TY - JOUR
T1 - The microbiota and metabolites during the fermentation of intact plant cells depend on the content of starch, proteins and lipids in the cells
AU - Xiong, Weiyan
AU - Zhang, Bin
AU - Gu, Zhipeng
AU - Muir, Jane
AU - Dhital, Sushil
N1 - Funding Information:
We thank Associate Professor Francine Z. Marques (Hypertension Research Laboratory, School of Biological Sciences, Monash University, Melbourne, VIC 3004, Australia) for her feedback, review & editing of the manuscript.
Publisher Copyright:
© 2022 Elsevier B.V.
PY - 2023/1/31
Y1 - 2023/1/31
N2 - Intact cells, as the smallest unit of whole foods, were isolated from three legume crops and fermented with human faecal inoculum to elucidate the effect of food macro-nutrients compositional difference (starch, proteins and lipids) on in vitro colonic fermentation profiles. After 48 h of fermentation, the highest production of short-chain fatty acids (SCFAs) were observed for the pea cells, abundance in starch (64.9 %, db). In contrast, branch chain fatty acids (BCFAs) were the major metabolites for protein-enriched soybean cells (protein content 56.9 %, db). The peanut cells rich in lipids (49.2 %, db) has the lowest fermentation rate among the three varieties. Correspondingly, pea cells favoured the growth of Bifidobacterium, whereas soybean and peanut cells promoted an abundance of Bacteroides and Shigella, respectively. Furthermore, except the intact pea cells promoting the abundance of butyrate producer Roseburia, a similar fermentation pattern was found between intact and broken cells suggesting that macro-nutrient types, rather than structure, dominate the production of metabolites in colonic fermentation. The findings elucidate how the food compositional difference can modulate the gut microbiome and thus provide the knowledge to design whole food legumes-based functional foods.
AB - Intact cells, as the smallest unit of whole foods, were isolated from three legume crops and fermented with human faecal inoculum to elucidate the effect of food macro-nutrients compositional difference (starch, proteins and lipids) on in vitro colonic fermentation profiles. After 48 h of fermentation, the highest production of short-chain fatty acids (SCFAs) were observed for the pea cells, abundance in starch (64.9 %, db). In contrast, branch chain fatty acids (BCFAs) were the major metabolites for protein-enriched soybean cells (protein content 56.9 %, db). The peanut cells rich in lipids (49.2 %, db) has the lowest fermentation rate among the three varieties. Correspondingly, pea cells favoured the growth of Bifidobacterium, whereas soybean and peanut cells promoted an abundance of Bacteroides and Shigella, respectively. Furthermore, except the intact pea cells promoting the abundance of butyrate producer Roseburia, a similar fermentation pattern was found between intact and broken cells suggesting that macro-nutrient types, rather than structure, dominate the production of metabolites in colonic fermentation. The findings elucidate how the food compositional difference can modulate the gut microbiome and thus provide the knowledge to design whole food legumes-based functional foods.
KW - Cell wall integrity
KW - Colonic microbiota
KW - Fermentation
KW - Food macro-nutrient composition
KW - Legume cells
KW - SCFAs production
UR - http://www.scopus.com/inward/record.url?scp=85144072163&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2022.12.108
DO - 10.1016/j.ijbiomac.2022.12.108
M3 - Article
C2 - 36526066
AN - SCOPUS:85144072163
SN - 0141-8130
VL - 226
SP - 965
EP - 973
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -