Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

Ville M. Koistinen (Corresponding Author), Maria Hedberg, Lin Shi, Anders Johansson, Otto Savolainen, Marko Lehtonen, Anna Marja Aura, Kati Hanhineva, Rikard Landberg

    Research output: Contribution to journalArticleScientificpeer-review

    5 Citations (Scopus)

    Abstract

    Scope: Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole-grain rye products and how it affects the growth of bacterial species of potential importance to health and disease. Methods and results: The study uses Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favor rye as its substrate. Using LC-MS metabolomics, the study finds seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures. Conclusion: The study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet–microbiota interactions.

    Original languageEnglish
    Article number2101096
    JournalMolecular Nutrition and Food Research
    Volume66
    Issue number21
    DOIs
    Publication statusPublished - Nov 2022
    MoE publication typeA1 Journal article-refereed

    Funding

    Professor Gengsheng He and her team at Fudan University are acknowledged for the discussions and co‐development of the fermented rye bran used in the present study as part of two other joint project funded by The Swedish Innovation Agency (VINNOVA) and the Swedish Research Council in collaboration with the National Natural Science Foundation of China. Miia Reponen from the University of Eastern Finland is acknowledged for the sample preparation and LC‐MS operation. The authors appreciate Biocentre Finland and Biocentre Kuopio for supporting the LC‐MS laboratory facility. They acknowledge the following organizations for financial support (in alphabetical order): Academy of Finland (321716 and 334814), European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska‐Curie grant agreement (754412), Jane and Aatos Erkko Foundation, Lantmännen Research Foundation (2020H025 and 2021H024), National Natural Science Foundation of China (81861138007), Re:Source project (44220‐1), and the Swedish Research Council (2017‐05840).

    Keywords

    • fermentation
    • lactobacilli
    • metabolites
    • microbiota
    • rye

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