A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

Irina Tsitko, Fanny Wiik-Miettinen, Outi Mattila, Natalia Rosa-Sibakov, Tuulikki Seppänen-Laakso, Johanna Maukonen, Emilia Nordlund, Maria Saarela

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a mictotiter plate in the in vitro fermentation models for the screening of potentially-prebiotic dietary fibers. The effects of seven rye bran-, oat- and linseed-derived fiber preparations on the human fecal microbiota composition and short-chain fatty acid production were studied. The model was also used to study whether fibers can alleviate the harmful effects of amoxicillin-clavulanate on the microbiota. The antibiotic induced a shift in the bacterial community in the absence of fibers by decreasing the relative amounts of Bifidobacteriaceae, Bacteroidaceae, Prevotellaceae, Lachnospiraceae and Ruminococcaceae, and increasing proteobacterial Sutterilaceae levels from 1% to 11% of the total microbiota. The fermentation of rye bran, enzymatically treated rye bran, its insoluble fraction, soluble oat fiber and a mixture of rye fiber:soluble oat fiber:linseed resulted in a significant increase in butyrate production and a bifidogenic effect in the absence of the antibiotic. These fibers were also able to counteract the negative effects of the antibiotic and prevent the decrease in the relative amount of bifidobacteria. Insoluble and soluble rye bran fractions and soluble oat fiber were the best for controlling the level of proteobacteria at the level below 2%.

Original languageEnglish
Article number1925
JournalInternational Journal of Molecular Sciences
Volume20
Issue number8
DOIs
Publication statusPublished - 18 Apr 2019
MoE publication typeA1 Journal article-refereed

Fingerprint

fermentation
Fermentation
Screening
screening
Microbiota
oats
preparation
fibers
Fibers
Flax
Prebiotics
Anti-Bacterial Agents
Antibiotics
Bacteroidaceae
antibiotics
Proteobacteria
Clavulanic Acid
Bifidobacterium
Volatile Fatty Acids
Butyrates

Keywords

  • Fecal fermentation
  • Fiber preparation
  • In vitro colon model
  • Inulin
  • Linseed
  • Resistant starch
  • Rye bran

Cite this

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title = "A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations",
abstract = "The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a mictotiter plate in the in vitro fermentation models for the screening of potentially-prebiotic dietary fibers. The effects of seven rye bran-, oat- and linseed-derived fiber preparations on the human fecal microbiota composition and short-chain fatty acid production were studied. The model was also used to study whether fibers can alleviate the harmful effects of amoxicillin-clavulanate on the microbiota. The antibiotic induced a shift in the bacterial community in the absence of fibers by decreasing the relative amounts of Bifidobacteriaceae, Bacteroidaceae, Prevotellaceae, Lachnospiraceae and Ruminococcaceae, and increasing proteobacterial Sutterilaceae levels from 1{\%} to 11{\%} of the total microbiota. The fermentation of rye bran, enzymatically treated rye bran, its insoluble fraction, soluble oat fiber and a mixture of rye fiber:soluble oat fiber:linseed resulted in a significant increase in butyrate production and a bifidogenic effect in the absence of the antibiotic. These fibers were also able to counteract the negative effects of the antibiotic and prevent the decrease in the relative amount of bifidobacteria. Insoluble and soluble rye bran fractions and soluble oat fiber were the best for controlling the level of proteobacteria at the level below 2{\%}.",
keywords = "Fecal fermentation, Fiber preparation, In vitro colon model, Inulin, Linseed, Resistant starch, Rye bran",
author = "Irina Tsitko and Fanny Wiik-Miettinen and Outi Mattila and Natalia Rosa-Sibakov and Tuulikki Sepp{\"a}nen-Laakso and Johanna Maukonen and Emilia Nordlund and Maria Saarela",
year = "2019",
month = "4",
day = "18",
doi = "10.3390/ijms20081925",
language = "English",
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journal = "International Journal of Molecular Sciences",
issn = "1661-6596",
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A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations. / Tsitko, Irina; Wiik-Miettinen, Fanny; Mattila, Outi; Rosa-Sibakov, Natalia; Seppänen-Laakso, Tuulikki; Maukonen, Johanna; Nordlund, Emilia; Saarela, Maria.

In: International Journal of Molecular Sciences, Vol. 20, No. 8, 1925, 18.04.2019.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

AU - Tsitko, Irina

AU - Wiik-Miettinen, Fanny

AU - Mattila, Outi

AU - Rosa-Sibakov, Natalia

AU - Seppänen-Laakso, Tuulikki

AU - Maukonen, Johanna

AU - Nordlund, Emilia

AU - Saarela, Maria

PY - 2019/4/18

Y1 - 2019/4/18

N2 - The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a mictotiter plate in the in vitro fermentation models for the screening of potentially-prebiotic dietary fibers. The effects of seven rye bran-, oat- and linseed-derived fiber preparations on the human fecal microbiota composition and short-chain fatty acid production were studied. The model was also used to study whether fibers can alleviate the harmful effects of amoxicillin-clavulanate on the microbiota. The antibiotic induced a shift in the bacterial community in the absence of fibers by decreasing the relative amounts of Bifidobacteriaceae, Bacteroidaceae, Prevotellaceae, Lachnospiraceae and Ruminococcaceae, and increasing proteobacterial Sutterilaceae levels from 1% to 11% of the total microbiota. The fermentation of rye bran, enzymatically treated rye bran, its insoluble fraction, soluble oat fiber and a mixture of rye fiber:soluble oat fiber:linseed resulted in a significant increase in butyrate production and a bifidogenic effect in the absence of the antibiotic. These fibers were also able to counteract the negative effects of the antibiotic and prevent the decrease in the relative amount of bifidobacteria. Insoluble and soluble rye bran fractions and soluble oat fiber were the best for controlling the level of proteobacteria at the level below 2%.

AB - The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a mictotiter plate in the in vitro fermentation models for the screening of potentially-prebiotic dietary fibers. The effects of seven rye bran-, oat- and linseed-derived fiber preparations on the human fecal microbiota composition and short-chain fatty acid production were studied. The model was also used to study whether fibers can alleviate the harmful effects of amoxicillin-clavulanate on the microbiota. The antibiotic induced a shift in the bacterial community in the absence of fibers by decreasing the relative amounts of Bifidobacteriaceae, Bacteroidaceae, Prevotellaceae, Lachnospiraceae and Ruminococcaceae, and increasing proteobacterial Sutterilaceae levels from 1% to 11% of the total microbiota. The fermentation of rye bran, enzymatically treated rye bran, its insoluble fraction, soluble oat fiber and a mixture of rye fiber:soluble oat fiber:linseed resulted in a significant increase in butyrate production and a bifidogenic effect in the absence of the antibiotic. These fibers were also able to counteract the negative effects of the antibiotic and prevent the decrease in the relative amount of bifidobacteria. Insoluble and soluble rye bran fractions and soluble oat fiber were the best for controlling the level of proteobacteria at the level below 2%.

KW - Fecal fermentation

KW - Fiber preparation

KW - In vitro colon model

KW - Inulin

KW - Linseed

KW - Resistant starch

KW - Rye bran

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VL - 20

JO - International Journal of Molecular Sciences

JF - International Journal of Molecular Sciences

SN - 1661-6596

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