microbial abundance and changes in the composition [42][43][44][45][46]. Interestingly, mung-bean-derived proteins were correlated with an increase in Bacteroidetes and a decrease in Firmicutes, while pea-derived proteins favored an increase in Bifidobacterium and Lactobacillus [42]. ...
The ketogenic diet has proven to be effective in many recent studies not only as a weight-losing strategy but also as a valuable add-on therapy in medical conditions such as diabetes and epilepsy. Additionally, frequent conditions such as autism spectrum disorders and Alzheimer disease could have a benefit derived from ketogenic diet metabolic changes. Many of these benefits could be driven by an intestinal microbiota change. While the effects of a ketogenic diet on microbiota should still be thoroughly clarified, as most studies observe an increase in bacterial strains considered neuroprotective such as Akkermansia muciniphila, with a concomitant reduction in some pathogenic strains such as Salmonella spp. it is important to highlight how many studies show a reduction in butyrate-producing strains, leading to a colonic proinflammatory state with increased intestinal permeability and an increase in pathogenic bacterial strains. The Clostridium butyricum strain MIYAIRI 588 (CBM588) is a butyrate-producing strain that was recently approved for human use in Europe due to its safety and effectiveness. The beneficial effect of CBM588 on the human colon could derive from a mucosal layer thickness increase and mucosal immune cell regulation, leading to a reduction in diarrhea and mucosal damage. Additionally, CBM588 could improve systemic insulin sensitivity and reduce the splanchnic organ inflammatory state. Therefore, CBM588 is a bacterial strain that should be considered an add-on when following a ketogenic diet, leading to a reduction in some of the potential gastrointestinal side effects and improving weight management through increased insulin sensitivity and the optimization of the lipid metabolism.
... Furthermore, a study has shown that high consumption of proteins of animal origin could increase the risk of inflammatory bowel disease (IBD) through an accumulated production of hydrogen sulfide (H 2 S) by bacteria (for example Desulfovibrio spp.) that reduces sulphate from food inorganic sulphates and sulfur amino acids [78]. However, in terms of vegetable proteins, a study demonstrated how the consumption of pea proteins led to an increase in Bifidobacterium and Lactobacillus, and a reduction in pathogenic Bacteroides fragilis and Clostridium perfrigens [79]. ...
The human gastrointestinal tract hosts a complex and dynamic population of commensal bacterial species, which have coevolved with the host, generating a symbiotic relationship. Some compounds present in foods, such as polyols, prebiotic fibers, or phenolic compounds, are poorly metabolized and absorbed by the host before the transformation guided by the colonic microbiota. By influencing gut microbiota, diet plays a fundamental role in understanding the beneficial effects of the gut microbiota on the host, including its long-term metabolism. The idea that probiotics can act not only by influencing the colonizing microbiota opens the door to a wider range of probiotic possibilities, encouraging innovation in the field. Furthermore, it has been shown both that some probiotics increase phagocytosis or the activity of natural killer cells. Current prebiotics are mainly based on carbohydrates, but other substances, such as polyphenols and polyunsaturated fatty acids, could exert prebiotic effects. A prebiotic substance has been defined as ‘a substrate that is selectively used by host microorganisms that confer a health benefit’, and so can interact with the gut microbiota through competition for nutrients, antagonism, cross-feeding, and support for microbiota stability. Influencing its composition in terms of richness and diversity, food components have a key impact on the intestinal microbiota. Eating habits can strongly influence the composition of the intestinal microbiota. A healthy intestinal microbiota is essential for maintaining general health, and diet is one of the major modulators of this fascinating world of microorganisms. This must give us one more reason to adopt a healthy lifestyle.
... However, ingestion of plant-based proteins like pea protein or whey protein has been shown to enhance Bifidobacterium and Lactobacillus. Moreover, whey protein has been shown to reduce the infectious Bacteroides fragilis and Clostridium perfringens (Meddah et al., 2001;Swiatecka et al., 2011). Additionally, pea protein also increased intestinal short-chain fatty acid (SCFA) levels, that act as an anti-inflammatory and vital role in maintaining the mucosal barrier (Table 1) . ...
... However, ingestion of plant-based proteins like pea protein or whey protein has been shown to enhance Bifidobacterium and Lactobacillus. Moreover, whey protein has been shown to reduce the infectious Bacteroides fragilis and Clostridium perfringens (Meddah et al., 2001;Swiatecka et al., 2011). Additionally, pea protein also increased intestinal short-chain fatty acid (SCFA) levels, that act as an anti-inflammatory and vital role in maintaining the mucosal barrier (Table 1) . ...
The gut microbiome is the community of healthy, and infectious organisms in the gut and its interaction in the host gut intestine (GI) environment. The balance of microbial richness with beneficial microbes is very important to perform healthy body functions like digesting food, controlling metabolism, and precise immune function. Alternately, this microbial dysbiosis occurs due to changes in the physiochemical condition, substrate avidity, and drugs. Moreover, various categories of diet such as "plant-based", "animal-based", "western", "mediterranean", and various drugs (antibiotic and common drugs) also contribute to maintaining microbial flora inside the gut. The imbalance (dysbiosis) in the microbiota of the GI tract can cause several disorders (such as diabetes, obesity, cancer, inflammation, and so on). Recently, the major interest is to use prebiotic, probiotic, postbiotic, and herbal supplements to balance such microbial community in the GI tract. But, there has still a large gap in understanding the microbiome function, and its relation to the host diet, drugs, and herbal supplements to maintain the healthy life of the host. So, the present review is about the updates on the microbiome concerns related to diet, drug, and herbal supplements, and also gives research evidence to improve our daily habits regarding diet, drugs, and herbal supplements. Because our regular dietary plan and traditional herbal supplements can improve our health by balancing the bacteria in our gut.
... Compared to non-glycated pea protein, fecal samples from a healthy human volunteer incubated with glycated pea protein for 24 h, which showed increased abundance of Bifidobacterium and Lactobacillus. The results was assessed by fluorescence in situ hybridization (FISH) with genus-specific 16S rRNA-targeted oligonucleotide probes (Dominika, Arjan, Karyn, & Henryk, 2011). Not coincidentally, a study incubating stool samples from healthy volunteers with polymeric bread crust fractions showed an expansion of bifidobacterial. ...
Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.
... The gut microbiota has been demonstrated to be affected by a variety of dietary components; intake of proteins from peas and whey enhances gut beneficial bacteria like Lactobacillus and Bifidobacterium, on the other hand, whey has been reported to decrease Bacteroides fragilis and Clostridium perfringens pathogens in the gut (Earley et al., 2015). Essentially, it was noticed that diet low in fat leads to more fecal overflow of Bifidobacterium, while a diet high in saturated fat increases the abundance of Faecalibacterium prausnitzii (Dominika et al., 2011). ...
The Coronavirus disease 2019 (COVID‐19) has spread across the globe and is causing widespread disaster. The impact of gut microbiota on lung disease has been widely documented. Diet, environment, and genetics all play a role in shaping the gut microbiota, which can influence the immune system. Improving the gut microbiota profile through customized diet, nutrition, and supplementation has been shown to boost immunity, which could be one of the preventative methods for reducing the impact of various diseases. Poor nutritional status is frequently linked to inflammation and oxidative stress, both of which can affect the immune system. This review emphasizes the necessity of maintaining an adequate level of important nutrients to effectively minimize inflammation and oxidative stress, moreover to strengthen the immune system during the COVID‐19 severity. Furthermore, the purpose of this review is to present information and viewpoints on the use of probiotics, prebiotics, and synbiotics as adjuvants for microbiota modification and its effects on COVID‐19 prevention and treatment. This review emphasizes the necessity of maintaining an adequate level of important nutrients to effectively minimize inflammation and oxidative stress, and also to strengthen the immune system during the COVID‐19 severity.
... 137 ll OPEN ACCESS iScience 26, 105905, January 20, 2023 9 iScience Review On the contrary, plant-based protein extracts (from whey and peas) were reported to increase the healthy gut bacteria Bifidobacterium and Lactobacillus, concomitantly elevating the levels of SCFAs in the gut. 138,139 The beneficial effects of plant-based diets are mainly attributed to their high fiber content, which allows more nutrients from undigestible fiber to reach the lower part of GI tract, thereby increasing bacterial population and diversity. 140 Equally, natural sugars such as date fruits and nondigestible carbohydrates (including fiber and resistant starch) were shown to increase the abundance of gut commensal Bifidobacteria and Lactobacilli but reduced pathogenic Bacteroides. ...
Sucrose, the primary circulating sugar in plants, contains equal amounts of fructose and glucose. The latter is the predominant circulating sugar in animals, and thus the primary fuel source for various tissue and cell types in the body. Chronic excessive energy intake has, however, emerged as a major driver of obesity and associated pathologies including non-alcoholic fatty liver diseases (NAFLD), and the more severe non-alcoholic steatohepatitis (NASH). Consumption of a high caloric, western-style diet induces gut dysbiosis and inflammation resulting in leaky gut. Translocation of gut-derived bacterial content promotes hepatic inflammation and endoplasmic reticulum (ER) stress, and when either or both of these are combined with steatosis it can cause NASH. Here, we review the metabolic links between diet-induced changes in the gut and NASH. Further, therapeutic interventions for the treatment of obesity and liver metabolic diseases are also discussed with a focus on restoring the gut-liver axis.
... It is known that also proteins can shape gut microbiome, and that different protein sources differently impact its profile. As an example, a diet rich in pea protein has been shown to increase Bifidobacterium and Lactobacillus levels [47]. Approximately 12-18 g of dietary protein reaches the human colon daily. ...
The present chapter provides a comprehensive overview of the multifaceted links connecting the immune system, the intestinal microbiota, and the diet, covering also some recent, less explored, and emerging topics such as the “trained immunity” and the immune cell metabolic activity. The main characteristics of the innate and adaptive immune system are described, as well as the gut-associated lymphoid tissue (GALT). Gut microbiota structure and function are also presented. Particular emphasis is given to the diet as a modulator of the microbiota-immune system crosstalk, focusing on the impact of the three main dietary components (carbohydrates, proteins, and fats) and the different dietary profiles on the gut microbiota, by shaping its composition and the deriving microbial metabolites that influence host health, also through interaction with the immune system. Western and Mediterranean diets are described and chosen as representative models of detrimental and beneficial dietary patterns, respectively.
... It is known that dairy products can influence SCFA and ammonia production through microbiota modulation [4]. In some cases, some proteins can bind to other nutrients, such as sugar, making them less digestible, undermining the bacteria present in the intestinal microbiota that use proteolytic pathways [137]. These proteins can even be used due to the proteolysis process conducted by starter LAB, such as Str. ...
The effect of putative probiotic fermented milk (FM) with buriti pulp (FMB) or passion fruit pulp (FMPF) or without fruit pulp (FMC) on the microbiota of healthy humans was evaluated. FM formulations were administered into a simulator of the human intestinal microbial ecosystem (SHIME®) to evaluate the viability of lactic acid bacteria (LAB), microbiota composition, presence of short-chain fatty acids (SCFA), and ammonium ions. The probiotic LAB viability in FM was affected by the addition of the fruit pulp. Phocaeicola was dominant in the FMPF and FMB samples; Bifidobacterium was related to FM formulations, while Alistipes was associated with FMPF and FMB, and Lactobacillus and Lacticaseibacillus were predominant in FMC. Trabulsiella was the central element in the FMC, while Mediterraneibacter was the central one in the FMPF and FMB networks. The FM formulations increased the acetic acid, and a remarkably high amount of propionic and butyric acids were detected in the FMB treatment. All FM formulations decreased the ammonium ions compared to the control; FMPF samples stood out for having lower amounts of ammonia. The probiotic FM with fruit pulp boosted the beneficial effects on the intestinal microbiota of healthy humans in addition to increasing SCFA in SHIME® and decreasing ammonium ions, which could be related to the presence of bioactive compounds.
... Consumption of whey or pea protein extract has been shown to increase commensal bacteria in the gut environment [15,16]. Protein supplements are often consumed by athletes [17] due to their efficacy in increasing strength and fat-free mass (FFM) body mass [18]. ...
Background:
The gut microbiome contributes to numerous physiological processes in humans, and diet and exercise are known to alter both microbial composition and mood. We sought to explore the effect of a 10-week resistance training (RT) regimen with or without peanut protein supplementation (PPS) in untrained young adults on fecal microbiota and mood disturbance (MD).
Methods:
Participants were randomized into PPS (n = 25) and control (CTL [no supplement]; n = 24) groups and engaged in supervised, full-body RT twice a week. Measures included body composition, fecal microbe relative abundance, alpha- and beta-diversity from 16 s rRNA gene sequencing with QIIME2 processing, dietary intake at baseline and following the 10-week intervention, and post-intervention MD via the profile of mood states (POMS) questionnaire. Independent samples t-tests were used to determine differences between PPS and CTL groups. Paired samples t-tests investigated differences within groups.
Results:
Our sample was mostly female (69.4%), white (87.8%), normal weight (body mass index 24.6 ± 4.2 kg/m2), and 21 ± 2.0 years old. Shannon index significantly increased from baseline in all participants (p = 0.040), with no between-group differences or pre-post beta-diversity dissimilarities. Changes in Blautia abundance were associated with the positive POMS subscales, Vigor and self-esteem-related-affect (SERA) (rho = -0.451, p = 0.04; rho = -0.487, p = 0.025, respectively). Whole tree phylogeny changes were negatively correlated with SERA and Vigor (rho = -0.475, p = 0.046; rho = -0.582, p = 0.011, respectively) as well as change in bodyfat percentage (rho = -0.608, p = 0.007). Mediation analysis results indicate changes in PD Whole Tree Phylogeny was not a significant mediator of the relationship between change in fat-free mass and total MD.
Conclusions:
Mood state subscales are associated with changes in microbial taxa and body composition. PD Whole Tree Phylogeny increased following the 10-week RT regimen; further research is warranted to explore how RT-induced changes in microbial diversity are related to changes in body composition and mood disturbance.
... In contrast, plant-based proteins increase the abundance of Lactobacillus and Bifidobacterium and decrease the number of pathogens, such as Bacteroides fragilis [152]. In addition, glycated pea protein ingestion increased microbial SCFA synthesis, which is known to have anti-inflammatory and intestinal barrier-protecting properties [153]. More precisely, there were noticeable differences in the relative abundance of specific bacteria related to different protein sources. ...
There has been a significant amount of interest in the past two decades in the study of the evolution of the gut microbiota, its internal and external impacts on the gut, and risk factors for cerebrovascular disorders such as cerebral ischemic stroke. The network of bidirectional communication between gut microorganisms and their host is known as the microbiota-gut-brain axis (MGBA). There is mounting evidence that maintaining gut microbiota homeostasis can frequently enhance the effectiveness of ischemic stroke treatment by modulating immune, metabolic, and inflammatory responses through MGBA. To effectively monitor and cure ischemic stroke, restoring a healthy microbial ecology in the gut may be a critical therapeutic focus. This review highlights mechanistic insights on the MGBA in disease pathophysiology. This review summarizes the role of MGBA signaling in the development of stroke risk factors such as aging, hypertension, obesity, diabetes, and atherosclerosis, as well as changes in the microbiota in experimental or clinical populations. In addition, this review also examines dietary changes, the administration of probiotics and prebiotics, and fecal microbiota transplantation as treatment options for ischemic stroke as potential health benefits. It will become more apparent how the MGBA affects human health and disease with continuing advancements in this emerging field of biomedical sciences.
... Bifidobacteria are primary degraders of various complex carbohydrates [47,48], and it was reported that indigestible carbohydrates, such as resistant starch, short-chain fructooligosaccharides, soy oligosaccharides and galactooligosaccharides, increased the proportion of this taxon in both humans and pigs [49,50]. Plant proteins, such as pea and soy protein, also have a bifidogenic effect [51,52]. The maintenance diet of our minipigs consisted of cornmeal, wheat flour, and soy extraction meal (4.4% disaccharides and 42.8% polysaccharides) likely provided ideal growth conditions for those bacteria, in particular in PL-pigs. ...
Little is known regarding the interplay between microbiota and pancreas functions in humans as investigations are usually limited to distal sites, namely the analyses of fecal samples. The aim of this study was to investigate both ileal and fecal microbiota in response to pancreatic enzyme replacement therapy (PERT) in a porcine model of exocrine pancreatic insufficiency (EPI). PERT was stopped for ten days in ileo-cecal fistulated minipigs with experimentally induced EPI (n = 8) and ileal digesta as well as fecal samples were obtained before withdrawal, during withdrawal and after the reintroduction of PERT. Profound community changes occurred three days after enzyme omission and were maintained throughout the withdrawal phase. A reduction in α-diversity together with relative abundance changes in several taxa, in particular increases in Bifidobacteria (at both sites) and Lactobacilli (only feces) were observed. Overall, dysbiosis events from the ileum had accumulating effects in distal parts of the gastrointestinal tract with additional alterations occurring only in the colon. Changes were reversible after continuing PERT, and one week later, bacterial communities resembled those at baseline. Our study demonstrates the rapid and profound impacts of enzyme withdrawal in bacterial communities, contributing to our understanding of the interplay between pancreas function and microbiota.
... Several culture-based studies demonstrated that consumption of whey and pea protein extracts facilitates growth of Bifidobacterium and Lactobacillus, while whey impairs abundance of Bacteroides fragilis and Clostridium perfringens in humans. [83][84][85] The essential amino acid tryptophan (in dietary protein), which is catabolised by the colonic gut microbiota, controls bacterial communities and the gut immune system (through aryl hydrocarbon receptor signalling). 86 In contrast to plant-based protein, the abundance of bile-tolerant anaerobes such as Bacteroides, Alistipes and Bilophila increased following consumption of animal-based protein. ...
The diet and gut microbiota have been extensively interrogated as a fuel for gut inflammation in inflammatory bowel diseases (IBDs) in the last few years. Here, we review how specific nutrients, typically enriched in a Western diet, instigate or deteriorate experimental gut inflammation in a genetically susceptible host and we discuss microbiota-dependent and independent mechanisms. We depict the study landscape of nutritional trials in paediatric and adult IBD and delineate common grounds for dietary advice. Conclusively, the diet reflects a critical rheostat of microbial dysbiosis and gut inflammation in IBD. Dietary restriction by exclusive enteral nutrition, with or without a specific exclusion diet, is effectively treating paediatric Crohn’s disease, while adult IBD trials are less conclusive. Insights into molecular mechanisms of nutritional therapy will change the perception of IBD and will allow us to enter the era of precision nutrition. To achieve this, we discuss the need for carefully designed nutritional trials with scientific rigour comparable to medical trials, which also requires action from stake holders. Establishing evidence-based dietary therapy for IBD does not only hold promise to avoid long-term immunosuppression, but to provide a widely accessible therapy at low cost. Identification of dietary culprits disturbing gut health also bears the potential to prevent IBD and allows informed decision making in food politics.
... In another study, fecal microbial metabolism of polyphenols specifically increased the population of Bifidobacterium and simultaneously increase the metabolites, such as 3-hydroxyphenylacetic and 3-hydroxyphenylpropionic acids (Gronlund et al., 1999). Besides, it was also reported that the production of butyrate was correlated with bacterial metabolites (Dominika et al., 2011). Conversely, other authors reported that a high level of polyphenol in the diet may reduce the microbial composition and SCFA level (Kosmala et al., 2014;Negi and Jayaprakasha, 2001;Zduńczyk et al., 2006). ...
High daily intake of polyphenol-rich meal in some countries could be regarded as a healthy meal. However, the knowledge about the bioavailability and functionality of the exiting amounts of polyphenol into the large intestine needs to be elucidated, particularly the beneficial health effects and its fermentation characteristics during fermentation. Thus, this review focuses on the influence of polyphenols metabolized by fermentation and elucidates their health attributes. Besides, it also summarized the potential benefits of polyphenols and discussed the need for further research to fully understand the health attributes of polyphenols.
Graphical abstract:
... It had been found that the antibacterial mechanism of OVT is due to the ability to chelate iron ions, which is necessary for the growth of microorganisms, while others believe that it is the result of the direct action of OVT on bacterial cell wall (Zhang et al., 2021). In addition, it was shown that glycation of proteins could decrease their digestibility (Swiatecka et al., 2011) and enhance their antimicrobial properties (Chung et al., 2011). In our previous study, we found that PEW may have an effect on the regulation of intestinal bacteria groups (Yu et al., 2020). ...
Preserved eggs have been reported to possess anti‐inflammatory and antioxidant bioactivities, which are enhanced after protein glycation. However, it is still unknown which proteins are glycated during pickling process of preserved eggs and whether the glycated proteins are related to the bioactivity of preserved eggs. In this study, UPLC‐ESI‐MS/MS was used to identify glycation of proteins in preserved egg white (PEW) and duck egg white (DEW). Altogether, 142 sites on 53 glycated proteins were detected in PEW while 9 sites on 2 glycated proteins were found in DEW. Bioinformatic analysis suggested that the glycation of PEW proteins (e.g. Ovalbumin, Ovotransferrin, Albumin) were supposed to be connected with allergenicity reduction, and the enhancement of antibacterial and antioxidant bioactivities. These findings provide some indications for the future studies on the detailed bioactivities of glycated proteins in PEW, and pave the way for applied research on glycation and the development of functional foods. Experimental flow diagram for the identification of preserved egg white protein glycation.
... Dominika et al. mentioned that various components of the diet affect microbiota diversity. For example, whey consumption decreases the pathogenic bacteria C. perfringens and Bacteroides fragilis, while protein extracts of whey and pea lead to an increase in the commensal of lactic acid bacteria genus and Bifidobacterium [79,80]. ...
Alterations in the composition of the intestinal microbiome, also known as dysbiosis, are the result of many factors such as diet, antibiotics, stress, diseases, etc. There are currently several ways to modulate intestinal microbiome such as dietary modulation, the use of antimicrobials, prebiotics, probiotics, postbiotics, and synbiotics. Faecal microbiota transplantation (FMT) represents one new method of gut microbiota modulation in humans with the aim of reconstructing the intestinal microbiome of the recipient. In human medicine, this form of bacteriotherapy is successfully used in cases of recurrent Clostridium difficile infection (CDI). FMT has been known in large animal medicine for several years. In small animal medicine, the use of FMT is not part of normal practice.
Purpose: To investigate the effect of Danggui Buxue Tang (DBT) on intestinal microbiota diversity after fermentation by Bacillus subtilis. Methods: B. subtilis was used to ferment DBT. Sprague Dawley (SD) rats were randomly divided into the following four groups with six rats in each group: the control group, DBT nonfermentation group, B. subtilis group, and DBT fermentation group. Rats were fed continuously for 14 days. The 16S rRNA of faecal samples was analysed by high-throughput Illumina sequencing. Results: In total, 3483 operational taxonomical units (OTUs) were identified in this study, and 1236 OTUs were shared among all samples. Moreover, the most abundant phyla identified in this study were Bacteroidetes (29.65-38.19%) and Firmicutes (48.30-67.04%). The F/B ratios of the DBT nonfermentation group (1.07%) and the DBT fermentation group (1.78%) were slightly lower than those of the control group (2.29%). Lactobacillus was most upregulated in the DBT fermentation group (38.4%), followed by the DBT nonfermentation group (18.97%), control group (14.61%), and probiotics group (8.39%). Moreover, the pathogenic bacteria Alistipes and Parabacteroides were found to be downregulated in the DBT fermentation group (the percentages of Alistipes and Parabacteroides were as follows: control group, 8.09% and 0.16%; DBT nonfermentation group, 4.31% and 0.37%; DBT fermentation group, 1.96 and 0.09%; and probiotics group, 6.25% and 0.12%, respectively). Conclusion: This study is the first to research systematically the effects of DBT on the diversity of rat intestinal microbiota before and after fermentation. The structural characteristics of complex bacterial community in each group were clearly analysed, and DBT significantly increases probiotics and inhibits pathogenic bacterial growth in the intestinal tract of rats after fermentation, which plays a significant role in maintaining the balance of the intestinal microbiota of the rats. This research provides new insights into the development and utilization of traditional Chinese medicine.
The gut microbiome is a key element for health preservation and disease prevention. Nevertheless, defining a healthy gut microbiome is complex since it is modulated by several factors, such as host genetics, sex, age, geographical zone, drug use, and, especially, diet. Although a healthy diet has proven to increase microbial alpha and beta diversity and to promote the proliferation of health-related bacteria, considering the current environmental and nutritional crisis, such as climate change, water shortage, loss of diversity, and the obesity pandemic, it should be highlighted that a healthy diet is not always sustainable. Sustainable diets are dietary patterns that promote all dimensions of people’s health and well-being while exerting low pressure on the environment, and being accessible, affordable, safe, equitable, and culturally acceptable. Examples of diets that tend to be sustainable are the Planetary Health Diet of the EAT-Lancet Commission or territorial diets such as the Mediterranean and the Traditional Mexican diet (milpa diet), adapted to specific contexts. These diets are principally plant-based but include small or moderate amounts of animal-based foods. Characterising the effects of sustainable diets on gut microbiota is urgent to ensure that the benefits for human health are aligned with environmental preservation and respect the sociocultural aspects of individuals.
Glycation enhances plant protein techno-functionality; however, digestibility and the equilibrium between peptides absorbed and those reaching the colon can be altered. This study evaluated how undigested glycated lentil proteins, potentially reaching the colon affect the gut microbiota using batch fermentation and the Simulator of Human Intestinal Microbiome Ecosystem (SHIME®). Lentil protein-fructose mixtures were incubated at 60 °C for 0, 24, or 48 h (conjugates labelled LP+Fr0, LP+Fr1, LP+Fr2). Maillard reaction markers increased by over 10-fold and in vitro protein digestibility decreased by 23.5 % after 48-h incubation. Short- and branched-chain fatty acids produced by 48 h-fermentation of the insoluble hydrolysates of conjugates were comparable. LP+Fr2 hydrolysates caused 42 % relative increase in Bacteroidetes in the proximal colon of Donor 1 whereas 26 % increase was observed with LP+Fr0 hydrolysates. Bacteria population profile in the colon sections was differentially modulated depending on the donor. Our findings show that the extent of glycation does not affect short- and branched-chain fatty acid levels produced in the colon, while the effect on microbiota population is dependent on host and colon section.
The cardiovascular and metabolic disorders, collectively known as cardiometabolic disease (CMD), are high morbidity and mortality pathologies associated with lower quality of life and increasing health-care costs. The influence of the gut microbiota (GM) in dictating the interpersonal variability in CMD susceptibility, progression and treatment response is beginning to be deciphered, as is the mutualistic relation established between the GM and diet. In particular, dietary factors emerge as pivotal determinants shaping the architecture and function of resident microorganisms in the human gut. In turn, intestinal microbes influence the absorption, metabolism, and storage of ingested nutrients, with potentially profound effects on host physiology. Herein, we present an updated overview on major effects of dietary components on the GM, highlighting the beneficial and detrimental consequences of diet–microbiota crosstalk in the setting of CMD. We also discuss the promises and challenges of integrating microbiome data in dietary planning aimed at restraining CMD onset and progression with a more personalized nutritional approach.
Cardiometabolic disease comprises cardiovascular and metabolic dysfunction and underlies the leading causes of morbidity and mortality, both within the United States and worldwide. Commensal microbiota are implicated in the development of cardiometabolic disease. Evidence suggests that the microbiome is relatively variable during infancy and early childhood, becoming more fixed in later childhood and adulthood. Effects of microbiota, both during early development, and in later life, may induce changes in host metabolism that modulate risk mechanisms and predispose toward the development of cardiometabolic disease. In this review, we summarize the factors that influence gut microbiome composition and function during early life and explore how changes in microbiota and microbial metabolism influence host metabolism and cardiometabolic risk throughout life. We highlight limitations in current methodology and approaches and outline state-of-the-art advances, which are improving research and building toward refined diagnosis and treatment options in microbiome-targeted therapies.
In recent years, gut microbiota as an immune organ has gradually become the mainstream of research. When the composition of the gut microbiota was changed significantly, which may affect human health. This review details the major microbiota composition and metabolites in the gut, and discusses chronic diseases based on gut dysbiosis, including obesity, liver injury, colon cancer, atherosclerosis, central nervous system diseases. Comprehensively summarizes changes in abundance of relevant gut microbiota by ingesting different diet components, such as food additives, dietary polyphenols, polysaccharides, fats, proteins, and influence on microbial quorum sensing (QS) system, thereby regulating related diseases. We believe that QS can be used as a new entry point to explain the mechanism of ingesting dietary components to improve gut microbiota and thereby regulate related diseases. This review hopes to provide a theoretical basis for future research on improving disease symptoms by ingesting functional foods containing dietary components. This article is protected by copyright. All rights reserved.
Photocatalysis is considered as a promising technology to solve bacterial contamination, but the development of efficient photocatalysts with a strong generalizable light response remains a challenge. CdS has a suitable energy gap and good response to visible light, but the photogenerated carrier separation efficiency is low, and the photo-corrosion phenomenon leads to the significant release of Cd2+. In this paper, the CdS/C60 composite photocatalyst bactericide is synthesized via a simple one-step hydrothermal method. Testing via EIS, I-t, PL, and TRPL show that the C60 in the composite improves the hole-electron separation efficiency of CdS, resulting in a better photocatalytic performance. The complete inactivation of S. aureus and E. coli can be achieved within 40 min and 120 min, respectively, by dispersing 100 μg mL-1 of CdS/C60-2 in a diluted bacterial solution under simulated visible-light irradiation. Combined with ESR, SEM, fluorescence staining, DNA gel electrophoresis and ICP technology, it is believed that the high inactivation of bacteria is attributed to the ROS produced during the photocatalytic process, which destroy the integrity of the bacterial cell membrane and further destroy the DNA inside the bacteria, thus causing bacterial inactivation, rather than the inactivation being caused by Cd2+ toxicity.
Gut microbiota plays a fundamental role within human health, and exerts key functions within the human body. Diet is one of the most powerful modulators of gut microbiota functions and composition. This complex interplay involves also the immune system and the intestinal barrier, highlighting the central role of diet in the pathogenesis and treatment of multiple diseases. In this review article we will paint the landscape of the effects of specific dietary nutrients, and of the detrimental or beneficial outcomes of different dietary patterns, on the composition of human gut microbiota. Moreover, we will discuss the potential application of diet as a therapeutic modulator of gut microbiota, including cutting-edge ways of exploitation, including the use of dietary components as adjuvants to promote microbial engraftment after fecal microbiota transplantation, or personalized nutritional approaches, targeted to the patient microbiome.
Obesity and allergic asthma are inflammatory chronic diseases mediated by distinct immunological features, obesity presents a Th1/Th17 profile, asthma is commonly associated with Th2 response. However, when combined, they result in more severe asthma symptoms, greater frequency of exacerbation episodes, and lower therapy responsiveness. These features lead to decreased life quality, associated with higher morbidity/mortality rates. In addition, obesity prompts specific asthma phenotypes, which can be dependent on atopic status, age, and gender. In adults, obesity is associated with neutrophilic/Th17 profile, while in children, the outcome is diverse, in some cases obese children present aggravation of atopy, and Th2 inflammation, and in others an association with a Th1 profile, with reduced IgE levels and eosinophilia. These alterations occur due to a complex group of factors among which the microbiome has been recently explored. Particularly, evidence shows its important role in susceptibility or resistance to asthma development, via gut-lung-axis, and demonstrates its relevance to the immune pathogenesis of the syndrome. Few studies address the relevance of the lung microbiome in shaping the immune response, locally. However, specific bacterias, like Moraxella catarrhalis, Haemophilus influenza, and Streptococcus pneumoniae, correlate with important features of the obese-asthmatic phenotype. Although maternal obesity is known to increase asthma risk in offspring, the impact on lung colonization is unknown. This review details the main key immune mechanisms involved in obesity-aggravated asthma, featuring the effect of maternal obesity in the establishment of gut and lung microbiota of the offspring, acting as potential childhood asthma inducer.
Background:
Surimi products occupy a large market in the food industry, among which the gel performance is an important index to evaluate surimi products, so it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MP) to achieve regulation of protein gel performance.
Results:
The results showed that PP could enhance MP gel performance in terms of compressive strength, water holding capacity (WHC) and some texture parameters. It may be an increasing in the β-sheet content and a decreasing trend in the α-helix content, and enhancements in hydrophobic interactions, nonspecific associations and ionic bond in mixed PP-MP gel. The compressive strength, texture and WHC of MP gel was positively correlated with surface hydrophobicity, active sulfhydryl, turbidity and β-sheet of mixed PP-MP system.
Conclusion:
The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure and physicochemical property were explored and established to provide theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. This article is protected by copyright. All rights reserved.
Human responses to the same diets may vary to a large extent, depending on the complex diet-host-microbiota interactions. Recent scientific advance has indicated that this diet-host-microbiota interaction could be quantified to develop strategies for improving individual health (personalized nutrition). Compared to the host related factors (which are difficult to manipulate), the gut microbiome is more readily modulated by dietary exposures and has important roles in affecting human health via the synthesis of various bioactive compounds and participating the digestion and absorption process of macro- and micronutrients. Therefore, gut microbiota alterations induced by diets could possibly be utilized to improve human health in a targeted manner. However, limitations in the processing and analysis of ‘big-data’ concerning human microbiome still restrict the translational capacity of diet-host-microbiota interactions into tools to improve personalized human health. In the current review, recent advances in terms of understanding the specific diet-host-microbiota interactions were summarized, aiming to help the development of strategies for personalized nutrition.
Loss of oral tolerance (OT) to food antigens results in food allergies. One component of achieving OT is the symbiotic microorganisms living in the gut (microbiota). The composition of the microbiota can drive either pro-tolerogenic or pro-inflammatory responses against dietary antigens though interactions with the local immune cells within the gut. Products from bacterial fermentation, such as butyrate, are one of the main communication molecules involved in this interaction, however, this is released by a subset of bacterial species. Thus, strategies to specifically expand these bacteria with protolerogenic properties have been explored to complement oral immunotherapy in food allergy. These approaches either provide digestible biomolecules to induce beneficial bacteria species (prebiotics) or the direct administration of live bacteria species (probiotics). While this combined therapy has shown positive outcomes in clinical trials for cow’s milk allergy, more research is needed to determine if this therapy can be extended to other food allergens.
The human gastrointestinal tract is colonized by a complex microbial community known as the gut microbiota which has coevolved with humans over millennia. Emerging evidence connects gut microbiota to food safety as they play an important detoxification role, yet enhance retention and toxicity of certain food components in the host. Food components previously recognized as inert may impact host health through interactions with gut microbiota. At the same time, defined microbial consortia incorporated into food production processes may improve food safety. Here we review what is currently known about the relationship between gut microbiota and food safety, as well as address existing limitations and challenges.
Maillard reaction products (MRPs) play pivotal roles in gut health by affecting the microbiome-host interactions. This study aimed at investigating the effects of MRPs derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides on intestinal microbial composition and metabolic profile by in vitro pig fecal fermentation. The pH decreased sharply in the first 12 h and the highest production of butyric acid was observed in GM (glycated BCH with galacto-oligosaccharide) treatment with 64.7 μmoL/10 mL (p < 0.05) at 48 h. Clostridium_sensu_stricto_1, Streptococcus, and Enterococcus were dominant in the GM treatment, while Escherichia-Shigella was predominant in LgM (glycated BCH with galactose) treatment at 12 h. The up-regulated metabolites indicated that GM and LgM might participate in the fatty acids synthesis and modulate lipid metabolism, respectively. Overall, GM will be more beneficial for gut health by promoting the production of butyric acid and fatty acids synthesis.
A healthy diet provides the fluid, macronutrients, and adequate calories that help to maintain or improve overall health. Our gut harboring a variety of microbiota-a complex network of bacteria, viruses, protozoans, and fungi to sustain a symbiotic association with host body and regulate the immune system, metabolism, and gut physiology. Apart from normal physiology microbiota appears to contribute to behavioral and stress responses. Any modification in composition or absence of any specific species in gut microbiota could lead to the inflammatory response that causes or promotes cardiovascular, renal, neurodegenerative diseases, and many cancers. Alteration in gut microbiota is probably caused by lifestyle, diet, antibiotic treatment, environmental stress, and psychological stress. Growing evidence suggests that diet is a prominent factor in promoting the gut microbiota dysbiosis. In this chapter, we have focused on the critical links among gut microbiota, diet, and inflammation leading to neurodegenerative diseases. We discussed gut microbiome-based studies which include dysbiosis or absence of specific microorganisms induced neurodisorders, introduction of healthy diet-induced modification of gut microbiota to prevent neurological diseases.
There are close parallels between the fermentative processes which go on in the rumen, caecum, and colon of herbivorous animals and colonic metabolism in man. Short chain fatty acids, which are the main end-product of carbohydrate breakdown in these organs, exert a controlling influence on intraluminal events, absorption, mucosal metabolism, and are accepted as such by animal physiologists. Such recognition has yet to be given to this aspect of colonic function in man, and many studies of colonic metabolism have failed to take account of the possible effect of short chain fatty acids. A great deal still needs to be learnt about these acids in the human colon - in particular, the overall amount produced each day, the main substrates for fermentation, the effect of diet, the molecular form in which they are absorbed, their contribution to energy metabolism, and their interaction with a wide range of other colonic events. Such knowledge should yield important information which may be relevant to the aetiology of colonic disorders which are so prevalent in the human species.
Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.
The mineral content of legumes is generally high, but the bioavailability is poor due to the presence of phytate, which is a main inhibitor of Fe and Zn absorption. Some legumes also contain considerable amounts of Fe-binding polyphenols inhibiting Fe absorption. Furthermore, soya protein per se has an inhibiting effect on Fe absorption. Efficient removal of phytate, and probably also polyphenols, can be obtained by enzymatic degradation during food processing, either by increasing the activity of the naturally occurring plant phytases and polyphenol degrading enzymes, or by addition of enzyme preparations. Biological food processing techniques that increase the activity of the native enzymes are soaking, germination, hydrothermal treatment and fermentation. Food processing can be optimized towards highest phytate degradation provided that the optimal conditions for phytase activity in the plant is known. In contrast to cereals, some legumes have highest phytate degradation at neutral or alkaline pH. Addition of microbial enzyme preparations seems to be the most efficient for complete degradation during processing. Fe and Zn absorption have been shown to be low from legume-based diets. It has also been demonstrated that nutritional Fe deficiency reaches its greatest prevalence in populations subsisting on cereal- and legume-based diets. However, in a balanced diet containing animal protein a high intake of legumes is not considered a risk in terms of mineral supply. Furthermore, once phytate, and in certain legumes polyphenols, is degraded, legumes would become good sources of Fe and Zn as the content of these minerals is high.
The present paper aims to study why and how health organizations recommend the consumption of pulses such as beans, chickpeas or lentils. Although it is recognized that frequent pulse consumption may reduce serum cholesterol levels and helps reduce risks of coronary heart disease and diabetes, these advantages are scarcely mentioned by health-promoting associations, i.e. vegetarians and organizations helping people to reduce the risks for chronic diseases. Pulses, especially common beans, are rather considered as whole grains that provide plenty of proteins, starch, dietary fibres, minerals and vitamins. Many organizations refer to the food guide pyramid to advise their members, and place beans either in the third part, together with meat, in the second one with fruits and vegetables, or in the bottom part with starchy foods. Whatever their place, they have acquired the status of staple food for anyone who wants to eat a healthy diet.
The metabolism of the glycation product fructose-epsilon-lysine in Escherichia coli involves its ATP-dependent phosphorylation by a specific kinase (FrlD), followed by the conversion of fructoselysine 6-phosphate into glucose 6-phosphate and lysine by fructoselysine-6-phosphate deglycase (FrlB), which is distantly related to the isomerase domain of glucosamine-6-phosphate synthase. As shown in the present work, several bacterial operons comprise: (1) a homologue of fructoselysine-6-phosphate deglycase; (2) a second homologue of the isomerase domain of glucosamine-6-phosphate synthase, more closely related to it; and (3) components of a novel phosphotransferase system, but no FrlD homologue. The FrlB homologue (GfrF) and the closer glucosamine-6-phosphate synthase homologue (GfrE) encoded by an Enterococcus faecium operon were expressed in E. coli and purified. Similar to FrlB, GfrF catalysed the reversible conversion of fructoselysine 6-phosphate into glucose 6-phosphate and lysine. When incubated with fructose 6-phosphate and elevated concentrations of lysine, GfrE catalysed the formation of a compound identified as 2-epsilon-lysino-2-deoxy-6-phospho-glucose (glucoselysine 6-phosphate) by NMR. GfrE also catalysed the reciprocal conversion, i.e. the formation of fructose 6-phosphate (but not glucose 6-phosphate) from glucoselysine 6-phosphate. The equilibrium constant of this reaction (0.8 M) suggests that the enzyme serves to degrade glucoselysine 6-phosphate. In conclusion, GfrF and GfrE serve to metabolize glycation products formed from lysine and glucose (fructoselysine) or fructose (glucoselysine), via their 6-phospho derivatives. The latter are presumably formed by the putative phosphotransferase system encoded by gfrA-gfrD. The designation gfr (glycation and fructation product degradation) is proposed for this operon. This is the first description of an enzyme participating in the metabolism of fructation products.
“Roseburia inulinivorans” is an anaerobic polysaccharide-utilizing firmicute bacterium from the human colon that was identified as a producer of butyric
acid during growth on glucose, starch, or inulin. R. inulinivorans A2-194 is also able to grow on the host-derived sugar fucose, following a lag period, producing propionate and propanol as
additional fermentation products. A shotgun genomic microarray was constructed and used to investigate the switch in gene
expression that is involved in changing from glucose to fucose utilization. This revealed a set of genes coding for fucose
utilization, propanediol utilization, and the formation of propionate and propanol that are up-regulated during growth on
fucose. These include homologues of genes that are implicated in polyhedral body formation in Salmonella enterica. Dehydration of the intermediate 1,2-propanediol involves an enzyme belonging to the new B12-independent glycerol dehydratase family, in contrast to S. enterica, which relies on a B12-dependent enzyme. A typical gram-positive agr-type quorum-sensing system was also up-regulated in R. inulinivorans during growth on fucose. Despite the lack of genome sequence information for this commensal bacterium, microarray analysis
has provided a powerful tool for obtaining new information on its metabolic capabilities.
Almonds are known to have a number of nutritional benefits, including cholesterol-lowering effects and protection against
diabetes. They are also a good source of minerals and vitamin E, associated with promoting health and reducing the risk for
chronic disease. For this study we investigated the potential prebiotic effect of almond seeds in vitro by using mixed fecal
bacterial cultures. Two almond products, finely ground almonds (FG) and defatted finely ground almonds (DG), were subjected
to a combined model of the gastrointestinal tract which included in vitro gastric and duodenal digestion, and the resulting
fractions were subsequently used as substrates for the colonic model to assess their influence on the composition and metabolic
activity of gut bacteria populations. FG significantly increased the populations of bifidobacteria and Eubacterium rectale, resulting in a higher prebiotic index (4.43) than was found for the commercial prebiotic fructooligosaccharides (4.08) at
24 h of incubation. No significant differences in the proportions of gut bacteria groups were detected in response to DG.
The increase in the numbers of Eubacterium rectale during fermentation of FG correlated with increased butyrate production. In conclusion, we have shown that the addition of
FG altered the composition of gut bacteria by stimulating the growth of bifidobacteria and Eubacterium rectale.
This study aimed at determining the influence of the non-enzymatic glycosylation of whey proteins and concentration of glucose on their hydrolysis by trypsin and growth and survival of such bacteria as Enterococcus (Ent.) faecalis, Escherichia (E.) coli, Klebsiella (K.) pneumoniae, Pseudomonas (Ps.) aeruginosa, Serratia (S.) marcescens, S. odorifora, Proteus (Prot.) mirabilis, K. oxytoca and Staphylococcus (Staph.) aureus. Generally, it was observed that the glycosylated whey proteins were less susceptible to hydrolysis by trypsin than the non-glycosylated ones. Moreover, it was proved that glucose inhibits the hydrolysis of whey proteins by trypsin compared to the non-glycosylated ones. The microbiological investigations proved some interesting observations. There were significant differences noticed between the influence of whey proteins and glycosylated ones on the growth of bacteria. Non-glycosylated whey proteins had little effect and inhibited the growth of 3 gram-negative bacterial species, E. coli, K. oxytoca and Prot. mirabilis, whereas the glycosylated whey proteins and their trypsin hydrolyzates inhibited the growth of the majority of bacteria.
A novel enzyme that decomposes Amadori rearrangement compounds including fructosyl-ε-amino acids was found in a cell-free extract of Aspergillus sp. 1005. The enzyme may be called fructosylamine oxidase and systematically, fructosylamine: oxygen oxidoreductase (defructosylating) (EC 1.5.3), due to its substrate specificity. It was purified about 75-fold to a single protein band with an overall yield of 18% from the crude extract. The purification procedure was column chromatography with Phenyl-Sepharose CL-4B and DEAE-Sephadex A-50 and gel filtration using a Sephadex G-200 column. The molecular weight of the enzyme was about 83, 000 by gel filtration and 43, 000 by SDS-PAGE. The prosthetic group was non-covalently bound FAD. Isoelectric point and optimum pH were 6.8 and 7.7, respectively. Fructosyl-derivatives from α-L-amino acids showed high susceptibility to the enzyme, and those from ε-amino acids and α-D-amino acids were also oxidized at a diminished rate. By the enzyme reaction under atmospheric conditions with fructosyl-glycine, glucosone, glycine, and hydrogen peroxide were formed. The configuration of D-fructose in the Amadori compounds was indispensable to the enzyme reaction. The apparent Km for fructosyl-glycine, fructosyl-β-alanine, and fructosyl-methylamine were 2.2, 5.9, and 220 mM, respectively. The enzyme activity was inhibited by Hg2+, Cd2+, Ni2+, Zn2+, Cu2+, Co2+, NaN3, and p-CMB.
A protein determination method which involves the binding of Coomassie Brilliant Blue G-250 to protein is described. The binding of the dye to protein causes a shift in the absorption maximum of the dye from 465 to 595 nm, and it is the increase in absorption at 595 nm which is monitored. This assay is very reproducible and rapid with the dye binding process virtually complete in approximately 2 min with good color stability for 1 hr. There is little or no interference from cations such as sodium or potassium nor from carbohydrates such as sucrose. A small amount of color is developed in the presence of strongly alkaline buffering agents, but the assay may be run accurately by the use of proper buffer controls. The only components found to give excessive interfering color in the assay are relatively large amounts of detergents such as sodium dodecyl sulfate, Triton X-100, and commercial glassware detergents. Interference by small amounts of detergent may be eliminated by the use of proper controls.
The development and validation of a new three-stage culture system with immobilized fecal microbiota to simulate infant colonic ecosystem is described. Two continuous cultures with different fecal inocula were used to assess the validity and stability of the intestinal model. The total anaerobe populations measured in beads and effluent fermentations reached high concentrations similar to infant feces. Fluorescence in situ hybridization analyses and denaturing gradient gel electrophoresis profiles of effluent samples from the three reactors revealed complex patterns similar to that observed in the inoculum, indicating that fecal bacterial diversity was well-preserved and that dominant bacterial populations showed good stability among reactors. For both experiments, the bacterial populations and fermentation product concentrations were in the range of published data for infant feces. These results demonstrate that this new three-stage continuous culture with immobilized cells provides a useful tool for studying the infant colon ecosystem.
Reducing sugars such as glucose react with amino groups in proteins to form the Amadori product, which can undergo a wide range of chemical modifications and form cross-links in tissue proteins. There is growing evidence to suggest that accumulation of glycation products is associated with aging and disease progression, as in diabetes. Thus, the design and discovery of inhibitors for the glycation cascade would potentially offer a promising therapeutic approach for the prevention of glycation related diseases, especially diabetes. Two types of enzymes, fructosyl lysine oxidase and fructose lysine 3-phosphokinase, catalyze the deglycation reaction and generate free amine groups. This paper reviews the biochemical properties of these "amadoriase" enzymes, such as structural-function relationship, kinetic mechanism, and substrate specificity, as well as their biological roles and applications in the protein deglycation.
Methionine-enriched protein was produced from an enzymatically pre-hydrolyzed milk protein using an enzymatic peptide modification (EPM) method with -chymotrypsin as catalyst. Methionine of the product was twice as high as that of the substrate protein. The incorporated methionine formed a covalent bond with the peptide chain in the product protein. The change in the number of peptide bonds was monitored by the degree of hydrolysis (DH). The slight change of the DH values revealed that a portion of the free amino acids was bound to the peptide chains during the reaction and that transpeptidation was the main process during the EPM treatment. The location of the newly incorporated amino acids was determined by identification of the terminal amino acids. The covalently bound methionine was located in C- and N-terminal positions in a ratio of 3:1.
Mixed populations of human gut bacteria degraded cas casein by producing a variety of cell-bound and extracellular proteolytic enzymes. Casein was initially hydrolysed to TCA soluble peptides which were subsequently broken down to volatile fatty acids, ammonia, dicarboxylic acids and a range of phenolic compounds. Amino acids did not accumulate to any extent during casein breakdown, suggesting that the rate of peptide hydrolysis was the limiting step in protein utilisation by these bacteria. Similar fermentation products were produced from bovine serum albumin, however, the insoluble protein collagen was considerably more resistant to degradation by the colonic microflora, as evidenced by the reduced quantities of fermentation end-products formed.
Adhesion is one of the bacterial strategies indispensable for colonization of the small intestine. Food components reaching the small intestine, are not only digested and absorbed there, but may also influence the microorganisms colonizing the mentioned region. In this way, nutrients, particularly the ones the enzymatic degradation of which is hindered, acquire the ability to modify the adhesive potential of the autochthonic microorganisms. The glycated food proteins are noteworthy here for they often undergo relevant structural and functional alterations. Such proteins tend to display a lowered susceptibility to enzymatic degradation and thus may act as modulators of both metabolic activity and adhesive potential of bacteria adhered to the intestinal cells. For that reason, this study aimed at establishing the impact of the glycated pea proteins on adhesion of the bacteria from the genera: Lactobacillus, Enterococcus, and Escherichia, which are typical for the human small intestine.
Glycation (non-enzymatic glycosylation), a spontaneously occurring process, is responsible for alteration of the structures and biological activities of proteins, making them highly active. Regrettably, information regarding the impact of glycated food proteins on intestinal bacteria still remains sparse. Pea seeds are considered to be a biological material of a high nutritional value, low content of anti-nutritional substances and proven health-promoting action and therefore they were used in this study. Since glycated pea proteins are proven to display a lowered susceptibility to the enzymatic digestion, their impact on the activity of both free-swimming and immobilised bacteria was studied.
In vitro model systems were used to prove the stimulatory impact of glycated pea proteins on the proliferation rate and survival, as well as on the metabolic activity of free-swimming and immobilised bacteria.
This phenomenon is of great importance because glycated food proteins are not only a source of nutrients and energy but also display new properties and increased biological activities. Additionally, they are able to modify the bacterial intestinal ecosystem, thus affecting the general health status of a consumer.
The relation of protein solubility to the degree of denaturation and to the extent and the mechanism of enzymatic hydrolysis is discussed, and a model based on Linderstrom-Lang's theory for the initial enzyme attack on the protein molecule is presented. In the practical use of protein hydrolysates in foods, the formation of bitter peptides is the most serious problem. According to the literature reviewed, the bitterness seems to be related to the content of hydrophobic amino acids in the protein rather than to the enzyme applied. Consequently, the majority of reports describes ways of attacking the bitterness problem, such as the application of a reverse osmosis cell or the extended hydrolysis by peptidases. The literature on the engineering aspects of protein hydrolysis comprises important work on continuous hydrolysis of fish protein concentrate and soy protein isolate.
A protein determination method which involves the binding of Coomassie Brilliant Blue G-250 to protein is described. The binding of the dye to protein causes a shift in the absorption maximum of the dye from 465 to 595 nm, and it is the increase in absorption at 595 nm which is monitored. This assay is very reproducible and rapid with the dye binding process virtually complete in approximately 2 min with good color stability for 1 hr. There is little or no interference from cations such as sodium or potassium nor from carbohydrates such as sucrose. A small amount of color is developed in the presence of strongly alkaline buffering agents, but the assay may be run accurately by the use of proper buffer controls. The only components found to give excessive interfering color in the assay are relatively large amounts of detergents such as sodium dodecyl sulfate, Triton X-100, and commercial glassware detergents. Interference by small amounts of detergent may be eliminated by the use of proper controls.
Using an improved method of gel electrophoresis, many hitherto unknown
proteins have been found in bacteriophage T4 and some of these have been
identified with specific gene products. Four major components of the
head are cleaved during the process of assembly, apparently after the
precursor proteins have assembled into some large intermediate
structure.
Butyrate stimulates proliferation and suppresses differentiation in normal colonic epithelial cells. Because the involved intracellular signaling mechanisms are unclear, this study investigated certain molecular effects of butyrate.
Tissue sheets from guinea pig proximal colon were incubated in Ussing chambers in the presence and absence of butyrate. Colonic tissues were examined by scanning and transmission electron microscopy, DNA laddering, Western blots, and immunohistochemistry.
After incubation of the colonic mucosa for 150 minutes without butyrate, morphological studies showed massive apoptosis of colonocytes. Simultaneously, these colonocytes exhibited a significant oligonucleosomal DNA fragmentation. In contrast, addition of physiological concentrations of butyrate (10 mmol/L) to colonic sheets showed no detectable DNA fragmentation within 150 minutes. Western blot analysis showed little if any difference in the level of Bcl-2 expression in colonocytes incubated with or without butyrate up to 150 minutes. In contrast, expression of Bax proteins continuously increased after 45 minutes without butyrate and reached a fivefold induction after 150 minutes compared with cells incubated in the presence of butyrate. Moreover, immunohistochemistry using an anti-Bax antibody system showed enhanced labeling of the epithelial colonocytes in the absence of butyrate.
Removal of butyrate induces increased expression of Bax proteins paralleled by rapid apoptosis of colonocytes in vitro.
Several mechanisms have been postulated for the formation of advanced glycation endproducts (AGEs) from glycated proteins; they all feature protein-bound carbonyl intermediates. Using 2,4-dinitrophenylhydrazine (DNPH), we have detected these intermediates on bovine serum albumin, lysozyme and beta-lactoglobulin after in vitro glycation by glucose or fructose. Carbonyls were formed in parallel with AGE-fluorophores, via oxidative Maillard reactions. Neither Amadori nor Heyns products contributed to the DNPH reaction. Fluorophore and carbonyl yields were much enhanced in lipid-associated proteins, but both groups could also be detected in lipid-free proteins. When pre-glycated proteins were incubated in the absence of free sugar, carbonyl groups were rapidly lost in a first-order reaction, while fluorescence continued to develop beyond the 21 days of incubation. Another unexpected finding was that not all carbonyl groups were blocked by aminoguanidine, although there was complete inhibition of reactions leading to AGE-fluorescence. It is suggested that carbonyls acting as fluorophore precursors react readily with aminoguanidine, while others are resistant to this hydrazine, possibly because they are involved in ring closure. Factors influencing the relative rates of acyclisation and hydrazone formation are discussed, together with possible implications for antiglycation therapy.
Fructosamines are thought to play an important role in the development of diabetic complications. Little is known about reactions that could metabolize these compounds in mammalian tissues, except for recent indications that they can be converted to fructosamine 3-phosphates. The purpose of the present work was to identify and characterize the enzyme responsible for this conversion. Erythrocyte extracts were found to catalyze the ATP-dependent phosphorylation of 1-deoxy-1-morpholinofructose (DMF), a synthetic fructosamine. The enzyme responsible for this conversion was purified approximately 2,500-fold by chromatography on Blue Sepharose, Q Sepharose, and Sephacryl S-200 and shown to copurify with a 35,000-M(r) protein. Partial sequences of tryptic peptides were derived from the protein by nanoelectrospray-ionization mass spectrometry, which allowed for the identification of the corresponding human and mouse cDNAs. Both cDNAs encode proteins of 309 amino acids, showing 89% identity with each other and homologous to proteins of unknown function predicted from the sequences of several bacterial genomes. Both proteins were expressed in Escherichia coli and purified. They were shown to catalyze the phosphorylation of DMF, fructoselysine, fructoseglycine, and fructose in order of decreasing affinity. They also phosphorylated glycated lysozyme, though not unmodified lysozyme. Nuclear magnetic resonance analysis of phosphorylated DMF and phosphorylated fructoseglycine showed that the phosphate was bound to the third carbon of the 1-deoxyfructose moiety. The physiological function of fructosamine-3-kinase may be to initiate a process leading to the deglycation of fructoselysine and of glycated proteins.
Comparison of in vitro fermentation properties of commercial prebiotic oligosaccharides.
Populations of predominant gut bacterial groups were monitored over 24 h of batch culture through fluorescent in-situ hybridization. Short-chain fatty acid and gas production were also measured. All prebiotics increased the numbers of bifidobacteria and most decreased clostridia. Xylo-oligosaccharides and lactulose produced the highest increases in numbers of bifidobacteria whilst fructo-oligosaccharides produced the highest populations of lactobacilli. Galacto-oligosaccharides (GOS) resulted in the largest decreases in numbers of clostridia. Short-chain fatty acid generation was highest on lactulose and GOS. Gas production was lowest on isomalto-oligosaccharides and highest on inulin.
The oligosaccharides differed in their fermentation characteristics. Isomalto-oligosaccharides and GOS were effective at increasing numbers of bifidobacteria and lactate whilst generating the least gas.
The study provides comparative data on the properties of commercial prebiotics, allowing targeting of dietary intervention for particular applications and blending of oligosaccharides to enhance overall functionality.
Deglycating enzymes, i.e. enzymes that reverse the initial stage of the Maillard reaction between glucose and primary amines, are known to occur in mammalian, fungal and other eukaryotic and prokaryotic cells. In this issue of Biochemical Journal, Wiame et al. now report the existence of bacterial enzymes and an operon that control the metabolism and deglycation of glucoselysine 6-phosphate, i.e. the phosphorylated condensation product of fructose and epsilon-aminolysine. The discovery has broad implications for bacterial metabolism and possibly for the repair of protein damage by fructose.
Recent analyses of ribosomal RNA sequence diversity have demonstrated the extent of bacterial diversity in the human colon, and have provided new tools for monitoring changes in the composition of the gut microbial community. There is now an excellent opportunity to correlate ecological niches and metabolic activities with particular phylogenetic groups among the microbiota of the human gut. Bacteria that associate closely with particulate material and surfaces in the gut include specialized primary degraders of insoluble substrates, including resistant starch, plant structural polysaccharides and mucin. Butyrate-producing bacteria found in human faeces belong mainly to the clostridial clusters IV and XIVa. In vitro and in vivo evidence indicates that a group related to Roseburia and Eubacterium rectale plays a major role in mediating the butyrogenic effect of fermentable dietary carbohydrates. Additional cluster XIVa species can convert lactate to butyrate, while some members of the clostridial cluster IX convert lactate to propionate. The metabolic outputs of the gut microbial community depend not only on available substrate, but also on the gut environment, with pH playing a major role. Better understanding of the colonic microbial ecosystem will help to explain and predict the effects of dietary additives, including nondigestible carbohydrates, probiotics and prebiotics.
The objective of this experiment was to investigate the effect of a partial substitution of soybean meal and corn grain with field peas in dairy cow diets on intake, milk yield and composition, nutrient digestibility, and urinary and fecal N losses. Twenty-four lactating Holstein cows were blocked into 2 groups based on parity, days in milk, and milk yield at the end of a 2-wk covariate period. Cows within group were randomly assigned to 1 of 2 treatments: control and pea diets. Approximately 45% of the corn grain and 78% of the soybean meal in the control diet were replaced with 15% (dry matter basis) field peas in the experimental diet. The peas used in the trial contained 25% crude protein and an estimated 1.98 Mcal of net energy for lactation/kg. The experiment continued for 70 d. Dry matter intake (25.9 and 26.3 kg/d; control and pea diets, respectively), milk yield (35.4 and 35.6 kg/d), 4% fat-corrected milk yield (33.0 and 34.6 kg/d), milk fat (3.54 and 3.76%) and protein (3.00 and 2.99%) content and yields, and milk N efficiency (26 and 24%) were not affected by diet. Concentration of milk urea nitrogen was also not affected by treatment (14.3 and 15.0 mg/dL, respectively). Intake of organic matter and N were not affected by diet, but intake of neutral detergent fiber was lower and that of starch greater with the control diet. Total tract apparent digestibility of starch was lower (92.1 vs. 88.3%, respectively) and that of dry matter and organic matter tended to be lower with the pea compared with the control diet. Urinary and fecal N losses were not different between the 2 diets. Panel evaluation of milk from the 2 diets indicated no differences in the organoleptic characteristics of milk. This experiment demonstrated that field peas could be safely fed to high-producing dairy cows at a 15% inclusion rate, replacing soybean meal and corn grain. At this inclusion rate, no effects on milk yield or milk composition were observed.