TY - JOUR
T1 - Cell wall permeability of pinto bean cotyledon cells regulate
T2 - in vitro fecal fermentation and gut microbiota
AU - Huang, Yanrong
AU - Dhital, Sushil
AU - Liu, Feitong
AU - Fu, Xiong
AU - Huang, Qiang
AU - Zhang, Bin
N1 - Funding Information:
We thank the National Natural Science Foundation of China (31701546), Natural Science Foundation of Guangdong Province (2021A1515011328), Pearl River Nova Program of Guangzhou (201906010079), Fundamental Research Funds for the Central Universities of China (2019ZD40) and the 111 Project (B17018) for financial support. Bin Zhang thanks the Hong Kong Scholar Program (XJ2019049), and Pearl River Talent Recruitment Program of Guangdong Province (2017GC010229).
Publisher Copyright:
© The Royal Society of Chemistry.
Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.
PY - 2021/5/14
Y1 - 2021/5/14
N2 - Processing induced structural changes of whole foods for the regulation of the colonic fermentation rate and microbiota composition are least understood and often overlooked. In the present study, intact cotyledon cells from pinto beans were isolated as a whole pulse food model and subjected to a series of processing temperatures to modulate the structure, most dominantly the cell wall permeability. The cell wall permeability, observed with the diffusion of fluorescently labeled dextran (FITC-dextran), was increased as a function of the hydrothermal temperature, which is in line with the rise in the in vitro fecal fermentation rate and production of short-chain fatty acids (SCFAs) from the pinto bean cells. Further, the abundance of beneficial microbiota, such as Roseburia, Lachnospiraceae, Bacteroides, and Coprococcus, were significantly higher for cells processed at 100 °C compared to the 60 °C-treated ones. We conclude that cell wall provides an effective barrier for the microbial fermentation of intact cells. With an increase in cell wall permeability, microbes and/or microbial enzymes have easier access to intracellular starch for fermentation, leading to an increase in the production of metabolites and the abundance of beneficial microbes. Thus, desired colonic fermentation profiles can be achieved with the controlled processing of whole foods for enhanced gut health.
AB - Processing induced structural changes of whole foods for the regulation of the colonic fermentation rate and microbiota composition are least understood and often overlooked. In the present study, intact cotyledon cells from pinto beans were isolated as a whole pulse food model and subjected to a series of processing temperatures to modulate the structure, most dominantly the cell wall permeability. The cell wall permeability, observed with the diffusion of fluorescently labeled dextran (FITC-dextran), was increased as a function of the hydrothermal temperature, which is in line with the rise in the in vitro fecal fermentation rate and production of short-chain fatty acids (SCFAs) from the pinto bean cells. Further, the abundance of beneficial microbiota, such as Roseburia, Lachnospiraceae, Bacteroides, and Coprococcus, were significantly higher for cells processed at 100 °C compared to the 60 °C-treated ones. We conclude that cell wall provides an effective barrier for the microbial fermentation of intact cells. With an increase in cell wall permeability, microbes and/or microbial enzymes have easier access to intracellular starch for fermentation, leading to an increase in the production of metabolites and the abundance of beneficial microbes. Thus, desired colonic fermentation profiles can be achieved with the controlled processing of whole foods for enhanced gut health.
UR - http://www.scopus.com/inward/record.url?scp=85109215446&partnerID=8YFLogxK
U2 - 10.1039/d1fo00488c
DO - 10.1039/d1fo00488c
M3 - Article
C2 - 34042922
AN - SCOPUS:85109215446
SN - 2042-6496
VL - 12
SP - 6070
EP - 6082
JO - Food & Function
JF - Food & Function
IS - 13
ER -