Abstract
Inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS) patients have different faecal microbiota profiles compared to healthy controls. Prebiotics intake influences intestinal microbiota composition which in turn influence the growth of short-chain fatty acids (SCFA) producing bacteria. This study aimed to evaluate the capacity of Previpect, a new prebiotic obtained from grapes fibre, to balance the dysbiosis found in patients with intestinal disorders. This was achieved through the analysis of specific bacterial markers and SCFA production using an in vitro fermentation system and comparing the obtained results with those obtained with other commercial prebiotics. Fresh faecal samples from patients with IBD (N = 6), IBS (N = 3), and control subjects (N = 6) were used. Previpect showed high fermentative ability enabling the growth of butyrate producing bacteria and increasing SCFA concentration up to 2.5-fold. Previpect is a promising prebiotic which may be used as a therapeutic strategy towards promotion of intestinal microbiota restoration, microbial healing, and as a preventive supplement for healthy individuals.
Highlights
In recent years, intestinal health has been increasingly linked to a reduction of the risk of suffering from several chronic diseases
This study aimed to evaluate the prebiotic properties of Previpect by assessing fermentation profiles such as intestinal microbiota and bacterial shortchain fatty acids (SCFA) production in an in vitro fermentation system
The effect on bacterial populations after the in vitro fermentation process that occurs in faecal samples supplemented with Previpect and the other prebiotics was determined using quantifications with real-time polymerase chain reactions (qPCR) (Table 4)
Summary
Intestinal health has been increasingly linked to a reduction of the risk of suffering from several chronic diseases. Intestinal health leads to an increased interest in the use of prebiotics as functional food ingredients to improve health (Laparra and Sanz, 2010). Prebiotics aim to stimulate the selective growth of the potentially health-promoting indigenous microorganisms; modulating the composition of the natural ecosystem (Markowiak and Slizewska, 2017). Dietary prebiotics have the potential advantage of not being susceptible to antibiotics (Terpou et al, 2019). Many food oligosaccharides and polysaccharides, such as dietary fibre, fructooligosaccharides (FOS), inulin, galactooligosaccharides (GOS), and other related carbohydrates, have been reported to show prebiotic properties (Rycroft et al, 2001).
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